Marshmallow Fudge Recipe

A reinterpretation of an original fantasy fudge, but with extra chocolate. It’s easy to make a huge batch so you can have a stock ready for the times ahead. Serve it on Christmas for an even more special holiday.

Prep time: 5 mins
Cook time: 15 mins
Cooling: 4 hrs
Total time: 4 hrs 20 mins
Servings: 48 servings
Yield: 3 pounds


  • 3 cups granulated sugar
  • 3/4 cup unsalted butter
  • 2/3 cup (one 5-ounce can) evaporated milk
  • 1 pound semi-sweet chocolate chips or finely chopped chocolate
  • 1 (7-ounce) jar marshmallow creme
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts


  1. Prep the baking pan and assemble the ingredients: Prepare everything in advance and have ready to go — chopped chocolate, chopped nuts, the marshmallow cream already out of the jar and in a bowl that you can easily scrape out with a rubber spatula.
    Line a 9 x 13-inch baking pan with foil, butter the inside.
  2. Boil the sugar, butter, and milk: In a 3-quart, thick-bottomed saucepan, bring sugar, butter, and milk to a rolling boil on medium heat, stirring constantly once the mixture begins to bubble.
    Once the mixture reaches a boil, set your timer to 4 minutes. You will want to remove the mixture from the heat once it reaches 234°F on a candy thermometer (adjust for altitude as needed) which should take about 4 minutes. If you don’t have a candy thermometer, just go with the four minutes.
  3. Finish the fudge: Remove from heat. Quickly stir in chocolate and marshmallow creme.
    Once the chocolate and marshmallow creme have melted and are well mixed, stir in the vanilla and then the walnuts.
  4. Pour into the prepared pan
  5. Cool to room temperature before slicing: Cool the fudge for about 4 hours. You may want to chill in the refrigerator to get it more firm.

Source: Simply Recipes

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