Marshmallow Fluff fudge recipes
There have been a number of requests, both here and via email, for the marshmallow fluff fudge recipes that I use. Honestly, they are nothing special. I use the recipes from the back of the Fluff bottle, but rather than use the plastic Fluff, I use my homemade Fluff recipe instead.
Remember that the homemade marshmallow creme (fluff) does not have the preservatives that the canned Fluff has plus it has egg whites, which means that it must be stored in the refrigerator.
Regular Fudge
1 1/3 cup sugar
1 jar (7 1/2 ounces or 1 cup) marshmallow fluff
2/3 cup evaporated milk
1/4 cup butter
1/4 cup coffee liqueur
1/4 teaspoon salt
2 cups semi-sweet chocolate bits
1 cup milk chocolate bits
2/3 cup walnuts (if desired)
1 teaspoon vanilla
In a 2-quart pot, combine sugar, Fluff, evaporated milk, butter, salt and coffee liqueur. Over low heat, stir until mixed. Bring to full boil over medium heat and boil for 5 minutes stirring constantly. Remove from heat. Stir in chocolate, nuts and vanilla until mixed. Pour into buttered 8 x 8-inch pan. Makes about 2 1/4 lbs.
“Never Fail” Fudge
2 1/2 cups sugar
3/4 teaspoon salt
1/2 stick butter or margarine
1 can (5.33 ounce or 3/4 cup) evaporated milk
1 jar (7 1/2 ounces or 1 cup) Marshmallow Fluff
3/4 teaspoon vanilla
1 12 ounces package semisweet-chocolate pieces
1 /2 cup chopped walnuts
Grease a 9-inch square baking pan; set aside. In large saucepan combine first 5 ingredients. Stir over low heat until blended. Heat to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly, 5 minutes. Remove from heat, stir in vanilla and chocolate until chocolate is melted. Add nuts. Turn into greased pan and cool. Makes 2 1/2 pounds.
Peanut Butter Fudge
2 1/2 cup sugar
1/2 stick butter or margarine
1 can (5.33 ounce or 3/4 cup) evaporated milk
1 Jar (7 1/2 ounces or 1 cup) Marshmallow Fluff
3/4 teaspoon salt
9 ounces peanut butter (creamy or chunky)
Grease a 9-inch square baking pan; set aside. In large saucepan combine first 5 ingredients. Stir over low heat until blended. Over medium heat, bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly, 5 minutes. Remove from heat, stir in peanut butter until blended. Turn into greased pan and cool.
Makes 2 1/2 pounds.
