Marshmallow Fluff Fudge
This melt-in-your-mouth chocolate marshmallow fluff fudge is the perfect balance of decadence and simplicity. The velvety smooth texture combined with crunchy walnuts creates an irresistible treat that stays fresh for weeks!
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.
Tried this recipe?Let us know how it was!