I'm so excited to share my favorite marshmallow fluff fudge recipe with you!
After trying many different versions, I've found the perfect combination that works every time. This fudge is incredibly creamy, rich with chocolate flavor, and stays fresh for weeks in the fridge.
The secret is using real butter and marshmallow fluff, which gives it that amazing melt-in-your-mouth texture that everyone loves. Even if you've never made fudge before, you'll find this recipe simple to follow with amazing results.
Once you try a piece of this homemade fudge, you'll never want the store-bought kind again!
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Why I Love This
- Melt-in-Your-Mouth Texture: The marshmallow fluff creates an exceptionally smooth and creamy consistency that other fudge recipes can't match.
- Perfect Sweetness Balance: The semi-sweet chocolate balances the marshmallow sweetness for a flavor that satisfies without overwhelming.
- Makes a Stunning Gift: With its professional appearance and incredible shelf life, this fudge is perfect for holiday gift-giving or special occasions.
- Wonderfully Reliable: Unlike temperamental traditional fudge recipes, this one sets perfectly every time with minimal effort.
- No Candy-Making Experience Required: Even first-time fudge makers can achieve perfect results with our detailed instructions.
- Long-Lasting Freshness: The unique ingredient combination helps this fudge maintain its texture and flavor for weeks when properly stored.
Ingredients
I've carefully selected these ingredients to create the perfect fudge every time. The real butter provides richness that margarine can't match, while evaporated milk creates creaminess without making the fudge too soft.
Semi-sweet chocolate chips balance the sweetness, and the marshmallow fluff is the secret to that incredible smooth texture that stays fresh longer. Vanilla extract adds warmth, while the walnuts bring a wonderful contrasting crunch to each bite.
- ¾ cup (12 tablespoons) salted sweet cream butter: The foundation of rich flavor and smooth texture.
- ¾ cup evaporated milk: Provides creaminess without adding too much liquid.
- 3 cups granulated sugar: Creates the sweet base and proper crystalline structure.
- 12 ounces semi-sweet chocolate chips: High-quality chips (like Ghirardelli or Guittard) offer superior melt and flavor.
- 2 teaspoons pure vanilla extract: Use real vanilla, not imitation, for the best flavor profile.
- 7 ounces marshmallow fluff: The secret to the fudge's incredible texture and shelf stability.
- ⅔ cup finely chopped walnuts: For delightful crunch and nutty flavor.
Instructions
- Line an 8×8-inch baking pan with parchment paper, making sure the paper goes up the sides with at least an inch hanging over the edges. This will help you lift the fudge out easily later.
- In a large heavy-bottomed saucepan, melt the butter over medium heat. Once melted, add the evaporated milk and sugar. Stir constantly until the mixture reaches 235°F on a candy thermometer (or when a small drop forms a soft ball in cold water). Remove from heat immediately.
- Quickly add the chocolate chips and stir until completely melted, then mix in the vanilla extract and marshmallow fluff until smooth. Add the chopped walnuts and stir just until they're evenly mixed throughout.
- Pour the mixture into your prepared pan and gently tap the pan on the counter a few times to remove any air bubbles. Let it sit at room temperature for 30 minutes.
5. Refrigerate the fudge for at least 3 hours until firm. Once set, lift it out using the parchment paper and cut into 36 pieces (6 rows by 6 rows). Store in an airtight container in the refrigerator for up to three weeks.
Substitutions
- Nuts: Replace walnuts with pecans, almonds, hazelnuts, or macadamia nuts for different flavor profiles. For nut allergies, substitute with toasted pumpkin seeds or omit entirely.
- Chocolate: Use milk chocolate chips for a sweeter, creamier fudge, or dark chocolate (60-70% cacao) for a more intense chocolate flavor.
- Butter: While real butter is strongly recommended, European-style cultured butter can be used for even richer flavor. Plant-based butters are not recommended.
- Evaporated Milk: Half-and-half or heavy cream can be substituted. For dairy-free versions, full-fat coconut milk (not light) can work but will alter the flavor profile.
- Vanilla Extract: Almond extract (use half the amount) or bourbon (same amount) can provide interesting flavor variations.
- Marshmallow Fluff: While the branded product works best, homemade marshmallow cream can be substituted if you're feeling ambitious.
Variations
Peanut Butter Swirl Fudge: Add ½ cup creamy peanut butter to the hot mixture with the chocolate chips. After pouring into the pan, swirl additional warm peanut butter through the top with a knife.
Cookies and Cream Fudge: Use white chocolate chips instead of semi-sweet, and fold in 1 cup of crushed chocolate sandwich cookies with the marshmallow fluff.
Rocky Road Fudge: Add 1 cup of mini marshmallows and ½ cup of chopped almonds along with the walnuts.
Mint Chocolate Fudge: Add ½ teaspoon of peppermint extract along with the vanilla and fold in ⅓ cup of crushed peppermint candies with the nuts.
Salted Caramel Fudge: Drizzle ¼ cup of warm caramel sauce through the fudge after pouring into the pan and sprinkle with flaky sea salt.
Espresso Chocolate Fudge: Add 1 tablespoon of instant espresso powder to the sugar mixture before cooking for a sophisticated coffee flavor.
Troubleshooting
If your fudge is too soft or doesn't set properly, the mixture likely didn't reach a high enough temperature during cooking. You can fix this by returning the mixture to the pan with 2 tablespoons of evaporated milk and reheating it to exactly 235°F.
Grainy or crystallized fudge happens when sugar crystals form during cooking or cooling, usually from insufficient stirring or scraping down sugar crystals from the sides of the pan. To prevent this in the future, wipe down the sides of the pan with a wet pastry brush during cooking and avoid scraping the sides when pouring the mixture.
If your fudge turns out too hard or brittle, it was probably cooked past the softball stage. While it's difficult to fix this batch, you can chop it into smaller pieces and use it as a delicious ice cream topping instead.
When chocolate separates or looks oily, it has likely seized due to temperature shock or moisture. Try adding 1-2 tablespoons of hot evaporated milk and stirring vigorously to re-emulsify the mixture.
Storage
Room Temperature
- Store in an airtight container with parchment paper between layers.
- Will maintain quality for up to 1 week.
- Best for maintaining the perfect fudge texture for immediate enjoyment.
Refrigerator
- Wrap tightly in parchment paper, then place in an airtight container.
- Keeps fresh for up to 3 weeks.
- Allow to sit at room temperature for 10-15 minutes before serving for best texture.
Freezer
- For long-term storage of up to 3 months.
- Wrap uncut fudge block in parchment paper, then in plastic wrap or aluminum foil.
- Place wrapped fudge in a freezer-safe container or heavy-duty freezer bag.
- Thaw overnight in the refrigerator before cutting and serving.
- For pre-cut pieces, place parchment paper between layers to prevent sticking.
Top Tips
Use room temperature marshmallow fluff for easier incorporation into the hot mixture.
Never substitute margarine for butter - the water content in margarine will prevent proper setting.
Stir continuously during the cooking process to prevent sugar crystallization and scorching.
Score the top of the fudge before refrigerating to make cutting easier later.
Pre-chop all ingredients before beginning, as timing is crucial once you start cooking.
Don't scrape the sides of the pan when pouring the fudge, as sugar crystals can form there and create graininess.
FAQ
Yes! Use the cold water test: drop a small amount of the cooking mixture into cold water. When it forms a soft ball that flattens when pressed, it's ready. This occurs at approximately 235°F.
The most common reason is not reaching the proper temperature (235°F). Using margarine instead of butter, inaccurate measurements, or high humidity can also affect setting.
While possible using plant-based butter and coconut cream, the texture and flavor will differ significantly. We recommend trying our dedicated dairy-free fudge recipe instead for best results.
Use bittersweet chocolate chips (60% cacao or higher) instead of semi-sweet, reduce the sugar to 2¾ cups, or add ½ teaspoon of salt to balance the sweetness.
Yes! Double all ingredients and use a 9×13-inch pan instead. The cooking time may increase slightly, so rely on your thermometer rather than timing.
The mixture should reach exactly 235°F on a candy thermometer, or pass the softball test in cold water. The mixture will also slightly pull away from the sides of the pan and take on a glossy appearance.
Absolutely! Add crushed candy, mini chocolate chips, or cookie pieces at the same time as the nuts. Ensure they're evenly distributed before the mixture cools.
Evaporated milk has less water content and more protein, which helps create the perfect fudge texture and aids in proper setting.
Related
Looking for other recipes like this? Try these:
Marshmallow Fluff Fudge
Equipment
- Heavy-bottomed 4-5 quart saucepan Essential for even heat distribution and preventing scorching. The thick bottom ensures the mixture heats evenly.
- Candy thermometer For precise temperature monitoring to achieve the perfect softball stage (235°F). This is crucial for the right fudge texture.
- Wooden spoon or heat-resistant silicone spatula For continuous stirring without melting or warping.
- 8×8-inch baking pan Creates the perfect thickness for traditional fudge squares.
- Parchment paper Makes removal and cleanup incredibly easy. Be sure to leave overhang for easy lifting.
- Measuring cups and spoons For accurate ingredient measurements.
- Sharp knife For clean cutting of set fudge.
- Small bowl of cold water Optional for testing the softball stage if you don't have a candy thermometer.
Ingredients
- ¾ cup 12 tablespoons salted sweet cream butter: The foundation of rich flavor and smooth texture.
- ¾ cup evaporated milk: Provides creaminess without adding too much liquid.
- 3 cups granulated sugar: Creates the sweet base and proper crystalline structure.
- 12 ounces semi-sweet chocolate chips: High-quality chips like Ghirardelli or Guittard offer superior melt and flavor.
- 2 teaspoons pure vanilla extract: Use real vanilla not imitation, for the best flavor profile.
- 7 ounces marshmallow fluff: The secret to the fudge's incredible texture and shelf stability.
- ⅔ cup finely chopped walnuts: For delightful crunch and nutty flavor.
Instructions
- Line an 8×8-inch baking pan with parchment paper, making sure the paper goes up the sides with at least an inch hanging over the edges. This will help you lift the fudge out easily later.
- In a large heavy-bottomed saucepan, melt the butter over medium heat. Once melted, add the evaporated milk and sugar. Stir constantly until the mixture reaches 235°F on a candy thermometer (or when a small drop forms a soft ball in cold water). Remove from heat immediately.
- Quickly add the chocolate chips and stir until completely melted, then mix in the vanilla extract and marshmallow fluff until smooth. Add the chopped walnuts and stir just until they're evenly mixed throughout.
- Pour the mixture into your prepared pan and gently tap the pan on the counter a few times to remove any air bubbles. Let it sit at room temperature for 30 minutes.
- Refrigerate the fudge for at least 3 hours until firm. Once set, lift it out using the parchment paper and cut into 36 pieces (6 rows by 6 rows). Store in an airtight container in the refrigerator for up to three weeks.
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