Marshmallow Fudge Recipe

close up shot of pieces of Marshmallow Fudge stacked on top of each other

4.97 from 30 votes

Our four-ingredient marshmallow fudge is bursting with marshmallows surrounded by decadent chocolate and will be a rich and creamy addition to your next dessert tray.

Prep Time5

Cook Time3

Chill Time1

Total Time1 8

Course: Dessert

Cuisine: American

Keyword: Marshmallow Fudge Recipe

Servings:

Calories: 211kcal

Ingredients

3 cups semi-sweet chocolate chips
14 ounces sweetened condensed milk
2 tablespoons heavy cream
3½ cups miniature marshmallows

Instructions

Line an 8x8-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 2-3 hours 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.

Notes

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.

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