This smooth and chocolaty, 7-ingredient Creamy Marshmallow Fudge makes the perfect gift for any occasion--or a special indulgence for any chocolate lover.
This easy marshmallow fudge recipe, just like Patriotic Festive Fudge, is simple and quick, and you probably have most--if not all--the ingredients already in your pantry.
There's no fancy double processing or need to use a double boiler to make this creamy fudge. The entire recipe comes together in one large pot on top of the stove.
Whether it's for the winter holidays to fill cookie tins, a birthday, or another special occasion, you can't go wrong with making and gifting this delicious and creamy fudge!
And the best part? Creamy Marshmallow Fudge only needs 2 hours to set. Then it's ready to become everyone's favorite decadent and dreamy, chocolate indulgence!
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🥘Ingredients
- 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
See recipe card for quantities.
🔪Instructions
- Step 1: Combine sugar, evaporated milk, marshmallows and salt in a large pot; cook and stir until marshmallows and sugar melt.
- Step 2: Add butter and vanilla extract to the pot; stir until butter melts.
- Step 3: Remove from heat and stir in chocolate chips.
- Step 4: Spread the mixture into a prepared square pan. Cover and refrigerate for 2 hours or until set.
Hint: Lining your pan with parchment paper or foil 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.
For an alternative to chocolate fudge, see my Peanut Butter Fudge Recipe.
🍽Equipment
- 8x8 or 9×9 pan (lined with parchment paper or foil for easy removal)
- large, heavy bottom nonstick pot
- stirring spoon
- mixing spoon
- measuring cups
- measuring spoons
- silicone spreading spatula
🍶Storage
Store Creamy Marshmallow Fudge in an airtight container and refrigerate. Enjoy within 7 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 7 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 2 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
Equipment
- 8x8 or 9×9 pan (lined with parchment paper or foil for easy removal)
- large, heavy bottom nonstick saucepan
- measuring cups
- measuring spoons
- silicone mixing spoon or spatula
- silicone spreading spatula
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
- 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 square pan. Cover and refrigerate for 2 hours or until set.
- Slice into 64 squares and enjoy!
Notes
Nutrition
Please note that nutritional information is provided by a third party service and is intended for guidance purposes only. KitchenReadyBetty.com makes no claims to its accuracy.
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!
Teri says
This is as close as I have been able to find of my Grandmother’s 6 minute fudge. But not quite on the nose. Do you know what year this recipe was developed? And where?
Kitchen Ready Betty says
This recipe was in my Nana's recipe box. Unfortunately, I don't know the year or source, but most likely from the 60s. I hope that you give it a try. Please let me know how it compares!