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 might just become your new favorite homemade candy. You won't need to invest in any expensive tools or learn any complicated techniques to whip up these treats. Plus, you probably already keep most of the ingredients in your pantry. But the best part? This decadent fudge tastes like heaven—the semisweet chocolate chips impart a rich, bold flavor, while the marshmallow creme (or fluff) gives the fudge its silky, creamy texture.

Feel free to get creative with this foolproof recipe. Try adding your favorite extracts or fun mix-ins like crushed cookies, other nuts, or dried fruit. The possibilities are endless. If you're feeling ambitious, you can swirl jam or peanut butter into the marshmallow creme fudge as it cools. Wrap slices of fudge in decorative wax or parchment paper, then tie on a festive ribbon: voilà. You've just made 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.


  • 3 cups sugar
  • 3/4 cup butter (or margarine)
  • 2/3 cup evaporated evaporated milk (not sweetened condensed milk)
  • 2 cups semisweet chocolate chips
  • 1 (7-ounce) jar marshmallow creme
  • 1 teaspoon vanilla extract
  • 1 cup nuts, chopped and lightly toasted
  • Glass of milk for serving (optional)

Steps to Make It

  1. Gather the ingredients. 

    Marshmallow creme fudge ingredients
    The Spruce
  2. Line a 9 x 13-inch pan with foil 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, 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
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  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. 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 with a tall glass of milk.


  • In a pinch, you can make this fudge in the microwave. Melt the butter in a microwave-safe bowl, then add the sugar and evaporated milk. Microwave the mixture until it boils for 3 minutes, then stir with a wooden spoon. Continue to microwave for 5 1/2 minutes, then stir in the chocolate chips, marshmallow fluff, walnuts, and vanilla extract. You can then follow steps 7 through 9.