Cooking and Serving: 30 minutes | 16 pieces
Ingredients
How to make marshmallow cream fudge | Variations & Substitutions
Description
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Servings: 16 pieces
Ingredients
How to make marshmallow cream fudge
Expert Tips
Variations & Substitutions
Notes
* How to make marshmallow cream fudge
* Variations & Substitutions
* Marshmallow Cream Fudge Recipe
* Storage instructions
* Taste and texture: Super rich chocolate fudge that you sink your teeth into,
and you make it with your favorite chocolate so it’s as rich as you want it
* A twist on a classic: Adapted from the famous Kraft fantasy fudge recipe,
here we use chopped chocolate instead of chocolate chips for richer, smoother
fudge without that waxy texture.
* Solid at room temp: Fudge is usually served chilled, but it shouldn’t melt at
cool room temperature.
* Quick and easy: If you don’t count the time it takes to set up in the
refrigerator, this fudge only takes minutes to make. And there’s no stress,
because a simple candy thermometer takes all the guess work out of it!
Squares of brown fudge on white paper, piece in center with bite taken
of brown fudge on white paper, piece in center with bite taken
marshmallow cream fudge ingredients in small bowls with words of ingredients
cream fudge ingredients in small bowls with words of ingredients added
* Granulated sugar: There is a lot of refined white granulated sugar in this
recipe. We cook it to about 235°F, which is the “softball stage” where it
holds its shape when dropped in lukewarm water. It provides a lot of
structure to the fudge. You may be able to reduce the sugar to 2 1/2 cups,
* Butter: Adds richness and flavor. We use unsalted butter because then we can
control the amount of salt in the recipe, and unsalted butter has a
consistent amount of moisture, unlike salted butter. If you’d like to use
less butter, you can try using 8 tablespoons instead of 12, and increasing
the chocolate to 16 ounces from 12.
* Evaporated milk: Adds richness and flavor without adding too much moisture.
* Salt: Balances the sweetness and brightens the chocolate flavor.
* Chocolate: Adds all the chocolate flavor of this fudge, and tons of structure
to the fudge once it sets in the refrigerator. Be sure to use a chocolate you
really like to taste of, since it is the most prominent flavor. You can use
chopped dark chocolate, or melting chocolate disks. Just be sure you’re not
using a chocolate that’s only meant for coating, or something that isn’t
meant for melting, like semi-sweet chocolate chips that contain wax to
prevent them from melting fully.
* Vanilla: Adds depth of flavor and brings out the richness of the chocolate.
* Marshmallow cream: Also called marshmallow fluff, this provides some of the
base of the fudge recipe, and makes the texture much more light and airy,
rather than chewy. You can use the instructions to make your own homemade
fluff with whipped egg whites, cream of tartar to help stabilize them,
granulated sugar cooked to about 235°F, some salt and vanilla for flavor. You
can also use a 7 ounce jar of Kraft brand Jet Puffed Marshmallow Cream or
Marshmallow Fluff brand. Both are gluten free, if it’s important that this is
a gluten free fudge recipe.
HOW TO MAKE MARSHMALLOW CREAM FUDGE
* Place the granulated sugar, chopped butter, evaporated milk, and salt in a
heavy-bottom medium saucepan.
* Place over medium heat and melt the chocolate, stirring gently to help the
butter melt and keep the sugar from burning.
* Clip a candy thermometer to the side of the pan and let the mixture cook
until it reaches about 235°F.
* Remove the pan from the heat, and add chopped chocolate (or melting chocolate
round metal saucier pan with chopped butter pieces, sugar, and light tan
evaporated milk on electric burner
metal saucier pan with chopped butter pieces, sugar, and light tan evaporated
milk on electric burner
Same mixture in pan with hand holding mixing spoon as ingredients melt, making
mixture appear yellow from the melted butter
mixture in pan with hand holding mixing spoon as ingredients melt, making
mixture appear yellow from the melted butter
mixture boiling with bubbles and foaming ingredients in same pan, with analog
glass candy thermometer attached to side of pan, with end of thermometer in the
boiling with bubbles and foaming ingredients in same pan, with analog glass
candy thermometer attached to side of pan, with end of thermometer in the
same saucepan removed from heat, sitting on blue potholder with unmelted
saucepan removed from heat, sitting on blue potholder with unmelted chocolate on
* Stir the mixture gently until the chocolate melts fully.
* Add the marshmallow fluff or cream mixture, and stir gently to combine fully.
* Pour the fudge into an 8-inch or 9-inch pan lined with greased or nonstick
aluminum foil and shake into an even layer.
* Let cool at room temperature for about 20 minutes or so, or until no longer
* Cover the pan and chill for 4 hours.
* Remove from the refrigerator and slice into 16 equal squares with a sharp
knife, cleaned and warmed under warm water between each cut.
hand holding mixing spoon mixing in chocolate creating a thick, brown swirled
holding mixing spoon mixing in chocolate creating a thick, brown swirled liquid
hand holding mixing spoon with white marshmallow cream in clumps on top
holding mixing spoon with white marshmallow cream in clumps on top
hand mixing light brown thick swirled mixture in pan, mixing in marshmallow
mixing light brown thick swirled mixture in pan, mixing in marshmallow cream
same light brown mixture in single smooth layer in 8-inch square metal baking
pan lined with nonstick aluminum foil
light brown mixture in single smooth layer in 8-inch square metal baking pan
lined with nonstick aluminum foil
16 squares of marshmallow cream fudge on spread out piece of aluminum foil, with
some squares overlapping one another
squares of marshmallow cream fudge on spread out piece of aluminum foil, with
some squares overlapping one another
Cook sugar on medium heat, or medium-high heat, at most. If your stovetop runs
hot, use low heat and be patient. Once the sugar burns, you can’t rescue the
mixture. You have to begin again.
SLICE FUDGE AT THE RIGHT TEMP
Slice your fudge into squares when it’s not quite rock hard. If you’ve already
refrigerated your fudge for hours, just let it sit at room temperature for a
while before slicing, and use a clean knife, warmed under hot water, before each
Be sure you’re using evaporated milk, which is just cow’s milk with some of the
water removed. Do not used sweetened condensed milk, which has sugar cooked into
9 square pieces of fudge evenly spaced with white swirls on top on white paper
square pieces of fudge evenly spaced with white swirls on top on white paper
VARIATIONS & SUBSTITUTIONS
Replace the butter with vegan butter, to keep that butter flavor but get rid of
the dairy. Miyoko’s Kitchen and Melt brands are best.
In place of cow’s milk evaporated milk, try using coconut milk evaporated milk.
Or just simmer some of your favorite unsweetened nondairy milk on the stovetop
over very low heat until it’s reduced evaporated milk, you’d begin with about 8 1/2 fluid ounces of nondairy milk.
If you’re lactose free, Carnation makes a lactose-free version of its evaporated
If you would like to make this fudge egg-free, the marshmallow cream or fluff
has egg whites as a base so you’d need to replace that. You can try making the
homemade marshmallow fluff with aquafaba (the brine from a can of unsalted
chickpeas) in place of egg whites. The peaks may not hold as well, but it should
This marshmallow fudge is made using cream of tartar in the fluff recipe, to
help stabilize the sugar as it cooks. If you don’t have cream of tartar, you can
replace it with a tablespoon of light corn syrup, if that works for you. You can
also try using 1 teaspoon of freshly squeezed lemon juice.
You can make nearly anything chocolate into rocky road chocolate chopped walnuts, chocolate chips, and mini marshmallows. Instead of miniature
marshmallows, just add some additional swirls of marshmallow creme.
There’s plenty of vanilla extract in this fudge recipe, both in the marshmallow
creme recipe and in the fudge itself. Try making it peppermint of the vanilla extracts with peppermint extract.
You can also try crushing some candy canes and adding the crushed bits to the
fudge as you’re folding in the marshmallow creme. Or just sprinkle crushed candy
canes on top instead of more marshmallow.
8 squares of brown fudge with white swirl on top arranged in stacked layers on
squares of brown fudge with white swirl on top arranged in stacked layers on
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MARSHMALLOW CREAM FUDGE RECIPE
Prep Time: 15 minutes mins
Cook Time: 15 minutes mins
Setting time: 4 hours hrs 20 minutes mins
Total Time: 4 hours hrs 50 minutes mins
stack of marshmallow cream fudge on white platter
of marshmallow cream fudge on white platter
This easy marshmallow cream fudge is the smoothest, most decadent fudge you’ve
ever had—without condensed milk or corn syrup.
FOR THE HOMEMADE MARSHMALLOW FLUFF (OPTIONAL)
* 2 (50 g) egg whites, at room temperature
* 1 ¼ cups (250 g) granulated sugar
* ½ cup (4 fluid ounces) water
* ⅛ teaspoon cream of tartar
* ⅛ teaspoon kosher salt
* 1 teaspoon pure vanilla extract
* 12 tablespoons (160 g) unsalted butter, chopped
* 3 cups (600 g) granulated sugar
* ¼ teaspoon kosher salt
* 5 ounces evaporated milk
* 12 ounces dark chocolate, chopped (try using chocolate with at least 70%
cacao); or melting chocolate disks
* 1 tablespoon pure vanilla extract
* 7 ounces Marshmallow Creme or Fluff, homemade or store bought, plus more
MAKE THE MARSHMALLOW FLUFF (OPTIONAL)
* In the bowl of your stand mixer fitted with the whisk attachment, whip the
egg whites until they form soft peaks. Set the bowl aside briefly.
* In a medium saucepan, place the sugar, water, cream of tartar and salt, and
* Cook the mixture over medium-high heat until it reaches the softball stage
(between 235°F and 240°F on an instant read candy thermometer). Be sure not
to cook the sugar on high heat, or the sugar may burn.
* Remove the cooked sugar from the heat, and pour carefully down the side of
the stand mixer bowl, with the mixer on low speed (making sure the sugar
mixture doesn’t hit the whisk).
* Add the vanilla extract, and increase the mixer to high speed. Beat until
stiff peaks form (5 to 7 minutes).
* Line an 8-inch or 9-inch square pan with aluminum foil, allowing some foil to
overhang the pan. Smooth out any wrinkles. Grease the foil completely (or use
nonstick aluminum foil), and set the pan aside.
* In a clean, medium saucepan, place the butter, sugar, salt, and evaporated
milk. Place the saucepan over medium heat to medium-high heat, and bring it
to a boil. You can stir the mixture gently as it cooks to help prevent the
sugar from burning and to help the butter melt.
* Cook, stirring occasionally, until it reaches 235°F (about 6 minutes). If
your mixture is taking a long time to reach the proper temperature, you can
try covering the pan loosely with a cover, so less heat is escaping during
* Remove the pan from the heat. Working quickly, add the chopped chocolate and
mix until the chocolate is melted. Add the vanilla, then the 7 ounces of
marshmallow fluff. Using a silicone or other nonstick spatula, turn the
mixture over gently until completely combined.
* Working quickly, pour the fudge into the prepared pan and smooth into an even
layer. Optional: Scatter a few small dollops of marshmallow fluff over the
top of the fudge, and swirl with a knife or spatula.
* Allow the fudge to cool for about 20 minutes at room temperature, and then
place in the refrigerator to chill for about 4 hours, until solid.
* Remove from the refrigerator. If you’ve left the fudge in the refrigerator
for up to 12 hours, it may be a bit too solid to slice without crumbling.
Allow it to sit at room temperature until it can be sliced easily with a warm
* Lift the fudge out of the pan run under warm water, and slice the fudge into 16 pieces. Moisten the knife
under warm water and clean it off after each cut.
* Serve immediately. Store leftover pieces in a sealed container in the
refrigerator. This fudge will keep chilled for weeks.
Marshmallow Cream/Fluff
If you make the homemade marshmallow cream/fluff, you will add the entire recipe
to the mixture to make the fudge in the second half of the recipe. If you’d
like, you can use 7 ounces packaged marshmallow cream or fluff. There are two
brands I recommend, both of which are gluten free, if that’s a consideration:
* Jet Puffed Marshmallow Creme (comes in a 7 ounce container)
* Marshmallow Fluff brand (comes ina. 7.5 ounce container)
Trans Fat: 0.4g | Cholesterol: 26mg | Sodium: 77mg | Potassium: 194mg | Fiber:
2g | Sugar: 59g | Vitamin A: 292IU | Vitamin C: 0.2mg | Calcium: 42mg | Iron:
Nutrition information is automatically calculated, so should only be used as an
4 images of fudge making, butter and sugar in a pan, bubbling, dark with
chocolate melted in, and light brown with marshmallow fluff mixed in
images of fudge making, butter and sugar in a pan, bubbling, dark with chocolate
melted in, and light brown with marshmallow fluff mixed in
One piece of fudge with marshmallow fluff on top, dripping down the side on
piece of fudge with marshmallow fluff on top, dripping down the side on white
The sugar in this fudge recipe keeps it fresh for quite a while. You can store
it cut into squares, or uncut in a single slab.
If you’d like to store it in squares, pile the squares into a tightly sealed
container with rigid sides. Refrigerate for weeks and it should still taste
To store it in a single slab, remove it from the pan and peel off the foil. Wrap
it tightly in freezer-safe wrap and store it in the refrigerator or freezer for
If you liked this recipe, give my gluten-free cookie dough
another sweet treat you can enjoy without ever turning on the oven.
Why is my fudge grainy?
If your fudge, and maybe your marshmallow cream before it, is grainy, your
sugars have probably crystallized. Adding cream of tartar or another acid helps
prevent crystallization of cooked sugar.
Crystallization happens when some sugar comes out of solution during cooking,
dries out, and becomes a grain again. If it returns to the rest of the mixture
as a dry crystal, it starts a chain reaction in the rest of the cooking sugar.
Why didn’t my fudge set up firm?
If your fudge is setting up too soft, you probably didn’t cook your sugar to the
softball stage, either in the fluff/creme or when you boiled the butter and
sugar for the fudge itself. Be sure you’re using a candy thermometer, or you
know how to use the cold water test for cooking sugar
Why is my fudge oily?
Be careful not to have the heat too high under the butter and sugar mixture when
you’re making the fudge. If your heat is too high, you risk burning the sugar
before it hits the right temperature—and your butter may separate.
If your butter separates during cooking, your fudge mixture won’t be fully
combined and your fudge may seem oily. Patience is a virtue when cooking sugar!
If I wanted a coffee flavor, could I add coffee granules?
Try dissolving instant espresso in the evaporated milk before you add it to the
saucepan with the butter and sugar. That would give it tons of coffee flavor!
Can I use salted butter?
If you’d like to use salted butter, eliminate the salt from the ingredient list.
Your butter will have slightly less moisture, but it shouldn’t matter very much.
How long do you cook the fudge before adding the chocolate and marshmallow
It usually takes about 3 minutes for the butter, sugar, and evaporated milk
mixture to boil, and then about 6 minutes of boiling for it to reach the