Jiffy marshmallow fudge is a quick stovetop chocolate fudge made with sugar, butter, evaporated milk, chocolate chips, and marshmallow creme. The creme helps the finished squares turn out smooth and sliceable, while a short chill sets them without the longer beating used in some old-fashioned fudge recipes.
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 oz (340 g) semisweet chocolate chips
- 1 jar (7 oz / 198 g) marshmallow creme or marshmallow fluff
- 1 teaspoon (5 ml) vanilla extract
- ¼ teaspoon (1.5 g) fine salt
- 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. Allow about 15 minutes for setup. Line a 9-by-13-inch (23-by-33-cm) pan with parchment paper, leaving some overhang on the long sides so the slab can be lifted out later. Lightly grease the parchment and the exposed short ends of the pan. Measure the sugar and evaporated milk, cut the butter into pieces, and have the chocolate chips, marshmallow creme, vanilla, salt, and any nuts ready beside the stove. Once the sugar mixture is boiling, the next steps move quickly.
- Boil the sugar mixture. Put the sugar, butter, and evaporated milk in a heavy-bottomed, medium-large saucepan. Heat over medium, stirring steadily with a heatproof spoon or spatula until the butter melts and the sugar is mostly dissolved. Bring the mixture to a full rolling boil, when bubbles continue across the surface even as you stir. Boil for 5 minutes, stirring constantly and scraping the base and corners of the pan so the mixture does not scorch. Adjust the heat as needed to keep it boiling without bubbling over.
- Mix in the chocolate and creme. Take the saucepan off the heat. Immediately add the chocolate chips, marshmallow creme, vanilla, and salt. Stir continuously until the chocolate is fully melted and the mixture looks thick, glossy, and evenly combined. Scrape the sides and bottom as you stir; streaks of unmixed creme can leave soft patches in the finished fudge. If using nuts, fold them in once the chocolate mixture is smooth.
- Fill the pan. Scrape the fudge into the prepared pan while it is still warm and pliable. Spread it into an even layer, pressing gently into the corners with the spatula. Smooth the top without working it for too long; the mixture thickens as it cools. Let the pan stand at room temperature until the surface is no longer steaming, then cover it and refrigerate for 2 hours, or until the center feels firm when lightly pressed.
- Cut and serve. Use the parchment overhang to lift the slab onto a cutting board. For tidy pieces, use a large sharp knife and wipe the blade between cuts. Cut into 36 small squares, or make larger pieces if you prefer a richer serving. If the slab is too firm to cut easily straight from the refrigerator, leave it on the board for 5 to 10 minutes first.
Tips
- Use evaporated milk, not condensed milk. Evaporated milk is unsweetened; sweetened condensed milk contains added sugar and has a much thicker consistency. Swapping it in changes both the sweetness and the way the fudge sets, so it is not a one-for-one substitute here.
- Keep stirring during the boil. Sugar can catch on a hot pan base, and a scorched flavor is difficult to hide in chocolate fudge. Use a sturdy heatproof utensil and scrape the corners as well as the middle. If the mixture begins to rise toward the rim, briefly lower the heat while continuing to stir.
- Set out the creme before you start. Marshmallow creme is sticky and can be awkward to scoop from a jar once the saucepan is hot. A lightly greased spoon or spatula makes it easier to measure and add. Do not leave the cooked sugar mixture standing while you search for ingredients, because it cools and thickens quickly.
- For a firmer, cleaner cut, chill fully. The center needs time to set, not just the edges. If the fudge is still soft in the middle after two hours, cover it and chill for another 30 to 60 minutes. Avoid putting a very hot pan directly into the refrigerator; let it stop steaming first.
Serving Suggestions
Serve the fudge in small squares at room temperature, when the chocolate is pleasantly soft rather than refrigerator-cold. A 9-by-13-inch pan makes 36 modest pieces, which work well on a dessert plate alongside coffee, tea, or a glass of cold milk. For a holiday or party tray, place the pieces in mini paper candy cups so they are easy to pick up and do not stick together.
The fudge is rich, so it pairs nicely with simpler desserts and snacks. Offer it beside fresh berries, sliced apples, or plain butter cookies, or add a few squares to a mixed cookie platter. If serving it after a meal, take only the amount you need from the refrigerator and let the pieces sit out briefly; keep the rest chilled rather than leaving the whole batch on the table for hours.
For gifting, cut the slab into even pieces and arrange them in a small food-safe box with parchment between layers. Keep the box cool, and let recipients know the fudge contains milk and may contain nuts if you added them. This recipe is best treated as a soft confection, not as a shelf-stable candy, so avoid mailing it unrefrigerated for extended periods.
Variations
Change the chocolate. Use milk chocolate chips for a sweeter, milder batch, or use bittersweet chips for a deeper chocolate flavor. Since chip brands vary in sweetness and cocoa content, keep the sugar and marshmallow creme quantities the same the first time you make a swap. White chocolate can be used, but it produces a much sweeter, less traditional result and may set differently; choose a product made for baking and chill it thoroughly before cutting.
Make it nut-free or add crunch. Simply leave out the walnuts or pecans for a smooth, nut-free version, while still checking the labels on the chocolate and marshmallow creme if allergies are a concern. For a different crunch, fold in ¾ cup (about 90 g) of chopped pretzels or toasted coconut after the chocolate mixture is smooth. Pretzels add a salty note, while coconut gives the pieces a chewy texture.
Add a little flavor. Replace the vanilla with ½ teaspoon (2.5 ml) peppermint extract for a mint-chocolate batch, or stir in 1 teaspoon (2 g) finely grated orange zest. Extracts can be potent, so start with a small amount rather than pouring freely. A light sprinkle of flaky salt over the top is another option; add it immediately after spreading the fudge, before the surface firms.
Make a smaller batch carefully. Halving the ingredients sounds simple, but a smaller quantity can boil and evaporate more quickly in a wide saucepan. Use a smaller heavy saucepan, watch the mixture closely, and do not assume the original five-minute boil will behave exactly the same. The full batch is the more dependable choice if you want predictable squares for an occasion.
Storage and Reheating
Let the pan stop steaming, then cover and refrigerate the fudge within 2 hours of cooking. Store cut pieces in an airtight container with parchment between layers so they do not stick together. They keep well in the refrigerator for about 1 week; for the best texture, let a serving sit at room temperature for 10 to 15 minutes before eating. Do not leave the batch out for a full day or treat it as a long-term room-temperature preserve.
To freeze, wrap the fully set slab or individual pieces tightly, then place them in a freezer-safe airtight container. Freeze for up to 2 months for best quality. Thaw the wrapped fudge overnight in the refrigerator, then unwrap it once thawed so condensation does not collect on the surface. Keep the container closed while it comes to serving temperature.
Fudge does not need reheating, and microwaving can melt the chocolate and make the pieces greasy or uneven. If it feels too firm, simply let a piece stand at room temperature for a few minutes. If it has become soft because it was left somewhere warm, chill it again until firm before serving; repeated warming and chilling can affect its texture.
Frequently Asked Questions
Does this recipe use a Jiffy-branded mix?
This version uses marshmallow creme, chocolate chips, and a cooked sugar mixture rather than a boxed frosting or baking mix. The word “jiffy” describes the quick style of the recipe, not a required brand ingredient. If you have a particular boxed mix recipe in mind, check its package directions because its proportions and cooking method may be different.
Can I use marshmallows instead of marshmallow creme?
Marshmallow creme is the most reliable choice for this recipe because it is easy to stir into the hot chocolate mixture and gives a smooth texture. Mini marshmallows are sometimes used in other fudge recipes, but they do not behave identically by volume or weight. For the most predictable set, use one 7-ounce (198-g) jar of creme rather than substituting an equal cup measure of marshmallows.
Why did my fudge turn out grainy?
Graininess can happen if sugar crystals cling to the saucepan sides and fall back into the mixture, if the sugar is not dissolved well before boiling, or if the mixture is stirred unevenly. Stir steadily while the butter melts, scrape the base during the boil, and avoid splashing sugary mixture onto the sides of the pan. A heavy-bottomed saucepan also helps distribute heat more evenly.
Why is the fudge soft or not setting?
First give it the full two-hour chill, then check the center rather than judging only the edges. A soft batch can result from an incomplete boil, an inaccurate ingredient measure, or using sweetened condensed milk instead of evaporated milk. Chill it longer before cutting; if it remains too soft, serve it cold in small portions rather than trying to cook the finished mixture again.
Can I make this fudge without a candy thermometer?
Yes. The instructions use a full rolling boil held for 5 minutes, so a thermometer is not essential. If you do use one, keep the probe in the mixture without touching the pan base, but follow the timed method consistently rather than mixing temperature and timing targets. Pan size, burner strength, and local conditions can affect how quickly a batch reaches a stage.
Can I make it ahead for a party?
Yes. Make it up to a week ahead, cut it once completely firm, and store the pieces in an airtight container in the refrigerator. Separate layers with parchment and take out only what you plan to serve. For a longer lead time, freeze it for up to 2 months and thaw it overnight in the refrigerator before arranging the pieces on a platter.
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