Recipes using Marshmallow Creme

Four-Chip Fudge

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Sweet Treats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 teaspoons butter (no substitutes)
3/4 cup butter (no substitutes)
1 (14-ounce) can sweetened condensed milk
3 tablespoons milk
1 (12-ounce) package semisweet chocolate chips
1 (11-1/2-ounce) package milk chocolate chips
1 (10-ounce) package peanut butter chips
1 (6-ounce) package butterscotch chips
1 (7-ounce) jar marshmallow creme
1/2 teaspoon vanilla extract
1 cup chopped walnuts

Line a 13-in. x 9-in. pan with foil and grease the foil with 1-1/2 teaspoons of butter; set aside. In a large heavy saucepan, melt the remaining butter over low heat. Add the next six ingredients. Cook and stir constantly until smooth (mixture will first appear separated; continue stirring until fully blended). Remove from the heat; stir in the marshmallow creme and extracts until well blended. Stir in nuts. Spread into prepared pan. Refrigerate until set. Lift out of pan and remove foil; cut into squares. Store in the refrigerator.

Source:
"2003 Taste of Home Annual Recipes"
Copyright:
"2002 Reiman Media Group, Inc."
Yield:
"4 1/2 pounds"
- - - - - -

Double Chocolate Fudge

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Desserts-Candies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 teaspoons butter (no substitutes)
2 tablespoons butter (no substitutes)
4 1/2 cups sugar
1 (12-ounce) can evaporated milk
pinch salt
1 (7-ounce) jar marshmallow creme
2 cups (12-ounces) semisweet chocolate chips
3 (4-ounce) packages German sweet chocolate -- broken into pieces
2 cups chopped walnuts -- optional

Line a 15-in. x 10-in. baking pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside. In a large saucepan, combine the sugar, milk, salt and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Remove from the heat. Stir in marshmallow creme until melted. Stir in chips and German sweet chocolate until melted. Add walnuts if desired; mix well. Pour into prepared pan. Refrigerate overnight or until firm. Using foil, remove fudge from pan; carefully peel off foil. Cut into 1-in. squares. Store in the refrigerator.

Source:
"Taste of Home's Holiday Recipe Card Collection (Holiday 2003)"
S(Formatted by):
"Moonchild2488"
Copyright:
"2003 Reiman Media Group, Inc."
Yield:
"5 pounds"

Peanut Butter Fudge

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Candy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sugar
1/2 cup milk
1 1/3 cups peanut butter
1 (7-ounce) jar marshmallow creme

In a saucepan, bring sugar and milk to a boil; boil for 3 minutes. Add peanut butter and marshmallow creme; mix well. Quickly pour into a buttered 8-in. square pan; chill until set. Cut into squares.

Source:
"Taste of Home's Quick Cooking (January/February 1998)"
S(Formatted by):
"Moonchild2488"
Copyright:
"1997 Reiman Publications, L.P."
Yield:
"3 to 4 dozen"
- - - - - - - - - - - - - - - - - - -

Lazy-Day Grasshopper Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts-Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (7-ounce) jar marshmallow creme
1/4 cup milk
6 to 8 drops peppermint extract
6 to 8 drops green food coloring
1 cup whipping cream -- whipped
1 (9-inch) chocolate crumb crust
Shaved chocolate and additional whipped cream -- optional

In a mixing bowl, beat marshmallow creme, milk, extract and food coloring until smooth. Fold in whipped cream. Spoon into crust. Cover and freeze overnight or until firm. Remove from the freezer 20 minutes before serving. Garnish with shaved chocolate and whipped cream if desired.

Source:
"Taste of Home's Quick Cooking (March/April 1998)"
S(Formatted by):
"Moonchild2488"
Copyright:
"1998 Reiman Publications, L.P."
- - - - - - - -

Marbled Orange Fudge

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 teaspoons plus 3/4 cup butter (no substitutes) -- divided
3 cups sugar
3/4 cup whipping cream
1 (10- to 12-ounce) package vanilla or white chips
1 (7-ounce) jar marshmallow creme
3 teaspoons orange extract
12 drops yellow food coloring
5 drops red food coloring

Grease a 13-in. x 9-in. pan with 1-1/2 teaspoons butter. In a heavy saucepan, combine the sugar, cream and remaining butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil; cook and stir for 4 minutes. Remove from the heat; stir in chips and marshmallow creme until smooth. Remove 1 cup and set aside. Add orange extract and food colorings to remaining mixture; stir until blended. Pour into prepared pan. Drop the reserved marshmallow mixture by tablespoonfuls over top; cut through mixture with a knife to swirl. Cover and refrigerate until set. Cut into squares.

Source:
"Taste of Home's Quick Cooking (September/October 2001)"
S(Formatted by):
"Moonchild2488"
Copyright:
"2001 Reiman Publications, LLC"
Yield:
"2 1/2 pounds"
- - - - - - - - -

Peanut Mallow Bars

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Desserts-Cookies and Bars

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup chopped salted peanuts
3/4 cup all-purpose flour
3/4 cup quick-cooking oats
2/3 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 egg -- lightly beaten
1/3 cup cold butter or margarine
Topping:
1 (7-ounce) jar marshmallow creme
2/3 cup caramel ice cream topping
1 3/4 cups salted peanuts

In a bowl, combine the first six ingredients; stir in the egg. Cut in butter until crumbly. Press into a greased 13-in. x 9-in. baking pan. Bake at 350' for 8-10 minutes or until lightly browned. Spoon marshmallow creme over hot crust; carefully spread evenly. Drizzle with the caramel topping; sprinkle with peanuts. Bake for 15-20 minutes or until lightly browned. Cool on a wire rack. Cut into bars.

Source:
"Taste of Home's Quick Cooking (September/October 2001)"
S(Formatted by):
"Moonchild2488"
Copyright:
"2001 Reiman Publications, LLC"
Yield:
"3 dozen"
- - - - - -

Apricot White Fudge

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 teaspoons plus 1/2 cup butter (no substitutes) -- divided
2 cups sugar
3/4 cup sour cream
12 (1-ounce) squares white baking chocolate -- chopped
1 (7-ounce) jar marshmallow creme
3/4 cup chopped dried apricots
3/4 cup chopped walnuts

Line a 9-in. square pan with foil and grease with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine sugar, sour cream and remaining butter. Bring to a boil over medium heat, stirring constantly. Cook and stir until a candy thermometer reads 234' (soft-ball stage), about 5-1/2 minutes. Remove from heat. Stir in chocolate until melted. Stir in marshmallow creme until blended. Fold in apricots and walnuts. Pour into prepared pan. Cover and refrigerate overnight. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares.

Source:
"Taste of Home's Quick Cooking (November/December 2003)"
S(Formatted by):
"Moonchild2488"
Copyright:
"2003 Reiman Media Group, Inc."
Yield:
"2 pounds"
- - - - - - - - - - - - - - - - - - -

Two-Tone Fudge

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 teaspoons butter (no substitutes) -- softened
1/2 cup butter (no substitutes) -- softened
2 cups packed brown sugar
1 cup sugar
1 cup evaporated milk
1 (7-ounce) jar marshmallow creme
1 teaspoon vanilla extract
1 1/2 cups semisweet chocolate chips
1 cup chopped walnuts
1/2 cup butterscotch chips

Line a 9-in. square pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a large heavy saucepan, combine the sugars, milk and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Reduce heat to low; stir in the marshmallow creme until melted and blended. Remove from the heat; stir in vanilla. Pour 2-1/2 cups into a bowl; stir in the chocolate chips and walnuts until chips are melted. Pour into prepared pan. Add the butterscotch chips to the remaining marshmallow mixture; stir until chips are melted. Pour over the chocolate layer and gently spread to cover. Refrigerate overnight or until firm. Using foil, remove fudge from pan; carefully peel off foil. Cut into 1-in. squares. Store in the refrigerator.


Source:
"2003 Taste of Home Magazine"
Copyright:
"2003 Reiman Media Group, Inc."
Yield:
"2 3/4 pounds"
- - - - - - - - - - - - - - - - - - -

Maple Praline Supreme

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts-Miscellaneous

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups chopped pecans or hazelnuts
1/2 cup packed brown sugar
3 tablespoons butter or margarine -- melted
1 (7-ounce) jar marshmallow creme
1/2 cup pure maple syrup
2 cups whipping cream -- whipped

Combine nuts, brown sugar and butter until well mixed. Spread onto a greased baking sheet. Bake at 350' for 12 minutes or until browned. Cool; crumble and set aside. In a bowl, combine marshmallow cream and syrup until smooth; fold in whipped cream. Place half of the nut mixture in a greased 9-in. x 5-in. loaf pan. Top with marshmallow mixture and remaining nut mixture. Cover and freeze overnight or until firm. Invert onto a serving plate and slice.

Source:
"1999 Taste of Home Annual Recipes"
Copyright:
"1998 Reiman Publications, L.P."
- - - - - - - - - - - - - - - - - -

Candy Bar Fudge

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 (2.07-ounce) Snickers candy bars
3 cups sugar
3/4 cup butter (no substitutes)
2/3 cup evaporated milk
2 cups (12-ounces) semisweet chocolate chips
1 (7-ounce) jar marshmallow creme
1 teaspoon vanilla extract

Line a 9-in. square pan with foil. Butter the foil and set pan aside. Cut candy bars into 1/2-in. slices; set aside. In a heavy saucepan, bring sugar, butter and milk to a boil over medium heat. Cook and stir until a candy thermometer reads 234' (soft-ball stage), about 3 minutes. Remove from the heat. Stir in chocolate chips, marshmallow creme and vanilla until smooth. Pour half into prepared pan. Sprinkle with candy bar slices. Top with remaining chocolate mixture and spread evenly. Let stand at room temperature to cool. Life out of pan and remove foil. Cut into squares.

Source:
"2001 Taste of Home Annual Recipes"
S(Formatted by:):
"Moonchild2488"
Copyright:
"2000 Reiman Publications, LLC"
Yield:
"4 pounds"
- - - - - - - - -

Four-Chip Fudge

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 teaspoons butter (no substitutes)
3/4 cup butter (no substitutes)
1 (14-ounce) can sweetened condensed milk
3 tablespoons milk
1 (12-ounce) package semisweet chocolate chips
1 (11-1/2-ounce) package milk chocolate chips
1 (10-ounce) package peanut butter chips
1 (6-ounce) package butterscotch chips
1 (7-ounce) jar marshmallow creme
1/2 teaspoon vanilla extract
1 cup chopped walnuts

Line a 13-in. x 9-in. pan with foil and grease the foil with 1-1/2 teaspoons of butter; set aside. In a large heavy saucepan, melt the remaining butter over low heat. Add the next six ingredients. Cook and stir constantly until smooth (mixture will first appear separated; continue stirring until fully blended). Remove from the heat; stir in the marshmallow creme and extracts until well blended. Stir in nuts. Spread into prepared pan. Refrigerate until set. Lift out of pan and remove foil; cut into squares. Store in the refrigerator.

Source:
"2003 Taste of Home Annual Recipes"
Copyright:
"2002 Reiman Media Group, Inc."
Yield:
"4 1/2 pounds"

Cashew Caramel Fudge

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons plus 1/2 cup butter (no substitutes) -- softened, divided
1 (5-ounce) can evaporated milk
2 1/2 cups sugar
2 cups (12-ounces) semisweet chocolate chips
1 (7-ounce) jar marshmallow creme
24 caramels -- quartered
3/4 cup salted cashew halves
1 teaspoon vanilla extract

Line a 9-in. square pan with foil; butter the foil with 2 teaspoons butter. Set aside. In a large heavy saucepan, combine milk, sugar and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Remove from the heat; stir in chocolate chips and marshmallow creme until melted. Fold in caramels, cashews and vanilla; mix well. Pour into prepared pan. Cool. Remove from pan and cut into 1-in. squares. Store at room temperature.

Source:
"Taste of Home's Chocolate Lover's Cookbook"
S(Formatted by):
"Moonchild2488"
Copyright:
"2003 Reiman Media Group, Inc."
Yield:
"3 pounds"
- - - - - - - - - - - - -

Nutty Chocolate Marshmallow Puffs

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups milk chocolate chips
1 (14-ounce) can sweetened condensed milk
1 (7-ounce) jar marshmallow creme
40 large marshmallows
4 cups coarsely chopped pecans (about 1 pound)

In a microwave oven or heavy saucepan, heat the chocolate chips, milk and marshmallow creme just until melted; stir until smooth (mixture will be thick). With tongs, immediately dip marshmallows, one at a time, in the chocolate mixture. Shake off excess chocolate; quickly roll in pecans. Place on waxed paper-lined baking sheets. (Reheat chocolate mixture if necessary for easier coating.) Refrigerate until firm. Refrigerate in an airtight container.

Source:
"Taste of Home's Chocolate Lover's Cookbook"
S(Formatted by):
"Moonchild2488"
Copyright:
"2003 Reiman Media Group, Inc."
Yield:
"40 candies"

Mamie Eisenhower's Fudge

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon plus 1/2 cup butter (no substitutes) -- divided
2 (7-ounce) milk chocolate candy bars -- broken into pieces
1 (1.55-ounce) milk chocolate candy bar -- broken into pieces
4 cups (24-ounces) semisweet chocolate chips
1 (7-ounce) jar marshmallow creme
1 (12-ounce) can evaporated milk
4 1/2 cups sugar
2 cups chopped walnuts

Line a 13-in. x 9-in. pan with foil and butter the foil with 1 tablespoon butter; set aside. In a large heatproof bowl, combine the candy bars, chocolate chips and marshmallow creme; set aside. In a large saucepan over medium-low heat, combine the milk, sugar and remaining butter. Bring to a boil, stirring constantly. Boil and stir for 4-1/2 minutes. Pour over chocolate mixture; stir until chocolate is melted and mixture is smooth and creamy. Stir in walnuts. Pour into prepared pan. Cover and refrigerate until firm. Using foil, lift fudge out of pan; cut into 1-in. squares. Store in an airtight container in the refrigerator.

Source:
"Taste of Home's Holiday & Celebrations Cookbook 2001"
Copyright:
"2001 Reiman Publications, LLC"
Yield:
"6 pounds"
- - - - - - - - - -

White Chocolate Peppermint Fudge

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 teaspoons plus 1/4 cup butter (no substitutes) -- softened, divided
2 cups sugar
1/2 cup sour cream
12 (1-ounce) squares white baking chocolate -- chopped
1 (7-ounce) jar marshmallow creme
1/2 cup crushed peppermint candy
1/2 teaspoon peppermint extract

Line a 9-in. square pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine the sugar, sour cream and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; cook and stir until a candy thermometer reads 234' (soft-ball stage), about 5 minutes. Remove from the heat; stir in white chocolate and marshmallow creme until melted. Fold in peppermint candy and extract. Pour into prepared pan. Chill until firm. Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in the refrigerator.

Source:
"Taste of Home's Holiday & Celebrations Cookbook 2002"
Copyright:
"2002 Reiman Media Group, Inc."
Yield:
"2 pounds"
- - - - - - -