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Momma Reiner's Chocolate-Covered Marshmallows

This wonderful recipe for sweet chocolate-covered marshmallows is courtesy of Kimberly Reiner of Momma Reiner's Fudge.

  • Yield: Makes about 30 chocolate-covered marshmallows
Momma Reiner's Chocolate-Covered Marshmallows

Source: The Martha Stewart Show, December Fall 2007


  • Nonstick cooking spray
  • 2 tablespoons plus 1/2 teaspoon unflavored gelatin
  • 2 cups sugar
  • 1/2 cup light corn syrup
  • 1/2 cup hot water
  • 1/4 teaspoon salt
  • 2 large egg whites
  • 1/2 teaspoon pure vanilla extract
  • 1 cup cornstarch
  • Momma Reiner's Chocolate Fudge


  1. Lightly spray a 9-by-13-inch glass baking dish with nonstick cooking spray. Sprinkle gelatin over a small bowl filled with 1/2 cup cold water; let stand to soften.

  2. In a heavy bottomed saucepan, mix together sugar, corn syrup, hot water, and salt. Place over medium heat and cook, stirring, until sugar has dissolved. Continue cooking, without stirring, until mixture reaches the soft-ball stage, about 240 degrees on a candy thermometer. Remove from heat and add gelatin mixture; set aside.

  3. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on high speed until stiff peaks form. With the mixer running, slowly add sugar mixture. Add vanilla and continue beating for 10 minutes until the mixture looks like marshmallow.

  4. Transfer marshmallow mixture to prepared baking dish and spread evenly. Spray a piece of parchment paper with nonstick cooking spray and cover marshmallow. Let stand overnight.

  5. Remove parchment paper and invert marshmallow onto work surface. Trim 1/4-inch from edges of marshmallow. Cut marshmallows into 1 1/2-inch squares. Pour cornstarch in a bowl; working in batches, gently add marshmallows and toss to coat.

  6. Line a baking sheet with parchment paper; set aside. Working with 1 marshmallow at a time, insert skewer into a marshmallow and dip in fudge until coated on all sides, removing any excess from bottom of marshmallow; place on prepared baking sheet. Repeat process with remaining marshmallows (you will have some marshmallows left over). Let chocolate covered marshmallows stand at room temperature overnight before serving or transferring to an airtight container for up to 3 days.

Reviews (103)

  • hiphandmade 12 Jan, 2009

    these were delicious and fun to make... definitely making them again!

  • prinesskikio12 27 Dec, 2008


  • ewaali 20 Jul, 2008

    Is it possible to replace gelatin with something more vegetarian?

  • Regan 15 Jul, 2008

    These are so de-lish!

  • Home4Holidays 4 Jul, 2008

    These were delicious... the marshmallows come out great on their own and the fudge was delicious also. The pan I used for the fudge wasn't as deep so I had some trouble dipping them towards the end but, they still came out good.

  • lauriedart 13 May, 2008

    I made these also and they turned out great - up until the fudge coating. It just didn't seem to work, so I poured it into a pan and ended up with some of the best fudge you could imagine. I dipped the marshmallows in melted semi-sweet chocolate. I also added a graham cracker to the bottom (fastened with a little marshmallow creme and then dipped) and they were fabulous!

  • JaniceDouglas 1 May, 2008

    First of all, let me say that these heavenly little morsels are wicked delish and I donn n n n n n t want to scare you away from trying them. The marshmallow and marshmallow cream recipes are fun but thatn n n n n n s where the hilarity ends. Here are a few things you should know going in:

    1. The whole dipping into the fudge exercise is a crock. If the fudge isnn n n n n n t hot enough, it wonn n n n n n t stick to your lovely, homemade marshmallows. If itn n n n n n s too hot it melts them. Even the ones that they showed on TV didnn n n n n n t look very nice. You can do better!
    2. This is not a kid friendly recipe. The eating n n n n n n way; the making n n n n n n NO way. The fudge as I mentioned is very hot.
    3. Itn n n n n n s going to take you all weekend to make them.
    4. Follow the recipe in print and not the video. You wonn n n n n n t get the goopy gelatin that you need by dissolving the powder in hot (115 F) water like they say in the video.

    The recipe says to cover the cut marshmallows in corn starch. Martha thought it would be icing sugar and she was right. Though, in theory, maybe the corn starch is supposed to help adhere the fudge but that turned out to be a bust. Icing sugar it is.
    I tried piping the hot fudge onto the marshmallows but I was using a hard plastic piping tube and it broke that and the assembly inside. Little chunks of fudge formed as it cooled and plugged the tip. Determined as I was, I tried to force the fudge through and the whole thing broke apart. A large-ish tip and a sturdy tube I believe is the answer. You could try a piping bag but remember the fudge is hot. Protect yourself accordingly. The look of the finished piped product was fun and appetizing.
    The fudge wonn n n n n n t spoon on or drizzle on. You could try holding one corner of the marshmallow and dipping it into the (did I mention) HOT fudge. Carefully!!
    I thought too maybe putting some of the fudge into lined mini muffin tins and then pressing the marshmallows into it then doing something oh-so-stylish on the tops.
    If you can come up with a clever, creative and simple way to finish these, it will be well worth your while. In n n n n n ve never tasted anything quite like them.
    Oh, and for that authentic roasted over the campfire flavour, I added a generous n n n n teaspoon of bottled liquid smoke to the fudge recipe n n n n n n bring on the ghost stories and have fun.

  • Nate78526 1 Mar, 2008

    I made the recipe and found it to be simple. Unlike the post below I added the gelatin to the cold water as the recipe states turned out perfect. I will make these often.
    I wonder to make marshmallow cream would one reduce the gelatin if so how much?
    I would like to make my own marshmallow cream.
    I did not like the fudge coating it was just too much for me.

  • annetteenger 21 Feb, 2008

    I made these at Christmas time and added peppermint extract instead of vanilla. Right after I poured it into the pan I dripped red food coloring randomly on the top and swirled it with a tooth pick. They turned out great. I also just made them for a baby shower and used blue food coloring and the vanilla. Then after I cut them I diipped them into melted semi-sweet chocolate....they were soooo good. There wasn't one left and there weren't a lot of people at the shower. I will be making more!

  • DBounce88 18 Feb, 2008

    Please listen to the video. Add gelatin to WARM water (not cold). Add COLD water to sugar mixture (not hot). Set timer for 10 min. when beating mixture. Smooth SMALL amount of cornstarch over TOP of marshmallow mixture with hands. She DID use 5 oz evaporated milk for fudge, but she used just 7 OZ marshmallow cream (NOT 2 1/4 cups).

  • julescakes 6 Feb, 2008

    This recipe did not work, I did EXACTLY what I read and watched her on Martha's show, the chocolate melted the marshmellows, it did not work like instructed on the show! That was alot of work and product for it not to work, very disappointed. Something was left out or not explained properly, I noticed the recipe was not exact to what she was saying on the show either.

  • jldombrowski 19 Jan, 2008

    This recipe did not work! The marshmallow was very yummy and the fudge was very good too, BUT when you dip the marshmallow into the fudge it just melts. I tried to spoon the fudge on top of the marshmallow and they were not pretty at all. They just looked like big blobs of fudge!

  • rons 14 Jan, 2008

    I used a serrated bread knife to cut the marshmallow, absolutely no problems. When I first dipped a couple, they came out really light brown. I stirred the fudge a bit more and it then turned very dark. I made a double batch of fudge since it seems that a single batch would only cover about 1/2 the marshmallows. I kept the fudge in a double boiler to keep warm and thin, then I had to be really quick when dipping.

  • Stephania 8 Jan, 2008

    These are delicious! I made 5 batches over the holidays. I prefer not to dip mine in chocolate though. And I use a heart shaped cookie cutter to cut them up and then arrange them on a cake platter with shaved chocolate and powdered sugar. On new years eve, before I let them sit over night I crushed up my remaining Christmas candy canes and spinkled them on, and then cut them and they were fantastic!

  • Canine 4 Jan, 2008

    Wendym2... What brand and size jar of marshmallow fluff did you use? I remember the guest saying that a jar of fluff could be substituted.

  • chocolatemaker 3 Jan, 2008

    I had the same problem as most people - the fudge did NOT work. Instead of wasting more $$ on materials to try the fudge again, I dipped the remaining marshmallows in Callebaut chocolate. They were delicious and I got rave reviews - I'll definitely make the marshmallow again, but not the fudge!

  • Wendym2 31 Dec, 2007

    I made these according to the printed recipe (except for using jar marshmallow fluff which she STARTED to say was OK to use until Martha interrupted her and she didn't get to finish) and they were GREAT. You MUST be sure the ingredients reach the proper stage or it won't work. You must QUICKLY dip them. It IS 5 oz of evap milk. If it didn't work for you, you've not followed the directions. They were GREAT!

  • pinkbutterfly 24 Dec, 2007

    A typo is to blame for the failure of this recipe. If you watch the video, please note that the amount of evaporated milk is a full 15 oz. can, not the 5 ounces listed in the recipe online. If you simply adjust the recipe to the full 15 ounce can and allow the mixture to cool for a few minutes you will have success. The marshmallows are to die for. All of my family, friends and neighbors are amazed that I can make marshmallows at home. Try it again with the above correction.

  • BenGeorge 24 Dec, 2007

    The fudge recipe here does NOT work. It would not coat the marshmallows after the first 3 at all. Total mess!!! The marshmallows rocked though. Next time I'll just use my standard fudge recipe. Momma Reiners fudge recipe is going into the trash.

  • Robbyone 24 Dec, 2007

    Very difficult for a novice candy maker to tackle. The marshmallows came out perfectly when you follow the directions to the tee. The fudge is delicious; but, near impossible to coat the marshmallows without melting them. I made this recipe twice already and coating the marshmallows is frustrating; they look like blobs. Adding butter the 1st time helped and was better than the 2nd time when the fudge was too thick; however it may have contributed to melting the marshmallows. Skp the cornstarch.

  • mbishop 23 Dec, 2007

    I added 6 ounces of the milk, and the fudge was perfect for dipping. It thickened a little bit toward the end of my dipping, but no problems. The marshmallows did melt a little bit, but mainly the first several. I'd recommend letting fudge cool for a minute or so. My marshmallows looked perfect like on the show, but the fudge covered ones looked so different. I actually used the marshmallow recipe from the pepermint marshmallows (except I added vanilla instead of pepermint extract).

  • karenleach 22 Dec, 2007

    My second batch was perfect. Add 1 ounce more of the can creme, stop cooking temp at 230. remove from heat source, stir in the marshmallow creme and then do the dipping process. A heavy pan works best. If fudge does not stick to the marshmallows, there is too much cornstarch.

  • weeddtc 22 Dec, 2007

    I wish I would haave read the comments before I made these. The marshmellows turned out great but the fudge...not so much. It melted the marshmellows and it was also very thick. I also think I used too much corn starch. The recipe says to toss in a bowl but the video shows her just dusting the marshmellows lightly. I will try making these again, maybe for Valentine's Day, but next time I won't use as much corn starch and I'll try a little extra condensed milk like some of you suggested.Happy Holidays!

  • cookin43 22 Dec, 2007

    Wow, this was a difficult recipe. I was up all night worried about the fudge after reading all of your wonderful reviews. I ended up using an extra ounce of condensed milk and wala...... No hard fudge. They were easy to dip and set up okay. Next time I will probably use only an extra 1/2 oz of condensed milk, since they were just a LITTLE soft. They look pretty though and taste great. They made it look so easy on t.v., but they certainly were a lot of work.

  • kerstinh 22 Dec, 2007

    This was horrible. The marshmallows came out fine, but the fudge melts the marshmallows when you dip them. It said to use the fudge immediately so go figure. It took a lot of time and turned out to be a huge disappointment. Guess we know why Momma Reiners was willing to give out their recipe!!! I would not make this again.

  • FANTASIALADY 22 Dec, 2007

    do you think i can use store bought marshmallows in dip them in the fudge?

  • rebr24 22 Dec, 2007

    The marshmellows came out great but when I went to dip them in the fudge it melted the marshmellows and the chocolate just slid off. I'm really disappointed because I wanted to give them to people for Christmas.

  • jammiejulie 22 Dec, 2007

    We really liked these as did the friends we gave them to as gifts for Christmas. I made hot fudge (the kind you'd put on ice cream)and dipped one side of the marshmallows in it. I stored them in tupperware and they were just as good the next day. I had planned on putting them in hot chocolate but we ate them so quickly I didn't get a chance to. They were easy to make and tasted great!

  • suzie51971 21 Dec, 2007

    OK i made the MM last evening let them sit as they should, so today I made the fudge part, and it was one GLOPY mess... So i put the fudge with some pecans in it and stuck it in the fridge. But now i have all but 10 MM left wha t do i do with them? Any other suggestions on covering them?

  • richardfurlough 21 Dec, 2007

    Answers to some questions: 7 oz. marshmallow creme is the size of a jar of store-bought and equals about 2 1/4 cups. If you make your own, store extra in a glass jar and use like you would any marshmallow creme. Smooth and shiny fudge involves correct temperature and no stirring of the hot sugar mixture and then beating really hard at the very end to break up the large sugar crystals that are forming as the mixture begins to cool. This makes the final fudge very smooth.

  • scorpio101 21 Dec, 2007

    Love the recipe. These will probably become a family tradition for us. Everyone at work raved about them and the kids love them. I'm going to try making the marshmallows with agar, a vegetarian gelatin substitute.

  • marcellatp 20 Dec, 2007

    Like many others the marshmallows are awesome, the fudge not so much. We only could dip four before it became a plastic-like blob. Instead I used my regular fudge recipe and it turned out beautifully. The two recipes are similar except my fudge recipe only cooks to 230 and then the pan is removed from the heat while the remaining ingredients are stirred in. The original recipes calls for cooking to 240 and leaving the pan on the heat. I think this is what is causing some of the problems.

  • richardfurlough 20 Dec, 2007

    Marshallows turned out great! Fudge coating is a different story . . . thickened too fast for all 48 marshmallows, excess wouldn't come off, and wouldn't stick to all sides. I ending up piping remaining fudge to the tops of remaining marshmallows. I think it would be better to dip into a thinner shiny chocolate coating that hardens like is used for dipped strawberries. I'll keep trying with a different chocolate dip.

  • blueice37 20 Dec, 2007

    I just got finished making these. They turned out great. Yes, I had many trials, but overcame them. I used kitchen shears to cut the marshmallows. That worked wonders. I made the fudge from the recipe off the back of the marshmallow creme jar.. (yes, I cheated), but it turned out well. I did find myself rewarming the fudge at intervals,but didn't run into trouble with melting marshmallows. You've got to work quickly at this. My grandchildren love them! Thanks for sharing this recipe Martha!!

  • AnnetteH 20 Dec, 2007

    My marshmallows were delicious but melted when the fudge was poured over them. I will make another batch and put the cut up marshmallows in a pan, sprinkle nuts over them, then pour the chocolate in. This will be like Heavenly Hash Fudge.

  • marthajunkie 20 Dec, 2007

    I notice on the show that it said that store bought mallow cream can be added does anyone know if it is the same amount that you would use for her home made version? Have a little guy and that is just to many steps to do to make fudge! :o) I would watch the video but dial-up stinks!

  • atlhomie 19 Dec, 2007

    after reading all the comments on the effort - i decided to go ahead and buy the 16oz tin. With shipping it was $51.50. It arrived today - there are 8 marshmallows! $6.43 each for those who want to know! LOL!

  • kris10rfb 19 Dec, 2007

    SInce most of the concerns were getting the fudge to stick and the marshmallows melting, I only coated a few. The fudge stuck to both, but the non-cornstached ones were easier to dip. They didn't melt, perhaps because it took me 4 minutes to properly mix. She spent a fair bit of time mixing on the show, and as I mixed, I noticed the color change that she must have been looking for. Nothing melted, and nothing harded as I dipped, other than the fudge on the sides of the pan. Delicious!

  • sugarbaker 19 Dec, 2007

    p.s. - make the pineapple gelatin mold that uses coconut cream as the liquid, with mandarin oranges, cherries and mallows folded in. terrific, but it has to be the
    PINEAPPLE gelatin.

  • sugarbaker 19 Dec, 2007

    2 why are some of you [filtered word] about "Martha's recipe' ? it was no such thing. it was La Momma's recipe although she did seem a bit territorial during the demonstration. i kept hoping Martha would smack her. but anyways, Martha found something she thought was good and brought it to us and it was/is so why knock her? as for the left over marshmallows HELL-O ?

  • sugarbaker 19 Dec, 2007

    mine didn't melt but the fudge became thick so quickly that it was impossible to coat the mallows. i diluted it down with more evaporated, which helped, but then they stayed sticky and wouldn't set up. i'm going to give it a couple more tries. the taste is great . . . and i agree that there is something not given/emphasized in the prep.

  • kariko 18 Dec, 2007

    You must let the marshmallows set overnight or at least 8-10 hours. Otherwise, it will be too sticky to cut through. Plus liberal use of cornstarch will help.

    I, too, tried to dip but found it too difficult (it would melt the marshmallow then the fudge would solidify too quickly) but I think that had more to do with whether or not I got the sugar syrup up to the right consistency and temperature. I would try it again. I just gave the marshmallows in cupcake tins and put the remaining fudge in a pan and cut it up and boxed the two together for gifts. So far, everyone raved about them. Nothing compares to homemade marshmallows.

  • RNMBL 18 Dec, 2007

    Did the marshmallows need to set up overnight? I want to make this marshmallows today and cut them as soon as possible to dip in melted choc chips for daughter's teachers tomorrow.

  • jeannajustfine 18 Dec, 2007

    DONT WASTE YOUR TIME OR MONEY! the marshmallows turn out great but the once you try to dip them they melt and make a huge mess. i even tryed freezing them and that didnt work either. they make it look so easy on the show but they must not be telling us something cause it just doesnt work. i am very disappointed!!!!!

  • imblessed2 17 Dec, 2007

    I am wondering (after readying the comments) with all the problems that many of you had, why not put the chocolate in a crockpot to keep it from getting too thick? Don't know if you can do that to chocolate or not but might be worth trying.

  • livetoeat 16 Dec, 2007

    I avoided the "maman n n n n n fudge altogether. I made the marshmallows as directed-they came out great.Over a double boiler I melted semi-sweet chocolate chips and 1 tbsp veg shortening. I held the marshmallow over chocolate with a fork and spooned the chocolate over it. I placed each on a wire rack to dry. I even made some like MALLO-MARS by adding a cut-to-size graham cracker beneath the marshmallow before coating.I drizzled white chocolate over the mallo-mars to tell them apart.Great teacher gi

  • borsheimt 16 Dec, 2007

    I followed the recipe exactly. Mine do not look as professional but are darn close. I ready all of the comments before hand and learned from some of these. I barely put any cornstarch on the marshmallows after they were cut. Just a little tiny bit so they were ot super sticky. Then I dipped very, very quickly. My marshmallows did not melt. I think my fudge was a little thin and could have used maybe some more marshallow creme. But all in all they turned out good.

  • RoxiewithMoxie 15 Dec, 2007

    I made these, but instead of dipping in the fudge, which I thought would be too sweet, I dipped them in dark chocolate. I did not have the same problem that others did and they turned out beautifully.

  • audravanvliet 15 Dec, 2007

    I made these without the chocolate in hopes of just making some marshmallows for hot chocolate or smores. I bought cookie cutters and made really cool shapes and rolled them in confectioner's sugar. My friends loved them. I sent them with my boyfriend to his work. He said they lasted about three minutes.

  • momRN 15 Dec, 2007

    This is the first and last Martha Stewart recipie that I will try. Like many of you my marshmellows turned out great and my fudge melted the marshmellows and made a gooey mess. I was planing to give these as gifts this Christmas. I will have to search for something else. Any ideas of what to do with my other pan of marshmellows? I made two pans thinking that since the marshmellows turned out the fudge would. too.

  • karenleach 15 Dec, 2007

    I tried this . I found the dipping to be a little difficult because I did not cut my marshmallows small enough, I swear they grew. My fudge cool a little because I was so slow. They are delicous . My children and grandchildren loved them. I sent two family's home with a gift box even though they were not as pretty as the TV show.

  • e_ericcson 15 Dec, 2007

    This is the biggest waste of time and money. When I dipped the marshmallows in the fudge they melted,t and then the fudge got to thick. I tried to pour the fudge over the marshmallows in a cake pan. They didn't set and I didn't feel like eating the goo with a spoon. By the way I followed this recipe to a T. I want my money back for this one!

  • adhines 14 Dec, 2007

    I also had problems with the fudge being too thick, only got half of the marshmallows covered. The recipe calls for 2 1/4 cups of marshmallow cream but if you watch the video, she says to add only 7 ounces? I will try it again using less marshmallow cream. They also don't look very professional, however they taste GREAT!

  • afwifenmommy 14 Dec, 2007

    I have never made anything like this before so I followed the recipe exactly. Mine came out BEAUTIFULLY!! My fudge did get a little thick, but I dropped the marshmallow in and scooped fudge around it. Then I fished out the marshmallow and scraped off the excess. They don't look as professional as hers, but they didn't melt and they taste EXCELLENT!! I'll be making another batch today!

  • kathryn133 14 Dec, 2007

    If you have extra marshmallows left or have given up on the fudge topping check out the S'more Squares recipe. I will probably use the hardening fudge as the topping for the graham cracker layer. As for the non-sticking fudge issue, I am wondering if the temperature of 234-240* was a bit too high. I let the fudge go to 240* and probably should have removed it from the heat at 234* or lower.

  • tazz95304 14 Dec, 2007

    passionforitaly: Did you make the recipe, if so, did you cornstarch each marshmallow indiv and did the fudge stick to it, would like to know, seems everyone had followed recipe and all turned out great til they got to the dipping. I too had same problem and I got frustrated and put marshmallow in a dish and put some walnuts in the fudge and poured it over marshmallow. I put in fridge and it came out VERY sticky when i cut it to put in foil. SO MUCH FOR X-MAS GOODIES. WASTED MONEY TOO.

  • Marliss 14 Dec, 2007

    I followd the recipe to a T, and just like alot of you, my marshmallows melted. I think there must be some secret trick that Ms Reiner didn't disclose on the show so that none of us could make these as well as her company and we would have to buy them from her. I have 3 yr old twins, and this has been a waste of time - not to mention money. I will think twice before trying a recipe that is for a product that is sold - think about it - why would someone give up a $$ making recipe!

  • beadgaldesigns 14 Dec, 2007

    I have not made these, but I have chocolate coated homemade marshmallows before. I always poured the chocolate over the marshmallows rather than dipping. I placed the marshmallow on a fork and used a spoon to pour over just enough chocolate. I don't know if that would work for these as I don't know the consistency of the fudge, but it might work better!

  • puppa1120 13 Dec, 2007

    I also had problem with the fudge. The marshmallows would melt and impossible to dip quickly fudge got hard fast, was able to dip maybe 10 of them. I found it frustrating and will never do these again.

  • bethanyrutter 13 Dec, 2007

    When I started dipping the marshmallow in to the fudge I found that if you put it back on the heat for a minute, it thinned out to where I could get it to become more liquid so it would stick to the marshmallows.

  • kashka 13 Dec, 2007

    I'm definitely not an experienced baker, but I made these and they turned out well. I made the marshmellows let them sit over night and harden, cut into pieces and tossed them in cornstarch. I did put them in the fridge for half an hour so that they would be cold when I dipped them into the fudge. The marshmellows didn't melt and the fudge stayed on. It didn't look perfect but this being the first time I've made these, I didn't expect it to. They were very good.

  • scottinhawaii 13 Dec, 2007

    The marshmallows are great, the marshmallow cream delicious, but I couldn't get the fudge to stick to the marshmallows. They melted. I waited for the fudge to set a little and that still didn't work well. I'm an adventurous cook and usually don't have problems with difficult recipes, but I'll never try this again.

  • stormchaser 13 Dec, 2007

    For those of you who had success with the did you keep your fudge liquid enough? Mine gets very thick after about 6 marshmallows and then it doesn't stick to them. The oil then starts to separate. I have tried this twice tonite without the desired result! Helpful hints?! Please!

  • 2migirlsmom 12 Dec, 2007

    I have been wanting to make these to give away to friends. I wonder if you could make the marshmallows and dip them just the night before giving.

  • MVP 12 Dec, 2007

    These things are devine - they didn't turn out perfect but after tasting them it was worth it. I poured the remaining fudge in a pan and hopefully it will set and I will be able to cut into small peices for my guests!
    Canadian Cooker!

  • MVP 12 Dec, 2007

    These things are devine - they didn't turn out perfect but after tasting them it was worth it. I poured the remaining fudge in a pan and hopefully it will set and I will be able to cut into small peices for my guests!
    Canadian Cooker!

  • MVP 12 Dec, 2007

    These things are devine - they didn't turn out perfect but after tasting them it was worth it. I poured the remaining fudge in a pan and hopefully it will set and I will be able to cut into small peices for my guests!
    Canadian Cooker!

  • sissyhow 12 Dec, 2007

    Everything worked fine until it got to the dipping stage---many problems here for us. We had chocolate fudge all over the kitchen, up to our elbows, on the floor, on our clothes---our marshmellows looked like something from outer space! Will make an interesting Christmas story for the family. By the time we finished cleaning the mess, we decided ordering them from the Momma Reiner's web site would be well worth the money. Tastes WONDERFUL--fudge is DELICIOUS, and homemade marshmellows-GREAT!

  • mountainmama 11 Dec, 2007

    The recipe turned out great up until the point of dipping them in the fudge. The marshmallows melted in the fudge

  • ayjohnson 11 Dec, 2007

    I would be interested to see how it would work without the cornstarch. It does seem that the fudge would stick better without the cornstarch. Mrs. Housewife, I have read that you can oil/ pam your knife. I would suggest chopping with a big chefs knife or bread knife and not trying to pull the knife along the marshmellow. I cut the entire sheet in half then used a chefs knife.

  • Jame 11 Dec, 2007

    I made this recipe and the first time I made the fudge I read a can of evap milk instead of 5oz. I remade the fudge and when diping the marshmallows the fudge did not stick as seen on the show. I am thinking maybe it is because of the corn starch. Does anyone have any ideas why it did not stick?

  • mrshousewife 11 Dec, 2007

    I can't seem to cut the marshmellows properly, it's just sticking to the knife!

  • ayjohnson 11 Dec, 2007

    Whew. Making the parts was easy but dipping in the chocolate was tough. The marshmellows were melting under the heat of the fudge. They are sitting overnight so I will know tomorrow how they taste. Mine certainly have a rustic feel. Would love to get graham cracker in there somehow. What do I do with the leftover Marshmellow Cream?

  • jnetti 11 Dec, 2007

    I need a little practice at dipping but the recipe is wonderful and they turned out better that i could have hoped for. I have made marshmallows a few times with the MSL recipe i found in one of the older magazines. I have enjoyed making it since then and this was wonderful as i have wanted a recipe to coat the marshmallow with chocolate which is one of my favorite combinations. I recommend it highly and thank MSL for the recipe. And who could forget to thank Mama Reiner's recipe.

  • rebeccaangles 10 Dec, 2007

    Homemade marshmallows are absolutely divine. They are nothing like the store bought version. Texture is softer and you really taste the vanilla. I use pure Vanilla from Cozumel, Mexico rather than imitation vanilla. It is worth the extra $. The recipe I have used for Marshmallows is from the French Laundry and does not call for Egg Whites for those who would like to make this recipe and can not have eggs.I am going to try this to see the difference of adding egg whtes.Fudge looks Divine!

  • passionforitaly 8 Dec, 2007

    Continued -

    Keep in mind that the Homemade Marshmallow Cream recipe for the FUDGE is different than the initial recipe - recipe for fudge does not include the gelatin mixture and cream of tartar is added - again, if you click on the aqua/blue characters (Fudge Recipe) a slightly different version of marshmallow cream will appear.

    Also, re coating each cut marshmallow square individually with cornstarch - per recipe. On the show Ms. Reiner sprinkled on the cornstarch and brushed top/bottom with her hand to spread cornstarch - this might have been done because lack of time on the show - my understanding this step is for fudge to adhere to the marshamallow - I will probably coat each piece individually so "sides" of the cut marshmallow will easily coat with fudge as well.

    Hope this clears up some of the confusion and is helpful.

  • passionforitaly 8 Dec, 2007

    Marshmallow recipe in error re adding gelatin to cold water - Ms. Reiner added the gelatin to 1/2 cup tap water, about 115 degrees. If you add gelatin to cold water, it will be very lumpy and require a lot of stirring to dissolve.

    Recipe for Momma Reiner's Chocolate Fudge is highlighted in aqua/blue - just click on the characters and recipe will appear. Located at the bottom of the Marshmallow Cream recipe.

    I will post another comment as I've exceeded the 500 character limit - read on.

  • weston1 8 Dec, 2007

    Can this product be stored in a airtight container then frozen?

    Cain't wait to try this recipe.

  • cshout 8 Dec, 2007

    You can watch the video from the show on the website. It says to add cold water to the syrup mixture and add the gelatin to warm water (115 degrees). Having the video and the recipe, is sure helpful, thank you Martha.

  • Peachy1ga 8 Dec, 2007

    I watched your show and saw these delicious looking treats and I can not wait to try them. thank you so much Martha and Kimbery Reiner for the recipe!!!!.

  • susanforan 7 Dec, 2007

    The recipe says to add the gelatin to 1/2 c of cold water and then add 1/2 c hot water to the sugar/corn syrup mixture ... hope that helps!

  • laurabartner 7 Dec, 2007

    I watched the show this evening and looked at the recipe, I rember that the gelatin was placed in a 1/2 cup of warm/hot water, however the recipe also says to add water to the sugar and corn syrup mixture but I do not see a quantity. Does anyone remember? I thank you.

  • lilsnikkys 7 Dec, 2007

    i will try it... it looks so yummy i think i will make a lot this x-mas

  • pamelajeannes 7 Dec, 2007


  • pamelajeannes 7 Dec, 2007

    looks so good

  • Whirlygal 7 Dec, 2007

    OMG I made them and they are awesome, I will NEVER buy store bought ones again, they are aweful compared to these.

  • Tigger624 6 Dec, 2007

    To Phalaenopsis . . . because these chocolate covered marshmellows are Much, Much, Much, MUCH better than a package of store bought marshmellows dipped in melted chocolate chips!!!! The time to make them is worth it!!

  • choccurls 6 Dec, 2007

    The recipe for the marshmellow creme and for the fudge are therr, just click on the names in aqua. I think the three days mean the marshmellows probably break down after three days. You DO NOT have to wait three days to use them....

  • phalaenopsis 6 Dec, 2007

    Hope I don't sound like a wet blanket, but why on earth would a harried homemaker go to THAT much trouble when a perfectly delectable chocolate covered marshmallow confection can be made by dipping jumbo marshmallows into chocolate sauce (melted mixture of semi-sweet and bittersweet chocolate chips - ratio determined by your palate) to which a small amount of butter and maybe mint extract is added)?

  • medib 6 Dec, 2007

    just found both the fudge and the marshmallow cream recipes, If you look at the first one for the marshmallows, at the bottom is a link to the fudge recipe and in the fudge recipe is the (2 cups homemade marshmallow cream) and click on the link there! Thanks so much

  • medib 6 Dec, 2007

    just found both the fudge and the marshmallow cream recipes, If you look at the first one for the marshmallows, at the bottom is a link to the fudge recipe and in the fudge recipe is the (2 cups homemade marshmallow cream) and click on the link there! Thanks so much

  • medib 6 Dec, 2007

    I just wanted to say, these look yummy, cant wait to try them. Was wondering about the recipe for the marshmallow cream? Is the only difference between the marshmallows and the marshmallow cream the gelatin? If not , I hope you will pring the marshmallow cream recipe also. Thanks. Always get lots of ideas .

  • luvv_snow 6 Dec, 2007

    The recipe and directions shown is for the marshmallows. Where is the recipe and directions for the fudge?

  • webweaver 6 Dec, 2007

    I was all ready to do this recipe but am hung up on the last line.........three days?

  • webweaver 6 Dec, 2007

    I was all ready to do this recipe but am hung up on the last line.........three days?

  • brendamosley 6 Dec, 2007

    Please tell me where to find receipe for fudge used in Momma Reiner's chocolate covered marshmallows

  • HoNeybAy 6 Dec, 2007

    Hi Martha,
    My name is Nikki Conner. I am a 14 year old Girl. I am From GrandJunction, MI. This little town on the out side of South Haven. I was watching your show today after staying home from school. I thought it looked good and i was going to try to make it for both my Mother's Family and Step Father's Family. I love to bake sweets and share with my family's. I wanted to say i enjoyed watching your show and will be using your website to make more of your other sweets for family enjoyment.

    NIkki Conner
    Happy Holidays!!!

  • carawaycristy 6 Dec, 2007

    The receipe looks like it will be fun to make with my 15yr.old daughter thi weekened.

  • lynnbusse 6 Dec, 2007

    I'd like the receipe for the marshmello cream also

  • lynnbusse 6 Dec, 2007

    I'd like the receipe for the marshmello cream also

  • lynnbusse 6 Dec, 2007

    I'd like the receipe for the marshmello cream also

  • corigirl 6 Dec, 2007

    Please check the directions on the water. I think it's different than what was said on the show.

  • milliedc 6 Dec, 2007


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