This marshmallow fluff fudge is one of my favorite treats to make for the holidays! Soft, creamy, and perfectly sweet, my fantasy fudge recipe is easy to make with just seven simple ingredients. Evaporated milk keeps the fudge moist for days without refrigeration, while marshmallow fluff adds that iconic, melt-in-your-mouth texture. A mix of semisweet and dark chocolate chips gives it a rich, chocolatey flavor, and a touch of vanilla enhances the marshmallow notes. This recipe is a keeper!
Chocolate Fudge with Marshmallow Fluff
What makes my jet puffed fantasy fudge so special is the cooking method. I boil the sugar and milk for exactly five minutes to achieve a smooth, creamy texture without becoming grainy or overly sweet. I make my chocolate fudge with marshmallow fluff to add sweetness and evaporated milk to keep it soft. This simple, fuss-free method makes it perfect for gifting, parties, or keeping a sweet treat on hand at home.
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How to Avoid Grainy Fudge
After testing batch after batch, I’ve learned that the most common fudge problem is graininess. To achieve perfectly smooth fluff fudge, keep a steady boil for the full five minutes, stirring constantly. Use a candy thermometer to ensure the mixture reaches 234–236ºF–this is the sweet spot for creamy, melt-in-your-mouth texture. Overcooking or rushing the sugar stage can dry out the fudge or make it gritty, so patience here makes all the difference.
Marshmallow Fluff Fudge Recipe
Equipment
- Kitchen Scale (optional)
- 8×8 Baking Pan
- 2-Quart Saucepan
- Candy Thermometer (optional)
Ingredients
- ⅔ cup evaporated milk (about ½ can)*
- 1 cup granulated sugar
- ¼ teaspoon kosher salt
- ¾ cup semisweet chocolate chips Ghirardelli recommended**
- ¾ cup dark chocolate chips Ghirardelli recommended
- ¼ cup unsalted butter (½ stick)
- 4 ounces marshmallow fluff (about ½ jar)
- 1 teaspoon pure vanilla extract
Instructions
- Line an 8×8-inch baking pan with parchment paper and spray well with nonstick spray. Set aside (close by).
- In a medium saucepan (2-quart size) set over medium heat, heat the evaporated milk, sugar, and salt together until boiling (stirring constantly). Let boil over medium heat, still stirring constantly, for 5 minutes. Don’t remove from heat before the 5 minutes are up or the fudge will not firm up later during chilling.⅔ cup evaporated milk, 1 cup granulated sugar, ¼ teaspoon kosher salt
- Remove the saucepan from the heat and immediately stir in the semisweet chocolate chips, dark chocolate chips, and butter. Stir until fully melted.¾ cup semisweet chocolate chips, ¾ cup dark chocolate chips, ¼ cup unsalted butter
- Stir in marshmallow fluff and vanilla extract until fully combined.4 ounces marshmallow fluff, 1 teaspoon pure vanilla extract
- Use a spatula to place all of the fudge mixture into the prepared baking dish.
- Let chill in fridge for at least 5 hours or overnight before slicing into squares.
Notes
- Prepare and measure all of your ingredients before starting; this recipe goes fast!
- Use a heavy-bottomed saucepan. A thin pan can cause hot spots, making the sugar burn or crystallize.
- Try coating the entire pot with melted butter before adding the sugar or wiping down the sides of the pan with a pastry brush dipped in warm water to prevent crystallization.
- The sugar mixture needs to be cooked to a certain temperature in order for the fudge to set. The ideal temperature range is 234-236ºF. I recommend using a candy thermometer to ensure your fudge comes to temperature.
- Once the chocolate and butter are melted, don’t over-stir or whip the mixture–too much agitation can make the fudge grainy or dull instead of glossy.
- Feel free to add your favorite nuts. I really like walnuts or pecans in this fudge. I recommend toasting the nuts before adding them to bring out their flavor!
- Let the fudge cool to room temperature before cutting to prevent cracking.
- Dip a sharp knife in hot water, then wipe dry before each slice for smooth, even pieces.
- Fudge tastes best when slightly softened. Remove it from the fridge about 15-20 minutes before serving.
- Wrap squares in wax paper or stack in decorative tins for gift-giving.
Can I Use Marshmallows Instead of Fluff?
While you can use marshmallows in place of marshmallow fluff, I don’t recommend it for this fantasy fudge recipe. Marshmallows are coated in cornstarch to prevent sticking, but that can cause the fudge to dry out and affect the creamy texture.
If you do choose to substitute, use 4 ounces (about 2 cups of mini marshmallows or ~20 full-sized marshmallows). For the most accurate results, I recommend weighing the marshmallows on a kitchen scale.
How to Make Marshmallow Fluff Fudge Step-by-Step
Boil the Milk: Line an 8×8-inch baking pan with parchment paper, spray well with nonstick spray, and set aside (close by). In a 2-quart, heavy-bottomed saucepan set over medium heat, heat ⅔ cup of evaporated milk, 1 cup of granulated sugar, and ¼ teaspoon of kosher salt together until boiling (stirring constantly). Let boil over medium heat, still stirring constantly, for 5 minutes. Don’t remove from heat before the 5 minutes are up or the fudge will not firm up later during chilling. The ideal temperature range is 234-236ºF. I recommend using a candy thermometer to ensure your fudge comes to temperature.
Add the Chocolate: Remove the saucepan from the heat and immediately stir in ¾ cup of semisweet chocolate chips, ¾ cup of dark chocolate chips, and ¼ cup of unsalted butter. Stir until fully melted, but don’t over-stir or whip the mixture–too much agitation can make the fudge grainy or dull instead of glossy.
Stir in the Fluff: Stir in 4 ounces of marshmallow fluff and 1 teaspoon of vanilla extract until fully combined. Again, take care not to overmix. At this point, you can also add in any mix-ins, such as nuts, sprinkles, or crushed peppermints.
Chill and Set: Use a spatula to place all of the fudge mixture into the prepared baking dish. Let chill in fridge for at least 5 hours or overnight before slicing into squares. For smooth cuts, dip a sharp knife in hot water, then wipe dry before each slice.
How to Store and Freeze
Store leftover jet puffed fantasy fudge in an airtight container at room temperature or in the refrigerator for up to 2 weeks. Freeze for up to 2 months. Let thaw overnight in the refrigerator before enjoying at room temperature.
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