FUDGE RECIPE MARSHMALLOW FLUFF RECIPES

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.

Steps:

• Place the water, sugar, and corn syrup in a medium saucepan. Warm over medium-high heat until the mixture reaches 240°F on a candy thermometer, typically 10 to 15 minutes.
• While the sugar is heating, beat the egg whites to soft peaks so they're ready at the same time as the sugar. Place the egg whites in the bowl of an electric mixer fitted with a whisk attachment. Beat on medium until the egg whites are foamy. Increase the speed to high, and add in the cream of tartar and salt. Continue to mix until soft peaks form.
• Once the sugar mixtures reaches 240°F, carefully remove it from the heat and let rest for about 20 seconds. With the mixer running on high, slowly stream the sugar mixture into the egg whites. Continue to mix for 7 to 8 minutes, or until the outside of the mixing bowl returns to room temperature. Add in the vanilla; mix until medium-stiff peaks form.
• Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.