This easy to make, Creamy Marshmallow Fudge is the perfect indulgence when you need a little chocolaty sweetness in your life!
One of my favorite parts about our summer shore vacation is the food (did you really think I was going to say the beach?)–especially when we visit the boardwalk. Is it just me, or does boardwalk pizza, french fries, popcorn and candy always taste better?
Enter this Creamy Marshmallow Fudge recipe, because even though I stash up when I’m there, you can only buy so much at a time without the young kid behind the counter starting to secretly question you.
This easy fudge recipe (inspired by vintage Fantasy Fudge) was definitely created to fill a certain chocolatey void. If you’re a chocoholic like me, then you understand. Because sometimes we need our chocolate fix. What better way to satisfy it 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!
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! Very customizable- Love sea salt? Press some on top. Like nuts? Mix them in. Making fudge for a special occasion? Add your favorite sprinkles! M&M lover? Buy some mini’s and put them on! I think you get the idea. 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! |
Creamy Marshmallow 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
For a list of equipment needed for this recipe, click here.
- 9×9 pan (lightly grease if not using parchment/wax paper)
- large pot
- stirring spoon
- mixing spoon
- measuring cups
- measuring spoons
- knife
- parchment paper or wax paper (not required, but makes for easier removal from pan and for storing)
How to Make Creamy Marshmallow Fudge
- Lightly grease a 9-inch pan or line the pan with lightly greased 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!
Creamy Marshmallow Fudge Leftovers?
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.
What to Serve with this Easy Marshmallow Fudge Recipe
- In an easy, no-bake treat kind of mood? Serve this sweet marshmallow fudge alongside Peanut Clusters, Christmas Bark, Pink Out Pretzels, and Patriotic Chocolate Dipped Strawberries. (All of these recipes can be easily customized for any holiday or occasion.)
- Fill your holiday tins with White Chocolate Haystacks, Christmas Butter Cookies or Valentine Butter Cookies, and Peanut Brittle and Candied Mixed Nuts!
- Are you a chocolate lover like me? Then you’ll also love Chocolate Covered Cherry Cake and Easy French Silk Pie!
Creamy Marshmallow Fudge
Description
This 7-ingredient, Creamy Marshmallow Fudge is easy to make 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 with this recipe because everything is done on your stovetop. And after it sets in the fridge for a bit, you have an amazingly creamy, decadent, chocolaty treat!
Creamy Marshmallow Fudge
How to Make Creamy Marshmallow Fudge:
-
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.
Refer to above blog post for more detailed storage instructions, including how to freeze.
Note
Please use evaporated milk (not sweetened, condensed milk) for this recipe. The products are very different and unfortunately one cannot be substituted for the other.
Feel free to experiment with the flavor/type of chocolate you use in this recipe. I would strive to use name brand, good quality chocolate.
This fudge is very customizable! Add 1/2 cup unsalted nuts to the fudge mixture before putting it in the fridge to set. You can also decorate the top of the fudge by gently pressing your favorite sprinkles and/or mini candies on top!
