“Marshmallow Fudge Mania”
I attempted to create another low calorie recipe from Hungry Girl 200 under 200. However I didn’t follow the recipe exactly and the result was rather disappointing. As shown here:
I was supposed to use a square 9×9 pan but I baked it in a 8″ round pan so the final result was only “fudge-like” on the bottom half. I also used Marshmallow fluff instead of Marshmallow creme… I don’t know what effect that had if any. The fudge was okay but it tasted strongly like pumpkin which I suspect is because it wasn’t cooked enough. The bottom layer that seemed to have the right consistancy did not have an overwhelming pumpkin flavor. This recipe is going to go on my list of things to try again when I have the right pan haha.
Here’s the recipe:
One 18.3 ounce box Betty Crocker Fudge Brownies Traditional Chewy Brownie Mix
2 cups canned pure pumpkin
1/2 cup Jet-Puffed Marshmallow Creme, room temperature, divided
2 tablespoons Hershey’s Lite chocolate syrup
DIRECTIONS: Preheat oven to 350 degrees.
In a large mixing bowl, combine pumpkin with brownie mix and stir until smooth. Add chocolate syrup and stir until blended. Batter will be very thick, but don’t add anything else!
Spray a square baking pan (9in by 9in is best) with nonstick spray. Spread half the batter into the pan. Spoon half of the marshmellow creme on top and use a knife to swirl it around the top of the batter.
Spread the remaining brownie batter evenly over the top. Then spoon the rest of the marshmallow creme on top and again use a knife to swirl it around.
Bake in the oven for 35 minutes. Batter will remain very thick and fudgy and it should look undercooked.
Allow fudge to cool, then cover pan with foil and refrigerate for at least 2 hours. Cut into thirty-six squares. Then get ready for a fudge frenzy!
PER SERVING (1 piece): 66 calories, .5g fat, 51mg sodium, 14.5 carbs, 0.75g fiber, 9.5g sugars, 0.5g protein