MARSHMALLOW CREME FUDGE RECIPE RECIPES

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KRAFT'S FANTASY FUDGE RECIPE - FOOD.COM



Kraft's Fantasy Fudge Recipe - Food.com image

Make and share this Kraft's Fantasy Fudge recipe from Food.com.

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 90 serving(s)

Number Of Ingredients 7

3 cups sugar
3/4 cup margarine
1 (5 ounce) can evaporated milk
12 (1 ounce) semi-sweet chocolate baking squares, chopped
1 1/2 cups marshmallow creme
1 cup walnuts, chopped
1 teaspoon vanilla

Steps:

  • Line 9" Square pan with foil.
  • Bring Margerine, sugar & evaporated milk to.
  • a full boil, stirring constantly.
  • Boil 4 Minutes, stirring constantly, until.
  • candy reaches 234 degrees.
  • Remove from heat.
  • Add Chocolate & Marshallow creme,until.
  • melted.
  • Add walnuts and vanilla, mix well.
  • Spread evenly in prepared pan.
  • Let stand at room temperature for 4 hours.
  • Cut into 1" squares.

Nutrition Facts : Calories 73.7, FatContent 2.9, SaturatedFatContent 1, CholesterolContent 0.5, SodiumContent 14.1, CarbohydrateContent 12.4, FiberContent 0.3, SugarContent 10.5, ProteinContent 0.5

ORANGE CREAMSICLE FUDGE RECIPE - FOOD.COM



Orange Creamsicle Fudge Recipe - Food.com image

Marbled orange and white fudge that tastes just like a creamsicle. I have revised this recipe over the years and this is my latest version -- it's less sweet than the original. When you dump it in the bowl, it might look as if you've failed, however, it smooth up as it sets.

Total Time 1 hours 50 minutes

Prep Time 20 minutes

Cook Time 1 hours 30 minutes

Yield 2 1/4 pounds, 20 serving(s)

Number Of Ingredients 8

7 ounces marshmallow creme
12 ounces white chocolate chips (1 bag)
1 cup granulated sugar
2/3 heavy cream
12 tablespoons salted butter
3 teaspoons orange extract
3 drops red food coloring
5 drops yellow food coloring (suggested)

Steps:

  • Line a 9 inch square pan with "Release" foil or line with regular foil and spray with cooking spray.
  • Place marshmallow crème and white chips in a large mixing bowl.
  • Combine sugar, cream and butter in saucepan.
  • Turn heat to medium and cook, stirring once or twice, until mixture reaches 235°F
  • Remove from heat immediately and pour hot cream mixture into mixing bowl with chips and marshmallow crème.
  • Stir well with a wooden spoon -- mixture might look slightly stretchy and unappetizing, but don't worry, it will smooth out.
  • Remove 1 cup of mixture and set aside.
  • Stir orange extract and a few drops of each color food coloring into mixture which remains in bowl.
  • Stir until it reaches a lovely orange hue.
  • Adjust colors if needed.
  • Pour orange mixture into prepared pan. Pour or spoon white mixture on top.
  • Drag a knife through both to make swirls.
  • Using a sheet of foil, press down slightly to smooth top.
  • Let cool to room temperature (about 40 minutes) then chill for one hour or until set.
  • Lift fudge from pan using foil handles and using a large knife, score into squares.

Nutrition Facts : Calories 227.2, FatContent 12.4, SaturatedFatContent 7.7, CholesterolContent 21.9, SodiumContent 84.7, CarbohydrateContent 28.5, FiberContent 0, SugarContent 25, ProteinContent 1.2

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KRAFT'S FANTASY FUDGE RECIPE - FOOD.COM
Make and share this Kraft's Fantasy Fudge recipe from Food.com.
From food.com
Total Time 35 minutes
Calories 73.7 per serving
  • Cut into 1" squares.
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ORANGE CREAMSICLE FUDGE RECIPE - FOOD.COM
Marbled orange and white fudge that tastes just like a creamsicle. I have revised this recipe over the years and this is my latest version -- it's less sweet than the original. When you dump it in the bowl, it might look as if you've failed, however, it smooth up as it sets.
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Calories 227.2 per serving
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CHOCOLATE CUPCAKES WITH MARSHMALLOW CREAM FILLING
Moist, tender chocolate cake conceals a marshmallow filling in these delightful treats. They’re yummy even without frosting. —Deborah Lowery, Middleport, Ohio
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Category Desserts
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  • In a small bowl, combine the boiling water, cocoa and coffee. Stir until cocoa is dissolved; set aside., In a large bowl, cream butter and sugar until light and fluffy. , Add eggs, one at a time, beating well after each addition. Beat in cocoa mixture and vanilla. Combine the flour, baking soda, salt and baking powder; add to creamed mixture just until moistened., Fill paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick inserted in cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Combine hot water and salt; stir until dissolved. Cool. In a large bowl, beat the marshmallow creme, shortening and vanilla until light and fluffy. Gradually add the confectioners' sugar and salt mixture. Beat until fluffy., Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with marshmallow filling. Push the tip through the top to fill each cupcake., In a large bowl, beat the cream cheese, butter and vanilla until fluffy. Add confectioners' sugar; beat until smooth. Frost cupcakes. Decorate with sprinkles and candies as desired. Refrigerate leftovers.
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PEANUT BUTTER FUDGE RECIPE | JIF
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Total Time 1 hours 15 minutes0S
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  • 3. ADD peanut butter. Stir until well blended. Add marshmallow creme and vanilla. Beat until well blended. Spread in prepared pan. Cool. Cut into candy-sized pieces.
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CHOCOLATE CARAMEL CANDY RECIPE: HOW TO MAKE IT - TASTE …
This dazzling treat tastes like a homemade Snickers bar and has flavor beyond compare. When I entered it in a recipe contest at our harvest festival, it won five ribbons, including grand prize and the judges' special award. —Jane Meek, Pahrump, Nevada
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  • Line a 13x9-in. pan with foil; grease foil with 2 teaspoons butter and set aside. , In a small saucepan, combine milk chocolate chips, butterscotch chips and peanut butter; stir over low heat until melted and smooth. Spread into prepared pan. Refrigerate until set. , For filling, in a small heavy saucepan, melt butter over medium heat. Add sugar and milk; bring to a gentle boil. Reduce heat to medium-low; cook and stir 5 minutes. Remove from heat; stir in marshmallow creme, peanut butter and vanilla until smooth. Add peanuts. Spread over first layer. Refrigerate until set. , For caramel layer, in a small heavy saucepan, combine caramels and cream; stir over low heat until melted and smooth. Cook and stir 4 minutes. Spread over filling. Refrigerate until set. , For icing, in another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate at least 4 hours or overnight., Remove from the refrigerator 20 minutes before cutting. Remove from pan and cut into 1-in.-wide strips, then into squares. Store in an airtight container.
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ORANGE CREAMSICLE FUDGE RECIPE - FOOD.COM
Marbled orange and white fudge that tastes just like a creamsicle. I have revised this recipe over the years and this is my latest version -- it's less sweet than the original. When you dump it in the bowl, it might look as if you've failed, however, it smooth up as it sets.
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Reviews 5.0
Total Time 1 hours 50 minutes
Calories 227.2 per serving
  • Lift fudge from pan using foil handles and using a large knife, score into squares.
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CHOCOLATE CUPCAKES WITH MARSHMALLOW CREAM FILLING
Moist, tender chocolate cake conceals a marshmallow filling in these delightful treats. They’re yummy even without frosting. —Deborah Lowery, Middleport, Ohio
From tasteofhome.com
Total Time 01 hours 20 minutes
Category Desserts
Calories 328 calories per serving
  • In a small bowl, combine the boiling water, cocoa and coffee. Stir until cocoa is dissolved; set aside., In a large bowl, cream butter and sugar until light and fluffy. , Add eggs, one at a time, beating well after each addition. Beat in cocoa mixture and vanilla. Combine the flour, baking soda, salt and baking powder; add to creamed mixture just until moistened., Fill paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick inserted in cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Combine hot water and salt; stir until dissolved. Cool. In a large bowl, beat the marshmallow creme, shortening and vanilla until light and fluffy. Gradually add the confectioners' sugar and salt mixture. Beat until fluffy., Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with marshmallow filling. Push the tip through the top to fill each cupcake., In a large bowl, beat the cream cheese, butter and vanilla until fluffy. Add confectioners' sugar; beat until smooth. Frost cupcakes. Decorate with sprinkles and candies as desired. Refrigerate leftovers.
See details


PEANUT BUTTER FUDGE RECIPE | JIF
From jif.com
Total Time 1 hours 15 minutes0S
Cuisine American
  • 3. ADD peanut butter. Stir until well blended. Add marshmallow creme and vanilla. Beat until well blended. Spread in prepared pan. Cool. Cut into candy-sized pieces.
See details


CHOCOLATE CARAMEL CANDY RECIPE: HOW TO MAKE IT - TASTE …
This dazzling treat tastes like a homemade Snickers bar and has flavor beyond compare. When I entered it in a recipe contest at our harvest festival, it won five ribbons, including grand prize and the judges' special award. —Jane Meek, Pahrump, Nevada
From tasteofhome.com
Reviews 4.7
Total Time 45 minutes
Category Desserts
Calories 86 calories per serving
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