Nut candy - Fudge made with large marshmallows recipes

Author: Benjamin Oldroyd

My mom makes this fudge recipe every Christmas, with marshmallows, evaporated milk, and chocolate chips for a rich decadent taste in every bite. Melt marshmallows with sugar and peanut butter, and you’re almost done!

Never-Never Ever-Ever Fail Fudge
Mom's Easy Homemade Fudge Recipe
Easy Peanut Butter Fudge
Quick Chocolate-Marshmallow Fudge
How do you make fudge with marshmallows?
Can you use marshmallows instead of marshmallow creme in fudge?
Why do people put marshmallows in fudge?
Is fudge better with condensed milk or evaporated milk?

Never-Never Ever-Ever Fail Fudge

This recipe has been a constant for over 30 years. It is quick easy and always turns out. Enjoy!
Provided by: Jackie Boehm
Total time: 60 minutes
Cook time: 5 minutes
Prep time: 15 minutes
Yields: 1 serving
Number of ingredients: 7

Ingredients:

Nutrition:

How to cook:

In a medium saucepan over medium heat, combine evaporated milk, sugar and salt. Bring to a boil, then remove from heat and stir in marshmallows, chocolate chips, vanilla and nuts until marshmallows are melted. Pour into an 8x8 inch dish. Let cool completely before cutting into squares.

Notes: Easy Fudge Recipe with Marshmallows, Line a 8x8 pan with aluminum foil. · In large microwaveable bowl, add in chocolate chips, marshmallows, sweetened condensed milk, butter, and

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moms easy homemade fudge recipe never-never ever-ever fail fudge fudge made with large marshmallows

Mom's Easy Homemade Fudge Recipe

My mom makes this fudge recipe every Christmas, with marshmallows, evaporated milk, and chocolate chips for a rich decadent taste in every bite.
Provided by: Heidi
Total time: 210 minutes
Cook time: 10 minutes
Prep time: 20 minutes
Yields: 32 servings
Cuisine: American
Number of ingredients: 7

Ingredients:

8 tablespoons butter (at room temperature and sliced)
12 ounces semi-sweet chocolate chips (Mom recs Ghirardelli)
1 teaspoon vanilla extract
2 cups granulated sugar
2/3 cup evaporated milk
15 regular sized marshmallows (make sure they're fresh)
3/4 cup pecans (roughly chopped)

Nutrition:

How to cook:

In a large mixing bowl, add the room temperature butter, chocolate chips, and vanilla. Save the butter wrapper to thinly butter a 7x11-inch baking dish then snugly fit with a piece of parchment paper, allowing enough parchment to fall over the long sides of the pan, like a sling, and set aside.
In a non-stick electric fry pan, stir together the sugar and the evaporated milk until smooth. Add the marshmallows and set the fry pan to 250°F.
Cook and stir constantly with a rubber spatula, cleaning the sides of the pan as the marshmallows begin to melt. Once the marshmallows have melted, continue to cook and stir until the sugar has melted and the mixture turns a tawny tan, about 5 minutes.
Turn off the heat and pour the hot mixture over the butter and chocolate chips in the bowl. Working quickly, use a wooden spoon to stir the butter and chocolate until they melt and combine. Add the nuts, then vigorously stir the mixture until glossy, about 2 minutes.
Transfer the chocolate mixture to the baking dish and smooth the top with an angled offset spatula. Cover with plastic wrap and refrigerate for 3 hours or overnight.
To serve, let the fudge sit for 1-2 minutes after removing from the fridge and use the parchment paper to lift the fudge from the pan to a cutting board. Cut, and serve.

Notes: Easy Chocolate Marshmallow Fudge Recipe, Ingredients needed · 7 oz of marshmallows · 1 1/2 cups white sugar · 2/3 cup evaporated milk · 1 stick unsalted butter · 1 teaspoon vanilla extract

Easy Peanut Butter Fudge

This peanut butter fudge recipe is easy and quick. Melt marshmallows with sugar and peanut butter, and you’re almost done! A creamy peanut butter lover’s dream, it makes a great gift.
Provided by: Irvin Lin
Total time: 735 minutes
Cook time: 10 minutes
Prep time: 5 minutes
Yields: 64 servings
Cuisine: American
Number of ingredients: 7

Ingredients:

1/2 cup whole milk
6 regular-sized marshmallows , certified gluten-free if needed
3/4 cup (150 g) sugar
3/4 cup (165 g) packed light brown sugar
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1 1/2 cups (420 g) smooth peanut butter (not natural peanut butter, see Recipe Note)

Nutrition:

How to cook:

Prepare the baking pan: Lightly spray an 8 x 8-inch baking pan with cooking oil. Line with parchment paper.
Warm the milk and marshmallows: Place the milk and the marshmallows in medium pan. Turn the heat to medium low and gently heat the milk. Stir constantly until the marshmallows have melted. If the milk starts to foam up too much, reduce the heat.
Stir in the sugars, followed by the remaining ingredients: Once the marshmallows have melted, add both sugars and continue to cook on medium low heat while stirring until the sugars have dissolved and the liquid is smooth. Add the vanilla, salt, and peanut butter. Stir until smooth and incorporated into the batter.
Pour the hot fudge into the prepared pan: Once the fudge batter is smooth and uniform, immediately pour it into the prepared pan and smooth out with spatula or butter knife.
Cool overnight: Let the fudge cool to room temperature in the pan, then chill in the fridge overnight.
Cut the fudge: The next day, lift the fudge from the pan using the parchment paper and cut into 1-inch squares. Store in an airtight container. The fudge keeps for about a week at room temperature or 2 to 3 weeks refrigerated.

Notes: Recipe for Never-Fail Christmas Fudge, Never-Fail Christmas Fudge · Ingredients. 2 cups sugar. 2/3 cup evaporated milk. 12 marshmallows (not minis). 1/2 cup (1 stick) unsalted butter · Instructions.

Quick Chocolate-Marshmallow Fudge

This five-minute chocolate-marshmallow fudge recipe is quickly made on the stove and then left to set. Nuts add a bit of crunch.
Provided by: Diana Rattray
Total time: 10 minutes
Cook time: 5 minutes
Prep time: 5 minutes
Yields: 36 to 64 servings
Cuisine: Southern,American
Number of ingredients: 7

Ingredients:

3/4 cup evaporated milk
1 3/4 cups granulated sugar
1/2 teaspoon kosher salt
2/3 cup walnuts, almonds, pistachios, or pecans, coarsely chopped
1 1/2 cups miniature marshmallows
1 1/2 cups semisweet chocolate chips
1 teaspoon pure vanilla extract

Nutrition:

How to cook:

Gather the ingredients.
Grease a 9-inch square pan with butter or margarine. Set aside.
In a medium saucepan, combine the evaporated milk with the sugar and salt. Stir well and bring to a full rolling boil. Once it has boiled, reduce the heat and simmer for 5 minutes.
Remove the saucepan from the heat and stir in the nuts, miniature marshmallows, chocolate chips, and vanilla. Stir well until the marshmallows have completely melted.
Pour the mixture into the buttered pan. Spread evenly and let rest at room temperature.
Once the fudge has set and cooled completely, cut into squares or small bars.
Enjoy.

Notes: Chocolaty Marshmallow Fudge, Lightly grease a foil-lined 13x9x2 inch pan. Heat sugar, margarine or butter, milk and marshmallows over medium heat until mixture boils, stirring constantly.