FUDGE RECIPE ON MARSHMALLOW CREME JAR RECIPES

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MARSHMALLOW FANTASY FUDGE RECIPE - RECIPES.NET



Marshmallow Fantasy Fudge Recipe - Recipes.net image

A fluffy marshmallow fantasy fudge recipe for a sweet, chocolatey treat on good days. Some of the recipes can be substituted to your preference.

Provided by Elaine Hayes

Total Time 4 hours 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 10

Number Of Ingredients 7

3 cups granulated sugar
¾ cup unsalted butter
⅔ cup evaporated milk
1 lb or block chocolate, chopped up semisweet chocolate chips
7 oz (1 jar) marshmallow creme
1 tsp vanilla extract
1 cup chopped Walnuts

Steps:

  • Prepare chopped chocolate, chopped nuts, the marshmallow cream already out of the jar and in a bowl that you can easily scrape out with a rubber spatula. Line a 9x13-inch baking pan with foil, butter the inside.
  • In a 3-quart, thick-bottomed saucepan, bring sugar, butter, and milk to a rolling boil on medium heat, stirring constantly once the mixture begins to bubble.
  • Once the mixture reaches a boil, set your timer to 4 minutes.
  • Remove from heat. Quickly stir in chocolate and marshmallow creme.
  • Once the chocolate and marshmallow creme have melted and are well mixed, stir in the vanilla and then the walnuts. Pour into a prepared pan.
  • Cool to room temperature before slicing for about 4 hours.

Nutrition Facts : CarbohydrateContent 11,492.95g, CholesterolContent 4,458.64mg, FatContent 3,116.17g, FiberContent 292.71g, ProteinContent 388.32g, SaturatedFatContent 1,892.39g, ServingSize 10.00 Cup, SodiumContent 4,428.12mg, SugarContent 0.00, UnsaturatedFatContent 918.40g

PUMPKIN FUDGE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Pumpkin Fudge Recipe: How to Make It - Taste of Home image

I look forward to the taste of pumpkin every Thanksgiving. This easy pumpkin fudge recipe lets me do that and everyone loves it.—Marlene Fudge, Rushville, Indiana

Provided by Taste of Home

Categories     Desserts

Total Time 60 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 3 pounds.

Number Of Ingredients 12

1 tablespoon plus 3/4 cup butter, divided
2 cups sugar
3/4 cup packed brown sugar
2/3 cup evaporated milk
1/2 cup canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground nutmeg
1 package (10 ounces) cinnamon baking chips
1 jar (7 ounces) marshmallow creme
1 cup chopped pecans, divided
1 teaspoon vanilla extract

Steps:

  • Line a 13-in. x 9-in. pan with foil and grease the foil with 1 tablespoon butter; set aside. Cube the remaining butter and place in a large saucepan; add the sugars, milk, pumpkin, cinnamon, pumpkin pie spice and nutmeg. , Bring to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir until a candy thermometer reads 238° (soft-ball stage)., Remove from the heat. Stir in cinnamon chips until melted. Stir in the marshmallow creme, 2/3 cup pecans and vanilla. Transfer to prepared pan. Sprinkle with remaining 1/3 cup pecans. Chill until firm. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 58 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 4mg cholesterol, SodiumContent 18mg sodium, CarbohydrateContent 8g carbohydrate (8g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

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