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Marshmallow Fudge

Marshmallow Fudge

I have been going a little crazy with the Fudge recipe that I got from Stacie’s blog Eating in Denmark. In this version I used Marshmallows and added a little raspberry schnapps, just enough to give it a hint of raspberries. I can’t believe how easy this recipe is and how quickly the Fudge disappears. Note: it is best when served cold.

Marshmallow Fudge

Ingredients:

12 oz semisweet chocolate

14 oz sweetened condensed milk

2 tablespoon butter

a pinch of salt

4 tablespoon raspberry schnapps

1 cup mini marshmallows

Directions:

Line a 9 x 9 inch pan with foil, letting the foil extend out over the two edges.

Melt the chocolate, sweetened condensed milk, butter and salt over very low heat.

Add the marshmallows to the melted chocolate mixture and stir to cover all the marshmallows. Pour mixture into prepared pan and place in refrigerator to cool completely. You can place it in the freezer to help speed up the cooling process.

Once the fudge is completely cooled and set, lift the fudge out of pan using the extra foil extending over edges. Cut into 1 inch pieces. I recommend to keep fudge cooled in refrigerator until serving. Enjoy.

Marshmallow Fudge

Source: adapted from Eating in Denmark

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Pistachio Fudge

I first saw this recipe on my friend Stacie’s blog Eating in Denmark and I knew that I had to make this immediately, and so this recipe shoot right up to the top of my mile long to-do-list. It is super delicious, easy and quick to make, and it looks so festive with the green pistachios. I have also made it with coconut, which was equally delicious, and I suppose you could make this fudge with just about any of your favorite filling. Thank you Stacie for this fabulous Fudge recipe 🙂

Pistachios

Mixing in the Pistachios

Ingredients:

12 ounce semisweet chocolate, chopped

12 ounce can sweetened condensed milk

2 tablespoon unsalted butter

a pinch of salt

1 cup shelled unsalted pistachios

Directions:

Line a 9 x 9 inch pan with foil, letting the foil extend out over the two edges.

Melt the chocolate, sweetened condensed milk, butter and salt over very low heat.

While the chocolate mixture is melting, place pistachios in a zip lock bag and break them up into small and bigger pieces by pounding them with a rolling-pin.

Add the pistachios to the melted chocolate mixture and stir to mix well. Pour mixture into prepared pan, smooth out the top and place in refrigerator to cool completely. You can place it in the freezer to help speed up the cooling process.

Once the fudge is completely cooled and set, lift the fudge out of pan using the extra foil extending over edges. Cut into 1 inch pieces. I recommend to keep fudge cooled in refrigerator until serving. Enjoy.

Chocolate Pistachio Fudge

Source: Eating in Denmark Blog (originally from Nigella Express)

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