This easy Marshmallow Fudge, made with mini marshmallows and chocolate chips, is super creamy and smooth. It’s great for gift giving!
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!
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- 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.
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.
Pour the mixture into the prepared pan. Quickly spread it evenly using a spatula or (my preference) an offset spatula.
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.
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
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.
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.
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.
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!
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!)
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
Marshmallow Fudge with Mini Marshmallows
- 2 tablespoons butter
- ⅔ cup evaporated milk
- 1¼ cup granulated sugar
- ¼ teaspoon salt
- 2 cups mini marshmallows
- 1½ cups semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- For the top: sprinkles and/or candy
- 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.
Made two batches. Both came out perfectly. Thank you!
Kate Shungu says
I’m so happy to hear that—thanks, Linda!