This easy marshmallow fudge recipe combines semisweet chocolate chips, evaporated milk, and marshmallow creme in a classic stovetop candy. Cooking the sugar mixture to 234°F (112°C) gives it a precise endpoint before it is poured into the pan and left to set.
Why You'll Love This Marshmallow Fudge
- A Clear Temperature Guide: The mixture is cooked to the soft-ball stage, so you do not have to rely on cooking time alone.
- Made with Marshmallow Creme: Marshmallow fluff blends smoothly into the melted chocolate without leaving pieces of whole marshmallow.
- Only Six Ingredients: The recipe uses a short list of familiar ingredients without sweetened condensed milk.
- Easy to Prepare Ahead: The fudge can set several hours before serving and keeps well at room temperature.
Marshmallow fudge always takes me back to the classic chocolate sweets I enjoyed around the holidays. There is something about cutting a slab of fudge into small squares that immediately makes it feel ready for sharing or adding to a homemade candy box. I still enjoy making several flavors together because each one brings something different: maple fudge has a warm maple sweetness, while my easy lemon fudge adds a brighter contrast beside all that chocolate.
What I particularly like about this version is the balance between the rich semisweet chocolate and the sweetness of the marshmallow creme. The texture depends on cooking the butter, sugar, and evaporated milk to 234°F before adding the remaining ingredients. I stir in the chocolate first so it melts into the hot base, then quickly mix in the marshmallow creme and vanilla while everything is still warm and fluid. It takes more attention than my 2 ingredient chocolate fudge, but the thermometer gives me a clear point at which to remove the pan from the heat.
Key Ingredients in Marshmallow Fudge
You will find the exact measurements in the recipe card, but these are the ingredients that shape the flavor and texture.
- Butter, Sugar, and Evaporated Milk: I cook these together to create the base of the fudge. Evaporated milk is unsweetened and should not be confused with sweetened condensed milk.
- Semisweet Chocolate Chips: Their deeper chocolate flavor helps balance the sweetness of the sugar and marshmallow creme.
- Marshmallow Creme: I use one jar of marshmallow creme, also called marshmallow fluff, rather than whole marshmallows.
- Vanilla Extract: A small amount rounds out the chocolate flavor without distracting from it.
How to Make Marshmallow Fudge
The complete printable recipe includes the measurements, but this is how the method comes together.
1. Cook the Sugar Mixture: In a saucepan, combine butter, sugar, and evaporated milk. Stir over medium heat until melted, then bring to a steady boil.
2. Reach Temperature: Continue stirring until the mixture bubbles evenly and reaches 234°F (112°C) on a digital thermometer.
3. Add the Chocolate and Marshmallow Creme: Remove from heat, stir in chocolate chips until smooth, then quickly add warmed marshmallow creme and vanilla until glossy.
4. Set and Slice the Fudge: Pour the marshmallow fudge into the prepared pan, let cool or refrigerate until firm, then lift out and cut into squares.
Tips for Marshmallow Fudge
Choose a Heavy-Bottomed Saucepan: I find this easier for controlling the heat while the sugar mixture boils, especially when it needs constant stirring.
Keep the Mixture Moving: Stir continuously as the mixture cooks so the sugar base heats evenly and does not catch on the bottom of the pan.
Add the Chocolate First: The mixture is hottest immediately after coming off the heat, which helps the chocolate chips melt before the marshmallow creme is mixed in.
Keep the Homemade Surface: I gently tap the pan to settle the fudge instead of smoothing the top completely. The natural ripples give each piece a simple homemade finish.
Storage
I store the marshmallow fudge in an airtight container at room temperature for up to one week. When the kitchen is particularly warm, I keep it in the refrigerator so the squares remain firm.
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Recipe
Marshmallow Fudge
Ingredients
- 170 g salted butter
- 500 g granulated sugar
- 170 ml full-fat evaporated milk
- 340 g semisweet chocolate chips
- 1 jar marshmallow creme - also called marshmallow fluff, 7 ounces / 200 g
- 1 teaspoon vanilla extract
Instructions
- Line an 8-inch square pan with parchment paper or foil, leaving enough overhang to lift out the fudge after it sets.
- Place 340 g semisweet chocolate chips in a bowl. Spoon 1 jar marshmallow creme into a separate microwave-safe bowl and warm it for about 30 seconds, so it is easier to stir. Measure 1 tsp vanilla extract and keep everything nearby.
- Combine 170 g salted butter, 500 g granulated sugar, and 170 ml full-fat evaporated milk in a medium, heavy-bottomed saucepan. Cook over medium heat, stirring constantly, until the butter melts and the mixture reaches a steady boil.
- Continue cooking and stirring while the mixture bubbles evenly and begins to thicken slightly. When it reaches 234°F (112°C), the soft-ball stage, remove the saucepan from the heat.
- Immediately add the semisweet chocolate chips and stir until completely melted and smooth. Quickly stir in the warmed marshmallow creme and vanilla extract until the marshmallow fudge is glossy and evenly combined.
- Pour the fudge into the prepared pan. Gently tap or shake the pan to help the mixture settle evenly without smoothing away the natural ripples on top.
- Leave the fudge to cool and set at room temperature for a few hours, or refrigerate it if you want it to become firm sooner.
- Once completely firm, lift the fudge from the pan using the parchment overhang and cut it into 25 pieces.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Maureen says
This marshmallow fudge looks absolutely perfect, so glossy and rich! I love how smooth it sets and how easy the recipe sounds. Definitely making a batch for the holidays!