Marshmallow Fudge

Smooth, creamy marshmallow fudge made with marshmallow fluff and rich chocolate. This easy fudge recipe comes together quickly and gives you perfect melt-in-your-mouth squares every time.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 15

Total Time 20

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

Prep Ahead: I always make sure to have everything measured, unwrapped, and ready to go before I start. Once the fudge hits the right temperature, things move fast, so it helps to be fully prepared.

Nutrition