FUDGE WITH MARSHMALLOW FLUFF AND SWEETENED CONDENSED MILK RECIPES
TWO INGREDIENT MARSHMALLOW FUDGE - EASY FUDGE RECIPE!
Two Ingredient Marshmallow Fudge that is ready in less then ten minutes, smooth, rich and perfect for fudge-lovers.
Provided by Chrystal
Total Time 41 minutes
Prep Time 10 minutes
Cook Time 1 minutes
Yield 16
Number Of Ingredients 2
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.
Nutrition Facts : Calories 70 calories, CarbohydrateContent 13 grams carbohydrates, CholesterolContent 0 milligrams cholesterol, FatContent 2 grams fat, FiberContent 0 grams fiber, ProteinContent 1 grams protein, SaturatedFatContent 1 grams saturated fat, ServingSize 1 piece, SodiumContent 11 grams sodium, SugarContent 10 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 1 grams unsaturated fat
EASY PEANUT BUTTER FUDGE WITH MARSHMALLOW CREAM - FLUXING …
Learn how to make easy peanut butter fudge with marshmallow creme by following this simple recipe. Enjoy this creamy, delicious treat today!
Provided by Lisa
Categories Dessert
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 48
Number Of Ingredients 6
Steps:
- Line a 9 by 9-inch square baking pan with foil, or do the same with an 8 by 11-inch pan. Extend the foil slightly over the end of the pan, so that the fudge will be easy to lift out later if you need to store the fudge in another container.
- Bring sugar, butter, and evaporated milk to a rolling boil in a large (mine is 2 and 3/4-quart-sized) saucepan on medium heat. Stir the mixture constantly. Keep stirring and boil for 4 minutes or until a candy thermometer reaches 234 degrees. Remove the pan from the heat.
- Stir in the peanut butter and marshmallow creme and keep stirring until both are melted. Add vanilla and mix well.
- Pour into prepared pan, spreading to cover the pan completely. Cool for a few hours before cutting into small squares. If you need to put the fudge in a different container for storage, lift the fudge out of the pan (using foil handles) before cutting.
Nutrition Facts : Calories 95 kcal, ServingSize 1 serving
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