u/Last_Pay_8447

Ingredients
3 cups mini marshmallows divided
2 1/2 cups semi-sweet chocolate chips
2 tbsps unsalted butter
14 oz sweetened condensed milk
1 cup chopped walnuts
1 tsp pure vanilla extract

Method

1. ⁠Place the marshmallows in the freezer to chill while you prepare the fudge. Grease a 9x9 square baking pan and line with parchment paper.
2. ⁠Add the chocolate chips, butter, and sweetened condensed milk to a saucepan over medium heat. Mix with a spatula until the chocolate is melted.
3. ⁠Stir in the walnuts and vanilla.
4. ⁠Let the mixture sit for a few minutes to cool down.
5. ⁠Add 2 1/2 cups of the marshmallows to the chocolate mixture. Gently stir to combine.
6. ⁠Pour the whole mixture into the prepared pan. Top with the remaining 1/2 cup marshmallows (optional). Chill in the fridge for 2-3 hrs until set. Remove the fudge from the pan and cut into squares.

Krista Teigen thecookierookie.com

Ingredients
4 cups white chocolate chips
1 cup sweetened condensed milk
2 1/2 tbsps carrot baby food
1/2 tsp cinnamon
1/4 tsp nutmeg

Method

1. Line an 8x8 pan with aluminum foil.
2. Melt the white chocolate chips and sweetened condensed milk together over medium heat until smooth and combined, stirring often. Alternatively, melt in the microwave. Microwave for 1 min at half power, stir well, and then continue to microwave at 30 sec intervals stirring very well until just combined.
3. Stir in the carrot baby food, cinnamon, and nutmeg.
4. Pour into the aluminum foil lined pan.
5. Refrigerate for at least 4 hrs to set. Cut and serve.

Lisa Longley simplejoy.com

Ingredients
Graham cracker crust
4 Sheets of graham crackers (1/2 cup)
1 tbsp granulated sugar
2 tbsps unsalted butter melted
Chocolate Fudge layer
1 1/2 cups milk chocolate chips
1/2 tsp vanilla extract
7 oz sweetened condensed milk (half a standard can which measures 14 oz by weight)
Marshmallow layer
1 cup white chocolate chips
1/2 cup marshmallow fluff
7 oz sweetened condensed milk (half a standard can which measures 14 oz by weight)

Method

1. Preheat the oven to 375 degrees and line an 8x8 square pan with aluminum foil, enough so that some of the foil hangs over the edge.
2. Crush the graham crackers and mix in the melted butter and sugar. Pour into the aluminum foil lined pan and push down to make an even layer. Bake for 5 min or until the edges are golden brown.
3. Mix up the 14 oz can of sweetened condensed milk in case it separated. Divide it into two equal parts.
4. Melt the milk chocolate in a small sauce pan over medium-low heat and add half of the sweetened condensed milk and the vanilla. Once it is smooth, pour immediately over the graham cracker crust.
5. In a second saucepan, combine the white chocolate, marshmallow fluff, and sweetened condensed milk over medium-low heat. Stir until it is smooth and consistent. Immediately pour over the chocolate layer.
6. Completely cool before cutting.

Lisa Longley simplejoy.com

Ingredients
1 cup salted butter, sliced into pats
3/4 cup evaporated milk
3 cups light brown sugar, tightly packed
1 tsp pure vanilla extract
2 cups powdered sugar, sifted

Method

1. Line an 8x8 square pan with parchment paper and be sure to leave an overhang to remove the fudge from the pan. Lightly spray the parchment paper with nonstick cooking spray.
2. Add the sliced pats of butter, evaporated milk, and light brown sugar to a 4-5 quart heavy-bottomed saucepan over medium heat. Use a wooden spoon to stir constantly while the butter melts.
3. Once the butter melts, attach a candy thermometer to the saucepan. Keep stirring constantly until the brown sugar mixture reaches 238F (This will take anywhere from 8-10 min) or the softball stage. (If you do not have a candy thermometer, simply use a spoon to drop a small amount of the fudge into cold water. If the candy forms a small ball it has reached the desired temperature). Remove the pan from the heat. Allow the fudge to rest for a few min before moving on to the next step.
4. Carefully pour the hot brown sugar mixture into a large heat-safe mixing bowl.
5. Add the vanilla extract to the mixture and use an electric mixer on low speed to mix in the vanilla. (Be careful when adding the vanilla as it tends to slightly bubble when added to the hot mixture).
6. Add the powdered sugar, 1 cup at a time, mixing well after each addition. Increase the mixer speed to medium. Continue mixing for another 2-3 min until the fudge is smooth.
7. Evenly spread the fudge into the prepared pan. Allow the fudge to rest at room temperature for 30 min. Loosely cover with foil or parchment paper and chill in the refrigerator for 1 hr or until the fudge is set.
8. Use the parchment overhang to lift the fudge out of the baking pan.
9. Carefully use a sharp kitchen knife to slice into 6 slices x 6 slices. Keep any leftover fudge in an airtight container for up to 2 weeks in the refrigerator.

Stephanie Keeping spaceshipsandlaserbeams.com

Ingredients
3 cups granulated sugar
3/4 cup butter
2/3 cup evaporated milk
12 oz semi-sweet morsels (1 package)
7 oz jar of marshmallow cream
1 cup coarsely chopped walnuts
1 tsp vanilla extract

Method

1. Line a 9x9 inch baking pan with parchment paper.
2. In a medium heavy-bottomed saucepan add sugar, butter, and evaporated milk. Heat over medium-low until boiling.
3. Continue boiling the mixture on low for 5 min, stirring constantly.
4. Remove from heat and add chocolate morsels and marshmallow cream. Stir until completely combined. Next fold in walnuts and vanilla.
5. Pour into prepared pan. Allow to cool for at least 1 hr or until set. Cut into squares and serve or store in an airtight container for up to 2 weeks.
   Julie Evink julieseatsandtreats.com

Ingredients
2 cups milk chocolate chips
3/4 cup sweetened condensed milk
1/4 cup salted butter
1/2 tsp ground cinnamon
1/2 tsp kosher salt
1/4 tsp ground nutmeg
1 tsp pure vanilla extract
1/2 cup caramel topping
Coarse ground salt (optional)

Method

1. In a microwaveable bowl, combine the milk chocolate chips, sweetened condensed milk, salted butter, nutmeg, cinnamon, and salt.
2. Microwave the mixture in intervals of 10-30 sec or until everything is mixed smoothly together.
3. Once everything is melted, pour in the vanilla extract and stir until combined. Make sure you do this quickly, as the chocolate may start to harden. The mixture should be quite thick.
4. Quickly pour the mixture into a greased and lined 8x8 inch baking pan. Set aside.
5. Drizzle the caramel topping over the chocolate.
6. Refrigerate for 2-3 hrs or until everything firms up.
7. Top with coarse ground salt, if desired, cut into small rectangles.
   Becky Hardin cookierookie.com

Ingredients
One 5 oz can 2% evaporated milk
1 2/3 cups granulated white sugar
1/2 tsp salt
12 large marshmallows, quartered
2 cups white chocolate chips
1/4 grated lime zest (about 5 limes)
2 tbsps key lime juice (5-7 limes juiced)

Method

1. Line an 8x8 pan with aluminum foil; grease the foil with butter. It’s not a good recipe for a 9x9 pan as the fudge will be too thin.
2. Combine the milk, sugar and salt in a heavy saucepan (or better yet…a double boiler) over medium heat. Stir and bring to a boil; reduce heat to medium-low and boil for 5-6 min; stirring constantly at a boil. If you have a candy thermometer you can bring it to the soft-ball stage but you don’t have to use one. Remove the pan from heat.
3. Add the marshmallows, chocolate, zest, and juice. Stir until the marshmallows and chocolate are melted and the mixture is smooth.
4. Scrape the fudge into the prepared pan. Tip the pan to make sure the fudge covers the bottom evenly. Cool completely, then cut into 1 inch squares.
   Lori Lange recipegirl.com

Ingredients
40 Reese’s full size peanut butter cups divided in half
3 cups semi-sweet chocolate chips
4 tbsps heavy cream
1 (14oz) can sweetened condensed milk

Method

1. Line a 9x9 square baking pan with aluminum foil and spray lightly with nonstick cooking spray.
2. Line the bottom of the pan with 16 peanut butter cups (4 rows of 4). Slice 4 additional cups in half and place them along the edges of the pan. This should completely cover the bottom of the pan.
3. Slice into quarters or crumble the remaining peanut butter cups and set them aside.
4. Using a 1.5 quart to 2 quart heavy-bottomed saucepan, add the chocolate chips, the heavy cream, and the sweetened condensed milk. Heat on low and stir until all the ingredients are completely melted and smooth.
5. Spread the melted chocolate mixture over the top of the peanut butter cups lining the pan.
6. Evenly sprinkle the sliced or crumbled peanut butter cups over the top of the chocolate layer. Lightly press the peanut butter cups into the warm chocolate.
7. Allow the fudge mixture to cool to room temperature for 30 min, and then cover with cling wrap, and chill in the fridge for an additional 30 min. Slice your creamy peanut butter fudge and serve.
8. Stephanie Keeping spaceshipsandlaserbeams.com

Ingredients
1 cup butter, room temperature
2/3 cup + 3 tbsp granulated sugar divided
2 cups + 1 tbsp all-purpose flour, spooned and
1 tsp vanilla
rainbow sprinkles

Directions

1. Preheat oven to 325F. Line two large baking sheets with parchment paper.
2. In a medium bowl, using a handheld electric mixer, beat together the butter and 2/3 cup sugar until combined.
3. Add in flour and vanilla. Blend well.
4. After blending the dough, pinch off a bit and press it with your fingers. It should come together very easily and be soft, buttery, and smooth. If it feels crumbly at all keep kneading it.
5. Using a cookie scoop, scoop out 1 inch sized balls, then knead and roll in the palms of your hands until they feel soft and smooth.
6. Gently roll the balls in the remaining 3 tbsps of sugar until lightly coated; transfer to the baking sheets 2 inches apart.
7. with the bottom of a measuring cup or glass, press down on the balls to flatten. Sprinkle with the sprinkles and lightly press down again so they stick.
8. Bake for 14-16 min or until just slightly golden around the edges and on the bottom.
9. Remove from the oven and let rest on the baking sheets for at least 10-15 min. Transfer to a cooling rack to cool completely.
   Amy Flanigan bellyfull.net

Ingredients
32 oz white chocolate baking bars (8-4 oz bars)
28 oz sweetened condensed milk (2-14 oz cans)
8 tbsps butter, cut into 8 pats of butter
4 tsps orange extract
6 drops orange gel food coloring

Method

1. Line an 8x8 pan with foil leaving an overhang. Spray with nonstick spray.
2. In a medium-sized bowl add the white chocolate bars with the sweetened condensed milk and the butter. Microwave on high for 1 min, remove from the microwave and stir. Repeat in 30 sec bursts until creamy.
3. Add the orange extract and taste, add more if needed to reach the desired taste.
4. Remove 2 cups of the mixture to a separate bowl. This will remain white.
5. To the remaining fudge add the food coloring, add more if needed to reach the desired orange color.
6. Pour the orange fudge into the prepared pan and level it out.
7. Drop the white fudge by spoonfuls in a random pattern onto the orange fudge.
8. Using a knife or wooden skewer, make swirl patterns.
9. Tap the pan on the counter a couple times to remove bubbles. If needed, use a toothpick to pop large bubbles.
10. Refrigerate uncovered 4-5 hours until set.
11. Remove the fudge from the pan and cut into squares.
    Stephanie Keeping spaceshipsandlaserbeams.com

Ingredients
3 cups white chocolate chips
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract
1 can (14 oz) Dulce de Leche caramel (use a thick one not a pourable kind)

Method

1. Line an 8x8 cooking pan with parchment paper and spray with cooking spray.
2. Place the white chocolate chips and sweetened condensed milk in a microwave-safe bowl. Microwave on high for 2 min, stirring after 1 min. Stir until melted and combined. You may need to heat a little more, only at 15 sec at a time. Stir well, then add the vanilla.
3. Spread evenly in the pan.
4. Spoon the dulce de leche over the fudge and use a knife to marble the dulce de leche into the fudge. Don’t over-mix.
5. Let the fudge cool completely before cutting.
   Karin and Ken kitchendivas.com

Ingredients
1 can sweetened condensed milk divided
2/3 cup chocolate chips
1 1/3 white chocolate chips divided
2/3 cup freeze dried strawberries ground to a powder

Method

1. Line an 8x4 bread pan with parchment paper leaving an overhang.
2. To make the chocolate layer: place 1/3 cup of sweetened condensed milk and the chocolate chips into a microwave-safe bowl.
3. Microwave in 30 sec increments, stirring in between, until the chocolate is completely melted.
4. Pour the mixture into the prepared pan and spread evenly. Place in the fridge while preparing the next layer.
5. To make the vanilla layer: add 1/3 cup of sweetened condensed milk and 2/3 cup of white chocolate chips into a microwave-safe bowl.
6. Microwave for 30 sec and then stir. Repeat until the white chocolate is completely melted.
7. Pour on top of the chocolate layer and spread evenly. Place in the fridge while making the strawberry layer.
8. To make the strawberry layer: add 1/3 cup sweetened condensed milk and 2/3 cup white chocolate chips into a microwave-safe bowl.
9. Microwave for 30 sec and then stir. Repeat until the white chocolate is completely melted. Then stir in the freeze-dried strawberries until well combined.
10. Pour on top of the vanilla layer and refrigerate until completely set.
11. Cut and serve.
    Karli Bitner cookingwithkarli.com

Ingredients
2 cups white chocolate chips
1 1/2 tbsps apple pie spice
1 (16 oz) container white or cream cheese frosting
2 slices leftover apple pie
4 tbsps apple pie filling (optional)

Method

1. Line an 8 or 9 inch baking pan with parchment paper leaving an overhang to pull out fudge.
2. Place the chocolate chips, with the spice, in a large bowl and microwave on high for 1 min, stopping every 30 sec to stir. The chocolate should be creamy with no lumps. If there are lumps, continue microwaving in 15 sec intervals.
3. Remove the lid and foil from the frosting and microwave on high for 45 sec without stopping.
4. Pour the warmed frosting into the bowl with the melted chocolate and stir thoroughly until combined.
5. Pour the frosting and chocolate mixture into the pan and spread evenly.
6. Crush the pieces of pie up and drop them in large chunks over the top of the fudge, lightly pressing down on them, so they sink into the fudge.
7. If desired, drop tsps of the apple pie filling over the top, but do not press into the fudge.
8. Place into the fridge for about 2 hours or until solid.
9. Slice into 1 inch squares.
   Jamie Sherman lovebakesgoodcakes.com

Ingredients
For the peanut butter layer
1 cup of unsalted butter
1 1/2 cups of creamy peanut butter
2 tsps of pure vanilla extract
3 1/2 cups powdered sugar, sifted
For the chocolate layer
1 3/4 cups milk chocolate chips
1 1/2 tbsps of salted sweet cream butter, softened
2/3 cup sweetened condensed milk

Method
For the peanut butter fudge layer

1. Line an 8x8 inch baking pan with parchment paper, leaving a slight overhang for easy removal from the pan.
2. In a medium-sized microwave-safe bowl, add the butter and peanut butter. Heat in the microwave for 60 sec. Carefully remove the bowl from the microwave. Add the vanilla extract and stir until well combined.
3. Slowly add the sifted powdered sugar, 1 cup at a time, stirring with a wooden spoon until all the powdered sugar is completely incorporated and there are no streaks or lumps of powdered sugar remaining.
4. Pour the peanut butter mixture into the prepared pan and, using a spatula, smooth it out into an even layer.
5. Set it aside while you prepare the chocolate mixture.

For the chocolate layer

1. Using a medium-sized heat-safe bowl, add the chocolate chips, butter, and sweetened condensed milk.
2. Heat in the microwave for 45 sec. Stir, and continue heating in 15 sec intervals until the mixture is smooth.
3. Using a silicone or offset spatula, evenly spread the melted chocolate over the peanut butter layer.
4. Cover with plastic wrap and refrigerate for 2 hrs.
5. Grab the overhang parchment and remove the fudge from the pan. Slice into 1 inch x 1 inch squares.
   Stephanie Keeping spaceshipsandlaserbeams.com

Ingredients
3 cups (540 g) white chocolate chips
14 oz (396.89 ml) can sweetened condensed milk
Pinch of salt
1 1/2 tsps vanilla extract
2 tbsps granulated sugar
1 1/2 tsps ground cinnamon

Method

1. Line an 8 inch square pan with foil, allowing excess to hang over the sides. In a small bowl, stir together the cinnamon and sugar.
2. Combine the white chocolate chips, sweetened condensed milk, and salt in a medium saucepan over low heat. Stir frequently until melted and smooth (the mixture will be on the stiff side), then remove from the heat and stir in the vanilla extract.
3. Transfer the mixture to the prepared pan and smooth into an even layer. Sprinkle the cinnamon-sugar mixture evenly over the fudge. Refrigerate for at least 2 hours.
4. Using the aluminum foil, lift the fudge from the pan, then cut into squares. The fudge can be stored in an airtight container at room temperature for up to 2 weeks. You can store the fudge up to 1 month in the refrigerator up to 1 month or 2 months in the freezer.
   Michelle Lettrich browneyedbaker.com

Ingredients
2 cups granulated sugar
3/4 cup unsalted butter
2/3 cup heavy cream
1/4 light corn syrup
6 oz white baking chocolate chopped
7 oz marshmallow cream
1 tsp vanilla extract
1 1/2 tbsp unsweetened cocoa powder sifted
1 cup semi-sweet chocolate chips
1 1/2 tbsps vegetable oil

Method

1. Prepare an 8x8 baking pan by lining it with parchment paper, leaving an overhang to pull the fudge out of the pan. Very lightly spray the parchment paper with nonstick cooking spray.
2. Combine the sugar, butter, heavy cream, and corn syrup in a heavy bottomed saucepan. Cook over medium heat, stirring constantly until the mixture reaches a rolling boil.
3. Once boiling, continue stirring and allow it to boil for 4-5 min, or until a candy thermometer reaches around 235-240 F (soft-ball stage).
4. Remove the saucepan from heat and stir in the chopped white chocolate until it’s completely melted and smooth.
5. Add the marshmallow cream and vanilla extract to the mixture, stirring until well combined.
6. Pour 3/4 of the fudge into the prepared baking dish.
7. Add the unsweetened cocoa powder to the remaining fudge. Whisk until fully incorporated.
8. Carefully spoon the cocoa-flavored fudge mixture on top of the white layer.
9. Use a toothpick or skewer to swirl the two layers, creating a marbled effect.
10. Let the fudge cool at room temperature for about 1 hour. Cover with aluminum foil. Then chill in the refrigerator for 1 hour or until firmly set.
11. Once set, lift the fudge from the pan using the parchment overhang. Use a sharp kitchen knife to cut the fudge into 5x5 or 6x6 slices.
12. Add the chocolate chips and vegetable oil to a microwave-safe bowl. Heat on high for 30 sec, stir, and heat in 15 sec intervals until the chocolate is completely melted.
13. Dip the tops of the fudge in the chocolate. Allow the chocolate to completely set before serving.
    Jenn princesspinkygirl.com