Marshmallow Fudge Recipe

| January 21, 2010 | 10 Comments

marshmallow fudge

Over the weekend, I was busy testing recipes, photographing and preparing for all the work assignments I have due this week. Among the things I had to make was this marshmallow fudge for a post I wrote for Tablespoon. (Psst! Head over there to find out how I started making this in the first place!) This is a recipe I have been using for a long time, and I love the ease and simplicity of it. Plus, it’s easy to change up the add-ins to make all sorts of different fudge creations.

Truth? I use an easy method of making fudge … it doesn’t involve candy thermometers or long lists of ingredients. Purists might say that this isn’t truly fudge, but I don’t mind. It looks like fudge, it tastes like fudge and it always draws raves.

What’s your favorite fudge flavors? And do you make fudge the old fashioned way?

Marshmallow fudge

Marshmallow Fudge
yields 64 small pieces
Adapted from Betty Crocker Cookbook: Everything You Need to Know to Cook Today, 10th Edition

Printable recipe available at Tablespoon

1 14 oz can nonfat sweetened condensed milk
1 12 oz bag semisweet chocolate chips
1 tsp vanilla extract
1 cup mini marshmallows

Use a paper towel to grease an 8x8x2-inch pan with butter — all over the sides and bottom. Set aside.

Combine the sweetened condensed milk and chocolate chips in a saucepan. Heat the mixture over low heat, stirring constantly, until the chocolate is completely melted. Once the mixture is smooth, remove the pan from the heat.

Stir in the vanilla extract until completely combined. Add the marshmallows and stir just enough to envelope them in the fudge mixture — but don’t overstir, the marshmallows will melt in if you stir too long.

Pour the fudge into the prepared pan and smooth the top slightly. Refrigerate to set, 1 1/2 hours or longer. Once set, cut into 1-inch squares and devour.

Category: Dessert, Recipes

About the Author ()

Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (10)

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  1. Emily H. says:

    Wow! Finally a fudge I might actually be able to make! MY favorite was my grandfather’s rocky road fudge. It was to die for! I wonder if you can throw in some coconut and walnuts? I love coconut and try to throw it in whenever I can. ;) Thanks for a great–and easy–recipe!

  2. Kurdistan says:

    this is creative recipe i’d like to try it

  3. Valentine’s coming up and this would be a perfect treat for everyone!

  4. How DO you do it? This is too great!

    • Sarah Caron says:

      FabFrugalFood: Awww, thanks! That made me smile big.
      Sook: Yes, it would! It would be really cute to wrap up in mini takeout boxes and give as gifts too … hmm. I might do that! :)
      Emily: This recipe takes well to additions … just add them fast. You might even want to stir in the nuts and coconut with the vanilla, and then add the marshmallows last.

  5. This one looks great! I have a marshmallow one that I make for catering things sometimes. Our favorites are peanut butter and butter pecan – delish.

  6. Pink Panda says:

    hmmm, marshmallows and fudge. Sounds like a great combination to me :).
    .-= Pink Panda´s last blog ..Fat Fish Fry =-.

  7. Tonia says:

    Looks great. I think I’ll be making fudge tomorrow. Glad to see an easy recipe for it.
    .-= Tonia´s last blog ..Butterscotch Crumble Apple Pie =-.

  8. Karine says:

    Your fudge sounds delicious! Thanks for sharing :)

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