MARSHMALLOW PUFF FUDGE RECIPE RECIPES

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TWO INGREDIENT MARSHMALLOW FUDGE - EASY FUDGE RECIPE!



Two Ingredient Marshmallow Fudge - Easy Fudge Recipe! image

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

1 bag (11.5 oz) dark chocolate chips (or semi-sweet for sweeter fudge)
10 oz marshmallows (or 7 oz. of marshmallow fluff)

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

RECIPE: HOMEMADE MARSHMALLOW FLUFF | KITCHN



Recipe: Homemade Marshmallow Fluff | Kitchn image

Provided by Tessa Huff

Categories     Sweets    Candy    Baked good

Total Time 0S

Number Of Ingredients 7

1/4 cup plus 2 tablespoons water
3/4 cup granulated sugar
3/4 cup light corn syrup
4 liquid ounces egg whites (from about 3 large eggs)
1/2 teaspoon cream of tartar
Pinch salt
1 1/2 teaspoons pure vanilla extract

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.

Nutrition Facts : SaturatedFatContent 0.0 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 58.2 g, SugarContent 57.9 g, ServingSize Serves 6, ProteinContent 2.1 g, FatContent 0.1 g, Calories 230 cal, SodiumContent 107.3 mg, FiberContent 0.0 g, CholesterolContent 0 mg

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