Kraft marshmallow fudge is a classic stovetop chocolate fudge made with sugar, evaporated milk, chocolate chips, and marshmallow creme. The syrup is cooked to the soft-ball stage before the chocolate and creme are stirred in, giving the finished squares a smooth, firm-but-creamy texture.
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) marshmallow creme
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (120 g) chopped walnuts or pecans, optional
- 1/4 teaspoon (1.5 g) fine salt, optional; use less if your butter is salted
Instructions
- Prepare the pan. Line a 9-by-13-inch (23-by-33-cm) pan with parchment paper, leaving some overhang on two sides so you can lift out the fudge later. Lightly buttering the pan first helps the parchment stay in place. Measure all the ingredients before you start cooking; once the syrup reaches temperature, you will need to work promptly.
- Combine the sugar mixture. Put the sugar, butter, evaporated milk, and optional salt in a heavy-bottomed saucepan that holds at least 3 quarts (about 2.8 liters). Set it over medium heat and stir steadily with a heatproof spatula or wooden spoon until the butter melts and the sugar no longer feels gritty on the bottom of the pan. Avoid splashing sugar crystals onto the sides.
- Cook to the soft-ball stage. Bring the mixture to a full, steady boil, stirring and scraping the bottom so it does not scorch. Attach a candy thermometer without letting its tip touch the pan. Cook until the syrup reaches 234°F (112°C), usually about 4 to 5 minutes after it begins boiling. Remove the pan from the heat as soon as it reaches temperature; cooking much higher can make the fudge dry or crumbly.
- Add the chocolate and marshmallow creme. Immediately stir in the chocolate chips and marshmallow creme. The hot syrup will soften both; keep folding and stirring until the chocolate is fully melted and no pale streaks of creme remain. This generally takes 2 to 3 minutes. Stir in the vanilla and, if using, the chopped nuts. Work carefully because the mixture and saucepan are very hot.
- Fill the pan. Scrape the fudge into the prepared pan and spread it into an even layer, reaching the corners. Smooth the top without repeatedly working the mixture, which can encourage a less even texture as it cools. If you like, scatter a few extra chopped nuts over the top and press them in lightly.
- Cool and set. Leave the pan undisturbed at room temperature until the fudge is no longer warm, then refrigerate it for about 2 hours, or until firm enough to cut cleanly. Lift the slab out using the parchment. With a large, sharp knife, cut it into 36 pieces; wipe the blade between cuts for neater edges.
Tips
- Use the right milk. Evaporated milk is unsweetened and concentrated, while sweetened condensed milk contains added sugar. They are not interchangeable here: condensed milk can make the syrup too sweet and change how the fudge sets.
- Trust the temperature, not only the clock. Pan size, burner strength, and the starting temperature of the ingredients affect how quickly the syrup cooks. A candy thermometer gives the most dependable result. Check that it is accurate and that its bulb is immersed in the syrup without touching the pan.
- Keep the pan sides clean. Sugar crystals that fall back into the syrup can contribute to grainy fudge. Stir gently before the mixture boils, avoid scraping dry crystals from the sides into the cooking syrup, and use a clean utensil.
- Choose the chocolate you enjoy eating. Semisweet chips make a balanced, familiar fudge. Darker chocolate makes it more intense and a little less sweet; milk chocolate is sweeter and softer, so replacing all the semisweet chips may change the final set.
Serving Suggestions
Serve the fudge in small squares because it is rich, and let chilled pieces sit at room temperature for 10 to 15 minutes before serving for a softer bite. Arrange them on a dessert plate with coffee, tea, or cold milk, or add a few pieces to a cookie-and-candy platter. For a party, use small paper candy cups to keep fingers clean and make the portions easy to pick up.
To make an attractive gift, cut the slab into even pieces and pack them in a food-safe box with parchment between layers. Keep the box cool until serving or handing it over; a warm car or sunny counter can soften the chocolate. If you are serving several desserts, pair the fudge with something crisp or fruit-forward, such as sliced apples or strawberries, rather than adding another very sweet, dense treat.
Variations
Nut-free: Leave out the walnuts or pecans. For a little crunch without nuts, sprinkle the top with crushed pretzels after spreading the fudge, or keep it plain for a smooth, classic square. Check chocolate and marshmallow creme labels if you are cooking for someone with a food allergy, since ingredient and manufacturing information varies by product.
Peanut butter swirl: Once the fudge is in the pan, warm 1/3 cup (85 g) smooth peanut butter just until it is easy to drizzle. Spoon it over the surface and draw a knife through the lines once or twice. Avoid stirring it all the way in, which can make the whole batch oily or unevenly set.
Mint chocolate: Use 1/2 teaspoon (2.5 ml) peppermint extract in place of half the vanilla, then taste the melted mixture before adding more. Peppermint extract can become strong quickly. For a chocolate-mint finish, sprinkle the top with crushed peppermint candy once the surface has started to firm.
Different chocolate: Swap up to half of the semisweet chips for bittersweet chocolate for a deeper flavor. White chocolate is not a direct, dependable replacement because its cocoa butter and sugar behave differently; use a recipe formulated for white chocolate rather than replacing all the chips in this one.
Storage and Reheating
Let the fudge cool, then cover it and refrigerate it within 2 hours. For the best texture and flavor, keep it in an airtight container and use it within 3 to 4 days. Separate layers with parchment so the pieces do not stick together, and store the container away from strong-smelling foods. Fudge does not need reheating; let a portion stand at room temperature for 10 to 15 minutes if you prefer it less firm.
For longer storage, freeze the cut pieces in a freezer-safe airtight container for up to 2 months, separating layers with parchment. Thaw the container in the refrigerator before opening it, which helps reduce condensation on the chocolate. Once thawed, serve within 3 to 4 days and do not refreeze pieces that have been left out for an extended time.
Frequently Asked Questions
Can I make this fudge without a candy thermometer?
A thermometer is the easiest way to reach the soft-ball stage consistently. If you do not have one, drop a small amount of syrup into a cup of cold water: at the correct stage it should form a soft, pliable ball that flattens when lifted from the water. The test takes practice, so use a thermometer if you want the most predictable set.
Can I use mini marshmallows instead of marshmallow creme?
They are not a guaranteed one-for-one substitute. Mini marshmallows contain gelatin and have a different texture and moisture balance, so they may not melt or set like the creme specified in this recipe. For the intended smooth consistency, use one 7-ounce (198-g) jar of marshmallow creme; if you only have marshmallows, choose a fudge recipe written for them.
Why did my fudge turn grainy?
Graininess often comes from sugar crystals forming during cooking, or from stirring the mixture after it has begun to cool and set. Dissolve the sugar before the syrup reaches a boil, keep crystals from the pan sides out of the mixture, and stop cooking at 234°F (112°C). Also make sure the chocolate is fully melted before pouring the fudge into the pan.
Why is my fudge soft and not setting?
The syrup may not have reached the correct temperature, or the thermometer may have touched the saucepan and given a misleading reading. Chill the pan for the full setting time before judging the texture. If the fudge remains very soft after chilling, it may have been undercooked; it is difficult to correct once the chocolate and creme have been added, so accurate temperature measurement is important on the next batch.
Can I make the fudge ahead?
Yes. Make it up to 3 or 4 days ahead and keep it covered in the refrigerator, or freeze the cut pieces for up to 2 months. If you are preparing it for an event, cut it after it has fully chilled, then store the pieces in a single layer or with parchment between layers. Bring out only what you plan to serve so the rest stays cool.
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