Marshmallow Fudge

This marshmallow fudge recipe combines semisweet chocolate chips, evaporated milk, and marshmallow creme in a precise stovetop method. Cooking the mixture to 234°F (112°C) helps it set into smooth, sliceable squares.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 15

Total Time 20

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

Prepare Everything First: I always measure the chocolate chips, marshmallow creme, and vanilla before I begin. Once the mixture reaches 234°F, everything needs to be added quickly.

Use the Right Milk: I use full-fat evaporated milk, not sweetened condensed milk. Condensed milk is much sweeter and would change the consistency of the fudge.

Keep an Eye on the Temperature: A thermometer takes away the guesswork for me. I remove the saucepan from the heat as soon as the mixture reaches 234°F (112°C) so it does not overcook.

Let It Set Completely: I know it is tempting to cut into the fudge early, but waiting until it is completely firm gives me much cleaner, neater squares.

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