Jet-Puffed marshmallow fudge is a smooth, chocolatey stovetop candy made with marshmallow creme, chocolate chips, sugar, butter, and evaporated milk. The creme helps give the fudge a soft, creamy texture, and the mixture sets into neat squares after chilling—no candy thermometer is required.
Ingredients
- 3 cups (600 g) granulated sugar
- 3/4 cup (170 g) unsalted butter, cut into pieces
- 2/3 cup (160 ml) evaporated milk, not sweetened condensed milk
- 12 ounces (340 g) semisweet chocolate chips
- 1 jar (7 ounces/198 g) Jet-Puffed marshmallow creme
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (115 g) chopped walnuts or pecans, optional
- Nonstick cooking spray or a little butter, for the pan
Instructions
- Prepare the pan and ingredients. Lightly grease a 9-by-13-inch (23-by-33-cm) baking pan, then line it with parchment paper, leaving enough overhang on the long sides to lift the fudge out later. Measure the sugar and evaporated milk, cut up the butter, and have the chocolate chips, marshmallow creme, vanilla, and any nuts ready beside the stove. Once the hot sugar mixture is ready, it is easiest to work without stopping to measure.
- Bring the sugar mixture to a full boil. Add the sugar, butter, and evaporated milk to a heavy-bottomed saucepan of about 3-quart (2.8-L) capacity. Set it over medium heat and stir frequently as the butter melts and the sugar dissolves. When the mixture reaches a steady, rolling boil that continues while you stir, start a timer for 5 minutes. Stir constantly, scraping the bottom and corners of the pan so the mixture does not scorch. Adjust the heat if it threatens to boil over, but keep it boiling throughout the timed cooking.
- Stir in the chocolate. Take the saucepan off the heat as soon as the 5-minute boil is complete. Add the chocolate chips and stir until they are fully melted and the mixture looks glossy, about 1 to 2 minutes. If a few chips remain, keep stirring rather than returning the pan to the burner; residual heat should finish melting them.
- Add the marshmallow creme and flavorings. Stir in the marshmallow creme and vanilla until the mixture is evenly colored and no visible streaks of creme remain. Fold in the chopped nuts, if using. The fudge will be thick and may take a little effort to mix, so scrape the bottom and sides as you stir. Work steadily, but do not beat it for a long time, which can encourage a grainier texture.
- Spread and set. Scrape the fudge into the prepared pan and spread it into an even layer with a sturdy spatula. Smooth the surface while it is still warm; it firms quickly as it cools. Leave the pan on a level, cool counter until the fudge is set, about 2 hours. Do not cover it while warm, since trapped steam can form condensation on the surface.
- Cut into squares. Use the parchment overhang to lift the set slab onto a cutting board. For 36 pieces, cut it into 6 strips in each direction; for smaller treats, cut each square in half. If the knife drags, warm the blade under hot water, dry it completely, and make clean cuts, wiping the blade between slices.
Tips
- Use evaporated milk, not condensed milk. Evaporated milk is unsweetened and has the right consistency for this formula. Sweetened condensed milk adds a large amount of sugar and makes the mixture too sweet and differently textured, so it is not a direct substitute.
- Measure the boil carefully. Start the 5-minute timer only after the mixture is at a full rolling boil, not while it is merely steaming or bubbling around the edges. Keep stirring the entire time. Too little boiling can leave soft fudge that does not set well; excessive boiling can make it dry or crumbly.
- Keep the pan and tools ready. Marshmallow creme is sticky, so a lightly greased spatula helps with measuring and mixing. Prepare the pan before turning on the stove, and avoid using a very small saucepan because the mixture expands as it boils.
- Choose your chocolate thoughtfully. Semisweet chips give a balanced, classic chocolate flavor. Milk chocolate can make the fudge sweeter and softer, so if using it, choose a reputable brand and avoid changing the sugar or milk quantities at the same time.
Serving Suggestions
Serve the fudge in small squares at room temperature, when the chocolate flavor is pronounced and the texture is easiest to bite. It is rich, so a square or two works well alongside coffee, tea, or a glass of cold milk. For a dessert tray, arrange the pieces in mini paper cups to keep them from sticking together and to make them easy to pick up.
For a simple holiday or party presentation, alternate plain squares with pieces topped with a walnut half or a pinch of flaky salt. Cut the fudge shortly before serving if you want especially tidy edges, and keep the remaining pieces covered so they do not dry out or take on other refrigerator odors.
Variations
- Nut-free: Leave out the walnuts or pecans. You can add 1/2 cup (about 75 g) of mini chocolate chips after the mixture cools for a minute, or simply make the fudge plain. Check chocolate and marshmallow creme labels if avoiding traces of nuts is important.
- Rocky road style: Fold in 1 cup (about 50 g) of mini marshmallows and 1/2 cup (about 60 g) of chopped nuts after the chocolate and creme are mixed. Let the mixture cool briefly before adding the mini marshmallows so they keep some shape rather than melting completely.
- Peanut butter swirl: Spoon 1/3 cup (85 g) of creamy peanut butter over the fudge after spreading it in the pan, then draw a knife through the surface in gentle swirls. Do not mix it thoroughly into the base, or the chocolate-peanut butter contrast will disappear.
- Different chocolate: Replace up to half of the semisweet chips with milk chocolate for a sweeter result, or use bittersweet chips for a deeper chocolate taste. A chopped baking bar can replace chips by weight; it usually melts smoothly, though the final flavor depends on the bar’s cocoa percentage.
Marshmallow creme is what this particular recipe is built around. Standard marshmallows are not a guaranteed one-for-one substitute by volume, because their size and moisture can change how the fudge melts and sets. If you only have marshmallows, use a recipe specifically formulated for them rather than altering several ingredients in this one.
Storage and Reheating
Let the fudge cool and set, then transfer it to an airtight container. Refrigerate it within 2 hours of preparation and keep it chilled for up to 1 week for the best texture and flavor. Separate layers with parchment or waxed paper so the pieces do not stick together. The fudge is firm straight from the refrigerator; let a portion stand at room temperature for about 10 to 15 minutes before serving.
To freeze, wrap the set slab or individual squares tightly, place them in a freezer-safe container, and freeze for up to 2 months. Thaw the wrapped fudge in the refrigerator overnight, then bring it briefly toward room temperature before unwrapping to limit condensation on the surface. Reheating is not needed and can melt or separate the fudge; if it seems too firm, let it warm gently at room temperature instead.
Frequently Asked Questions
Why did my Jet-Puffed marshmallow fudge not set?
It may not have boiled for the full 5 minutes after reaching a rolling boil, or the heat may have been too low to maintain that boil. Measure the ingredients accurately and allow the finished fudge to set undisturbed for the full 2 hours. If it is still soft, chill it; it may become easier to cut, though chilling will not fully correct an undercooked batch.
Can I make this fudge without a candy thermometer?
Yes. This recipe uses a timed rolling boil instead of a thermometer reading. Start the timer only once the whole surface is boiling steadily, stir continuously for 5 minutes, and keep the heat steady enough to maintain the boil without scorching or overflowing.
Can I use sweetened condensed milk instead of evaporated milk?
No. They are different products: sweetened condensed milk contains added sugar and is much thicker. Substituting it would change the sugar balance and the way the fudge sets. Use evaporated milk as listed, or choose a separate recipe designed for condensed milk.
Can I make the fudge ahead?
Yes. Make it a day or two ahead, let it set completely, and store it covered in the refrigerator. Cut it before serving for quick portions, or keep it as a slab and slice it closer to serving time. Keep it away from strongly scented foods so the chocolate does not pick up other aromas.
How do I stop the fudge from sticking to the knife?
Use a long, sharp knife and wipe it clean between cuts. For stubborn sticking, warm the blade under hot water, dry it thoroughly, and slice while the fudge is cool. A warm, wet blade can leave water on the fudge, so drying it well matters.
Can I double the recipe?
A double batch is difficult to cook evenly in one saucepan and can boil over or scorch before the center cooks correctly. For the most reliable texture, make two separate batches rather than doubling the quantities in the same pan. Use a clean, lined pan for each batch and allow each one its own setting time.
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