Marshmallow Fluff Fudge Recipe

Course: chocolate, Dessert, fudge

Cuisine: American

Prep Time: 15

Chill Time: 5

Total Time: 5 15

Servings: pieces

Calories: 205kcal

Author: Becky Hardin - Easy Dessert Recipes

Print Recipe

Equipment

Kitchen Scale (optional)
8x8 Baking Pan
Candy Thermometer (optional)

Ingredients

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

Instructions

This recipe moves fast so have all of your ingredients measured and ready to go before you get started!
Line an 8x8-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 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.

Storage: Store marshmallow fluff fudge in an airtight container at room temperature or in the refrigerator for up to 1 week. Freeze for up to 2 months.

Nutrition