The Best Marshmallow Fudge Recipe (Creamy Every Time!)

Meaningful Eats

The Best Marshmallow Fudge Recipe (Creamy Every Time!)

24 pieces

For the last 10+ years, I've made at least 5 batches of marshmallow cream fudge every holiday season to give as gifts to friends, teachers and neighbors.

I've learned the most important tips to ensure it turns out rich and creamy (and never dry and crumbly!) every time. My top 3 tips are to prep your ingredients, use a digital thermometer and choose high-quality chocolate chips!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 10

Cooling Time 4

Total Time 4 25

Author Erin Collins

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!

Video

Notes

Gluten-Free: Make sure the brand of marshmallow fluff you use is labeled gluten-free. Some brands come with a higher risk of cross-contamination.

Dairy-Free: For a delicious dairy-free option, I recommend my easy dairy-free fudge recipe.

Nut-Free: This fudge is just as good without the walnuts!

To Make-Ahead: This is a great make-ahead recipe! The fudge needs to set for at least 4 hours. I love making it the day before then slicing it the next day. The sliced fudge keeps for 1 week.

To Store: Store fudge in an airtight container at room temperature for up to 7 days.

To Freeze: Place in an airtight container with parchment or wax paper between layers, then freeze for up to 3 months. Thaw at room temperature until softened. This usually takes 1-2 hours, but it can depend on the size of the pieces.

Nutrition