Decadent Marshmallow Fudge Delight Cookies
Indulge in these rich and chewy Marshmallow Fudge Delight Cookies, a delicious fusion of flavors that will tantalize your taste buds. The combination of gooey marshmallows, crushed graham crackers, and finely chopped nuts creates a delightful texture that's simply irresistible. This recipe involves a bit of candy-making know-how, especially when reaching the elusive soft ball stage, but the results are well worth the effort. Perfect for dessert trays, parties, or late-night snacks, these cookies are best enjoyed chilled, allowing the fudge to set and the flavors to meld beautifully. Prepare to impress your family and friends with these delightful treats that are both easy to make and utterly satisfying!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Small marshmallows
2 cups (Diced)
Graham cracker crumbs
2 cups (Crushed)
Nuts
1 cup (Finely chopped)
Sugar
2 cups (Granulated)
Whole milk
1 cup (Unmixed)
Unsweetened chocolate
3 (1 ounce) squares (Chopped)
Salt
1/4 teaspoon (Unmixed)
Vanilla extract
1 teaspoon (Unmixed)
Butter
2 tablespoons (Softened)
Powdered sugar
1/2-1 cup (For coating)
Instructions
1
In a medium bowl, combine the diced marshmallows, graham cracker crumbs, and finely chopped nuts. Mix them together until well incorporated. Set aside.
2
In a medium pot, combine the sugar, whole milk, unsweetened chocolate, and salt. Bring the mixture to a gentle boil over medium heat, stirring constantly. This step requires careful attention to avoid sticking or boiling over.
3
Gradually increase the heat while continuing to stir, watching for the mixture to thicken. Perform the soft ball test by dropping a small amount of the mixture into a bowl of cold water. If it forms a soft ball when cooled, the mixture is ready to be removed from the heat.
4
Allow the mixture to cool slightly before adding the vanilla extract and butter. Stir well until fully combined.
5
Pour the chocolate mixture over the marshmallow mixture in the bowl, and stir until everything is evenly coated and thoroughly mixed.
6
Transfer the mixture to a greased 9x13-inch pan, spreading it evenly. Refrigerate until the fudge is firm, which usually takes several hours or overnight for the best results.
7
Once firm, remove from the refrigerator and cut into squares. Toss the squares in powdered sugar before serving to give them a sweet finish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Marshmallow Fudge Delight Cookies?
These are a rich and chewy no-bake treat featuring a fusion of marshmallows, graham cracker crumbs, nuts, and a homemade chocolate fudge coating.
What are the main ingredients in this recipe?
The key ingredients include small marshmallows, graham cracker crumbs, finely chopped nuts, sugar, whole milk, unsweetened chocolate, butter, and vanilla extract.
How many marshmallows do I need?
You will need 2 cups of small diced marshmallows for this recipe.
What type of nuts should I use?
The recipe calls for 1 cup of finely chopped nuts; walnuts, pecans, or almonds are all excellent choices.
Can I use pre-crushed graham crackers?
Yes, you will need 2 cups of graham cracker crumbs, whether you crush them yourself or buy them pre-crushed.
What is the "soft ball stage" mentioned in the instructions?
The soft ball stage is a candy-making term for sugar syrup cooked to approximately 235-240 degrees Fahrenheit, where it forms a soft, flexible ball when dropped into cold water.
How do I perform the soft ball test without a thermometer?
Drop a small amount of the boiling chocolate mixture into a bowl of cold water. If you can pick it up and form it into a soft ball that flattens when removed, it is ready.
Can I substitute milk chocolate for the unsweetened chocolate?
It is not recommended, as the recipe already contains 2 cups of sugar; using milk chocolate would make the fudge excessively sweet.
Do these cookies need to be baked in an oven?
No, these are no-bake cookies that set in the refrigerator rather than being cooked in an oven.
How long do the cookies need to refrigerate?
They should be refrigerated for several hours or overnight until the fudge is completely firm.
What size pan should I use?
A greased 9x13-inch pan is the ideal size for spreading the mixture evenly.
Why are the squares tossed in powdered sugar?
Tossing them in powdered sugar provides a sweet finish and prevents the fudge squares from sticking to each other.
Can I make this recipe nut-free?
Yes, you can omit the nuts or replace them with additional graham cracker crumbs or crushed seeds if desired.
What kind of milk is recommended?
Whole milk is recommended to achieve the richest and creamiest fudge texture.
How should I store these cookies?
These cookies are best stored in the refrigerator to maintain their firm texture and flavor.
Are these cookies good for parties?
Yes, they are perfect for dessert trays, parties, or any gathering because they are easy to serve as bite-sized squares.
Can I use vanilla wafers instead of graham crackers?
Yes, crushed vanilla wafers can be used as a substitute, though it will slightly change the flavor profile.
How many cookies does this recipe yield?
In a 9x13 pan, you can typically yield between 24 and 48 squares depending on how large you cut them.
What should I do if my fudge doesn't set?
If it doesn't set, the mixture likely didn't reach the soft ball stage. You can try freezing it or serving it as a thick fudge dip instead.
Can I add extra vanilla extract?
The recipe calls for 1 teaspoon, but you can safely add an extra half teaspoon if you prefer a stronger vanilla aroma.
How do I prevent the chocolate mixture from burning?
Stir the mixture constantly over medium heat and avoid using high heat until the sugar and chocolate are fully melted.
Should I melt the marshmallows before mixing?
No, the marshmallows should be diced and mixed with the dry ingredients so they retain some texture in the finished cookie.
Is it better to use salted or unsalted butter?
The recipe includes 1/4 teaspoon of salt, so unsalted butter is preferred to control the saltiness, but salted butter also works fine.
Can I use a smaller pan?
Using a smaller pan will result in thicker fudge squares, which may take longer to set in the refrigerator.
How do I get clean cuts when slicing the fudge?
Use a sharp knife dipped in warm water and wiped dry between cuts to get clean, even squares.
Can I make these cookies ahead of time?
Yes, they are ideal for making a day or two in advance as the flavors meld beautifully over time.
Can I use a milk alternative like almond milk?
You can use almond or soy milk, but the fudge may be slightly less rich than when using whole dairy milk.
Are these cookies gluten-free?
As written, they are not gluten-free because of the graham crackers. However, you can use gluten-free graham cracker crumbs to accommodate dietary needs.
Can I freeze these fudge cookies?
Yes, they can be frozen in an airtight container for up to a month. Thaw them in the refrigerator before serving.
What is the final texture of the cookie?
The texture is a combination of smooth, rich fudge, gooey marshmallow bits, and a slight crunch from the nuts and crumbs.