jet puffed marshmallow fudge recipe
- The Best jet puffed marshmallow fudge recipe
- Jet-Puffed Marshmallow Fudge with Whipped Cream
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Jet-Puffed Marshmallow Fudge with Whipped Cream Works
- ❓ Frequently Asked Questions About Jet-Puffed Marshmallow Fudge with Whipped Cream
The Best jet puffed marshmallow fudge recipe
I love this recipe because it’s so versatile. You can make it for a small family gathering, a holiday party, or just a quiet night in with the kids. It’s great for parties because it’s always a hit, and it’s also something I can make ahead and store in the fridge for days—no fuss, no waste. Plus, it’s a little healthier than you’d think. The Jet Puffed marshmallows are lower in sugar than regular ones, and the fudge itself has natural sweetness from the honey and a touch of vanilla. It’s not some extreme health food, but it’s not the worst thing you can eat either. My husband even says it’s better than store-bought fudge because it’s homemade, and honestly? I agree. It’s that kind of recipe that feels like a little joy in every bite.
Jet-Puffed Marshmallow Fudge with Whipped Cream
A delightful twist on classic fudge, infused with the light and airy texture of Jet-Puffed marshmallows, topped with a creamy whipped cream. Perfect for a sweet treat!
🥘Ingredients
- 1 cup powdered sugar
- ½ cup unsalted butter, melted
- ½ cup heavy cream
- ½ cup Jet-Puffed marshmallow puffs, crushed
- 1 tsp vanilla extract
- ½ tsp salt
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
👨🍳Directions
-
1
Preheat oven to 350°F (175°C). Line an 8×8-inch loaf pan with parchment paper. -
2
In a large bowl, whisk together powdered sugar, melted butter, and heavy cream until smooth. Stir in crushed Jet-Puffed marshmallows, vanilla extract, and salt. Pour mixture into the prepared loaf pan. -
3
Bake for 30-35 minutes, or until the top is set but still slightly soft. Allow it to cool in the pan for 10 minutes, then transfer to a cooling rack. -
4
While the fudge cools, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form. -
5
Once the fudge is completely cool, spread a thin layer of whipped cream on top of the fudge. Chill in the refrigerator for 1 hour before slicing.
🔧Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Loaf pan (8×8 inches)
- Parchment paper
- Spatula
- Cooling rack
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra richness, add a pinch of cinnamon or a dash of hot fudge sauce to the fudge base.
- Ensure the whipped cream is chilled before topping to maintain its structure.
- Substitute Jet-Puffed marshmallows with puffed rice cereal for a gluten-free option.
Storage: Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Watch Video Of How Jet-Puffed Marshmallow Fudge with Whipped Cream Works
❓ Frequently Asked Questions About Jet-Puffed Marshmallow Fudge with Whipped Cream
1. What is the key difference between the classic marshmallow fudge and the jet-puffed marshmallow fudge recipe?
The key difference lies in the texture and preparation method. Classic marshmallow fudge relies on traditional marshmallow fluff, which is melted and whipped to a thick consistency. In contrast, the jet-puffed version uses puffed rice or marshmallow fluff that has been processed through a jet-puffing machine, resulting in a lighter, airier, and more porous structure, giving it a unique, fluffy texture that doesn’t require as much sugar or fat.
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2. How do I ensure my jet-puffed marshmallow fudge stays soft and creamy without becoming too hard?
To maintain a soft and creamy texture, follow these steps:
– Use a high-quality jet-puffed marshmallow fluff or puffed rice as the base (ensure it’s fresh and not stale).
– Incorporate a small amount of cream cheese or condensed milk (about 1/4 cup) to add moisture and prevent hardening.
– Avoid overmixing the mixture; gently fold in chocolate or toppings to retain air pockets.
– Store it in an airtight container at room temperature, but for longer freshness, refrigerate it (though it will firm up slightly).
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3. Can I substitute ingredients in the jet-puffed marshmallow fudge recipe, and what are the best alternatives?
Yes, you can make substitutions, but some changes may affect texture or flavor:
– Marshmallow fluff: Use store-bought puffed rice cereal (like Cheerios or puffed corn) as a budget-friendly alternative, though it won’t be as light as true puffed marshmallow.
– Cream cheese or condensed milk: For a dairy-free option, use coconut cream or a mix of coconut milk and a little sugar to replace condensed milk.
– Chocolate: Dark, milk, or white chocolate work well, but ensure it’s melted smoothly to avoid clumping.
– Extra moisture: If the fudge feels too dry, add a splash of heavy cream or a spoonful of honey or maple syrup.
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4. How long does jet-puffed marshmallow fudge keep, and what are the best storage tips?
Jet-puffed marshmallow fudge is best enjoyed fresh but can last for 3–5 days at room temperature if stored properly. For longer storage:
– Refrigerator: Keep in an airtight container for up to 1 week (it will firm up slightly but stay soft when softened slightly by chilling).
– Freezer: For up to 3 months, wrap individual portions in plastic wrap or foil to prevent freezer burn.
– Avoid humidity: Store in a cool, dry place away from direct sunlight to prevent melting or sogginess.
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5. Why does my jet-puffed marshmallow fudge turn out grainy or lumpy, and how do I fix it?
Graininess or lumpiness often happens due to improper mixing or ingredient choices. Here’s how to avoid it:
– Use smooth, melted chocolate—cut it into small pieces and microwave in 20-second bursts, stirring between each, until fully smooth.
– Blend the puffed marshmallow fluff with a hand mixer or stand mixer on low speed until fully incorporated; avoid overmixing.
– Check moisture levels: If the mixture feels too dry, add a tiny bit of cream cheese or condensed milk (1 tsp at a time) until smooth.
– Prevent clumping: If using puffed rice cereal, ensure it’s fully dry before mixing to avoid a gritty texture.
– Cool gradually: Pour the mixture into a lined tray and let it set at room temperature for 30 minutes before cutting to avoid a dense, grainy finish.
