In a pan, melt butter over low heat. Be careful to not burn the butter and melt on low heat and not high. Step 2. Next, add the marshmallows. Combine butter and …
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Steps: Prepare chopped chocolate, chopped nuts, the marshmallow cream already out of the jar and in a bowl that you can easily scrape out with a rubber spatula. Line a 9x13-inch baking …
Note: For Marshmallow-Nut variation, increase cocoa to 3/4 cup and cook fudge as fudge. Add 1 cup marshmallow creme with butter or margarine and vanilla. DO NOT STIR, cool to 110 …
Low-Carb Marshmallow Fluff Frosting 5.3 oz = 150 g organic unsalted butter (room temperature) 1/4 cup = 60 ml = 55 g erythritol crystals 20 drops vanilla stevia 1 teaspoon gelatin 3 egg whites from extra large organic …
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Mix in cocoa powder, vanilla, and sea salt. If using chocolate chips, melt in a double boiler or microwave, then beat in. Adjust sweetener and salt to taste. Transfer. Spread the keto fudge mixture into the lined container and smooth the top with a spatula. Top. Sprinkle with flaked salt, if using. Chill.
4 cups of mini marshmallows (or 40 large marshmallows) equals about one 7-ounce tub of marshmallow creme. But wait, why are you asking this?? There are no marshmallows in this recipe! Can you use marshmallows instead of marshmallow fluff for this simple fudge recipe? Ah, I see. YOU ARE TRYING TO CHEAT.
Marshmallows are coated in cornstarch to keep them from sticking to each other in the bag. In fudge, the cornstarch dries out the fudge and makes for a not-quite-as-smooth texture. The older the marshmallows, the drier and tougher your fudge will get. Regular marshmallows should be a last ditch effort for fudge.
If you use a granulated low carb sweetener it won’t dissolve enough and your low carb fudge will taste gritty. So I highly recommend not using it. Instead, I use powdered Swerve. It works just like regular powdered sugar and will dissolve so you won’t have any sugar granules in your homemade fudge.