Marvelous Marshmallow Creme Fudge

By
Carroll Pellegrinelli
Carroll Pellegrinelli
Expert baker and published author, Carroll Pellegrinelli shares her knowledge of bread baking and desserts.
Learn about The Spruce Eats' Editorial Process
Updated on 12/13/22
Marshmallow Creme Fudge
The Spruce
Prep: 30 mins
Cook: 5 mins
Set : 5 hrs
Total: 5 hrs 35 mins
Nutrition Facts (per serving)
6287 Calories
328g Fat
873g Carbs
55g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Amount per serving
Calories 6287
% Daily Value*
Total Fat 328g 420%
Saturated Fat 167g 836%
Cholesterol 415mg 138%
Sodium 613mg 27%
Total Carbohydrate 873g 318%
Dietary Fiber 30g 107%
Total Sugars 815g
Protein 55g
Vitamin C 4mg 19%
Calcium 757mg 58%
Iron 15mg 84%
Potassium 2691mg 57%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This deliciously decadent and easy-to-make marshmallow creme fudge doesn't require expensive tools, complicated techniques, or hard-to-find ingredients. Plus, you might already have most of what's needed in your pantry. This creamy fudge has the perfect combination of flavor and texture, with the rich, bold flavors of semisweet chocolate chips and the marshmallow creme (fluff) adding a marvelous silky and creamy texture. Although the fudge comes together fairly quickly, it still needs to cool off and set at room temperature for a few hours, so plan accordingly.

Our recipe allows you to be creative with your favorite extracts or fun mix-ins, like crushed cookies, nuts or seeds of your liking, dried fruit, granola, or peanut butter chips. The possibilities are endless, as there are very few sweet things that don't go well with chocolate. A sprinkle of sea salt, or perhaps chunks of dark chocolate, can make a more adult fudge, whereas swirls of jam and peanut butter can make the little ones happy. Note that we use evaporated milk, a different product than condensed milk, and they are not interchangeable in this recipe. Condensed milk is a kind of sweetened evaporated milk, but evaporated milk has no sugar.

Wrap slices of fudge in decorative wax or parchment paper, then tie on festive ribbons for adorable gifts and stocking stuffers, perfect for the holiday season. This delicious fudge will keep in an airtight container at room temperature for a week. If you're storing it in the fridge, it will keep for two weeks. Alternatively, freeze individually wrapped pieces and keep for up to a month, thawing overnight before eating. A cold glass of milk is our drink of choice to accompany these sweet treats.

Ingredients

  • 3 cups sugar

  • 3/4 cup unsalted butter, or margarine

  • 2/3 cup evaporated milk (not sweetened condensed milk)

  • 2 cups semisweet chocolate chips

  • 1 (7-ounce) jar marshmallow creme

  • 1 teaspoon pure vanilla extract

  • 1 cup assorted nuts, chopped and lightly toasted

Steps to Make It

  1. Gather the ingredients. 

    Marshmallow creme fudge ingredients
    The Spruce

  2. Line a 9 x 13-inch pan with foil, leaving an overhang on all sides, and spray with nonstick cooking spray.

    Pan lined with foil
    The Spruce 

  3. Combine the sugar, butter, and milk in a large saucepan over medium heat.

    Sugar, butter, and milk in a large saucepan
    The Spruce

  4. Bring to a boil, stirring constantly with a wooden spoon. If you have a candy thermometer at hand, insert it at this point. Cook the mixture, stirring constantly until the candy thermometer reads 234 F. If you don't have a candy thermometer, simply boil the sugar mixture for 5 minutes over medium heat. Continue to stir throughout this process.

    Candy thermometer in sugar mixture
    The Spruce

  5. Remove the pot from the heat. Stir in the chocolate chips. Once they have melted, the mixture should have a smooth, velvety texture. Add the marshmallow creme, then stir until completely combined.

    Stir in chocolate chips and marshmallow creme
    The Spruce

  6. Finally, stir the vanilla and nuts into the mixture until the nuts are evenly distributed throughout the fudge.

    Add vanilla and nuts to fudge
    The Spruce

  7. Pour the fudge into the prepared pan and spread it into an even layer with a heatproof spatula. Let the fudge set at room temperature; this may take several hours.

    Pour fudge into pan and smooth with spatula
    The Spruce

  8. Once the fudge is cool, cut it into squares with a hot, clean knife. Use a cup with boiling water and dip the knife as needed to heat it up and get clean cuts in the fudge. You may have to clean the knife several times during this process. Use the foil overhang to remove the fudge from the pan, then peel the foil off and discard it.

    Cut fudge into squares and serve
    The Spruce

  9. Enjoy!

Microwave Fudge

In a pinch, you can make this fudge in the microwave:

  • Melt the butter in a microwave-safe bowl.
  • Add the sugar and evaporated milk to the butter.
  • Microwave the butter mixture until it boils, or approximately 3 minutes.
  • Remove the mixture from the oven and stir with a wooden spoon.
  • Microwave again for 5 1/2 minutes.
  • Remove from oven and stir in the chocolate chips, marshmallow fluff, walnuts, and vanilla extract.
  • Place in a greased pan lined with aluminum foil and allow to set as instructed.