Marshmallow Fudge

This easy Marshmallow Fudge, made with mini marshmallows and chocolate chips, is super creamy and smooth. It’s great for gift giving!

stack of marshmallow fudge squares on a white platter.

Need a quick and easy recipe for fudge? This is the one!

This easy Marshmallow Fudge with Mini Marshmallows takes minutes to make, and the end result tastes like a professionally-made fudge: creamy, chocolatey, and smooth.

While many fudge recipes made with marshmallow cream (like my Old Fashioned Peanut Butter Fudge), this one is made with mini marshmallows. The marshmallows make it possible to create a smooth and creamy fudge without the use of a candy thermometer.

I love that the fudge is a blank canvas for decorating. From sprinkles to candy to nuts, you can really customize this recipe for any season or holiday. The decorating part is a great way to get kids involved in the kitchen, too!

Want another fun kid-friendly recipe? Don’t miss my Marshmallow Popcorn Balls or my Church Window Cookies.

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Ingredients

ingredients for fudge on a white table.
  • Mini marshmallows combine with semi-sweet chocolate chips to form the base of the fudge. Make sure that your marshmallows are fresh and not dried out.
  • You’ll need evaporated milk and two tablespoons of butter, which make it extra creamy.
  • Granulated sugar makes it nice and sweet!
  • Vanilla extract and salt enhance the chocolate flavor so it’s extra fudge-like.

How to make fudge with mini marshmallows

Start by lining an 9×9 inch pan with parchment paper. This will make it easy to lift out the fudge for slicing.

You can also use an 8×8 inch pan—the fudge will be a little thicker that way.

Place the butter, evaporated milk, sugar, and salt in a saucepan.

Bring the mixture to a rolling boil (which means that it’s bubbling all over). Stir and keep it boiling for exactly 5 minutes, stirring the WHOLE time so it doesn’t burn.

sugar and butter boiling in a saucepan.

Take the pan off the heat, and immediately stir in the chocolate chips, mini marshmallows, and vanilla extract. Stir until the mixture is completely smooth.

marshmallow fudge in a saucepan with a spatula.

Pour the mixture into the prepared pan. Quickly spread it evenly using a spatula or (my preference) an offset spatula.

pan of plain marshmallow fudge with an offset spatula next to it.

Top with sprinkles, candy, or nuts as desired. Refrigerate the pan for at least 2 hours, or until the fudge is set.

Remove the pan from the refrigerator and lift the parchment paper out of the pan. Cut the marshmallow fudge into small squares.

marshmallow fudge decorated with red, yellow, and orange sprinkles, cut into squares.

The fudge will keep for up to 2 weeks in a tightly sealed container. You can either keep it at room temperature, or put it in the refrigerator.

Can I make marshmallow fudge in advance?

Fudge can be made up to 1 week in advance. You can either keep it in the pan or cut it into squares. Then, cover it tightly and keep it either at room temperature, or in the refrigerator until you’re ready to serve it.

Easy Marshmallow Fudge: Frequently Asked Questions

How should I store fudge?

Fudge should be stored in an airtight container either at room temperature or in the refrigerator. If you stack the pieces, place parchment paper or wax paper in between layers.

How long does fudge last?

Fudge can be stored up to 2 weeks in the refrigerator or up to 2 months in the freezer. After that, the fudge begins to dry out and it won’t be as smooth.

Can I use large marshmallows instead of mini marshmallows?

You can substitute 14 large marshmallows in place of 2 cups of mini marshmallows. I recommend cutting them into quarters with kitchen shears so that they melt easier when they are stirred into the chocolate mixture.

What can I do with leftover evaporated milk?

Evaporated milk is usually sold in a 12 ounce can, so you will have some leftover after making this recipe. You can use the leftover evaporated milk in your morning coffee instead of creamer, or you can whip it into mashed potatoes. You can also use the rest of the can in Ding Dong Cake (a reader favorite) or Turtle Cake!

pieces of marshmallow fudge on a white marble platter.

How to freeze fudge

Place squares of fudge in a single layer in a freezer-safe dish. Layer pieces of parchment paper or wax paper in between layers of fudge.

Tightly seal the dish and freeze for up to 2 months. Defrost in the refrigerator or at room temperature.

Toppings for fudge

Marshmallow Fudge can be topped with any number of toppings. Here are some ideas to get started!

  • Multicolored or holiday sprinkles
  • Chopped pecans, walnuts, or peanuts
  • Chopped cookies such as Oreos
  • Candy such as mini M&Ms
  • Crushed candy canes or peppermint candies
  • Candy corn and mellowcreme pumpkins for fall (or use leftover Halloween candy!)
fudge topped with candy corn and mellowcreme pumpkins.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!

📖 Recipe

stack of marshmallow fudge squares next to chocolate chips and mini marshmallows.

Marshmallow Fudge with Mini Marshmallows

Published by Kate
This easy fudge recipe is made with mini marshmallows, which make it extra creamy and smooth!
4.78 from 18 votes
Prep Time 5 minutes
Cook Time 10 minutes
Refrigeration time 2 hours
Total Time 2 hours 15 minutes
Course Dessert
Cuisine American
Servings 64 pieces
Calories 51 kcal

Ingredients
  

  • 2 tablespoons butter
  • cup evaporated milk
  • cup granulated sugar
  • ¼ teaspoon salt
  • 2 cups mini marshmallows
  • cups semi-sweet chocolate chips
  • 1 teaspoon vanilla extract
  • For the top: sprinkles and/or candy

Instructions
 

  • Line a 9×9 inch square pan with parchment paper.
  • Place the butter, evaporated milk, sugar, and salt in a medium saucepan. Place over medium heat and bring to a rolling boil. Boil for 5 minutes, stirring constantly.
  • Take the pan off the heat and stir in the marshmallows, chocolate chips, and vanilla extract until the mixture is completely smooth. Pour the mixture into the prepared pan. Top with sprinkles or other candy as desired.
  • Refrigerate the pan for 2 hours, or until cool enough that the fudge is set. Cut into squares and serve.

Notes

Make sure that the marshmallows are soft and fresh (don’t use marshmallows leftover from last Christmas, for example!). Dried out marshmallows will make the fudge grainy.
You can substitute 14 large marshmallows for the mini marshmallows. Cut them into quarters with kitchen shears so that they melt easily into the chocolate mixture.
Store the fudge in an airtight container in the refrigerator for up to 2 weeks. Place pieces of parchment paper or wax paper in between layers if you stack it. 
The fudge can be frozen, in an airtight container, for up to 2 months.

Nutrition

Calories: 51kcalCarbohydrates: 8gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 2mgSodium: 14mgPotassium: 32mgFiber: 1gSugar: 7gVitamin A: 19IUVitamin C: 1mgCalcium: 10mgIron: 1mg
Keyword marshmallow fudge
Did You Make This Recipe?Please leave a star rating and comment below!

6 Comments

  1. What would be a substitution for the mini marshmallows, if I only have standard size marshmallows?

    1. That’s about 16 standard sized marshmallows. Give them a quick chop (or cut into quarters with a kitchen scissors) before adding so they melt easily for you!

4.78 from 18 votes (16 ratings without comment)

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