Marshmallow creme recipes ...?!
Does anyone know of any good recipes that you could make that aren't too difficult using marshmallow creme!?Www@FoodAQ@Com
Answers:
My favorite with marshmallow creme is a plain old fluffernutter - a peanut butter and marshmallow creme sandwich!. I will sometimes "spice" it up a little with chocoloate chips to give it a nice crunch!.
Fudge and rice crispie treats are also good using marshmallow creme!.
Here are few other recipes:
http://www!.cooks!.com/rec/search!?q=marshm!.!.!.
http://www!.recipezaar!.com/recipes!.php!?s_!.!.!.Www@FoodAQ@Com
Fudge and rice crispie treats are also good using marshmallow creme!.
Here are few other recipes:
http://www!.cooks!.com/rec/search!?q=marshm!.!.!.
http://www!.recipezaar!.com/recipes!.php!?s_!.!.!.Www@FoodAQ@Com
Fruit Dip - take a jar of marshmallow creme, 8 oz!. block of cream cheese, and a splash of orange juice!. Mix! Enjoy!
OMGosh!.!.!.!.!.it is so yummy!!!!Www@FoodAQ@Com
OMGosh!.!.!.!.!.it is so yummy!!!!Www@FoodAQ@Com
Marshmallow Creme makes great fudge!. These recipes never fail and I make them all the time to give as gifts!.
This is a variation of Fantasy Fudge that is even better than the original!. If you use vanilla extract in place of the liqueur, you have the Original Fantasy Fudge recipe!.
Irish Crème Fudge
I also use other liqueurs in place of the Irish Creme such as Kahlua, bandy, Kirsch, spiced/flavored rum and the new flavors of Kahlua mixing and matching nuts, coconut and dried fruits to match the liqueurs!. You can use 2 teaspoons of vanilla extract in place of the liqueur!.
3/4 cup of butter
3 cups sugar
2/3 cup evaporated milk
1 7-ounce jar Kraft marshmallow crème
12 ounce bag semi-sweet chocolate chips
1 bottle (airline size or nip) or 1 shot Irish Crème
2 cups walnuts or pecans - optional
2 8-inch square pans sprayed with non-stick spray
In a heavy 3 quart sauce pan - I prefer an enameled cast iron -melt butter, sugar and evaporated milk!. Bring to a boil, turn down heat to a low boil and cook for 5 minutes!.
Turn off heat and mix in marshmallow crème!. Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color then add the Irish crème and nuts, mixing thoroughly!.
Pour mixture into pans and cool thoroughly before cutting into squares and serving!.
**************************************!.!.!.
Fantasy Fudge
3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 12-oz!. (340 g) package semi-sweet chocolate chips
1 7-oz!. (198 g) jar Kraft Marshmallow crème
1 cup chopped nuts
1 tablespoon vanilla
Traditional method:
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly!. Continue boiling 5 minutes over medium heat, stirring!. Remove from heat, stir in chocolate till melted!. Add marshmallow crème, nuts & vanilla beat till blended!. Pour into greased 13 x 9-inch baking pan!. Let cool and cut into 1-inch squares!.
Microwave method:
Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted!. Add sugar and milk; mix well!. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes!. Mix well; scrape bowl!. Continue microwaving on HIGH 5-1/2 minutes; stir after 3 minutes!. Stir in chips until melted!. Add remaining ingredients; mix well!. Pour into greased 13 x 9-inch baking pan!. Cool at room temperature; cut into squares!. Makes 3 pounds!.
Note: Can be made in a smaller pan for thicker squares (yield will be reduced)!.
Sometimes I will substitute 2 cups of peanut butter for the chocolate chips and omit the nuts making a peanut butter fudge - creamy or chuncky peanut butter may be used!. Or another variation that I will do is to make the fudge like in the recipe, pour half of the mixture into the pan, spread a cup of peanut butter over the fudge and then top with the remainder of the fudge - It comes out like a Reese's peanut butter cup!.
**************************************!.!.!.
Really Yummy Dark Chocolate Fudge with Pistachios
Ingredients:
1 1/2 cups granulated sugar
2/3 cup (5 fl!.-oz!. can) evaporated Milk
2 tablespoons butter
1/4 teaspoon salt
2 cups miniature marshmallows
1 2/3 cups (10-oz!. pkg!.) NESTLé CHOCOLATIER? 53% Cacao Dark Chocolate Morsels
1/2 cup plus 2 tablespoons coarsely chopped shelled pistachios or toasted pecans, divided
1 teaspoon vanilla extract
Directions:
Line an 8-inch-square baking pan with foil!.
Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan!. Bring to a full rolling boil over medium heat, stirring constantly!. Boil, stirring constantly, for 4 to 5 minutes!. Remove from heat!.
Stir in marshmallows, morsels, 1/2 cup nuts and vanilla extract!. Stir vigorously for 1 minute or until marshmallows are melted!. Pour into prepared baking pan!. Sprinkle remaining 2 tablespoons of nuts over top of fudge; carefully press nuts into the fudge!. Refrigerate for 2 hours or until firm!. Lift from pan; remove foil!. Cut into 48 pieces!.
WAWww@FoodAQ@Com
This is a variation of Fantasy Fudge that is even better than the original!. If you use vanilla extract in place of the liqueur, you have the Original Fantasy Fudge recipe!.
Irish Crème Fudge
I also use other liqueurs in place of the Irish Creme such as Kahlua, bandy, Kirsch, spiced/flavored rum and the new flavors of Kahlua mixing and matching nuts, coconut and dried fruits to match the liqueurs!. You can use 2 teaspoons of vanilla extract in place of the liqueur!.
3/4 cup of butter
3 cups sugar
2/3 cup evaporated milk
1 7-ounce jar Kraft marshmallow crème
12 ounce bag semi-sweet chocolate chips
1 bottle (airline size or nip) or 1 shot Irish Crème
2 cups walnuts or pecans - optional
2 8-inch square pans sprayed with non-stick spray
In a heavy 3 quart sauce pan - I prefer an enameled cast iron -melt butter, sugar and evaporated milk!. Bring to a boil, turn down heat to a low boil and cook for 5 minutes!.
Turn off heat and mix in marshmallow crème!. Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color then add the Irish crème and nuts, mixing thoroughly!.
Pour mixture into pans and cool thoroughly before cutting into squares and serving!.
**************************************!.!.!.
Fantasy Fudge
3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 12-oz!. (340 g) package semi-sweet chocolate chips
1 7-oz!. (198 g) jar Kraft Marshmallow crème
1 cup chopped nuts
1 tablespoon vanilla
Traditional method:
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly!. Continue boiling 5 minutes over medium heat, stirring!. Remove from heat, stir in chocolate till melted!. Add marshmallow crème, nuts & vanilla beat till blended!. Pour into greased 13 x 9-inch baking pan!. Let cool and cut into 1-inch squares!.
Microwave method:
Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted!. Add sugar and milk; mix well!. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes!. Mix well; scrape bowl!. Continue microwaving on HIGH 5-1/2 minutes; stir after 3 minutes!. Stir in chips until melted!. Add remaining ingredients; mix well!. Pour into greased 13 x 9-inch baking pan!. Cool at room temperature; cut into squares!. Makes 3 pounds!.
Note: Can be made in a smaller pan for thicker squares (yield will be reduced)!.
Sometimes I will substitute 2 cups of peanut butter for the chocolate chips and omit the nuts making a peanut butter fudge - creamy or chuncky peanut butter may be used!. Or another variation that I will do is to make the fudge like in the recipe, pour half of the mixture into the pan, spread a cup of peanut butter over the fudge and then top with the remainder of the fudge - It comes out like a Reese's peanut butter cup!.
**************************************!.!.!.
Really Yummy Dark Chocolate Fudge with Pistachios
Ingredients:
1 1/2 cups granulated sugar
2/3 cup (5 fl!.-oz!. can) evaporated Milk
2 tablespoons butter
1/4 teaspoon salt
2 cups miniature marshmallows
1 2/3 cups (10-oz!. pkg!.) NESTLé CHOCOLATIER? 53% Cacao Dark Chocolate Morsels
1/2 cup plus 2 tablespoons coarsely chopped shelled pistachios or toasted pecans, divided
1 teaspoon vanilla extract
Directions:
Line an 8-inch-square baking pan with foil!.
Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan!. Bring to a full rolling boil over medium heat, stirring constantly!. Boil, stirring constantly, for 4 to 5 minutes!. Remove from heat!.
Stir in marshmallows, morsels, 1/2 cup nuts and vanilla extract!. Stir vigorously for 1 minute or until marshmallows are melted!. Pour into prepared baking pan!. Sprinkle remaining 2 tablespoons of nuts over top of fudge; carefully press nuts into the fudge!. Refrigerate for 2 hours or until firm!. Lift from pan; remove foil!. Cut into 48 pieces!.
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