This post may contain affiliate links. Please read our disclosure policy.
This no-fail marshmallow cream fudge is smooth as silk, with tons of rich chocolate flavor. The sugary sweetness is balanced with just the right amount of buttery flavor and rich, melted chocolate.
Serve it chilled until cold, or at cool room temperature for the type of fudge you can really sink your teeth into!
my take
Nicole's Recipe Notes
- Taste and texture: Super rich chocolate fudge that you sink your teeth into, and you make it with your favorite chocolate so it's as rich as you want it to be.
- A twist on a classic: Adapted from the famous Kraft fantasy fudge recipe, here we use chopped chocolate instead of chocolate chips for richer, smoother fudge without that waxy texture.
- Solid at room temp: Fudge is usually served chilled, but it shouldn't melt at cool room temperature.
- Quick and easy: If you don't count the time it takes to set up in the refrigerator, this fudge only takes minutes to make. And there's no stress, because a simple candy thermometer takes all the guess work out of it!
Recipe Ingredients
- Granulated sugar: There is a lot of refined white granulated sugar in this recipe. We cook it to about 235°F, which is the “softball stage” where it holds its shape when dropped in lukewarm water. It provides a lot of structure to the fudge. You may be able to reduce the sugar to 2 1/2 cups, but no further.
- Butter: Adds richness and flavor. We use unsalted butter because then we can control the amount of salt in the recipe, and unsalted butter has a consistent amount of moisture, unlike salted butter. If you'd like to use less butter, you can try using 8 tablespoons instead of 12, and increasing the chocolate to 16 ounces from 12.
- Evaporated milk: Adds richness and flavor without adding too much moisture.
- Salt: Balances the sweetness and brightens the chocolate flavor.
- Chocolate: Adds all the chocolate flavor of this fudge, and tons of structure to the fudge once it sets in the refrigerator. Be sure to use a chocolate you really like to taste of, since it is the most prominent flavor. You can use chopped dark chocolate, or melting chocolate disks. Just be sure you're not using a chocolate that's only meant for coating, or something that isn't meant for melting, like semi-sweet chocolate chips that contain wax to prevent them from melting fully.
- Vanilla: Adds depth of flavor and brings out the richness of the chocolate.
- Marshmallow cream: Also called marshmallow fluff, this provides some of the base of the fudge recipe, and makes the texture much more light and airy, rather than chewy. You can use the instructions to make your own homemade fluff with whipped egg whites, cream of tartar to help stabilize them, granulated sugar cooked to about 235°F, some salt and vanilla for flavor. You can also use a 7 ounce jar of Kraft brand Jet Puffed Marshmallow Cream or Marshmallow Fluff brand. Both are gluten free, if it's important that this is a gluten free fudge recipe.
How to make marshmallow cream fudge
- Place the granulated sugar, chopped butter, evaporated milk, and salt in a heavy-bottom medium saucepan.
- Place over medium heat and melt the chocolate, stirring gently to help the butter melt and keep the sugar from burning.
- Clip a candy thermometer to the side of the pan and let the mixture cook until it reaches about 235°F.
- Remove the pan from the heat, and add chopped chocolate (or melting chocolate disks).
- Stir the mixture gently until the chocolate melts fully.
- Add the marshmallow fluff or cream mixture, and stir gently to combine fully.
- Pour the fudge into an 8-inch or 9-inch pan lined with greased or nonstick aluminum foil and shake into an even layer.
- Let cool at room temperature for about 20 minutes or so, or until no longer hot to the touch.
- Cover the pan and chill for 4 hours.
- Remove from the refrigerator and slice into 16 equal squares with a sharp knife, cleaned and warmed under warm water between each cut.
My Pro Tip
Expert Tips
Manage the heat
Cook sugar on medium heat, or medium-high heat, at most. If your stovetop runs hot, use low heat and be patient. Once the sugar burns, you can't rescue the mixture. You have to begin again.
Slice fudge at the right temp
Slice your fudge into squares when it's not quite rock hard. If you've already refrigerated your fudge for hours, just let it sit at room temperature for a while before slicing, and use a clean knife, warmed under hot water, before each slice.
Use the right milk
Be sure you're using evaporated milk, which is just cow's milk with some of the water removed. Do not used sweetened condensed milk, which has sugar cooked into it.
Variations & Substitutions
Dairy free
Replace the butter with vegan butter, to keep that butter flavor but get rid of the dairy. Miyoko's Kitchen and Melt brands are best.
In place of cow's milk evaporated milk, try using coconut milk evaporated milk. Or just simmer some of your favorite unsweetened nondairy milk on the stovetop over very low heat until it's reduced by 60%. To get 5 fluid ounces of evaporated milk, you'd begin with about 8 1/2 fluid ounces of nondairy milk.
If you're lactose free, Carnation makes a lactose-free version of its evaporated milk. I'd buy that.
Egg-free
If you would like to make this fudge egg-free, the marshmallow cream or fluff has egg whites as a base so you'd need to replace that. You can try making the homemade marshmallow fluff with aquafaba (the brine from a can of unsalted chickpeas) in place of egg whites. The peaks may not hold as well, but it should still work.
Cream of tartar
This marshmallow fudge is made using cream of tartar in the fluff recipe, to help stabilize the sugar as it cooks. If you don't have cream of tartar, you can replace it with a tablespoon of light corn syrup, if that works for you. You can also try using 1 teaspoon of freshly squeezed lemon juice.
Rocky road fudge
You can make nearly anything chocolate into rocky road chocolate by mixing in chopped walnuts, chocolate chips, and mini marshmallows. Instead of miniature marshmallows, just add some additional swirls of marshmallow creme.
Peppermint fudge
There's plenty of vanilla extract in this fudge recipe, both in the marshmallow creme recipe and in the fudge itself. Try making it peppermint by replacing one of the vanilla extracts with peppermint extract.
You can also try crushing some candy canes and adding the crushed bits to the fudge as you're folding in the marshmallow creme. Or just sprinkle crushed candy canes on top instead of more marshmallow.
Marshmallow Cream Fudge Recipe
Equipment
- Candy thermometer
Ingredients
For the homemade marshmallow fluff (optional)
- 2 (50 g) egg whites, at room temperature
- 1 ¼ cups (250 g) granulated sugar
- ½ cup (4 fluid ounces) water
- ⅛ teaspoon cream of tartar
- ⅛ teaspoon kosher salt
- 1 teaspoon pure vanilla extract
For the fudge
- 12 tablespoons (160 g) unsalted butter, chopped
- 3 cups (600 g) 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)
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
- Jet Puffed Marshmallow Creme (comes in a 7 ounce container)
- Marshmallow Fluff brand (comes ina. 7.5 ounce container)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
make ahead/leftovers
Storage instructions
The sugar in this fudge recipe keeps it fresh for quite a while. You can store it cut into squares, or uncut in a single slab.
If you'd like to store it in squares, pile the squares into a tightly sealed container with rigid sides. Refrigerate for weeks and it should still taste fresh.
To store it in a single slab, remove it from the pan and peel off the foil. Wrap it tightly in freezer-safe wrap and store it in the refrigerator or freezer for even longer.
FAQs
If your fudge, and maybe your marshmallow cream before it, is grainy, your sugars have probably crystallized. Adding cream of tartar or another acid helps prevent crystallization of cooked sugar.
Crystallization happens when some sugar comes out of solution during cooking, dries out, and becomes a grain again. If it returns to the rest of the mixture as a dry crystal, it starts a chain reaction in the rest of the cooking sugar.
If your fudge is setting up too soft, you probably didn't cook your sugar to the softball stage, either in the fluff/creme or when you boiled the butter and sugar for the fudge itself. Be sure you're using a candy thermometer, or you know how to use the cold water test for cooking sugar.
Be careful not to have the heat too high under the butter and sugar mixture when you're making the fudge. If your heat is too high, you risk burning the sugar before it hits the right temperature—and your butter may separate.
If your butter separates during cooking, your fudge mixture won't be fully combined and your fudge may seem oily. Patience is a virtue when cooking sugar!
Try dissolving instant espresso in the evaporated milk before you add it to the saucepan with the butter and sugar. That would give it tons of coffee flavor!
If you'd like to use salted butter, eliminate the salt from the ingredient list. Your butter will have slightly less moisture, but it shouldn't matter very much.
It usually takes about 3 minutes for the butter, sugar, and evaporated milk mixture to boil, and then about 6 minutes of boiling for it to reach the softball stage.
Not sure if I can buy Marshmallow Cream Fluff in England, actually Scotland? I have no clue what it is? Anything I can sub or do I have to make it myself? Thank you
Hi, Vivienne, I honestly have no idea if it’s available from other brands outside the U.S. It’s either called marshmallow fluff or marshmallow creme. It’s just a softened marshmallow style mixture that has egg whites as a stabilizer instead of gelatin. There is no substitute, though. You’d just have to make it yourself, but I promise it’s easy (and delicious!).
Do you have a recipe to make evaporated milk for lactose intolerant people?? Thank you in advance.
Good question, Pauline! If you’re lactose intolerant, Carnation brand actually makes a lactose-free evaporated milk. If you’d like to make your own evaporated milk from your favorite nondairy milk, the guideline is that evaporated milk has 60% less moisture than regular milk. So you’d need to simmer about 8 1/2 fluid ounces of nondairy milk very gently until it measures 5 fluid ounces.
I made this fudge yesterday and it’s delicious! My husband is gluten sensitive and I’ve made several other cookie recipes and they’re wonderful, we both LOVE them. So the other day he asked for fudge, and I’ve NEVER made fudge a day in my life, but I knew where to go for the recipe. The only thing I didn’t do was add the marshmallow fluff but otherwise it turned out so yummy. Next time he wants peanut butter so I’ll add that. Thanks so much Nicole!
I noticed the video says to cook the sugar mixture to 240, but your written instructions say 235?
I apologize for the discrepancy, Amy. Anywhere between 235°F and 240°F will be the softball stage, so it doesn’t matter that much.
Great, thanks!
If using store bought marshmallow fluff, how much would I use?
7 ounces, Freckles, as stated in the recipe.
Thank you for all the great recipies. I was wondering if I could use Cocoa powder instead of Chocolate and would I need more butter if I did?
I’m afraid I don’t recommend that at all, Sheila. You really need the chocolate; there’s no foolproof conversion.
you are so wonderful!
Any idea how long the fluff would keep after being made? As a child I loved peanut butter and fluff sandwichs. Wouldn’t mind having some to make a snack with not just for using with fudge. Thanks
Great question, Kat! It keeps in the refrigerator (if your eggs are fresh) for about 2 weeks. Use the freshness of your eggs as a guide. And it would make the fluffernutter sandwich of a lifetime!
xoxo Nicole
Can you make the fluff into actual marshmallows?
You can’t, Judy. But if you follow the link in the post to my rice krispie treats with homemade marshmallows, you’ll find what you’re looking for. :)
xoxo Nicole
THIS IS AWESOME! Question: Where can I get a candy thermometer? I looked at JoAnn’s this past weekend but nothing. Is this something I must get online and what kind do you have? Also, this has been nagging at me, what brand of GF Worchester sauce do you use? Maybe a new book on condiments, dressings, marinades, etc… is in your future?
Hey, Jennifer! You can get a candy thermometer in more places than you might imagine. You can definitely buy one online at amazon (this is a good one), but you can also find them at Bed Bath & Beyond, any kitchen supply store and often even in a large grocery store (sometimes they store them up above your head, so just ask someone, but usually they’re in the baking aisle). And Lea & Perrins Worcestershire sauce is gluten free. So is Heinz in the U.S. and Canada. :)
xoxo Nicole
Thank you! I will go get one ASAP because all of this stuff looks so amazing! And thank you re: Worcestershire – I use Heinz so I’m safe!