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Easy Marshmallow Fudge Recipe

My mom has made this fast-to-fix fudge at Christmas for as long as I can remember. Pretty pastel marshmallows add a colorful twist to the candy.

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Easy Marshmallow Fudge Recipe

Prep: 15 min. + chilling

Yield: 60 Servings

15 15

Ingredients

1 tablespoon plus 2 cups butter, divided
1 package (10-1/2 ounces) pastel miniature marshmallows
1 package (12 ounces) semisweet chocolate chips
1 package (11 ounces) butterscotch chips
1 cup peanut butter

Directions

Line a 13-in. x 9-in. pan with foil; grease the foil with 1 tablespoon butter. Place marshmallows in prepared pan.
In a saucepan over low heat, melt the chips, peanut butter and remaining butter, stirring constantly. Pour over marshmallows. Tap pan lightly on work surface. Refrigerate.
Using foil, lift fudge out of pan. Cut into squares. Store in an airtight container in the refrigerator. Yield: 5 dozen.

Nutritional Facts 1 serving (1 each) equals 152 calories, 12 g fat (7 g saturated fat), 17 mg cholesterol, 91 mg sodium, 12 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Marshmallow Fudge in Country Woman Christmas Annual 2002, p39