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Mom’s Marshmallow Fudge Recipe

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★★★★★

4.4 from 26 reviews

Mom’s Marshmallow Fudge is a rich, creamy, and irresistibly smooth chocolate fudge made with butter, sugar, evaporated milk, semi-sweet chocolate chips, marshmallow cream, and vanilla extract. This classic holiday treat is perfect for sharing or indulging in small bites of pure bliss, offering a perfect balance of sweetness and melt-in-your-mouth texture.

Ingredients

Scale

Fudge Base

  • 3/4 cup butter (1 and 1/2 sticks; do not use margarine)
  • 2 1/2 cups white granulated sugar
  • 2/3 cup full-fat evaporated milk (do not use sweetened condensed milk)
  • 12-ounce package high-quality semi-sweet chocolate chips (2 cups)

Add-ins

  • 7-ounce jar marshmallow cream (also called marshmallow fluff)
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare Ingredients: Measure all ingredients accurately and have them ready before starting, as fudge preparation moves quickly once heated.
  2. Prepare Pan: Line an 8×8 or 9×9 inch square pan with parchment paper and set aside.
  3. Open Ingredients: Open the bag of semi-sweet chocolate chips and remove lid and foil seal from the marshmallow cream.
  4. Melt Butter: In a 3-quart heavy saucepan over medium heat, add butter and use a spoon to grease the pot edges by dragging the butter up the sides.
  5. Add Sugar: When butter is mostly melted, slowly pour sugar into the center, avoiding sugar crystals on the pan sides. Stir gently to moisten all sugar without leaving crystals, to prevent grainy fudge.
  6. Add Evaporated Milk: Pour evaporated milk into the mixture and stir thoroughly to dissolve all sugar crystals before boiling.
  7. Boil Mixture: Bring mixture to a rolling boil over medium-high heat, stirring constantly. Once boiling, reduce heat to medium and boil for 5 minutes constantly stirring. Temperature should reach 234-236°F; remove early if this is reached to avoid dry fudge.
  8. Add Chocolate Chips: Remove from heat and add all chocolate chips at once. Stir vigorously until completely melted and smooth with no lumps.
  9. Heat Marshmallow Creme: Microwave marshmallow cream for 10-15 seconds to soften for easy stirring.
  10. Add Marshmallow Creme: Quickly add marshmallow cream to chocolate mixture and beat with a wooden spoon until almost fully blended.
  11. Add Vanilla: Stir in vanilla extract and mix until all marshmallow streaks disappear, creating a smooth, even mixture. Stop stirring immediately once combined.
  12. Pour Into Pan: Pour the fudge into the prepared pan, avoiding scraping dried edges. Shake the pan gently to help the fudge settle with a rippled appearance. Do not smooth the top.
  13. Cool: Allow fudge to cool completely to room temperature before slicing.
  14. Slice & Serve: Slice the fudge into a 7 by 7 grid, yielding approximately 49 small pieces due to its richness.
  15. Storage: Cover the fudge loosely with plastic wrap and store at room temperature on the counter. Do not refrigerate to maintain its perfect texture.

Notes

  • Use high-quality semi-sweet chocolate chips for the best flavor and smooth consistency.
  • Do not use margarine or sweetened condensed milk; butter and evaporated milk are essential for texture and flavor.
  • Be cautious to avoid sugar crystals on the pan edges to prevent graininess in the fudge.
  • Constant stirring during boiling is critical to prevent burning and ensure even cooking.
  • Do not overcook the sugar mixture beyond the specified temperature range to avoid dry and crumbly fudge.
  • The fudge should not be refrigerated—it will harden excessively and lose its creamy texture.
  • Marshmallow cream must be softened slightly before mixing to blend evenly.
  • Fudge is very rich; small portions are recommended for serving.

Keywords: Marshmallow fudge, chocolate fudge, holiday fudge, creamy fudge, homemade fudge, easy fudge recipe

Find it online: https://foodiecara.com/moms-marshmallow-fudge-recipe/