October 25, 2023
Review RecipeMarshmallow Fluff Fudge
Our marshmallow fluff fudge is utterly decadent and creamy, with a rich chocolate flavor and crunchy texture from the walnuts.
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This rich and gooey marshmallow fluff fudge is an incredibly delicious and easy-to-make treat! The combination of soft marshmallow fluff, rich chocolate, and crunchy nuts will make it a favorite indulgence.
Marshmallow Fluff Fudge Ingredients
Marshmallow chocolate fudge features marshmallow fluff that gives it a smooth, light, and fluffy texture, while the chocolate adds a decadent richness.
When combined with the crunch of nuts, it creates a fantastic combination of flavors that will satisfy any craving.
You’ll need:
- ¾ cup (12 tablespoons) of salted sweet cream butter
- ¾ cup of evaporated milk
- 3 cups of granulated sugar
- 1 (12-ounce) package of semi-sweet chocolate chips (I used Nestle)
- 2 teaspoons of pure vanilla extract
- 1 (7-ounce) container of marshmallow fluff (I used Jet-Puffed)
- ⅔ cup of finely chopped walnuts
Substitutions And Additions
NUTS: You can substitute any chopped nuts for the chopped walnuts in this creamy fudge.
CHOCOLATE CHIPS: You can substitute milk chocolate or dark chocolate chips for semi-sweet chocolate chips in this marshmallow cream fudge recipe.
BUTTER: Do not substitute margarine for butter. Margarine has a high water content.
The fudge may not set properly if you use margarine, and it will not have the texture you are hoping for.
EVAPORATED MILK: You can substitute half and half for the evaporated milk in this easy recipe.
How To Make This Marshmallow Fluff Fudge Recipe
Once you combine the simple ingredients needed to make this sweet treat, spread it in your baking pan and let it chill until it is set. From there, all you need to do is slice and indulge!
STEP ONE: Line an 8×8 square pan with parchment paper, be sure the paper goes up along the sides of the baking dish with a bit of overhang.
OUR RECIPE DEVELOPER SAYS
The parchment paper makes cleaning up a snap and makes it much easier to remove from your pan when it’s time to slice into squares.
STEP TWO: Add the butter to a 4 to 5-quart heavy-bottomed saucepan over medium heat.
Attach a candy thermometer to the side of the saucepan to keep a more accurate temperature reading.
Allow the butter to melt, then add the evaporated milk and granulated sugar. Stir constantly, even after the sugar melts, until the thermometer reaches 235°F (the softball stage).
Remove the saucepan from the heat.
PRO TIP:
To test the boiling mixture for doneness without a thermometer, drop a bit of it into a bowl of cold water.
If it forms a ball that is soft enough to flatten between your fingers, the mixture is ready for cooling – this is called the softball stage.
STEP THREE: Quickly stir in the chocolate chips. Add the vanilla and marshmallow fluff once the chocolate chips have melted.
Keep stirring until the marshmallow fluff is completely incorporated. Stir in the chopped walnuts.
STEP FOUR: Carefully pour the fudge mixture into the prepared pan. Tap the sides of the baking dish to release any bubbles.
Allow the fudge to rest for 30 minutes. Chill the fudge in the refrigerator for at least three hours before slicing six rows x six rows.
Keep refrigerated until ready to serve.
PRO TIP:
Score the top of the marshmallow creme fudge with a sharp knife before chilling to make cutting easier.
How To Serve
Marshmallow fluff fudge pairs wonderfully with coffee or tea. For a sweet and creamy dessert, top the fudge with a dollop of whipped cream or a scoop of vanilla ice cream.
This delectable fudge also makes excellent homemade holiday gifts. Add it to a cookie tin along with our eggnog fudge and gingerbread fudge for a trio of treats.
Our rocky road fudge and Rolo fudge are as decadent as they come, so make sure you check them out too!
MORE FUDGE RECIPES
Storage
Whether you’re making it ahead for a special occasion or simply looking to savor it over time, here’s the scoop on storing your fudge:
MAKE AHEAD: Prepare the fudge as directed, then allow it to cool completely in the pan. Once cooled, cover it tightly with plastic wrap or aluminum foil, ensuring there’s no exposure to air.
You can store it at room temperature for up to one week, so it’s ready to enjoy whenever those cravings hit.
IN THE FRIDGE: Store any leftover fudge in an airtight container in the refrigerator for up to three weeks.
IN THE FREEZER: You can freeze this chocolate marshmallow fudge for up to three months. Allow the fudge to thaw overnight in the refrigerator before serving.
PRO TIP:
If you are freezing the homemade fudge, wrap the un-cut fudge in wax paper and then plastic wrap or aluminum foil. This can help keep the chocolate from slight crystallization from forming.
Why We Love This Recipe
SENSATIONAL SWEETNESS: This fudge offers an irresistible sweetness that’s perfect for satisfying your sweet tooth. The combination of chocolate and marshmallow fluff creates a delightful flavor that’s both rich and creamy.
NO-BAKE: With no baking involved, this recipe is incredibly easy to make. It’s a fantastic option when you’re craving a delicious treat but don’t want to spend hours in the kitchen. Just mix, chill, and enjoy!
CREAMY TEXTURE: The marshmallow fluff gives this fudge a lusciously smooth and creamy texture that melts in your mouth. It’s a wonderful contrast to the chocolatey richness, making each bite a heavenly experience.
The sweetness of the marshmallow fluff perfectly complements the richness of the chocolate, and the crunch of the nuts makes this treat irresistible! With a delightfully creamy texture, this marshmallow fluff fudge is going to be a favorite treat any time of the year.
Frequently Asked Questions
How can I make this fudge less sweet?
If you prefer a less sweet fudge, you can try using bittersweet chocolate chips or reduce the amount of marshmallow fluff in the recipe slightly.
Why did my fudge turn out grainy?
Grainy fudge can happen if the sugar crystals don’t fully dissolve during cooking. Ensure you stir continuously and cook over low heat to prevent this issue. Also, avoid using powdered sugar, as it can lead to grainy fudge.
How do I slice chilled fudge easily?
To easily slice the fudge, dip a large sharp flat knife in boiling water, dry it completely, and cut one long slice (the heat will help the blade to glide through).
More Recipes You’ll Love
- Chocolate Delight
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- Blueberry Fudge
- Cookie Dough Fudge
- Cherry Fluff
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- Peach Fluff
- Strawberry Shortcake Fudge
- Marshmallow Brownies
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Marshmallow Fluff Fudge
Our marshmallow fluff fudge is utterly decadent and creamy, with a rich chocolate flavor and crunchy texture from the walnuts.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 7 hours 30 minutes
Servings 36
Ingredients
- ¾ cup salted sweet cream butter (12 tablespoons)
- ¾ cup evaporated milk
- 3 cups granulated sugar
- 12 ounces semi-sweet chocolate chips (I used Nestle)
- 2 teaspoons pure vanilla extract
- 7 ounces marshmallow fluff (I used Jet-Puffed)
- ⅔ cup chopped walnuts
Instructions
- Line an 8×8 baking dish with parchment paper, be sure the paper goes up along the sides of the baking dish with a bit of overhang.
- Add the butter to a 4 to 5-quart heavy-bottomed saucepan over medium heat. (Attach a candy thermometer to the side of the saucepan to keep a more accurate temperature reading.) Allow the butter to melt, then add the evaporated milk and granulated sugar. Stir constantly, even after the sugar melts, until the thermometer reaches 235°F (the softball stage). Remove the saucepan from the heat.
- Quickly stir in the chocolate chips. Once the chocolate chips have melted, add the vanilla and the marshmallow fluff. Keep stirring until the marshmallow fluff is completely incorporated. Stir in the chopped walnuts.
- Carefully pour the fudge into the prepared baking dish. Tap the sides of the baking dish to release any bubbles. Allow the fudge to rest for 30 minutes. Chill the fudge in the refrigerator for at least 3 hours before slicing 6 rows x 6 rows. Keep refrigerated until ready to serve.
Notes
- The parchment paper makes cleaning up a snap and makes it much easier to remove from your pan when it’s time to slice into squares.
- To test the boiling mixture for doneness without a thermometer, drop a bit of it into a bowl of cold water. If it forms a ball that is soft enough to flatten between your fingers, the mixture is ready for cooling – this is called the softball stage.
- Score the top of the marshmallow creme fudge with a sharp knife before chilling to make cutting easier.
- If you are freezing the homemade fudge, wrap the un-cut fudge in wax paper and then plastic wrap or aluminum foil. This can help keep the chocolate from slight crystallization from forming.
Nutrition
Calories: 192kcal | Carbohydrates: 27g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 37mg | Potassium: 81mg | Fiber: 1g | Sugar: 24g | Vitamin A: 136IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 1mg
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