![]() Tips for making two ingredient marshmallow fudge: Please always check labels as products can change. The following brands of marshmallows are gluten-free at the time of this post. If you are sensitive to cross-contamination you will want to read labels to determine if the marshmallows were processed in a facility that also processes wheat. Sometimes they use wheat, or barley malt in marshmallows. Most marshmallows don't contain glutinous ingredients, but the occasional few do. Make sure to use high-quality ingredients and to let the fudge boil for 4 minutes once you reach a rolling boil. Fudge can be stored refrigerated, covered with plastic, up to 1 week.īecause of the marshmallow fluff, you will need to stir it in quickly and get it into the pan quickly as it sets up really fast. Remove the parchment paper with fudge from pan and cut into 24 squares. Immediately spoon the mixture into your prepared pan and level.Add in the marshmallow fluff and stir until well combined. Remove from the heat and add in the chocolate chips and stir until they are melted.Once it starts boiling, boil for another 4 minutes continuing to stir constantly. Bring it to a rolling boil, stirring constantly.Bring to a boil over medium-high heat, stirring constantly. In a medium saucepan, combine the butter, sugar, evaporated milk, and salt.Line an 8x8 pan with parchment paper set aside.1 bag (12oz.) semi-sweet chocolate chips.If you want a more traditional marshmallow fudge, use the following recipe otherwise check out my recipe below for the two ingredient version. How to make marshmallow fudge the traditional way If you're looking for another easy fudge recipe without condensed milk, you'll love my Nutella Fudge. Make sure you have all your ingredients ready. You must work FAST to stir this fudge and get it into the pan. The mixture is sticky and quickly starts to solidify. Just a note, after you heat up the chocolate and the marshmallows, you need to mix this quickly. You can also use your chocolate of choice in this easy fudge recipe, but please make sure they are high-quality chocolate chips. The two ingredients in this Two Ingredient Marshmallow Fudge are marshmallows and chocolate chips. If you want a super creamy marshmallow fudge, please see the other recipe I've included in this post. This marshmallow fudge is smooth and creamy, but it's also slightly chewy due to the marshmallows. But if you're looking for a more traditional marshmallow fudge recipe, I've included one for you. Hint: As with all fudge recipes, cooking time will vary depending on factors such as humidity, altitude, and cooktop temperature.There's no cream cheese, sweetened condensed milk, or powdered milk required to make this Two Ingredient Marshmallow Fudge. Most of the time, cooking time will not exceed 5 minutes. Otherwise, cook for another 30 seconds and try the test again. If it passes these tests, you are done and should remove the mixture from heat and add the remaining ingredients. If you put it in your mouth, it will be slightly chewy. After it cools in the water ( about 10 seconds), you should be able to roll it into small ball with your finger tips. ![]() After you have brought the recipe to a full boil for 3½ minutes, dribble a few drops of the mixture into the ice water from a wooden spoon. Before you start cooking, fill a small dish with ice water and set aside. ![]() *The soft ball stage is a test to see if the fudge has been cooked to the proper stage. Remove from heat, stir in semi-sweet chocolate pieces until they are melted. Boil slowly, stirring constantly, 3½ – 5 minutes to the soft ball stage*. Increase heat to medium and bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. In large saucepan combine first 5 ingredients. Grease a 9-inch square baking pan set aside.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |