With an authentic candy shoppe taste, this easy to make, Creamy Marshmallow Fudge makes the perfect gift for any occasion--or a special treat for any chocolate lover.
This easy fudge recipe (inspired by vintage Fantasy Fudge) was created to satisfy a chocolate fix, just like my Patriotic Festive Fudge recipe.
If you're a chocoholic like me, then you understand. What better way to enjoy chocolate than by indulging in a wonderfully smooth and perfectly creamy square or two of super chocolaty fudge perfection?
And the best part? Creamy Marshmallow Fudge only needs 2 hours to set. Then it's ready to become your favorite decadent and dreamy, chocolate indulgence!
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👪Why you'll love it
| Only 7 ingredients- This easy marshmallow fudge recipe is simple and you probably have most--if not all--the ingredients already in your pantry! No super kitchen skills needed- There's no fancy double processing or need to use a double boiler with this recipe because everything is done on your stovetop all in one pot. It doesn't get much easier than this! Makes a great gift- Whether it's for the winter holidays to fill cookie tins, a birthday, father's day or mother's day, or another special occasion, you can't go wrong with making and gifting this delicious creamy fudge! |
🥘Ingredients
For a full list of ingredients and measurements, see the printable recipe card below.
- sugar- for a little bit of extra sweetness in this recipe
- evaporated milk- sweeter than regular milk, it brings just the right amount of creaminess
- marshmallows- you can make this with small or large because they're getting melted anyway (you don't need fluff or cream)
- salt- to counteract some of the sweetness and to bring out the flavor
- butter- for added creaminess, richness and taste
- vanilla extract- use real vanilla extract; imitation is too sweet and not as rich in flavor
- semi-sweet chocolate chips- Just like the original Fantasy Fudge recipe, I use chips to make life easy, but certainly feel free to use premium baking squares or melting wafers
🔪Instructions
- Lightly grease a 9-inch pan or line the pan with parchment paper.
- Combine sugar, evaporated milk, marshmallows and salt in a large pot. Cook and stir until marshmallows and sugar melt. When bubbles cover the entire top surface, boil and stir over medium heat for 5 minutes.
- Remove from heat. Add butter and vanilla extract to the pot. Stir until butter melts.
- Add the chocolate chips. Stir until the chocolate melts and is fully incorporated.
- Spread the mixture into a prepared 9-inch square pan. Cover and refrigerate for 2 hours or until hard.
- Then slice into 64 squares and enjoy!
Hint: Lining your pan with parchment paper makes for much easier removal once the fudge is set.
🥣Substitutions
Chocolate: Use milk chocolate chips for an even creamier fudge.
Marshmallow cream: Use 4 oz. of marshmallow cream instead of the marshmallows.
📖Variations
Nuts: Add ½ crushed walnuts to the fudge after removing from heat.
Candy toppers: Gently press your favorite mini candy (M&Ms, Reese's Pieces, mini chocolate nonpareils, etc.) into the top of the fudge in the pan before it sets.
Sea Salt: Press coarse sea salt on top before the fudge sets.
🍽Equipment
- 9×9 pan (lightly grease if not using parchment paper)
- large, heavy bottom pot
- stirring spoon
- mixing spoon
- measuring cups
- measuring spoons
- knife
- parchment paper
🍶Storage
Store in an airtight container and keep on your counter. Enjoy within 3-5 days.
🍫Fudge Storing Tips
- To prevent fudge pieces from sticking to each other, place parchment/wax paper in between layers. You may also choose to individually wrap pieces.
- If you don't plan on enjoying the fudge within 3-5 days, store it (or a portion of it) in the freezer.
- To freeze, wrap the fudge tightly as a whole block or in cut pieces in several layers of parchment or wax paper. Then place in an airtight container.
- If properly sealed, the fudge will keep in the freezer for up to 6 months. When ready to enjoy, take it out of the freezer and have it thaw on your counter at room temperature for a few hours.
🗨️FAQ
This happens when fudge isn't cooked long enough on the stove. The sugar needs to melt completely. When bubbles form, you need to boil and stir for 5 more minutes over medium heat to achieve this. You may find it helpful to use a candy thermometer (aim for 237-239 degrees Fahrenheit).
That happens when the sugar crystallizes, usually from hitting the side of the pan. Try to keep all the ingredients in the base of the pan when stirring.
Following the directions, using a heavy bottom pan, stirring continuously, and achieving the right temperature (aim for 237-239 degrees Fahrenheit) when melting the sugar.
🥄Related
Looking for other recipes like this? Try these:
🍴Pairing
These are my favorite desserts to serve with Chocolate Marshmallow Fudge:
📋Recipe
Creamy Marshmallow Fudge
Ingredients
- 2 cups granulated sugar
- ⅔ cup evaporated milk
- 16 large (4 oz.) marshmallows
- ¼ teaspoon salt
- ¼ cup butter
- 1 teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips
Instructions
- Lightly grease a 9-inch pan or line it with lightly greased parchment/wax paper.
- Combine sugar, evaporated milk, marshmallows and salt in a large pot. Cook and stir until marshmallows and sugar melt. When bubbles cover the entire top surface, boil and stir over medium heat for 5 minutes.
- Remove from heat. Add butter and vanilla extract to the pot. Stir until butter melts.
- Add the chocolate chips. Stir until the chocolate melts and is fully incorporated.
- Spread the mixture into a prepared 9-inch square pan. Cover and refrigerate for 2 hours or until hard.
- Then slice into 64 squares and enjoy!
- Store in an airtight container and keep on your counter. Enjoy within 3-5 days.
Peggy C. says
Super delicious! Made two batches of this for a friend's birthday. Thanks for all the tips on how to make the best fudge.
Kitchen Ready Betty says
You're welcome! Having some kitchen tested tips definitely comes in handy when making confections--especially homemade fudge.
Beth S. says
I like how this recipe uses actual marshmallows instead of marshmallow fluff. I always found that stuff to be so sticky and messy.
Kitchen Ready Betty says
Fluff is very creamy in fudge, but I agree, it is much easier to work with marshmallows!