Best 19 Marshmallow Fudge Recipes

EASY MARSHMALLOW FUDGE

Steps:

• Line a 13-in. x 9-in. pan with foil; grease the foil with 1 tablespoon butter. Place marshmallows in prepared pan. , In a saucepan over low heat, melt the chips, peanut butter and remaining butter, stirring constantly. Pour over marshmallows. Tap pan lightly on work surface. Refrigerate. , Using foil, lift fudge out of pan. Cut into squares. Store in an airtight container in the refrigerator.

MARSHMALLOW FUDGE

Steps:

• Line an 8-in. square pan with foil and coat with cooking spray; set aside. In a small heavy saucepan over low heat, melt chocolate chips with milk; stir until smooth. Remove from the heat; cool for 2 minutes. Stir in vanilla. Fold in marshmallows and graham crackers. , Pour into prepared pan. Refrigerate for 1 hour or until firm., Using foil, lift fudge out of pan. Discard foil; cut into 48 pieces.

MARSHMALLOW FUDGE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, stir together the white sugar and cocoa. Mix in the melted butter until well blended. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Combine the flour, baking powder and salt; stir into the chocolate mixture. Fold in walnuts. Spread evenly into the prepared pan.
• Bake for 30 minutes in the preheated oven, until the cake starts to pull away from the sides of the pan. Remove from the oven and cover with an even layer of miniature marshmallows. Return to the oven for about 2 to 3 minutes longer. Remove from the oven and allow to cool in the pan.
• In a small saucepan over medium heat, combine brown sugar, water and unsweetened chocolate. Bring to a boil and boil for 3 minutes. Stir in 1 tablespoon butter and 1 teaspoon vanilla until well blended. Mix in the confectioners' sugar until smooth. Spread over the marshmallow layer. Allow frosting to set before cutting into bars.

DOUBLE-DECKER MARSHMALLOW FUDGE

Steps:

• Line a 9x13-inch cake or jelly roll pan with aluminum foil; coat with cooking spray.
• Melt butter in a medium saucepan over medium heat; stir in condensed milk. Pour in chocolate chips; cook and stir until melted, 5 to 10 minutes.
• Pour chocolate mixture into the prepared pan. Coat a spatula with cooking spray and use to press chocolate mixture into an even layer. Refrigerate fudge until cooled and set, about 2 hours.
• Combine 1/2 cup cold water and gelatin in a bowl; set aside until gelatin starts to thicken, about 15 minutes.
• Mix white sugar and 1/2 cup water in a saucepan over medium heat; cook and stir until sugar dissolves, 5 to 8 minutes. Bring sugar mixture to a boil and cook until temperature reaches 240 degrees F (116 degrees C) on a candy thermometer, 2 to 3 minutes. Remove from heat.
• Slowly pour sugar mixture into gelatin mixture while simultaneously beating with an electric mixer set on low. Gradually increase speed to high and continue beating until marshmallow batter is very thick but not stiff, 10 to 15 minutes.
• Pour marshmallow batter over fudge, smoothing the surface with spatula coated with cooking spray. Let sit uncovered at room temperature until completely set, about 6 hours.
• Dust the top of marshmallow layer with most of the confectioners' sugar. Refrigerate marshmallow fudge for at least 2 hours.
• Lift marshmallow fudge out of the pan by the edges of the foil and place on a large cutting board. Dip a large knife in the remaining confectioners' sugar and slice fudge into 1 1/2-inch squares, continually dipping knife in the sugar after each slice.

PEANUT BUTTER MARSHMALLOW FUDGE CANDY

Steps:

• Melt chocolate and peanut butter together in saucepan over low heat, stirring constantly until smooth.
• Fold in marshmallows.
• Pour into greased 9 inch square pan.
• Chill until firm.
• Cut into squares.

MARSHMALLOW HOT FUDGE SAUCE

Steps:

• Heat marshmallows, milk, butter, and salt in a saucepan over low heat until marshmallows melt, stirring often, about 5 minutes. Add chocolate chips and vanilla extract; continue stirring until chocolate is melted, 5 minutes more. Serve warm.

WHITE CHOCOLATE MARSHMALLOW FUDGE

Steps:

• In a heavy saucepan, bring sugar, milk and butter to a boil over low heat, stirring constantly. Cook until mixture reaches 234° (soft-ball stage) on a candy thermometer. , Remove from the heat; stir in marshmallow creme, chocolate chips and nuts until marshmallow and chocolate are melted. Spread in a greased 13-in. x 9-in. pan. Cool before cutting.

MARSHMALLOW-PEANUT BUTTER FUDGE

Steps:

• Butter one 7x11 or 9x13 inch pan.
• In a 4 quart saucepan combine the sugar, marshmallow creme, evaporated milk and butter. Cook over medium heat, stirring constantly, until mixture comes to a rolling boil. Boil and stir for 5 minutes. (It will burn easily so watch it carefully.)
• Remove from the heat and stir in the peanut butter chips. Beat until chips are melted. Spread mixture into pan and let cool then cut into teensy squares.
• Variation: After mixture boils 5 minutes, divide mixture in half and add 1 cup peanut butter chips to one half and 1/2 cup cocoa powder and 1/4 melted butter to the other half. Pour "blonde" mixture into pan. Top with cocoa mixture. Let cool before cutting into squares.

FAST MARSHMALLOW FUDGE TOPPING

Steps:

• In a saucepan, combine brown sugar, cocoa and milk until smooth. Bring to a boil; cook and stir for 4-5 minutes or until sugar is dissolved. Remove from heat; stir in marshmallows, butter and vanilla until marshmallows are melted. Serve warm over ice cream.

MICROWAVE MARSHMALLOW FUDGE

Steps:

• Line a 9-in. square pan with foil and grease the foil with butter; set aside. In a microwave, melt frosting and chocolate chips; stir until smooth. Stir in walnuts; cool for 10 minutes. Stir in marshmallows. Transfer to prepared pan. Cover and refrigerate until firm. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

MARSHMALLOW PECAN FUDGE

Steps:

• Line a 9-in. square pan with foil and grease the foil with 1 teaspoon butter. Sprinkle marshmallows and pecans into pan., In a large heavy saucepan, combine the milk chocolate, German chocolate and remaining butter. Cook over low heat until smooth, stirring frequently. Pour over marshmallows and pecans. Refrigerate for 1 hour or until firm., Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Store in an airtight container in the refrigerator.

CHOCOLATE MARSHMALLOW SWIRL FUDGE

Steps:

• Line a 9 inch square pan with foil and grease lightly.
• Melt chips with milk, 2 Tablespoons butter, vanila and salt.
• Remove from heat; stir in nuts.
• Spread evenly into foil-lined 8- or 9-inch square pan.
• Melt marshmallows with remaining 2 Tablespoons butter.
• Spread on top of fudge.
• With a knife, swirl through top of fudge.
• Chill at least 2 hours or until firm.
• Turn fudge onto cutting board; peel off foil and cut into squares.
• Store loosely covered at room temperature.

CHOCOLATE MARSHMALLOW BROWN SUGAR FUDGE

Steps:

• Grease an 8-by-8-by-2-inch pan. Line with parchment paper, making sure it overlaps the sides so it is easy to take out the fudge once it has set.
• Add the butter, brown sugar, milk and marshmallows to a medium pan over low heat to melt gently. Once the sugar has dissolved, turn up the heat and bring to a boil. Boil for 5 to 6 minutes. Take the pan off the heat and add the chocolate. Let it sit for 1 minute, then stir the mixture together until the chocolate has melted. Pour into the prepared pan and let cool for 2 to 3 hours.
• When it is set, remove the fudge from the pan, cut into 25 squares and serve.

MARSHMALLOW FUDGE TOPPING

Steps:

• In a small saucepan, combine the brown sugar, milk and cocoa. Bring to a boil, stirring constantly. Cook and stir for 5 minutes. Remove from the heat; stir in butter and vanilla. Cool for 5 minutes. Stir in marshmallows. Serve warm over ice cream.

BAILEY'S IRISH AND MARSHMALLOW CREAM FUDGE

Steps:

• Line an 8X8 dish with foil. Add the chocolate to a large mixing bowl; set aside.
• In a medium sized saucepan over medium heat, add the butter, sugar, cream, Irish cream liqueur, instant coffee granules and salt. Stir until the sugar and butter melt.
• Continue to cook the fudge, stirring frequently, until it comes to a boil. Continually scrape sides of the pan to prevent mixture from sticking to them. Once boiling, insert a candy thermometer and cook until it reads 233 degrees Fahrenheit (114 C) on the thermometer. At this point, remove from heat.
• Once the fudge reaches the desired temperature remove the saucepan from the heat and add to the mixing bowl with the chocolate; add the marshmallow cream. Stir until the chips and marshmallow cream are melted and well blended.
• Add the vanilla and stir well. Pour the fudge into the prepared pan. Allow it to set at room temperature for 2 to 3 hours; place in refrigerator afterwards.

MARSHMALLOW FUDGE BARS

Steps:

• Sift together first four dry ingredients.
• In a large bowl, cream Crisco and sugar well. Blend in 2 eggs, beat well. Add dry ingredients, mix well. Blend in vanilla and nuts.
• Spread in 13"x9" pan. Bake in 350-degree F oven for about 25 minutes, checking by 15 minutes.
• Cover tops of baked bars with 16 marshmallows cut in half.
• Return to oven for about 3 minutes or until the marshmallows have spread out evenly.
• Cool.
• Cover with chocolate frosting.
• For Frosting:.
• Combine brown sugar, water, and chocolate in pan.
• Bring to boil and cook 3 minutes, stirring constantly. Turn off heat.
• Add butter and vanilla. Stir until butter is melted and combined, then let mixture cool.
• Blend in sifted confectioners' sugar.
• Spread over cooled marshmallow cake.
• Cut into 16 bars when the frosting has set. Enjoy!

MARSHMALLOW FUDGE

Steps:

• 1. Line a 9x13-inch cake dish with no-stick foil-no need to grease or spray.Set aside. Add the sweetened condensed milk in a medium saucepan over medium heat along with the chocolate chips. Stir to melt. Mixture will be thick. Add the vanilla and the margarine..stir until the margarine is melted and blended into the fudge.
• 2. Remove from heat and quickly stir in the mini marshmallows so they do not melt. Pour into prepared pan and spread evenly. Chill for 4 hours or Chill overnight. Enjoy!
• 3. NOTE: I usually remove foil and cut fudge with my pizza cutter,rinsing between cutting if necessary. Works like a charm.

CIN'S "MARSHMALLOW-SWIRL FUDGE"

Steps:

• 1. Prepare pan: Line with aluminum foil for easy removal of fudge (I use a glass 8x9x2 pan).
• 2. Combine sugar, milk, butter and salt in a medium size heavy-duty saucepan (cast iron is good). Bring to a full rolling boil over medium heat, stirring constantly for 4 to 5 minutes.
• 3. Remove from heat, stir in marshmallows, morsels, nuts and vanilla. Stir vigorously for 1-minute or until marshmallows are melted (well, mostly I don't totally melt them, I like to see the white swirled throughout fudge).
• 4. Pour into prepared the prepared 8x9x2" square glass baking pan, refrigerate for 2-hours or until firm.
• 5. When set and firm lift fudge from pan, remove foil, cut into squares. Store in air-tight container.

MARSHMALLOW FUDGE FROSTING

Steps:

• 1. Combine : marshmallows , milk , butter , granulated sugar , salt and chocolate in a saucepan.
• 2. Cook ans stir over medium heat until mixture comes to a full boil , then boil for 5 minutes ; stirring constantly.
• 3. Remove from heat and add the vanilla ; Cool to luke warm.
• 4. Gradually add the powdered sugar until the right consistency to spread.
• 5. Makes enough frosting to frost tops and sides of two 9" cake layers. ( 2-1/2 cups )