Marshmallow Fudge
Rich, creamy chocolate fudge with a fun marshmallow twist! This homemade marshmallow fudge is a family favorite made with real chopped chocolate bars for a velvety texture. A perfect treat for kids and adults with a sweet tooth. Say goodbye to bakery fudge and hello to the best homemade version ever!
There’s something magical about homemade Chocolate Fudge, isn’t there? My kids used to beg for the marshmallow fudge squares from our local bakery—they couldn’t get enough of that gooey, chewy twist mixed into the creamy chocolate. But everything changed when I decided to try making it myself.
I experimented in the kitchen, using chopped chocolate bars instead of the usual chocolate chips, and let me tell you, it was a game-changer! The rich, velvety texture of the fudge combined with the fluffy marshmallows created the perfect treat. Now, my homemade marshmallow fudge has become their absolute favorite. No more bakery trips—just lots of happy faces at home and requests for “Mom’s famous fudge”! Trust me, this sweet twist is a hit for kids and adults who can’t resist a good chocolate indulgence.
Why this is the best recipe
- Rich and Creamy Texture: Using chopped chocolate bars gives the fudge a luxurious, melt-in-your-mouth texture. The balance of milk and dark chocolate ensures a rich yet perfectly sweet flavor.
- Quick Microwave Method: No stovetop or double boiler is needed! Melting the chocolate in the microwave makes this recipe even faster and easier.
- Mini Marshmallow Perfection: The marshmallows add a chewy, fun texture that makes every bite extra special.
- Foolproof Ingredients: With simple ingredients and clear steps, even beginners can nail this recipe.
Key Ingredients and Substitutes
- Chopped Milk Chocolate Bars: Adds creaminess and sweetness. You can substitute with semi-sweet or white chocolate for a different flavor.
- Chopped Dark Chocolate Bars: Provides a deep, rich flavor. Bittersweet chocolate works as a substitute if you prefer less-sweet fudge.
- Sweetened Condensed Milk: The creamy base of the fudge. Use coconut condensed milk for a dairy-free option.
- Mini Marshmallows: Adds a soft, chewy texture. Replace with chopped marshmallows or marshmallow fluff for a gooier consistency.
- Salt: Balances the sweetness. You can skip it or use a pinch of flaky sea salt for a gourmet touch.
- Vanilla Extract: Adds warmth and depth. Try peppermint or almond extract for a unique flavor twist.
Step-by-step: Marshmallow Fudge
- Prepare the Pan – Line an 8×8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang for easy removal. Grease lightly with butter or cooking spray.
- Melt the Chocolate – Place the chopped milk and dark chocolate bars in a microwave-safe bowl. Microwave in 20–30-second bursts, stirring well after each burst, until the chocolate completely melts. Stir until entirely smooth. Be careful not to overheat.
- Mix in Condensed Milk – Immediately pour the sweetened condensed milk into the melted chocolate while it’s still warm. Stir thoroughly until the mixture is smooth and thick.
- Add Salt and Vanilla – Mix in the salt to balance the sweetness. Stir in the vanilla extract to enhance the flavor.
- Fold in Marshmallows – Gently fold in the mini marshmallows until evenly distributed.
- Transfer to the Pan – Pour the fudge mixture into the prepared pan. Spread it evenly with a spatula, working quickly as it sets fast.
- Chill – Refrigerate for at least 4 hours or until the fudge is firm and set.
- Slice – Once firm, lift the fudge out of the pan using the parchment or foil overhang. Cut into squares with a sharp knife for clean edges.
Tips for Success
- Microwave in short bursts: Melt the chocolate in 20–30-second intervals, stirring in between to prevent overheating.
- Don’t overheat: Stop microwaving once the chocolate is mostly melted and stir until it is fully smooth.
- Let it cool slightly: Before adding the marshmallows, let the mixture cool for a minute to prevent the marshmallows from melting completely.
- Use parchment paper: Line the pan for easy removal and neat edges.
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Frequently asked questions
Yes, you can use all milk chocolate for sweeter fudge or all dark chocolate for a richer flavor.
Definitely! Use a double boiler to gently melt the chocolate and prevent burning.
Let the melted chocolate and condensed milk mixture cool slightly before folding in the marshmallows.
Absolutely! Fold in chopped nuts, dried fruit, or crushed cookies along with the marshmallows.
Keep it in an airtight container at room temperature for 5 days or in the fridge for up to 2 weeks.
Marshmallow Fudge
Rich, creamy chocolate fudge with a fun marshmallow twist! Made with real chopped chocolate bars for a velvety texture, this homemade marshmallow fudge is a family favorite. A perfect treat for kids and adults with a sweet tooth. Say goodbye to bakery fudge and hello to the best homemade version ever!
Video
Ingredients
- 7 oz (200 g) Milk chocolate bars chopped
- 7 oz (200 g) Dark chocolate bars chopped
- 14 oz (396 g) can Sweetened condensed milk
- ¼ tsp Salt
- 1 tsp Pure vanilla extract
- 1 ½ cups (75 g) Mini marshmallows
Method
- Prepare the Pan – Line an 8×8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang for easy removal. Grease lightly with butter or cooking spray.
- Melt the Chocolate – Place the chopped milk and dark chocolate bars in a microwave-safe bowl. Microwave in 20–30 second bursts, stirring well after each burst, until the chocolate completely melts. Stir until entirely smooth. Be careful not to overheat.7 oz Milk chocolate bars, 7 oz Dark chocolate bars
- Mix in Condensed Milk – Immediately pour the sweetened condensed milk into the melted chocolate while it’s still warm. Stir thoroughly until the mixture is smooth and thick.14 oz can Sweetened condensed milk
- Add Salt and Vanilla – Mix in the salt to balance the sweetness. Stir in the vanilla extract to enhance the flavor.¼ tsp Salt, 1 tsp Pure vanilla extract
- Fold in Marshmallows – Gently fold in the mini marshmallows until evenly distributed.1 ½ cups Mini marshmallows
- Transfer to the Pan – Pour the fudge mixture into the prepared pan. Spread it evenly with a spatula, working quickly as it sets fast.
- Chill – Refrigerate for at least 4 hours or until the fudge is firm and set.
- Slice – Once firm, lift the fudge out of the pan using the parchment or foil overhang. Cut into squares with a sharp knife for clean edges.
Notes
- Microwave in Short Bursts: Melt the chocolate in 20–30 second intervals, stirring in between to prevent overheating.
- Don’t Overheat: Stop microwaving once the chocolate is mostly melted and stir until fully smooth.
- Let It Cool Slightly: Before adding the marshmallows, let the mixture cool for a minute to avoid melting them completely.
- Use Parchment Paper: Line the pan for easy removal and neat edges.
Equipment you will need
Nutrition
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This brought back childhood memories for me. Simple recipes like this are sometimes the best ones.
I completely agree — those nostalgic recipes always have something special about them.