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

Easy Marshmallow Fudge

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


  • 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


  • Line a 9x9 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.


Make sure that the marshmallows are soft and fresh (don't use marshmallows leftover from last Christmas, for example!). Dried out marshmallows will affect the texture of the fudge. 
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.


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
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