FUDGE MADE WITH FROSTING AND MARSHMALLOWS RECIPES

Steps:

• Lightly brush an 8-inch baking pan with butter, then line with parchment, leaving 2-inch overhang on two sides. Lightly butter parchment.
• In a medium saucepan, combine remaining 2 tablespoons butter, sugar, evaporated milk, and salt. Bring to a boil over medium-high heat, stirring constantly, then cook for 3 minutes more, until pale golden and thickened slightly. Remove from heat and stir in marshmallows until mostly melted, then add chocolate and vanilla. Stir until chocolate and marshmallows have melted completely and mixture is smooth. Pour into prepared pan; smooth top with a spatula.
• Refrigerate until firm, at least 2 hours. Remove parchment with fudge from pan and cut into 36 squares. Fudge can be stored refrigerated, covered with plastic, up to 1 week.

Steps:

• Line a loaf pan with parchment paper, spray the parchment paper with cooking spray and set aside.
• In a medium size microwaveable bowl, melt chocolate morsels for 30 seconds at a time (approximately 90 seconds total), stirring and repeating until melted and smooth; set aside.
• In a large microwaveable bowl, heat marshmallows for 30 – 60 seconds or until they puff up.
• Immediately stir the melted chocolate into the melted marshmallows. The mixture will start to thicken the moment you stir it in, so stir fast and give it all you’ve got. Metal spoons work best.
• Spoon mixture into your prepared pan, and spread it until it’s even.
• Place the fudge into the freezer for 30 minutes, or until firm.
• Remove the parchment paper from the pan and cut the fudge into serving sized bars.
• Store in refrigerator.