Featured Comment
From April: “This is my first time making fudge. Such easy and clear directions. It came out so delicious!! It’s a huge hit with everyone. Can’t wait to make this every year for Christmas treats. ★★★★★”
From Sha: “This is such a hit! My fam instantly love marshmallow cream fudge! So easy and delicious! ★★★★★”
From Jacque: “Best and easiest fudge. Made it once for my brother at Christmas and it quickly became his must have Christmas present every year! ★★★★★”
Why You’ll Love This Recipe
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!
- 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 pieces of fudge individually, then box them up for gifts for teachers/neighbors/anyone.
What You Need
Here are a few notes on some of the key ingredients to make this marshmallow cream fudge. Jump to the recipe card below for the exact measurements.
- Chocolate chips. The quality of chocolate you use is so important! I typically use Guittard. It’s rich, decadent, and labeled gluten-free.
- Marshmallow fluff/creme. While marshmallow fluff doesn’t typically contain gluten, some brands come with a greater risk of cross-contamination. To be safe, I always use brands that are labeled gluten-free!
- Butter. I love using salted butter in this recipe because it brings out the chocolate flavor without making the fudge taste salty.
- Walnuts. I like to use fresh walnuts that I coarsely chop, rather than buying pre-chopped. They have better flavor!
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’s 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
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
Before you Begin
Prep Before You Begin
One of the keys to delicious fudge is to work very quickly once it reaches the right temperature. It’s SO helpful to have all of your ingredients opened, measured, and prepared before starting the cooking process.
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 so it doesn’t stick.
- Measure the vanilla into a small bowl.
- Coarsely chop the walnuts, if using.
- Line everything up by the stove.
- Set out a heat-proof rubber spatula. I like to use a different spatula to finish the fudge than the one I used to cook the fudge to make sure no sugar crystals end up in it.
- Make sure you have your digital thermometer on hand.
Cook the Fudge Base
Bring to a rolling boil. I heat the butter, sugar, evaporated milk, and salt over medium heat. It’s important to stir the mixture constantly once it begins to bubble!
Stir until it reaches temperature. Once it’s boiling, continuously stir the mixture until it reaches 234°F. I find this usually takes 3-5 minutes.
Finish the Fudge
Remove from heat. Immediately turn off the stove and move the pan away from the heat so that the fudge doesn’t overcook and ruin the consistency. I quickly stir in the chocolate chips, marshmallow fluff, vanilla, and walnuts with my second spatula.
Pour into pan to cool. As soon as the chocolate has melted and the marshamallow fluff has blended into the fudge, pour it into the prepared pan. I like to let the fudge cool overnight before slicing, but if you need it sooner than that, at least give it 4 hours to set.
Erin’s Tip
You can double this recipe and pour it into a 9×13 pan. I don’t recommend making anything larger than a double batch because it becomes too hard to work with.
More Candy Recipes
The Best Marshmallow Fudge Recipe (Creamy Every Time!)
Video
Ingredients
COOK TOGETHER:
- ¾ cup (170g) salted butter
- 2 ½ cups (500g) granulated sugar
- ⅔ cup (167ml) evaporated milk
- ¼ teaspoon kosher salt
PREP TO STIR IN AFTER COOKING:
- 1 (12-ounce) bag (340g) high-quality semi-sweet chocolate chips
- 1 (7-ounce) jar 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!
Hi, this is my first time making this fudge recipe, although i did change it slightly by using peanut butter chips as well as chocolate chips. By doing this I made peanut butter chocolate fudge and it is amazing
Hi Nicole, sounds like a delicious version! Thanks so much for sharing!
Creamy and good instructions. But for us it was way too sweet even after I reduced the sugar by 1/4 cup. Next time I’ll try half the sugar. Also for everyone asking, you can make your own evaporated non dairy milk at home. Just reduce it like you would a sauce. You’ll just need a lot more time. Last, ours didn’t set in 4 hours so after 4, I placed the fudge in the fridge and then it set well. Don’t go straight to the fridge or freezer for best results. Let it rest at room temp to slowly cool.
Hi Ryan, thank you for sharing your experience with us! We’re glad to hear you enjoyed the recipe. Happy baking!
I love this recipe. You can make any kind of fudge with the recipe, by using the different kinds of chips in stead of the chocolate chips. Enjoy this fudge and make all the different flavors too. Thanks
Yay! We’re so happy to hear how much you love the recipe, Terri! It’s good to know it works well with different kinds of chips. Thank you for sharing your experience with us!
May this fudge be made with brown sugar replacing the granulated sugar.
Hi Judy, we don’t recommend using brown sugar in this fudge recipe due to how the higher moisture content impacts the cooking process and changes the final structure of the fudge. We hope this helps!
Best and easiest fudge. Made it once for my brother at Christmas and it quickly became his must have Christmas present every year!
Yay! We’re so happy to hear this recipe has become a favorite! Thank you for the kind feedback, Jacque!
My friends raved about this fudge! Wondering if this could be done with peanut butter as another option? I will definitely be making this for family and friends for Christmas!
Hi Rebecca, we’re so happy to hear that this recipe was such a hit! We haven’t tested it with peanut butter. You could try swirling some in after you’ve incorporated the chocolate and marshmallow fluff, just before cooling. It’s hard to say how it would change the texture so it may be good to start with a small amount of peanut butter. We’d love to hear how it goes!
We are a dairy free home. Dairy free evaporated milk isn’t an option as it’s impossible to get. Could sweet and condescend coconut milk work as a substitute?
Hi Jill, you may like this dairy-free fudge recipe that uses canned coconut milk. We hope this helps!
Have you tried making this fudge dairy free as well? Before my family was GF/DF, I had a perfect recipe for delicious fudge. Turned out great every time. Now, we use Blue Bonnett Light for any butter needs and Lactaid milk for any milk substitutes. Something about baking with these gives baked goods and fudge a different consistency (fudge doesn’t set correctly now). We also have to avoid coconut oil as it upsets stomachs. So, any thoughts on subs for this recipe to be DF? My family would love to have fudge again as a holiday treat.
Hi Christi, we have this dairy-free fudge recipe that turns out great every time. It does rely on coconut milk – you mentioned avoiding coconut oil, but if the milk form is okay, then that recipe is a great choice! Boxed dairy-free milks don’t work well in fudge because of the added gums and stabilizers. We hope this helps!
Is the Best Marshmallow Cream Fudge gluten free?
Thank you
Hi Larisa, yes this recipe is naturally gluten-free. We hope you enjoy the fudge!
This recipe sounds yummy as is. However, I have a question. If I wanted to add coffee granules to this for a mocha fudge, at what stage would I add them?
Hi Debbie, we haven’t tried this ourselves, but you could try adding them in when you add the chocolate chips. We’d love to hear how it goes!
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!