1 lg Can Evaporated milk 1/4 lb Butter 4 c Sugar 2 pk Chocolate pieces ( 6 Ozs ea) 1/2 Jar marshmellow cream Combine first three ingredients in saucepan and cook to 234 deg.F or until it forms a soft ball in cold water. Stir often. Remove from heat and fold in remaining ingredients. If desired add chopped nuts. Pour into greased 8 X 13 inch pan. Refrigerate until firm. Cut into squares.
How To make Chocolate Marshmallow Fudge's Videos
How to Make The Original Fantasy Fudge | Dessert Recipes | Allrecipes.com
This fluffy and decadent fudge is everything and more! Marshmallow creme adds to this mix of semisweet chocolate chips, walnuts, and vanilla extract. Perfect bite sized treats for the holidays! Get the recipe for The Original Fantasy Fudge:
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Melt In Your Mouth Chocolate Marshmallow Fudge Squares l Chocolate Marshmallow Recipe l Awww Licious
Melt In Your Mouth Chocolate Marshmallow Fudge Squares l Chocolate Marshmallow Recipe Demonstration l Awww Licious
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Classic Marshmallow Fluff Fudge
Step by step recipe tutorial for making the classic marshmallow fluff fudge recipe that appears on the back of the marshmallow fluff jars.
The only difference is I used 6 ounces of half & half instead of 5 ounces evaporated milk. I find it to be super silky and creamy. I also added a touch more vanilla.
3/4 cup (1.5 sticks) butter 3 cups granulated sugar 6 ounces half and half 12 ounces semi sweet chocolate chips 1.5 teaspoon vanilla 7 ounce jar of marshmallow fluff.
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Easy chocolate fudge with marshmallow creme.
Here is how I make my favorite holiday treat. I used to make this every year but this is the first time in many years. This fudge is very easy to make and always turns out amazing.
Chocolate Marshmallow Fudge
Chocolate Marshmallow Fudge 16 ounces semi-sweet or bittersweet chocolate (bittersweet chocolate has less sugar.) 1 tsp salt 1 1/4 cups sweetened condensed milk (I make my own with less sugar) 1 tbsp vanilla extract 3 cups mini marshmallows (I use Trader Joe’s corn syrup FREE marshmallows.)
Marshmallow Fudge: 3 cups (600g) sugar 1 1/2 cups (100g) mini marshmallows 2/3 cup (170g) evaporated milk 1 tsp vanilla extract or 1 tbsp vanilla sugar 1 3/4 cups (400g) semi-sweet chocolate 2 cups (200g) chopped walnuts or other nuts (optional) 3/4 cup (170g) butter In a heavy saucepan, combine sugar, butter and evaporated milk. Mix it together. I used a spoon to break up the butter. Heat over high heat, stirring frequently. Once the mixture comes to a good, rolling boil, set a timer and boil for 5 minutes, stirring frequently. Remove from the heat. Add chocolate and marshmallows as well as vanilla and stir until everything melts together into one consistency. Add the nuts at the end and stir them in. Pour the warm mixture into a lined casserole dish and spread around. Allow to set for several hours at room temperature. Put in the fridge to set faster. Once it is set, it should be easy to remove by lifting the baking paper. Use a knife to cut into small squares.
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