Fudge Marshmallow Squares
3/4 cup white sugar
1/2 cup vegetable shortening
3/4 cup all purpose white flour
1/4 tsp salt
2 tsp cocoa powder
1/4 tsp baking powder
1 tsp vanilla extract
12 large marshmallows, halved
Preheat oven to 175Â°C / 350Â°F.
Cream together sugar and vegetable shortening.
Add dry ingredients to creamed shortening mixture and mix well. Stir in vanilla.
Grease the bottom and sides of rectangular pan and spread mixture evenly across bottom.
Bake for 25-30 minutes.
Remove from oven and place marshmallow halves evenly across top.
Turn off oven and place back in oven for 3 minutes or until marshmallows are soft and slightly melted.
Remove from oven and set aside.
150 mL (2/3 cup) water
125 mL (4 oz.) semi-sweet chocolate squares
250 mL (1 cup) brown sugar, firmly packed
5 mL (1 tsp.) vanilla extract
750 mL (3 cups) icing/confectioner’s sugar
90 mL (6 tbsp.) melted butter
In a saucepan over high heat, boil water, chocolate, and brown sugar until smooth.
Remove mixture from heat and stir in vanilla, butter, and icing sugar.
Spread topping mixture over baked squares. Allow squares to cool before cutting and serving.