Marshmallow Cream Fudge Recipe

stack of marshmallow cream fudge on white platter

5 from 16 votes

This easy marshmallow cream fudge is the smoothest, most decadent fudge you've ever had—without condensed milk or corn syrup.

Prep Time15

Cook Time15

Setting time4 20

Total Time4 50

Course: Dessert

Cuisine: American

Keyword: marshmallow cream fudge, marshmallow fluff fudge

Servings: pieces

Author: Nicole Hunn

Equipment

Candy thermometer

Ingredients

For the homemade marshmallow fluff (optional)

2 egg whites at room temperature
1 ¼ cups granulated sugar
½ cup water
⅛ teaspoon cream of tartar
⅛ teaspoon kosher salt
1 teaspoon pure vanilla extract

For the fudge

12 tablespoons unsalted butter chopped
3 cups granulated sugar
¼ teaspoon kosher salt
5 ounces evaporated milk
12 ounces dark chocolate chopped (try using chocolate with at least 70% cacao); or melting chocolate disks
1 tablespoon pure vanilla extract
7 ounces Marshmallow Creme or Fluff homemade or store bought, plus more for swirling on top (optional) (See Recipe Notes)

Customary - Metric

Instructions

Make the marshmallow fluff (optional)

In the bowl of your stand mixer fitted with the whisk attachment, whip the egg whites until they form soft peaks. Set the bowl aside briefly.
In a medium saucepan, place the sugar, water, cream of tartar and salt, and whisk together.
Cook the mixture over medium-high heat until it reaches the softball stage (between 235°F and 240°F on an instant read candy thermometer). Be sure not to cook the sugar on high heat, or the sugar may burn.
Remove the cooked sugar from the heat, and pour carefully down the side of the stand mixer bowl, with the mixer on low speed (making sure the sugar mixture doesn’t hit the whisk).
Add the vanilla extract, and increase the mixer to high speed. Beat until stiff peaks form (5 to 7 minutes).

Make the fudge

Line an 8-inch or 9-inch square pan with aluminum foil, allowing some foil to overhang the pan. Smooth out any wrinkles. Grease the foil completely (or use nonstick aluminum foil), and set the pan aside.
In a clean, medium saucepan, place the butter, sugar, salt, and evaporated milk. Place the saucepan over medium heat to medium-high heat, and bring it to a boil. You can stir the mixture gently as it cooks to help prevent the sugar from burning and to help the butter melt.
Cook, stirring occasionally, until it reaches 235°F (about 6 minutes). If your mixture is taking a long time to reach the proper temperature, you can try covering the pan loosely with a cover, so less heat is escaping during cooking.
Remove the pan from the heat. Working quickly, add the chopped chocolate and mix until the chocolate is melted. Add the vanilla, then the 7 ounces of marshmallow fluff. Using a silicone or other nonstick spatula, turn the mixture over gently until completely combined.
Working quickly, pour the fudge into the prepared pan and smooth into an even layer. Optional: Scatter a few small dollops of marshmallow fluff over the top of the fudge, and swirl with a knife or spatula.
Allow the fudge to cool for about 20 minutes at room temperature, and then place in the refrigerator to chill for about 4 hours, until solid.
Remove from the refrigerator. If you've left the fudge in the refrigerator for up to 12 hours, it may be a bit too solid to slice without crumbling. Allow it to sit at room temperature until it can be sliced easily with a warm knife.
Lift the fudge out of the pan by the overhung foil. Let a large, sharp knife run under warm water, and slice the fudge into 16 pieces. Moisten the knife under warm water and clean it off after each cut.
Serve immediately. Store leftover pieces in a sealed container in the refrigerator. This fudge will keep chilled for weeks.

Video

Notes

Marshmallow Cream/Fluff

If you make the homemade marshmallow cream/fluff, you will add the entire recipe to the mixture to make the fudge in the second half of the recipe. If you'd like, you can use 7 ounces packaged marshmallow cream or fluff. There are two brands I recommend, both of which are gluten free, if that's a consideration:

Jet Puffed Marshmallow Creme (comes in a 7 ounce container)
Marshmallow Fluff brand (comes ina. 7.5 ounce container)

Nutrition