Have you ever tried chocolate marshmallow fudge? This original fantasy fudge recipe is a classic dessert and perfect for the holiday season. If you’re a sweet tooth like me and looking for a fudge recipe that goes beyond the usual classic fudge for the holidays, this marshmallow fudge recipe is perfect for you! It can even be packaged and given as a holiday gift.
What’s in this Fantasy Fudge Recipe?
This fudge recipe’s use of evaporated milk, semi-sweet chocolate chips, and dark chocolate chips gives the flavor of the fudge the perfect amount of sweetness! The marshmallow fluff then brings everything together for a truly delicious and easy fudge recipe.
- Evaporated Milk: More stable than regular milk and can be cooked at high temperatures without curdling.
- Granulated Sugar: Adds sweetness to the fudge.
- Kosher Salt: Enhances the chocolate flavor.
- Chocolate Chips: Add chocolate flavor to the fudge.
- Unsalted Butter: Makes the fudge rich and creamy.
- Marshmallow Fluff: Makes this fudge ultra sweet and creamy!
- Vanilla Extract: Enhances the chocolate flavor!
Pro Tip: Use high-quality chocolate, such as Ghirardelli; do not use any chocolate chips labeled “baking chips” as they will not melt properly.
Mix-Ins for Fudge with Marshmallow Fluff
There are so many delicious things you could add to your fantasy fudge to take it up a notch. Try nuts, sprinkles, M&M’s or Reese’s Pieces, chopped candy bars, mini Reese’s Cups, mini marshmallows, chopped cookies, or Oreos.
No! Evaporated milk and sweetened condensed milk are completely different ingredients and cannot be exchanged in this recipe.
While you can use marshmallows instead of fluff, I don’t recommend it. Marshmallows are coated in cornstarch, which helps them not to stick to each other in the bag but will cause the fudge to dry out. Should you choose to use marshmallows instead of fluff, you will need 4 ounces (about 2 cups of mini marshmallows or about 20 full-sized marshmallows). I recommend using a kitchen scale to weigh out the marshmallows in ounces for the most accurate results.
The smooth texture of fudge relies on the sugar fully melting. If your fudge is grainy, some of the sugar did not fully melt, causing the mixture to crystallize. To prevent grainy fudge, try coating the entire pot with melted butter before adding the sugar and do not introduce any water to the mixture!
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.
Absolutely! 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!
How to Make Ahead and Store
Marshmallow fluff fudge can be made up to 5 days in advance of when you plan to serve it. Store the fudge in an airtight container at room temperature or in the refrigerator until ready to serve.
Store leftover marshmallow fluff fudge in an airtight container at room temperature or in the refrigerator for up to 1 week. Let come to room temperature before serving.
How to Freeze
Freeze marshmallow fluff fudge whole or cut into pieces tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 2 months. Let thaw overnight in the refrigerator before enjoying.
Marshmallow Fluff Fudge Recipe
- ⅔ cup evaporated milk 151 grams (about ½ can)
- 1 cup granulated sugar 200 grams
- ¼ teaspoon kosher salt
- ¾ cup semisweet chocolate chips 128 grams, Ghirardelli recommended
- ¾ cup dark chocolate chips 128 grams, Ghirardelli recommended
- ¼ cup unsalted butter 57 grams (½ stick)
- 4 ounces marshmallow fluff 113 grams (about ½ jar)
- 1 teaspoon pure vanilla extract 4 grams
- This recipe moves fast so have all of your ingredients measured and ready to go before you get started!
- 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.
- Prepare and measure all of your ingredients before starting; this recipe goes fast!
- Use high-quality chocolate, such as Ghirardelli; do NOT use any chocolate chips labeled “baking chips” as they will not melt properly.
- To prevent the sugar mixture from burning, use a heavy-bottomed pot, such as a Dutch oven.
- Once boiling, stir the sugar mixture constantly!
- Use a candy thermometer to check the temperature of the sugar; it should be 234-236°F.
- If the mixture is cooked above 236°F, your fudge may turn out crumbly.
- Let the fudge cool to room temperature before cutting to prevent cracking.