Marshmallow Fluff Fudge

5 from 1 vote

Our marshmallow fluff fudge is utterly decadent and creamy, with a rich chocolate flavor and crunchy texture from the walnuts.

Prep Time5

Cook Time25

Rest/Chill Time7

Total Time7 30

Course: Dessert

Cuisine: American

Keyword: Marshmallow Fluff Fudge Recipe

Servings:

Calories: 192kcal

Line an 8x8 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.

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.