May 1, 2023Review Recipe
Table of Contents
Is there anything better than a big, delicious piece of marshmallow fudge? It’s sweet, gooey, and absolutely irresistible, and since it only needs four ingredients, you will be able to whip up a batch of this addictive treat in no time.
Marshmallow Fudge Ingredients
Marshmallow fudge is a unique and delicious treat with an incredible flavor. It has a creamy, dreamy texture coupled with marshmallow fluffiness that makes it absolutely irresistible.
The fudge is made from condensed milk and cream, which combine to make a yummy combination of smooth sweetness. There is plenty of rich chocolate that tantalizes the taste buds, making it an experience unlike any other.
To make this fudge, you’ll need:
- 3 cups of semi-sweet chocolate chips
- 1 (14-ounce) can of sweetened condensed milk
- 2 tablespoons of heavy cream
- 3½ cups of mini marshmallows
Make sure you buy condensed milk rather than evaporated milk. The evaporated milk is too runny for this recipe, and your fudge won’t harden.
Substitutions And Additions
NUTS: You can add chopped nuts to this easy fudge recipe for added texture.
FESTIVE: If you make the fudge for the holidays, you can add dried cranberries or cherries and pistachios for a touch of red and green.
How To Make This Marshmallow Fudge Recipe
Marshmallow fudge is a quick, tasty treat that can be enjoyed any time of year. Making it couldn’t be easier, especially with only four ingredients.
You’ll first melt the chocolate, milk, and cream in the microwave before mixing in the mini marshmallows. Pour into a pan and chill. That’s all there is to it!
Follow these easy steps for delicious fudge:
STEP ONE: Line an 8×8-inch square pan with parchment paper, leaving an overhang for lifting the fudge out of the baking dish. Spray lightly with nonstick cooking spray. Set it aside.
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 chocolate chips, sweetened condensed milk, and heavy cream to a large microwave-safe bowl. Heat in 30-second intervals, stirring after each interval, until the chocolate is melted and smooth. Allow the melted chocolate mixture to rest for 1 to 2 minutes.
STEP THREE: Stir in the miniature marshmallows.
STEP FOUR: Evenly spread the fudge mixture into the prepared pan. Chill the fudge in the refrigerator for 45 minutes to 1 hour until set.
Score the top of the fudge with a sharp knife before chilling to make cutting easier.
STEP FIVE: Use the parchment paper overhang to lift the fudge out of the pan. Slice into twenty-four 1½-inch x 1½-inch squares. Keep refrigerated until ready to serve.
How To Serve
One of the best pairings for marshmallow fudge is an ooey-gooey brownie. While delicious on its own, try pairing the fudge with vanilla ice cream, diced bananas, and a drizzle of caramel sauce.
Chocolate chip cookies also make an excellent compliment to marshmallow fudge; these crisp treats will provide a pleasantly indulgent contrast to the creamy combination of chocolate and marshmallow.
This easy chocolate marshmallow fudge is the perfect treat to add to a homemade gift or holiday dessert tray. Add a couple of other delicacies, such as our chocolate fudge and tiger fudge.
Our easy fudge recipes, including orange creamsicle fudge and gingerbread fudge, are also sure to be a huge hit.
MORE FUDGE RECIPES
IN THE FRIDGE: Store any leftover fudge with marshmallows in the refrigerator in an airtight container for up to 14 days.
IN THE FREEZER: You can freeze this easy marshmallow chocolate fudge for up to 3 months. Wrap the fudge in waxed paper first, then wrap tightly in plastic wrap or aluminum foil and label the use-by date. Place the wrapped fudge in a gallon-size ziplock bag. Allow the fudge to thaw in the refrigerator overnight before serving.
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.
This creamy fudge is rich, decadent, and chocolatey. Loaded with lots of ooey-gooey marshmallows, you will love to bite into a square of this delightful confection.
FREQUENTLY ASKED QUESTIONS
This easy recipe can be frozen in an airtight container for up to three months.
This delicious fudge does need to be refrigerated; otherwise, it will get too soft sitting on the counter.
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, Peanut Butter and Marshmallow Pretzels
- S’mores Hand Pie
- S’mores Dip
- Campfire Banana Boats
- Caramel Fudge
- Chocolate Peanut Butter Fudge
- Fruity Pebbles Treat
- 3 cups semi-sweet chocolate chips
- 14 ounces sweetened condensed milk
- 2 tablespoons heavy cream
- 3½ cups miniature marshmallows
- Line an 8×8-inch baking dish with parchment paper, leaving an overhang for lifting the fudge out of the baking dish. Spray lightly with nonstick cooking spray. Set it aside.
- Add the chocolate chips, sweetened condensed milk, and heavy cream to a large microwave-safe bowl. Heat in 30-second intervals, stirring after each interval, until the chocolate is melted and smooth. Allow the chocolate mixture to rest for 1 to 2 minutes.
- Stir in the miniature marshmallows.
- Evenly spread the fudge into the prepared baking dish. Chill the fudge in the refrigerator for 45 minutes to 1 hour until set.
- Use the parchment paper overhang to lift the fudge out of the pan. Slice into twenty-four 1½-inch x 1½-inch squares. Keep refrigerated until ready to serve.
- Make sure you buy condensed milk rather than evaporated milk. The evaporated milk is too runny for this recipe, and your fudge won’t harden.
- 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.
- Score the top of the 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.
Karen Sebor says
Oh! Heaven’s Yes! I have made lots of homemade fudge over the years! I am a senior citizen now (74 years old!) and I have always used my mother-in-law’s tasted, tested and true recipe but I am anxious to try yours to make a comparison!! Loving keeping in touch with you! Thank you! karen
I’m hoping it’s as good as it sounds.
I’ve never made this fudge before, but it looks ands sounds delicious!
I occasionally give the gift of fudge. If I add nuts, I usually make them pretty small so my granddaughter likes it.
I have made fudge before. My husband likes it and I make it for his golf buddies at Christmas. Adding marshmallows takes it up a notch. I always add walnuts to my fudge. This recipe is well worth a try.
I would add nuts!
Peggy Ann says
My Favourite fudge is Maple walnut
Deborah Gillispie says
I love fudge and have made it for years! I love the fact that you have sooo many different flavors to make…great idea for a Christmas box of goodies for my kids. Thank you!
Can I substitute milk chocolate chips instead of the bittersweet chips in the fudge with marshmallows recipe? Thank you ( I love your recipes).
Dianne Hammond says
quick! really creamy and good texture
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