Delicious Chocolate and Marshmallow Fudge Recipe

Chocolate and marshmallows come together for a decadent easy fudge recipe. Marshmallow fudge is a perfect treat for the holiday season or any time of year!

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While most people like to make cookies for Christmas, I enjoy making fudge. I’ve made quite a few fudge recipes already, but wanted to try one with some marshmallow fluff in it. That sounded like a great way to lighten up a creamy fudge. 

Alas, when I made a grocery order, they substituted miniature marshmallows for the marshmallow fluff that was in my order. I don’t normally do a grocery order for various reasons, this included, but we were driving back from vacation and I didn’t have time to go grocery shopping before Thanksgiving. 

To make this easy chocolate marshmallow fudge, I started with the recipe for my brown sugar fudge but changed out the ingredients that changed the flavor. 

We will be making this again as it’s such an easy homemade fudge recipe. And it’s perfect to include in a holiday gift to friends and neighbors. You can also cut into even smaller pieces to get more from one pan of creamy chocolate fudge. 

Make sure to use a wooden spoon for mixing your fudge. Silicone will also work well. You just don’t want to use a metal spoon because it will absorb the heat from the mixture as you are stirring, making it harder to properly reach the “soft ball” stage it needs to be in for perfect fudge. 

Marshmallow Fudge Options

You can add a little bit of walnuts, pecans, or other nuts to the fudge. The end results would be more of a rocky road fudge. 

Melting peanut butter into the fudge would also give it a more creamy texture. 

Add candy such as pieces of candy canes to make this even more festive for the Christmas season. 

The Ingredients

Sugar

You want to use regular white sugar for this recipe. Sugar is what helps the fudge keep its structure. Make sure the sugar is fully incorporated into the mixture so you don’t get grainy fudge. 

Evaporated Milk

Some recipes call for sweetened condensed milk, others for evaporated milk. Since I wanted to keep this light and fluffy, I went with the evaporated milk. For a heavier fudge, use the sweetened condensed milk. 

Unsalted Butter

I actually used vegan butter in this recipe the first time, then regular butter the second. Both worked out perfectly fine for this recipe. If you only have salted butter on hand, you can use that but omit the 1/4 teaspoon salt from the recipe. 

Salt

While we want the recipe to be sweet, you need to add a tiny amount of regular table salt. Salt is said to enhance the flavor of chocolate in baking recipes. This is why you’ll find it in almost all recipes when you bake desserts. 

Mini Marshmallows

I used mini marshmallows since they were easier to mix in. If you only have large marshmallows on hand, cut or tear them into pieces before you start so they are ready to add to the fudge. 

Chocolate Chips

Semisweet chocolate chips were perfect for this recipe since the marshmallows are so sweet. You could also try this with dark chocolate chips, milk chocolate chips, or white chocolate chips. As long as you can let the chocolate melt quickly, it will work. 

Vanilla Extract

Vanilla extract not only adds flavor to the fudge but also helps to complement the chocolate. Just like salt, that’s one of the reasons you’ll find vanilla extract in almost any dessert recipe with chocolate. 

Marshmallow Fudge Step by Step

Ingredients

  • 1 1/2 cups sugar
  • 6 oz evaporated milk
  • 2 tbsp unsalted butter
  • 1/4 tsp salt
  • 2 1/2 cups mini marshmallows
  • 12 oz semi-sweet chocolate chips
  • 1 tsp vanilla extract

Preparation

Line an 8-inch square baking dish with parchment paper and spray lightly with cooking spray.

Combine the sugar, evaporated milk, butter, and salt in a medium saucepan.

Bring to a full rolling boil over medium heat, stirring constantly with a wooden spoon for 4-5 minutes, until it reaches the “soft ball” stage on a candy thermometer.

Reduce to low heat.

Stir in the marshmallows, chocolate chips, and vanilla extract.

Stir vigorously for 1 minute or until marshmallows are mostly melted.

Pour the fudge mixture into the prepared pan.

Refrigerate, uncovered, for at least 2 hours or until firm.

Lift the fudge from the pan.

Cut it into pieces that are about 1-inch squares.

Marshmallow Fudge Leftovers

Storage: Store the leftover fudge in an airtight container at room temperature for 2-3 days. If you live in a very humid climate, this will be better in the refrigerator. To prevent them from sticking, place a piece of wax paper or aluminum foil between the layers. 

Freezing: Fudge can be frozen to store for longer periods of time, but it must be done properly and in a single layer. First, double-wrap the fudge with wax or parchment paper, then cover with aluminum foil or plastic wrap. Place that in a freezer container or freezer bag for up to 3 months. Thaw the fudge in the refrigerator overnight.

Recipe

Originally Published On: December 4, 2023

Marshmallow Fudge

Chocolate and marshmallows come together for a decadent easy fudge recipe. Marshmallow fudge is a perfect treat for the holiday season or any time of year!
Prep Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 15 minutes
Course:
Dessert
Cuisine:
American
Diet
Vegetarian
Keyword:
chocolate
|
chocolate fudge
|
dessert
|
fudge
|
marshmallow
|
marshmallow fudge
Dietary Needs:
Egg-Free
|
Gluten-Free
|
Nut-Free
Servings: 36 pieces
5 from 9 votes

Ingredients

  • 1 1/2 cups sugar
  • 6 oz evaporated milk
  • 2 tbsp unsalted butter
  • 1/4 tsp salt
  • 2 1/2 cups mini marshmallows
  • 12 oz semi-sweet chocolate chips
  • 1 tsp vanilla extract

Instructions

  • Line an 8-inch square baking dish with parchment paper and spray lightly with cooking spray
  • Combine the sugar, evaporated milk, butter, and salt in a medium saucepan
  • Bring to a full rolling boil over medium heat, stirring constantly with a wooden spoon for 4-5 minutes, until it reaches the “soft ball” stage on a candy thermometer
  • Reduce to low heat
  • Stir in the marshmallows, chocolate chips, and vanilla extract
  • Stir vigorously for 1 minute or until marshmallows are mostly melted
  • Pour the fudge mixture into the prepared pan
  • Refrigerate, uncovered, for at least 2 hours or until firm
  • Lift the fudge from the pan
  • Cut it into pieces that are about 1-inch squares
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Nutrition Facts
Marshmallow Fudge
Amount Per Serving (1 piece)
Calories 110 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g15%
Trans Fat 0.03g
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 4mg1%
Sodium 25mg1%
Potassium 69mg2%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 14g16%
Protein 1g2%
Vitamin A 35IU1%
Vitamin C 0.1mg0%
Calcium 19mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

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16 thoughts on “Delicious Chocolate and Marshmallow Fudge Recipe”

  1. 5 stars
    So yummy! I love fudge at Christmas. My old co-worker gifted us fudge every holiday – but she retired. I’m excited to try making this marshmallow fudge version for myself this holiday season.

  2. Such a perfect treat for this time of year! It looks so delicious and I love that it is easily customizable for different flavors. This would also make such a great gifting idea for friends, co-workers, or neighbors!

  3. 5 stars
    Yumm! That sounds wonderful! I’m not a big fan of chocolate cakes, but I do love fudge. The peanut butter twist sounds so delicious!

  4. 5 stars
    Oh wow the chocolate and marshmallow combo sounds interesting. The kids and I would really love to see what that tastes like.

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