Marshmallow Fluff Fudge Recipe

Course: chocolate, Dessert, fudge

Cuisine: American

Prep Time: 10

Cook Time: 5

Chill Time: 5

Total Time: 5 15

Servings: pieces

Calories: 205kcal

Author: Becky Hardin

This marshmallow fluff fudge is soft, creamy, and perfectly sweet. A mix of semisweet and dark chocolate with marshmallow fluff creates the ultimate fantasy fudge. Easy to make and ideal for holidays, gifts, or indulgent chocolate cravings.

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
8x8 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 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

*Evaporated milk and sweetened condensed milk are completely different ingredients and cannot be exchanged in this recipe.

**Use high-quality chocolate, such as Ghirardelli; do not use any chocolate chips labeled "baking chips" as they will not melt properly.

Tips:

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.

Microwave Instructions: In a large microwave-safe bowl, combine evaporated milk, sugar, and salt. Heat on high in 30-second intervals, stirring each time, until the sugar dissolves. Stir in chocolate chips and butter, microwaving in 30-second intervals until melted and smooth. Add marshmallow fluff and vanilla, stir until glossy, then pour into the pan and chill.

Storage: Store fantasy fudge in an airtight container at room temperature or in the refrigerator for up to 2 weeks. Freeze for up to 2 months.

Nutrition