Merry Mellow Fudgies Recipes

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MERRY MALLOW FUDGIES



Merry Mallow Fudgies image

These are just a little bit different from the recipe already posted here so I wanted to post it to compare the two. Prep time includes chill time.

Provided by bricookie55

Categories     Drop Cookies

Time 1h20m

Yield 50-60 cookies, 50-60 serving(s)

Number Of Ingredients 11

3 cups flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
1 cup granulated sugar
1/2 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla extract
60 miniature marshmallows
granulated sugar, for rolling cookies

Steps:

  • Preheat oven to 350°F.
  • In large bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside. In large mixer bowl, beat butter, the 1 cup granulated sugar, and brown sugar at medium speed until light and fluffy.
  • Beat in eggs one at a time; add vanilla.
  • Add flour mixture; beat at low speed until combined. Cover and chill at least 1 hour.
  • Shape one level tablespoon of dough around each marshmallow; seal edges. Roll in granulated sugar.
  • Place 2 inches apart on parchment-lined baking sheets. Bake until cookies crack, about 6 to 8 minutes.
  • Cool on baking sheet for 2 minutes; transfer to wire rack to cool completely.
  • Store in airtight container.

Nutrition Facts : Calories 92.1, Fat 4.1, SaturatedFat 2.5, Cholesterol 18.2, Sodium 102.6, Carbohydrate 13.2, Fiber 0.6, Sugar 6.7, Protein 1.3

MERRY MALLOW FUDGIES



Merry Mallow Fudgies image

Great recipe for chewy chocolate cookie lovers. Melted frozen marshmallow inside! Made these back in the 1970's to rave reviews and still making them for adoring fans.

Provided by Momma Mia

Categories     Dessert

Time 2h30m

Yield 2-3 dozen

Number Of Ingredients 9

3 cups flour
2/3 cup cocoa powder
1/2 teaspoon baking soda
1 cup granulated sugar
1 cup brown sugar
1 cup butter, slightly softened
2 teaspoons vanilla
2 eggs
30 -40 frozen marshmallows

Steps:

  • Preheat oven to 400°F
  • Spray pans lightly or use parchment paper.
  • Combine all dry ingredients.
  • In separate bowl beat eggs, sugars, vanilla and eggs until smooth.
  • Gradually add dry ingredients until dough is completely blended. Refrigerate dough for approximately 1 hour or until dough is completely chilled and stiff.
  • Remove marshmallows from freezer. Take dough out of frig. Roll a healthy tablespoon of dough into a ball. Press your thumb into the middle of the ball, making a hollow for the marshmallow to wait. Move dough over and around marshmallow, enclosing the frozen marshmallow. Roll each ball in a bowl of sugar to coat entire ball. Place on pans and bake for 8- 10 minutes. Let sit on pan until cooled or cookie falls apart if moved too soon.

Nutrition Facts : Calories 2783.2, Fat 103, SaturatedFat 62.5, Cholesterol 455.5, Sodium 1175.5, Carbohydrate 452.1, Fiber 14.7, Sugar 268.2, Protein 34.1

THE ORIGINAL FANTASY FUDGE



The Original Fantasy Fudge image

This recipe used to be found on the back of a well known brand of marshmallow cream. Many were surprised when it was changed. This is the original! You may find that most packages of chocolate chips are 10 ounces now; 12 ounces of chocolate chips is roughly 2 cups.

Provided by CAVAMom

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Time 1h20m

Yield 117

Number Of Ingredients 7

3 cups white sugar
¾ cup margarine
⅔ cup evaporated milk
1 (12 ounce) package semisweet chocolate chips
1 (7 ounce) jar marshmallow creme
1 cup chopped walnuts
1 teaspoon vanilla extract

Steps:

  • Grease a 9x13-inch pan.
  • Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil for 5 minutes, stirring constantly.
  • Remove from heat and stir in chocolate chips until melted and thoroughly combined. Beat in marshmallow creme, walnuts, and vanilla extract. Transfer fudge to the prepared pan and let cool before cutting into squares.

Nutrition Facts : Calories 58 calories, Carbohydrate 8.6 g, Cholesterol 0.4 mg, Fat 2.8 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 0.8 g, Sodium 16.7 mg, Sugar 7.7 g

MERRY CHERRY FUDGIES



Merry Cherry Fudgies image

Gold Medal® all-purpose flour provides a simple addition to these chocolate cookies packed with cherries - a distinctive dessert!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 24

Number Of Ingredients 14

1/4 cup butter or margarine, softened
1 package (3 oz) cream cheese, softened
3/4 cup Gold Medal™ all-purpose flour
1/4 cup powdered sugar
2 tablespoons unsweetened baking cocoa
1/2 teaspoon vanilla
2/3 cup sugar
1/3 cup unsweetened baking cocoa
1/4 cup finely chopped red maraschino cherries, well drained, reserving 2 teaspoons juice for glaze
2 tablespoons butter or margarine, softened
1 egg
1/2 cup powdered sugar
1 to 2 teaspoons red or green maraschino cherry juice
Red or green maraschino cherries, well drained and finely chopped, if desired

Steps:

  • Heat oven to 350°F. Mix 1/4 cup butter and cream cheese. Stir in flour, 1/4 cup powdered sugar, 2 tablespoons cocoa and the vanilla. Divide into 24 pieces. Press in bottom and side of 24 ungreased small muffin cups, 1 3/4x1 inch. Mix filling ingredients. Spoon 2 teaspoons into each.
  • Bake 18 to 20 minutes. Cool 1 hour.
  • Loosen cookies with tip of knife. Remove to cooling rack. Mix 1/2 cup powdered sugar and cherry juice. Drizzle over cookies; sprinkle with additional chopped cherries if desired.

Nutrition Facts : Calories 100, Carbohydrate 14 g, Cholesterol 20 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 35 mg

MARSHMALLOW FUDGE



Marshmallow Fudge image

Mini marshmallows are melted into this dark chocolate fudge, giving it the smoothest, creamiest texture.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h20m

Yield Makes 36 squares

Number Of Ingredients 7

2 tablespoons unsalted butter, plus more, room temperature, for brushing
1 1/4 cups sugar
1 can (5 ounces) evaporated milk
1/4 teaspoon kosher salt
1 1/4 cups mini marshmallows
9 ounces bittersweet chocolate, chopped (1 3/4 cups)
1 teaspoon pure vanilla extract

Steps:

  • Lightly brush an 8-inch baking pan with butter, then line with parchment, leaving 2-inch overhang on two sides. Lightly butter parchment.
  • In a medium saucepan, combine remaining 2 tablespoons butter, sugar, evaporated milk, and salt. Bring to a boil over medium-high heat, stirring constantly, then cook for 3 minutes more, until pale golden and thickened slightly. Remove from heat and stir in marshmallows until mostly melted, then add chocolate and vanilla. Stir until chocolate and marshmallows have melted completely and mixture is smooth. Pour into prepared pan; smooth top with a spatula.
  • Refrigerate until firm, at least 2 hours. Remove parchment with fudge from pan and cut into 36 squares. Fudge can be stored refrigerated, covered with plastic, up to 1 week.

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