Quick Chocolate-Marshmallow Fudge

quick marshmallow fudge
Diana Rattray
  • Total: 10 mins
  • Prep: 5 mins
  • Cook: 5 mins
  • Yield: 2 pounds (81 servings)
Nutritional Guidelines (per serving)
40 Calories
2g Fat
6g Carbs
0g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 2 pounds (81 servings)
Amount per serving
Calories 40
% Daily Value*
Total Fat 2g 2%
Saturated Fat 1g 3%
Cholesterol 1mg 0%
Sodium 4mg 0%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 1%
Protein 0g
Calcium 8mg 1%
*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.)

Making fudge from scratch is usually a labor-intensive task, but our 10-minute recipe yields a chewy and fantastic fudge that has nothing to envy in the long-cooked versions. Made out of sugar, water, gelatin, and a lot of air, marshmallows are a fluffy confection broadly used in baking. These pillowy candies, combined with chocolate chips and evaporated milk, create a unique mixture that's creamy and thick, and the best part, ready in no time for you to eat!

Some marshmallows use egg whites and gelatin, some just gelatin, but in either case, most commercial marshmallows are not suitable for vegan diets as gelatin is collagen derived from animal bones and skin. Most brands are gluten-free but double-check the label before buying. If you need your recipe to be vegan, there are vegan-friendly marshmallow brands that you can buy; check our variation below to learn how to make our fudge dairy-free.

As in candy and confection making, remember to keep kids and pets out of the kitchen, have proper protective gear like gloves and apron, and always wear shoes to avoid slipping with a pot of hot candy in your hands.


  • 3/4 cup evaporated milk (undiluted)
  • 1 3/4 cups sugar
  • 1/2 teaspoon salt
  • 2/3 cup walnuts (almonds, pistachios, or pecans, chopped)
  • 1 1/2 cups miniature marshmallows
  • 1 1/2 cups semisweet chocolate chips
  • 1 teaspoon vanilla extract

Steps to Make It

  1. Gather the ingredients.

  2. Grease a 9-inch square pan with butter or margarine. Set aside.

  3. In a medium saucepan, combine the evaporated milk with the sugar and salt. Stir well, and bring to a boil. Once it has boiled, reduce the heat and simmer for 5 minutes.

  4. Remove the saucepan from the heat and stir in the nuts, miniature marshmallows, chocolate chips, and vanilla. Stir well until marshmallows have completely melted.

  5. Pour the mixture into the buttered pan. Spread evenly and let rest at room temperature.

  6. Once the fudge as cooled completely, cut into squares or small bars.

  7. Enjoy!

Substitutions and Variations

Here are a few ideas to make this fudge suitable for people with allergies or other dietary restrictions:

  • Vegan: Use vegan marshmallows to make it vegan-friendly; butter your pan with vegan margarine, and use full-fat coconut cream (not coconut milk) instead of the evaporated milk. You might need to cook the vegan mixture for longer until it thickens. If needed, add 1 teaspoon of cornstarch to help with the consistency.
  • Nut-Free: Replace the tree-nuts for pepitas or sunflower seeds, as most people allergic to tree-nuts and legumes (like peanuts) can tolerate seeds. If unsure, skip the seeds altogether.
  • White Chocolate: Some people can't digest dark chocolate, so replace the dark chocolate chips for white chocolate. If you'd like to add some color to the fudge to make it festive, add natural food coloring after the marshmallows are completely melted.