MARSHMALLOW CANDY RECIPES

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CHOCOLATE MARSHMALLOW CANDY RECIPE | ALLRECIPES



Chocolate Marshmallow Candy Recipe | Allrecipes image

Very easy and delicious chewy chocolate candy. Stores in refrigerator for several days.

Provided by COGBURN

Categories     Desserts    Candy Recipes    Chocolate Candy Recipes

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 2 dozen

Number Of Ingredients 7

½ cup butter
1 (14 ounce) can sweetened condensed milk
1 (6 ounce) package butterscotch chips
1 (12 ounce) package chocolate chips
1 cup chopped pecans
1 (10.5 ounce) package miniature marshmallows
1 teaspoon vanilla extract

Steps:

  • In a saucepan, combine butter and sweetened condensed milk. Bring to a boil, then remove from heat. Stir in chocolate chips and butterscotch chips until melted. Stir in nuts, marshmallows and vanilla. Drop by spoonfuls onto waxed paper.

Nutrition Facts : Calories 269.2 calories, CarbohydrateContent 33 g, CholesterolContent 15.7 mg, FatContent 14.7 g, FiberContent 1.3 g, ProteinContent 2.3 g, SaturatedFatContent 7.8 g, SodiumContent 72.5 mg, SugarContent 28.3 g

MARSHMALLOW FUDGE RECIPE | MARTHA STEWART



Marshmallow Fudge Recipe | Martha Stewart image

Mini marshmallows are melted into this dark chocolate fudge, giving it the smoothest, creamiest texture.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Yield Makes 36 squares

Number Of Ingredients 7

2 tablespoons unsalted butter, plus more, room temperature, for brushing
1 1/4 cups sugar
1 can (5 ounces) evaporated milk
1/4 teaspoon kosher salt
1 1/4 cups mini marshmallows
9 ounces bittersweet chocolate, chopped (1 3/4 cups)
1 teaspoon pure vanilla extract

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.

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