Marshmallow fluff fudge is the ultimate holiday indulgence. It’s my go-to recipe for the festive season and never fails to impress.
After all, what’s not to love about rich chocolate, fluffy marshmallow, and crunchy walnuts wrapped up in one decadent treat?
And with just a few simple ingredients, you can whip up a batch of this classic fudge in no time.
Why You’ll Love This Marshmallow Fluff Fudge
I’ve been making this fudge for as long as I can remember, and it always brings back the best memories.
The smell of chocolate and marshmallow filling the kitchen, and sneaking bites of the warm fudge before it’s fully set (shh, don’t tell!).
Here’s why I come back to the recipe again and again:
Foolproof Recipe: This no-fail fudge is easy to make, even for beginners. The marshmallow creme helps stabilize it so it sets up perfectly every time.
Endless Variations: Customize this versatile recipe with your favorite add-ins, such as nuts, candies, extracts, or swirled toppings, to create signature fudge flavors.
Perfect for Gifting: Fudge keeps well at room temperature and is ideal for packaging up as delicious, shareable gifts for teachers, neighbors, and friends during the holidays.
Ingredients
The best part about this recipe is how easy it is to make! Just blend pantry staples with marshmallow fluff, and it’s good to go.
Here’s what you’ll need:
- Granulated Sugar: Regular white sugar adds the perfect amount of sweetness to balance the rich chocolate.
- Salted Butter*: Creamy and flavorful, it provides a hint of salt to offset the sugar.
- Evaporated Milk: The secret to smooth fudge.
- Semi-Sweet Chocolate Chips: For a beautiful chocolate flavor. Use good-quality chocolate, not baking chips which won’t melt properly.
- Marshmallow Creme/Fluff: This spreadable marshmallow confection gives the fudge its signature texture and flavor.
- Vanilla Extract: A flavor enhancer.
- Chopped Walnuts (optional): These add crunch and nuttiness. Toast them first to amp up the nutty taste.
*The original fantasy fudge recipe called for margarine – which you’re free to use! But I love how rich butter is, and that hit of salt helps to keep everything balanced.
How to Make Marshmallow Fluff Fudge
If you’ve never made fudge before, this is a terrific recipe to start with.
It’s quick and easy and only requires a little bit of elbow grease.
Here are the steps:
1. PREP. Line a 9×13-inch baking pan with parchment paper. Spray lightly with cooking spray and set aside.
2. BOIL. Bring the sugar, butter, and evaporated milk to a rolling boil, stirring gently but constantly, for 5 minutes.
3. MIX. Remove the pot from the heat and stir in the chocolate chips until melted and smooth. Add the marshmallow creme and stir vigorously until well blended. Stir in the vanilla and walnuts last.
4. CHILL. Pour the fudge into the pan and leave it to cool fully on the counter.
5. SLICE. Remove the set fudge from the pan and slice into portions. Serve and enjoy!
Tips For the Best Marshmallow Fluff Fudge
Whether you’re looking for an easy holiday gift or a special treat to enjoy with family, this marshmallow fluff fudge is sure to delight.
You can dress it up with a sprinkle of sea salt or get creative with your favorite mix-ins. The possibilities are endless!
But before you start, check out these tips for the best fudge ever:
- Use quality ingredients. High-quality chocolate is a must, as it’s the backbone of the flavor. But you’ll also need good butter and vanilla extract.
- Don’t stop stirring. Stir the sugar mixture constantly while boiling to prevent scorching and ensure a smooth texture. It will need at least 5 minutes, so be ready for a workout.
- Use a candy thermometer. It needs to reach 238°F (114°C), otherwise, it might come out grainy.
- Work quickly. Once you remove the sugar mixture from the heat, immediately add the chocolate, marshmallow, and vanilla and stir vigorously until well blended. It’ll set faster than you think, so you need to get it in the pan as soon as possible.
- For thicker fudge. Pour the mixture into an 8×8-inch or 9×9-inch parchment paper-lined pan.
- Optional mix-ins. Get creative with mix-ins like other chopped nuts, dried fruit, crushed candy canes, or a sprinkle of sea salt. Or split the sugar mix in two, and mix each half with different chocolate chips. Then swirl them together to make marbled fudge.
How to Store
As mentioned, this is my go-to recipe during the holidays.
It stores so well that I can make a big batch in advance, saving me a ton of time during the busy season.
If that sounds appealing, here’s how to store it:
To Store: Store the fudge in an airtight container at room temperature for up to 2 weeks or in the fridge for up to 1 month. Layer it with parchment paper to keep it from sticking.
To Freeze: Wrap the fudge tightly in plastic wrap and place it in an airtight container or freezer-safe plastic bag. Label and date the package, then store it in the freezer for 2-3 months.
More Fudge Recipes You Have to Try
White Chocolate Fudge
Christmas Cookie Fudge
Cream Cheese Fudge
Hershey’s Fudge
Marshmallow Fluff Fudge
48
servings5
minutes10
minutes140
kcalMarshmallow fluff fudge is the ultimate holiday indulgence. It’s my go-to recipe for the festive season and never fails to impress.
Ingredients
3 cups granulated sugar
3/4 cup salted butter, cut into cubes
2/3 cup evaporated milk
12 ounces semi-sweet chocolate chips
1 (7 ounce) jar marshmallow creme/fluff
1 teaspoon vanilla extract
1 cup chopped walnuts, optional
Instructions
- Lightly grease a 9×13-inch baking pan and line with parchment paper, leaving some overhang on the sides. Spray the paper lightly with cooking spray and set aside.
- In a heavy-bottomed 3-quart saucepan (7×14-inches), combine the sugar, butter, and evaporated milk. Bring the mixture to a full rolling boil over medium heat, stirring gently and constantly with a wooden spoon or heatproof spatula to prevent scorching. Boil for 5 minutes or until a candy thermometer reaches 236-238°F (112-114°C).
- Remove the pot from the heat and immediately add the chocolate chips. Stir well until smooth, add the marshmallow creme, and stir vigorously until well blended. Stir the vanilla and walnuts, if using, right at the end.
- Quickly pour the hot fudge into the prepared pan and spread into an even layer with a spatula. Leave at room temperature to set for at least 4 hours. Then, place in the fridge for 1-2 hours.
- Use the parchment paper to lift the fudge out of the pan and transfer to a cutting board. Cut into small squares, serve, and enjoy!
Notes
- Be sure to use evaporated milk, not sweetened condensed milk.
- For thicker fudge, pour the mixture into an 8×8-inch or 9×9-inch parchment paper-lined pan.
- Use a candy thermometer to ensure the fudge is at the right temperature. Otherwise, it might come out grainy.
