Marshmallow cream fudge is a rich, smooth chocolate candy made by cooking sugar, butter, and evaporated milk, then stirring in chocolate chips and a jar of marshmallow creme. The marshmallow creme helps the fudge set with a soft, sliceable texture, while a candy thermometer makes the stovetop method dependable.
Ingredients
- 3 cups (600 g) granulated sugar
- ¾ cup (170 g) unsalted butter, cut into pieces
- ⅔ cup (160 ml) evaporated milk, not sweetened condensed milk
- 12 ounces (340 g) semisweet chocolate chips
- 1 jar (7 ounces/198 g) marshmallow creme or marshmallow fluff
- 1 teaspoon (5 ml) vanilla extract
- ¼ teaspoon (1.5 g) fine salt
- 1 cup (120 g) chopped walnuts or pecans, optional
Use a straight-sided, heavy-bottomed saucepan of at least 3 quarts (2.8 liters), since the mixture bubbles as it boils. A 9-by-13-inch (23-by-33-cm) baking pan is the right size for fairly modest squares. The optional nuts can be left out without changing the cooking method or setting time.
Instructions
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Line a 9-by-13-inch (23-by-33-cm) pan with parchment paper, leaving a little overhang on the long sides so the slab can be lifted out later. Lightly butter the parchment or the pan if needed to keep it from shifting. Measure all the ingredients before you turn on the stove: once the sugar mixture is ready, the chocolate and marshmallow creme need to be stirred in promptly. This preparation takes about 18 minutes, including lining the pan and measuring.
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Put the sugar, butter, and evaporated milk in the saucepan. Set it over medium heat and stir steadily with a heatproof spatula or wooden spoon until the butter melts and the sugar looks wet and mostly dissolved. Scrape the base and corners of the pan as you stir, but avoid splashing the mixture onto the sides. If sugar crystals collect above the bubbling mixture, do not scrape them back in; stray crystals can encourage a grainy texture.
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Bring the mixture to a full, active boil, stirring continuously. This usually takes about 7 minutes, but the pan and burner can change the timing. Once it is boiling evenly across the surface, start a timer and cook for about 5 minutes, continuing to stir and keeping the heat high enough for a steady boil without letting the mixture climb toward the rim. Use a candy thermometer clipped to the pan, with its tip in the mixture but not touching the bottom. Cook until it reaches 234°F (112°C), the soft-ball stage. Temperature is the more reliable cue if your stove makes the five-minute timing run a little short or long.
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Take the pan off the heat as soon as the mixture reaches the target. Add the chocolate chips, marshmallow creme, vanilla, and salt. Stir firmly until the chocolate has melted and the mixture looks uniform, glossy, and free of visible streaks of marshmallow creme. This usually takes about 2 minutes. Fold in the chopped nuts, if using. The mixture thickens as it cools, so work steadily, but do not beat it for a long time or it may become difficult to spread.
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Scrape the fudge into the prepared pan and spread it to the corners with the spatula. Smooth the top if you want neat, even pieces. Leave the pan undisturbed at cool room temperature for 2 hours, or until the center feels firm when lightly pressed. Avoid moving or cutting it while it is warm; the center needs time to set fully for clean squares.
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Lift the set slab out using the parchment overhang and place it on a cutting board. Peel away the paper and cut the fudge into 36 pieces with a large, sharp knife. For cleaner edges, wipe the blade between cuts. If the fudge seems too firm to slice easily, let it stand at room temperature for a few minutes before cutting; there is no need to heat it.
The active stovetop portion is about 14 minutes: roughly 7 minutes to bring the mixture to a boil, 5 minutes at a boil, and about 2 minutes to mix in the chocolate and creme. Burner strength and pan size vary, so use the thermometer and the visual cues rather than forcing the recipe to match a timer exactly.
Tips
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Choose evaporated milk, not condensed milk. Evaporated milk is unsweetened and has a thinner consistency. Sweetened condensed milk contains added sugar and will throw off both the sweetness and the way this fudge cooks and sets; they are not interchangeable here.
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Use a thermometer carefully. Check that the thermometer is not resting against the pan bottom, which can give a falsely high reading. If you are cooking at high elevation, the soft-ball temperature is lower than at sea level; use a reliable altitude-adjusted candy temperature rather than blindly aiming for the sea-level number.
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Have the additions ready. Open the marshmallow creme jar and measure the chocolate before you start. If the jar is stubborn, a flexible spatula helps get the creme out. Adding the ingredients immediately after removing the hot sugar mixture from the heat makes them easier to incorporate smoothly.
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Keep water away from the cooking sugar. Even a small splash can make hot sugar seize or splatter. Make sure the saucepan and utensils are dry, and stir carefully once the mixture reaches a boil. If the finished fudge is slightly uneven, it will still taste good, but slow, steady stirring helps avoid streaks and scorching.
Serving Suggestions
Serve the squares at room temperature, when their chocolate flavor and soft texture are easiest to appreciate. They work well on a holiday cookie tray, alongside coffee or tea, or as a small dessert after a casual meal. Because this recipe makes 36 pieces, cut the slab into smaller squares for a mixed dessert platter or into larger pieces when the fudge is the main sweet.
For a tidy presentation, arrange the pieces in a single layer or separate layers with parchment so they do not press into one another. A few toasted nuts on top can hint at a nut variation, while plain pieces are easy to identify for guests who prefer chocolate without nuts. If you are serving the fudge outdoors or in a warm room, bring out only the amount you expect to serve and keep the rest covered in a cool place.
Variations
Nut-free: Leave out the walnuts or pecans. The recipe still sets as written, and the finished fudge will have a more uniform, creamy bite. For crunch without tree nuts, you can fold in ½ cup (about 70 g) of crisp rice cereal after the chocolate mixture is smooth; add it just before spreading so it stays crisp.
Different chocolate: Replace the semisweet chips with milk chocolate chips for sweeter, milder fudge, or use bittersweet chips for a deeper chocolate flavor. The final sweetness and firmness can vary by brand and cocoa content, so make the recipe as written the first time you try a different type. Avoid using a large amount of extra chocolate, which can make the fudge harder to spread and slice.
Flavor additions: Stir in ½ teaspoon (2.5 ml) of peppermint extract with the vanilla for a mint-chocolate version, or add 1 teaspoon (5 ml) of instant espresso dissolved in a teaspoon of hot water for a more pronounced coffee note. Extracts vary in strength, so begin with the listed amount rather than adding a large pour. You can also scatter 2 tablespoons (about 20 g) of finely crushed peppermint candy over the surface after spreading; pressing it in lightly helps it adhere.
Swirled top: For a simple two-tone finish, reserve 2 tablespoons (30 g) of melted chocolate and drizzle it over the spread fudge. Draw the tip of a knife through the drizzle in short strokes. Keep the decoration light so the top remains easy to cut once set.
Storage and Reheating
Once fully set, store the fudge in an airtight container. For the best texture, refrigerate it and use it within about 2 weeks; separate stacked layers with parchment paper to prevent sticking. The recipe contains dairy, so do not leave it at room temperature for more than 2 hours. If your room is cool, a short serving period at room temperature is fine, but return the remaining pieces to the refrigerator promptly.
For longer storage, freeze the pieces in a well-sealed freezer-safe container for up to 2 months. Place parchment between layers and, if practical, wrap the container to limit freezer odors and moisture. Thaw the container in the refrigerator, then let the pieces sit at room temperature for 10 to 15 minutes before serving. Fudge is not usually reheated; warming it can soften or melt the chocolate and make the pieces lose their shape.
If the surface looks a little dull after refrigeration, that is generally a cosmetic change from temperature or moisture rather than a reason to warm it. Keep the pieces covered and dry, and avoid repeated cycles of warming and chilling. Discard fudge that has been left out beyond the recommended time or shows an unusual smell, visible mold, or other signs of spoilage.
Frequently Asked Questions
Can I make marshmallow cream fudge without a candy thermometer?
Yes, but a thermometer gives the most dependable result. To check the soft-ball stage without one, drop a small amount of the boiling mixture into a cup of cold water; it should gather into a soft ball that flattens when lifted. This test takes practice, and hot sugar is very hot, so do not touch the mixture directly. If you have a thermometer, use it to aim for 234°F (112°C) at sea level.
Can I use marshmallows instead of marshmallow creme?
Marshmallows are not a direct one-for-one replacement for a jar of marshmallow creme because their weight, moisture, and texture differ. The recipe is designed for 7 ounces (198 g) of creme, which blends easily into the hot chocolate mixture. For the most predictable result, use marshmallow creme or fluff. If you use a recipe specifically formulated for marshmallows, follow its proportions rather than substituting by volume in this one.
Why did my fudge turn grainy?
Graininess usually means sugar crystals formed as the syrup cooked or cooled. Stir steadily while heating, avoid scraping dried sugar from the sides back into the mixture, and use a clean pan and utensils. Measuring the milk accurately and allowing the fudge to set without disturbance also help. If the fudge has already set grainy, it is still usable, though its texture will not be as smooth.
Why is my fudge soft and not setting?
The sugar mixture may not have reached the soft-ball stage, or the ingredient proportions may have changed. If the fudge is still warm, give it the full 2 hours to set before judging it. If it remains very soft after cooling, chill it and serve it as a softer candy rather than trying to recook the finished mixture; reheating a chocolate-and-creme mixture can cause it to separate or scorch.
Can I make it ahead for a party?
Yes. Make it a day or two ahead, let it set completely, then store it covered in the refrigerator with parchment between layers. Cut it before serving for neat squares, or keep the slab whole and slice it closer to serving time. Allow chilled pieces about 10 minutes at room temperature before putting them on a dessert tray so they are not quite as firm.
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