Marshmallow creme chocolate fudge is a classic stovetop candy that cooks sugar, butter, and evaporated milk to a gentle boil, then melts in chocolate chips and marshmallow creme for a smooth, glossy slab that sets without any fuss.
The method takes about twenty minutes of active work and a few hours of patience. There is no candy thermometer drama, the texture comes out creamy and sliceable, and the pan makes plenty of pieces for sharing.
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Why This Marshmallow Creme Chocolate Fudge Recipe Works
A timed rolling boil does the work. Boiling for about five minutes while stirring dissolves the sugar and cooks it to the right stage, so the fudge sets firm but stays creamy and never grainy.
Marshmallow creme adds smoothness. It prevents the sugar from crystallizing and gives the fudge a light, velvety bite that melts on the tongue.
Evaporated milk gives richness. It brings concentrated dairy flavor without the extra water of fresh milk, which keeps the texture dense and the flavor deeply chocolatey.
Ingredients for Marshmallow Creme Chocolate Fudge
- You need three cups of sugar, three quarters of a cup of butter, two thirds of a cup of evaporated milk, twelve ounces of semi sweet chocolate chips, and one seven ounce jar of marshmallow creme.
- A teaspoon of vanilla extract finishes the batch, and a cup of chopped walnuts or pecans is optional for crunch.
Sugar: Plain granulated sugar dissolves well. Stir steadily and wash down any crystals from the sides of the pan.
Butter: It adds richness and shine. Cut it into pieces so it melts evenly into the sugar and milk.
Chocolate chips: Semi sweet chips melt smoothly and balance the sugar. Stir them in off the heat so they do not scorch.
Marshmallow creme: Scrape the jar well. A lightly greased spoon helps it slide out cleanly.
Nuts: Optional but classic. Toast them lightly for deeper flavor, and label them for guests with tree nut allergies.
How to Make Marshmallow Creme Chocolate Fudge
1. Prepare the pan. Line a nine by thirteen inch pan with foil and butter the foil lightly so the fudge lifts out easily.
2. Combine the base. Stir the sugar, butter, and evaporated milk together in a heavy saucepan over medium heat until the butter melts.
3. Boil. Bring the mixture to a full rolling boil, then boil for four to five minutes while stirring constantly.
4. Add the chocolate. Remove the pan from the heat and stir in the chocolate chips until completely melted and smooth.
5. Finish the fudge. Add the marshmallow creme, vanilla, and nuts if using, and stir until glossy and fully combined.
6. Set and cut. Spread the fudge into the pan, smooth the top, let it set for about two hours, then lift out and cut into small squares.
How to Serve Marshmallow Creme Chocolate Fudge
Cut the fudge into small squares and stack them on a plate or pack them in tins for gifts. Creamy peanut butter fudge and homemade peanut brittle make a candy tray, while fudgy chocolate chunk brownies and silky chocolate ganache suit chocolate lovers.
How to Store and Reheat Marshmallow Creme Chocolate Fudge
Store the fudge in an airtight container at room temperature for up to one week, or refrigerate it for up to two weeks. Wrap it tightly in wax paper and foil to freeze for up to two months, then thaw it in the refrigerator before cutting.
Tips and Variations for Marshmallow Creme Chocolate Fudge
Flag the allergens. This fudge contains milk and soy, and nuts are an allergen, so label it clearly for guests.
Hot syrup warning. Hot syrup causes severe burns, so keep children away from the stove and handle the pan with oven mitts.
Use a heavy pan. A thick bottomed saucepan distributes heat evenly and prevents scorching, and a larger pan keeps the boiling mixture from spilling.
Stir constantly. Scraping the bottom while the mixture boils keeps the sugar from sticking and burning.
Do not scrape the pan. Leave the last bits clinging to the sides rather than scraping them in, which can cause grainy fudge.
Cut with a warm knife. Dip a sharp knife in hot water and dry it for clean, smooth edges.
Mix in flavors. A pinch of sea salt, crushed peppermint, or toasted coconut changes the finish.
Check trusted guidance. Read the University of Wisconsin Extension leftovers guidance for safe storage of homemade treats.
Frequently Asked Questions About Marshmallow Creme Chocolate Fudge
How long should marshmallow creme chocolate fudge boil?
Boil it for four to five minutes at a full rolling boil while stirring, then take it off the heat right away.
Why is my marshmallow creme chocolate fudge grainy?
Sugar crystals formed. Stir constantly, keep the heat steady, and avoid scraping crystals from the sides into the mixture.
Can I freeze marshmallow creme chocolate fudge?
Yes. Wrap it tightly in wax paper and foil and freeze for up to two months.
Can I use milk chocolate chips?
Yes, though the fudge will taste sweeter and set a little softer.
How long does the fudge need to set?
About two hours at room temperature, or one hour in the refrigerator for a firmer cut.
Marshmallow Creme Chocolate Fudge
Equipment
- heavy saucepan
- Nine by thirteen inch pan
- Foil
- Wooden spoon
Ingredients
Main Ingredients
- 3 cup granulated sugar
- ¾ cup butter cut into pieces
- ⅔ cup evaporated milk
- 12 oz semi sweet chocolate chips
- 7 oz marshmallow creme one jar
- 1 tsp vanilla extract
- 1 cup chopped walnuts or pecans optional
Instructions
Cooking
- Prep. Line a nine by thirteen inch pan with buttered foil.
- Boil. Stir the sugar, butter, and evaporated milk over medium heat to a rolling boil and boil four to five minutes.
- Melt. Off the heat, stir in the chocolate chips until smooth.
- Finish. Stir in the marshmallow creme, vanilla, and nuts if using.
- Set. Spread in the pan, cool about two hours, and cut into squares.
