Marshmallow Fudge Cookies
photo by Starrynews
- Ready In:
- 3hrs
- Ingredients:
- 10
- Yields:
-
3 dozen
- Serves:
- 48
ingredients
- 473.18 ml small marshmallows, diced
- 473.18 ml graham cracker crumbs
- 236.59 ml nuts, finely chopped
- 473.18 ml sugar
- 236.59 ml whole milk
- 3 (85.04 g) unsweetened chocolate squares (Baker's)
- 1.23 ml salt
- 4.92 ml vanilla
- 29.58 ml butter
- 118.29-236.59 ml powdered sugar
directions
- Combine diced marshmallows, graham cracker crumbs, and nuts in a medium bowl and mix well.
- Combine sugar, whole milk, unsweetened chocolate, and salt in a medium pot on the stove and boil to soft ball stage, watching for sticking and stirring frequently. (This is the tricky part -- you can't leave it- it can either stick or boil over).
- Gradually increase heat, stirring constantly. You are looking for a thick consistency and have to keep moving the heat up and down while stirring to try to reach soft ball stage. (If you don't make candy --- I don't, so I had to research this a bit --- and don't know what that means, here is how to do the soft ball test: have a bowl of cold water ready next to your stove. Drop a small amount of the mixture into the cold water to see if a ball forms. Once one does, you can remove the mixture from heat).
- Cool second mixture and add 1 t vanilla and 2 T butter. Mix well.
- Pour the sugar mixture into the bowl containing the marshmallow mixture, and mix well.
- Pack into a greased 9x13" pan and cool in fridge. Chill until firm.
- Cut into squares and toss in powdered sugar.
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Reviews
-
Made these several days ago for my other half to take to work & share, but not before I'd set aside a handful of them just for myself ~ Tasty little buggers, these! I had several with the powdered sugar coating but do prefer them without that addition! Still, there were none left by noontime! [Tagged, made & reviewed as a recipenap in the Vegetarian/Vegan Recipe Swap 16]