Marvelous Marshmallow Creme Fudge

Marshmallow Creme Fudge
The Spruce
  • Total: 35 mins
  • Prep: 30 mins
  • Cook: 5 mins
  • Yield: 48 pieces (48 servings)

This marshmallow creme fudge recipe is so easy and so good! It comes together quickly, doesn't require any special equipment or techniques, and is made from easy-to-find ingredients. But the best part? It's delicious! It has a rich chocolate taste and a smooth, creamy texture thanks to marshmallow crème.

​This fudge is also a great jumping-off point for other recipes. Try adding your favorite flavoring extracts, or fun mix-ins like crushed cookies, other nuts, dried or freeze-dried fruits...the possibilities are endless!


  • 3 cups of sugar
  • 3/4 cup butter (or margarine)
  • 5 1/3 ounce can evaporated milk (not sweetened condensed milk)
  • 2 cups semi-sweet chocolate chips
  • 1 (7-ounce) jar marshmallow creme
  • 1 teaspoon vanilla extract
  • 1 cup nuts (chopped and lightly toasted)

Steps to Make It

  1. Gather the ingredients. 

    Marshmallow fudge recipe
    The Spruce
  2. Line a 9 x 13-inch pan with foil and spray the foil with nonstick cooking spray.

    Line baking tray with foil and cooking spray
    The Spruce 
  3. Combine the sugar, butter, and milk in a large saucepan over medium heat.

    Combine the sugar, butter, and milk in a large saucepan
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  4. While stirring constantly, bring the sugar, butter, and milk to a boil. Continue to boil the sugar mixture for 5 minutes on medium heat. If you have a candy thermometer, you can use that instead. Insert it when the fudge starts boiling, and cook until the candy thermometer reaches 234 F. Don’t stop stirring during the entire process.

    Bring mixture to a boil
    The Spruce
  5. Remove the pot from the heat. Stir in the chocolate chips until they are melted and the mixture is velvety and smooth. Add the marshmallow crème, and stir until it is completely combined.

    Stir in chocolate chips and marshmallow creme
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  6. Finally, add the vanilla and the nuts, and stir until the nuts are evenly distributed throughout the fudge.

    Add vanilla and nuts to fudge
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  7. Spoon the fudge into the prepared pan and use a spatula to smooth the top of the fudge. Allow the fudge to completely cool at room temperature.

    Spoon fudge into pan and let cool
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  8. Once the fudge is cool, cut it into small squares to serve.

    Cut fudge into squares and serve
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  9. Enjoy!


  • This fudge can be stored in an airtight container on the kitchen counter for one week.
  • This fudge can also be kept for up to two weeks in the refrigerator.