This Marshmallow Fudge is smooth, creamy, and full of rich chocolate flavor. Made with marshmallow fluff, it's an easy fudge recipe that sets perfectly and melts in your mouth.
Why Marshmallow Fudge Should Be Your Go-To Treat
For me, marshmallow fudge is one of those timeless homemade candy recipes that never fails. It's the kind of treat I can always count on, creamy, soft, and so easy to bring together. The mix of marshmallow creme and melted chocolate gives it that perfect glossy finish, and every time I make it, it sets perfectly and brings back memories of the classic fudge I used to enjoy during the holidays.
This marshmallow fluff fudge has that soft, melt-in-your-mouth texture I love, and the chocolate flavor hits just the right balance of sweet and rich. I like to make it around the holidays, but honestly, it's perfect any time of year. Simple, quick, and always a crowd-pleaser, it's one of those recipes I keep coming back to.
Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Butter, Sugar & Evaporated Milk: I love how these three form the creamy base that keeps the fudge soft but stable once it sets.
- Chocolate Chips: Semi-sweet chocolate gives just the right balance of richness; use good-quality ones for the best flavor.
- Marshmallow Creme & Vanilla: The secret to that smooth, glossy texture and subtle sweetness that makes each bite melt perfectly.
- Walnuts (Optional): I sometimes stir in chopped walnuts for texture and a touch of bitterness that complements the chocolate.
How to Make Marshmallow Fudge
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Cook the Base: 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. Mix Everything In: Remove from heat, stir in chocolate chips until smooth, then quickly add warmed marshmallow creme and vanilla until glossy.
4. Set and Slice: Pour the marshmallow fudge into the prepared pan, let cool or refrigerate until firm, then lift out and cut into squares.
My Tips for Recipe Success
Use a Thermometer: I've learned that 234°F (112°C) is the magic number for fudge that turns out creamy instead of grainy every single time.
Store Properly: I keep mine in an airtight container at room temperature for up to a week, but if it's warm out, the fridge keeps it fresh even longer.
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Recipe
Marshmallow Fudge
Ingredients
- 170 g Salted Butter
- 500 g White Granulated Sugar
- 170 ml Full-Fat Evaporated Milk
- 340 g Semi-Sweet Chocolate Chips
- 200 g Marshmallow Creme - 1 Jar (also called marshmallow fluff)
- 1 teaspoon Vanilla Extract
Instructions
- Prepare the Pan: Line an 8-inch square pan with parchment paper or foil, leaving some overhang on the sides. It makes lifting the fudge out so much easier later.
- Prepare the Ingredients: Measure the chocolate chips into a bowl, open the marshmallow jar, and warm it in the microwave for about 30 seconds to make it easier to scoop, then transfer into a bowl. Measure the vanilla into a small bowl. Having everything prepped will make the process smooth once the mixture starts cooking.
- Make the Fudge: In a medium, heavy-bottomed saucepan, combine the butter, sugar, and evaporated milk. Stir constantly over medium heat until the butter melts and the mixture comes to a steady boil.
- Cook until it Reaches the Required Temperature: Once it reaches a steady boil, keep cooking and stir continuously. The mixture should bubble evenly and begin to thicken slightly. It's ready when it hits 234°F (112°C), the soft-ball stage on a digital thermometer. Remove from the heat.
- Add the Chocolate Chips: Stir in the chocolate chips. Keep stirring until the chocolate is completely melted and smooth.
- Marshmallow Creme: Quickly mix in the marshmallow creme and vanilla extract. Stir until the mixture is fully combined, glossy, and uniform in texture.
- Pour into the Prepared Pan: Pour the fudge into the pan, gently tap or shake the prepared pan so the fudge settles evenly. Avoid touching or smoothing the surface, the natural ripples give it that classic, homemade look.
- Set the Fudge: Let it cool at room temperature for a few hours or refrigerate if you want it to set faster.
- Cut and Enjoy: Once firm, lift the fudge from the pan using the parchment overhang. Place it on a cutting board and slice into neat, bite-sized squares.
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!