Marshmallow cream fudge is best kind of fudge! After making this recipe every Christmas for years, I’m finally sharing my tried-and-true recipe.
The top 3 tips are to prep the ingredients, use a digital thermometer and high quality chocolate chips!
The holiday season just wouldn’t be the same without this chocolate marshmallow fudge! I love making this homemade fudge along with caramels every year for neighbor gifts.
I have learned a LOT by making this recipe year after year, so I gathered all of my tips into one place so you can learn from my mishaps!
Why You’ll Love This Recipe
- Smooth and creamy texture: This comes from making sure you cook the fudge to the right temperature.
- Fool-proof recipe: The trick for perfect fudge is in more in the method than the ingredients. This recipe has all the tips!
- Great for gifting: I love to wrap up pieces of fudge individually, then box them up for teacher/neighbor/anyone gifts.
Ingredients You’ll Need
Use High Quality Chocolate Chips
I recommend using a higher quality chocolate chip like Guittard or Ghirardelli. I’ve tried this fudge with many kinds of chocolate chips and it really does make a difference!
Equipment You’ll Need
Digital thermometer: An instant-read digital thermometer is essential for making perfect marshmallow cream fudge! This helps ensure your fudge reaches the EXACT temperature (234F) for smooth, creamy fudge that isn’t dry or crumbly.
Heavy-bottomed pan: It works best to cook this fudge in a heavy bottomed saucepan for even heating.
Spatula: I like using a heat-resistant rubber spatula for stirring the fudge once it’s off heat.
How to Make Marshmallow Fudge
Before you Begin
Prep Before You Begin
One of the keys to delicious fudge is to work very quickly once it’s done cooking. You’ll have all the ingredients you mix in after cooking the base prepped and ready.
- Prep the following:
- Line a 9×9 inch square pan with foil or parchment paper. Spray with a little cooking spray.
- Open (and measure if needed) the chocolate chips. I usually pour them into a bowl.
- Peel off the seal of the marshmallow cream and get a spoon ready to scoop it. I usually spray the spoon with a little cooking spray.
- Measure the vanilla into a small bowl.
- Coarsely chop the walnuts, if using and place into a bowl.
- Line everything up next to the stove.
- Set out a clean heat-proof rubber spatula. (I like to use a different spoon/spatula to finish the fudge than the one I used to cook the fudge to ensure no sugar crystals end up in the fudge.)
- Make sure you have your digital thermometer at hand.
Cook the Fudge Base
- In a heavy-bottomed saucepan, bring the butter, sugar, evaporated milk and salt to a simmer. Cook the mixture to exactly 234F!
- The back of the marshmallow creme container will say to boil for 5 minutes, but using an instant read thermometer is so much more accurate.
Finish the Fudge
- Immediately remove the fudge from the stove and stir in the chocolate chips, marshmallow creme and vanilla. Mix in the walnuts.
- Once the chocolate is melted and the marshmallow fluff is incorporated, immediately pour the fudge into the prepared pan.
- Cool the fudge for at least 4 hours, until set and preferably overnight. Slice into squares and enjoy!
Storage Instructions
Store fudge in an airtight container at room temperature for up to 7 days.
FAQs
Marshmallow cream has a similar flavor to marshmallow, but the consistency is more smooth and spreadable. Also known as marshmallow fluff, this sugary spread is made from corn syrup, egg whites, vanilla, and sugar.
Your marshmallow fudge could be dry if you cook it for too long. When the fudge reaches too high of a temperature, the water will evaporate and the fudge won’t have enough moisture to stay smooth and creamy. For best results, use a candy thermometer and remove from heat as soon as the fudge reaches 234°F.
There are two secrets to making perfect fudge: 1.) Prepare everything in advance and work very quickly once the fudge reaches the right temperature, and 2.) use a candy thermometer to ensure the fudge reaches the right temperature. If your fudge doesn’t get hot enough it will not stick together, and if your fudge gets too hot, it will be dry and crumbly. To make your fudge even more delicious, use salted butter and high-quality semi-sweet chocolate chips, such as Guittard.
Top Tips for Making Fudge
- Prep ingredients in advance: It’s SO helpful to have all of your ingredients opened, measured, and prepared before starting the cooking process. You’ll need to act quickly once the fudge reaches the right temperature!
- Use an instant-read thermometer: A digital, instant-read thermometer ensures your fudge reaches the perfect temperature: not to hot, not too cold. This makes all the difference in the consistency!
- Use high-quality chocolate: The type of chocolate you use makes ALL the difference in this marshmallow cream fudge.Choose a high-quality semi-sweet chocolate chips, like Guittard.
- Doubling the recipe: You can double this recipe and pour it into a 9×13 pan. I don’t recommend more than doubling it as it gets hard to work with.
- I love using salted butter for greater depth of flavor with my marshmallow cream fudge.
- I like to use fresh walnuts that I coarsely chop, rather than buying pre-chopped. They have better flavor!
More Candy Recipes
I hope you love this recipe as much as we do! If you try this marshmallow cream fudge, be sure to leave me a comment/rating below. I’d love to hear from you!
The Best Marshmallow Fudge Recipe
Ingredients
COOK TOGETHER:
- ¾ cup (170g) salted butter
- 2 ½ (500g) cups granulated sugar
- ⅔ cup (167ml) evaporated milk
- ¼ teaspoon Kosher salt
PREP TO STIR IN AFTER COOKING:
- 12 oz (340g) high-quality semi-sweet chocolate chips (2 cups)
- 7 ounce jar (198g) marshmallow cream (also called marshmallow fluff)
- 1 teaspoon vanilla extract
- 1 cup (125g) walnuts, coarsely chopped (optional)
Instructions
Prep the Ingredients
- Line a 9×9 inch square pan with foil or parchment paper. Spray with a little cooking spray. Set aside.
- One of the keys to delicious fudge is to work very quickly once it’s done cooking. You’ll have all the ingredients you mix in after cooking the base prepped and ready. Prep the following:– Open (and measure if needed) the chocolate chips. I usually pour them into a bowl.– Peel off the seal of the marshmallow cream and get a spoon ready to scoop it. I usually spray the spoon with a little cooking spray.– Measure the vanilla into a small bowl.– Coarsely chop the walnuts, if using and place into a bowl.– Line everything up next to the stove.– Set out a clean heat-proof rubber spatula. (I like to use a different spoon/spatula to finish the fudge than the one I used to cook the fudge to ensure no sugar crystals end up in the fudge.)– Make sure you have your digital thermometer.
Boil the Butter, Sugar, Milk and Salt
- In a medium, thick-bottomed saucepan, bring the butter, sugar, milk and salt to a rolling boil on medium heat, stirring constantly once the mixture begins to bubble.
- Once the mixture reaches a boil, keep stirring for 3-5 minutes until the mixture reaches 234°F on a candy thermometer. (Adjust the temperature for altitude if needed.) Turn the heat off immediately and remove the pan from the heat when the mixture reaches 234°F. Overcooking at this stage makes for dry, crumbly fudge.
Finish the Fudge
- I like to switch to a heat-proof rubber spatula for this part. Working quickly, stir in the chocolate chips, marshmallow fluff, vanilla extract and walnuts.
- Once the chocolate is melted and the marshmallow fluff is incorporated, immediately pour the fudge into the prepared pan.
- Cool the fudge for at least 4 hours, until set and preferably overnight. Slice into squares and enjoy!
Notes
-
- Doubling the recipe: You can double this recipe and pour it into a 9×13 pan. I don’t recommend more than doubling it as it gets hard to work with.
- Prep ingredients in advance: It’s SO helpful to have all of your ingredients opened, measured, and prepared before starting the cooking process. You’ll need to act quickly once the fudge reaches the right temperature!
-
- Use an instant-read thermometer: A digital, instant-read thermometer ensures your fudge reaches the perfect temperature: not to hot, not too cold. This makes all the difference in the consistency!
-
- Use high-quality chocolate: The type of chocolate you use makes ALL the difference in this marshmallow cream fudge.Choose a high-quality semi-sweet chocolate chips, like Guittard.
-
- I love using salted butter for greater depth of flavor with my marshmallow cream fudge.
-
- I like to use fresh walnuts that I coarsely chop, rather than buying pre-chopped. They have better flavor!
Do you refrigerate afterwards. Just making sure. Don’t want to mess it up.
I usually let the fudge set at room temperature! You can put it in the fridge for a few minutes so it firms up faster but I recommend storing it at room temperature.
I bake and give it away to low income families.
I made two pans of fudge with this recipe last night, with half toll house espresso flavored chips, half Ghiardelli dark chocolate chips.
Made the recipe exactly how the recipe says, and I took a tiny piece to see if it turned out gritty or anything is wrong with it before giving it away.
Such smooth rich fudge. I swear my eyes popped out of my head
Who will get it will love it. Thank you for this recipe I will definitely bookmark it and make it again.
That is so great!
This is such a hit! My fam instantly love marshmallow cream fudge! So easy and delicious!
This is so good. Rich and delicious, melts in your mouth! I think I overcooked it a bit but will do better next time. Planning to make it again for Christmas. Thanks for sharing!
Absolutely amazing! I used white chocolate chips and this fudge was a huge hit with everyone. Can’t wait to make this for holiday gifts!
I have made this recipe so often that I have lost track. It’s been a long time, though. I also won first place in the chocolate candy category at a county fair years ago. To make things simpler, and/or better, Ido the following:
#1- I use my electric mixer to combine the ingredients, instead of a spoon. Makes it creamier.
#2- I use miniature marshmallows, about 1-1/2 cups, instead of m. Cream. They melt quickly in the hot mixture when you are adding all the ingredients. Somehow my recipe is enough to use a buttered 9×13 aluminum or glass pan. Just give the fudge plenty of time to cool. Better not refrigerate it.
#3-sometimes I use half vanilla extract and half almond fextract, or all of either one.
Thanks for the great tips! I am going to try the hand mixer tip myself!