Picture this: a batch of rich, creamy fudge that melts in your mouth, all made with the magic of marshmallow cream. Whether you’re a seasoned candy maker or a kitchen newbie, these recipes promise sweet success and endless flavor possibilities. Ready to whip up some irresistible treats? Let’s dive into 20 delicious fudge recipes that will make you the star of any gathering!
Classic Chocolate Marshmallow Cream Fudge
Only on the quietest afternoons, when the light slants just so through the kitchen window, do I find myself drawn to this particular ritual. It’s a simple alchemy of sugar and memory, a soft, sweet anchor to days gone by.
Serving: 16 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– Granulated sugar – 2 cups
– Evaporated milk – ⅔ cup
– Butter – ¼ cup
– Marshmallow cream – 7 oz jar
– Semi-sweet chocolate chips – 1 ½ cups
– Vanilla extract – 1 tsp
Instructions
1. Line an 8×8-inch baking pan with parchment paper, letting the edges overhang for easy removal later.
2. Combine the granulated sugar, evaporated milk, and butter in a medium, heavy-bottomed saucepan.
3. Place the saucepan over medium heat and stir constantly with a wooden spoon until the butter melts and the sugar dissolves completely, about 3-4 minutes.
4. Bring the mixture to a full, rolling boil, where bubbles cover the entire surface and cannot be stirred down.
5. Once boiling, set a timer and continue boiling for exactly 5 minutes, stirring constantly to prevent scorching on the bottom of the pan.
6. Remove the saucepan from the heat and immediately add the entire jar of marshmallow cream, stirring vigorously until it is fully melted and incorporated.
7. Quickly add the semi-sweet chocolate chips and vanilla extract to the hot mixture.
8. Stir continuously until the chocolate chips are completely melted and the fudge is smooth, glossy, and uniform in color, about 2 minutes.
9. Pour the warm fudge mixture into the prepared parchment-lined pan, using a spatula to spread it into an even layer.
10. Let the fudge cool at room temperature for 1 hour to set slightly.
11. Transfer the pan to the refrigerator and chill for at least 2 hours, or until the fudge is completely firm to the touch.
12. Use the overhanging parchment paper to lift the entire slab of fudge from the pan.
13. Place the slab on a cutting board and use a sharp knife to slice it into 1-inch squares.
Let the squares come to room temperature for about 10 minutes before serving; the chill from the fridge makes the chocolate flavor muted. The texture is a marvel—firm enough to hold its shape yet impossibly creamy and soft on the tongue, with the marshmallow lending a delicate, pillowy sweetness that balances the deep chocolate. For a whimsical twist, sprinkle a few flakes of sea salt over the top just after pouring it into the pan, or sandwich a square between two buttery shortbread cookies.
Peanut Butter Marshmallow Cream Fudge Delight
Gently, as the afternoon light fades, I find myself drawn to the kitchen, to the quiet alchemy of turning simple things into something sweet and comforting. There’s a particular peace in making this fudge, a slow, deliberate process that feels like a gift to the end of the day.
Serving: 16 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Granulated sugar – 2 cups
– Evaporated milk – ⅔ cup
– Unsalted butter – ½ cup
– Creamy peanut butter – 1 cup
– Marshmallow cream – 7 oz
– Vanilla extract – 1 tsp
Instructions
1. Line an 8×8-inch baking pan with parchment paper, letting the edges overhang for easy removal later.
2. In a heavy-bottomed saucepan over medium heat, combine the granulated sugar and evaporated milk, stirring constantly with a wooden spoon until the sugar fully dissolves, about 3-4 minutes.
3. Add the unsalted butter to the saucepan and continue stirring until the butter melts completely and the mixture is smooth.
4. Insert a candy thermometer into the saucepan and bring the mixture to a boil over medium-high heat, stirring occasionally to prevent scorching.
5. Boil the mixture without stirring until the candy thermometer reads 234°F (soft-ball stage), which should take about 5-6 minutes; a tip here is to watch for small bubbles forming steadily across the surface.
6. Immediately remove the saucepan from the heat and carefully stir in the creamy peanut butter until it is fully incorporated and the mixture is uniform.
7. Add the marshmallow cream and vanilla extract to the saucepan, stirring vigorously for 1-2 minutes until the marshmallow cream melts and the fudge becomes thick and glossy; a useful tip is to work quickly here before the fudge sets.
8. Pour the fudge mixture into the prepared baking pan, using a spatula to spread it into an even layer.
9. Let the fudge cool at room temperature for 1 hour, then cover it with plastic wrap and refrigerate for at least 4 hours, or until completely firm; for best results, chill it overnight for cleaner slices.
10. Use the parchment paper overhang to lift the fudge from the pan, then cut it into 1-inch squares with a sharp knife wiped clean between cuts for neat edges.
Buttery and rich, this fudge yields a texture that’s wonderfully smooth yet firm to the bite, with the peanut butter and marshmallow cream blending into a nostalgic, creamy sweetness. Serve the squares slightly chilled for a satisfying snap, or let them soften at room temperature to highlight their melt-in-your-mouth quality; they pair beautifully with a glass of cold milk or crumbled over vanilla ice cream for an indulgent twist.
Rocky Road Marshmallow Cream Fudge
Beneath the quiet hum of the kitchen light, there’s a simple, nostalgic comfort in making something sweet and textured, a treat that feels like a warm hug on a chilly afternoon.
Serving: 16 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Semisweet chocolate chips – 2 cups
– Sweetened condensed milk – 1 (14 oz) can
– Unsalted butter – 2 tbsp
– Vanilla extract – 1 tsp
– Mini marshmallows – 1 cup
– Chopped walnuts – ½ cup
Instructions
1. Line an 8×8-inch baking pan with parchment paper, letting the edges overhang for easy removal later.
2. In a medium saucepan, combine the 2 cups of semisweet chocolate chips, the can of sweetened condensed milk, and 2 tbsp of unsalted butter.
3. Place the saucepan over low heat, stirring constantly with a silicone spatula until the mixture is completely smooth and glossy, which should take about 5-7 minutes; a tip here is to keep the heat low to prevent the chocolate from seizing.
4. Remove the saucepan from the heat and immediately stir in 1 tsp of vanilla extract until fully incorporated.
5. Let the fudge mixture cool at room temperature for exactly 5 minutes; this slight cooling helps the marshmallows hold their shape better when mixed in.
6. Gently fold in 1 cup of mini marshmallows and ½ cup of chopped walnuts until they are evenly distributed throughout the fudge.
7. Pour the fudge mixture into the prepared pan, using the spatula to spread it into an even layer.
8. Refrigerate the pan, uncovered, for at least 4 hours, or until the fudge is completely firm to the touch; for clean cuts, use a sharp knife warmed under hot water and wiped dry between slices.
9. Lift the fudge from the pan using the parchment overhang and cut it into 16 squares.
Zesty with rich chocolate, each bite yields to a creamy chew punctuated by the soft give of marshmallows and the satisfying crunch of walnuts. Serve these squares slightly chilled alongside a cup of strong coffee, or crumble one over a scoop of vanilla ice cream for an indulgent twist.
Nutty Vanilla Marshmallow Cream Fudge
Lately, I’ve been craving something sweet and nostalgic, a treat that feels like a warm hug on a quiet afternoon. This nutty vanilla marshmallow cream fudge is just that—a simple, no-fuss confection that comes together with minimal effort, yet yields a rich, creamy reward. It’s the kind of dessert that invites you to slow down, savor each bite, and maybe share a piece with someone special.
Serving: 16 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– White chocolate chips – 3 cups
– Sweetened condensed milk – 1 (14-ounce) can
– Vanilla extract – 1 tsp
– Marshmallow cream – 1 (7-ounce) jar
– Chopped walnuts – 1 cup
Instructions
1. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. Combine the white chocolate chips and sweetened condensed milk in a medium saucepan over low heat.
3. Stir constantly with a rubber spatula for 5–7 minutes until the chocolate is fully melted and the mixture is smooth, scraping the bottom to prevent sticking.
4. Remove the saucepan from the heat immediately to avoid overheating the chocolate.
5. Stir in the vanilla extract until fully incorporated.
6. Fold in the marshmallow cream gently until just combined, being careful not to deflate it too much for a lighter texture.
7. Add the chopped walnuts and stir until evenly distributed throughout the fudge mixture.
8. Pour the mixture into the prepared pan, spreading it into an even layer with the spatula.
9. Let the fudge cool at room temperature for 30 minutes to set slightly.
10. Transfer the pan to the refrigerator and chill for at least 2 hours, or until firm to the touch.
11. Use the parchment overhang to lift the fudge from the pan and place it on a cutting board.
12. Cut the fudge into 16 even squares with a sharp knife, wiping the blade clean between cuts for neat edges.
Finally, this fudge emerges with a delightfully soft, melt-in-your-mouth texture, punctuated by the satisfying crunch of walnuts. Its flavor is a gentle blend of sweet vanilla and creamy marshmallow, perfect for gifting in a small box or enjoying with a cup of tea on a lazy day.
Mocha Swirl Marshmallow Cream Fudge
Evenings like this, when the world outside slows to a quiet hum, I find myself drawn to the kitchen—not for a grand feast, but for something small, something sweet that unfolds with patient hands. This mocha swirl marshmallow cream fudge is just that: a gentle dance of coffee and chocolate, swirled into a cloud-like base that sets into squares of pure comfort.
Serving: 16 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Granulated sugar – 2 cups
– Evaporated milk – ⅔ cup
– Marshmallow cream – 7 oz
– Semi-sweet chocolate chips – 1 ½ cups
– Unsalted butter – ¼ cup
– Instant coffee granules – 1 tbsp
– Vanilla extract – 1 tsp
– Salt – ¼ tsp
Instructions
1. Line an 8×8-inch baking pan with parchment paper, letting it overhang the sides for easy removal later.
2. In a medium saucepan over medium heat, combine the granulated sugar and evaporated milk, stirring constantly with a wooden spoon until the sugar fully dissolves—about 3–4 minutes.
3. Bring the mixture to a rolling boil, then reduce the heat to medium-low and let it simmer undisturbed for 5 minutes exactly; use a timer here, as overcooking can make the fudge grainy.
4. Remove the saucepan from the heat and immediately stir in the marshmallow cream until it melts smoothly and no white streaks remain.
5. Add the semi-sweet chocolate chips, unsalted butter, instant coffee granules, vanilla extract, and salt, stirring vigorously until everything is fully incorporated and the mixture is glossy.
6. Pour the fudge into the prepared pan, then use a knife to gently swirl the top in a circular motion to create a marbled effect; avoid overmixing to preserve those beautiful swirls.
7. Let the fudge cool at room temperature for 1 hour, then transfer it to the refrigerator to chill for another 2 hours until firm to the touch.
8. Lift the fudge out using the parchment overhang, place it on a cutting board, and slice it into 16 even squares with a sharp knife wiped clean between cuts for neat edges.
Unwrap a piece, and you’ll find it soft yet firm, with the deep coffee notes cutting through the sweet chocolate in a swirl that melts slowly on the tongue. Serve it alongside a hot espresso for an afternoon pick-me-up, or layer it between graham crackers for a playful s’mores-inspired treat.
Salted Caramel Marshmallow Cream Fudge Bites
Unwrapping a small square of this fudge feels like opening a tiny gift to yourself—a moment of quiet indulgence where the rich, buttery caramel meets the airy sweetness of marshmallow, all held together in a soft, creamy bite that melts slowly on the tongue.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Sweetened condensed milk – 1 (14-ounce) can
– Semi-sweet chocolate chips – 2 cups
– Unsalted butter – ¼ cup
– Marshmallow cream – 1 (7-ounce) jar
– Sea salt flakes – 1 tsp
Instructions
1. Line an 8×8-inch baking pan with parchment paper, letting the edges overhang for easy removal later.
2. Combine the sweetened condensed milk, chocolate chips, and unsalted butter in a medium saucepan.
3. Place the saucepan over low heat and stir constantly with a silicone spatula for 5–7 minutes, until the chocolate is fully melted and the mixture is smooth and glossy—avoid high heat to prevent scorching.
4. Remove the saucepan from the heat and immediately stir in the marshmallow cream until no white streaks remain, about 1 minute of vigorous mixing.
5. Pour the fudge mixture into the prepared pan and use the spatula to spread it evenly into the corners.
6. Sprinkle the sea salt flakes evenly over the top of the fudge, gently pressing them in with your fingertips so they adhere.
7. Let the fudge cool at room temperature for 1 hour, then cover it loosely with plastic wrap and refrigerate for at least 4 hours, or until completely firm—chilling it thoroughly ensures clean cuts.
8. Lift the fudge out of the pan using the parchment overhang and place it on a cutting board.
9. Use a sharp knife to slice the fudge into 24 even squares, wiping the blade clean between cuts for neat edges.
10. Store the fudge bites in an airtight container in the refrigerator for up to 1 week.
Velvety and yielding, each piece offers a contrast of smooth chocolate, gooey marshmallow pockets, and the occasional crunch of salt. Try stacking them into mini towers for a playful dessert plate, or tucking a few into lunchboxes for a sweet surprise.
Mint Chocolate Chip Marshmallow Cream Fudge
Sometimes the simplest pleasures arrive in small squares, cool and creamy with a gentle minty freshness that melts into rich chocolate. This fudge captures that nostalgic ice cream parlor flavor in a soft, sliceable treat, perfect for quiet afternoons or sharing with a dear friend.
Serving: 16 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Sweetened condensed milk – 1 (14 oz) can
– Semi-sweet chocolate chips – 2 cups
– Mint extract – 1 tsp
– Green food coloring – 3 drops
– Mini marshmallows – 1 cup
Instructions
1. Line an 8×8-inch baking pan with parchment paper, letting the edges overhang for easy removal later.
2. Pour the sweetened condensed milk into a medium saucepan and place it over low heat.
3. Add the semi-sweet chocolate chips to the saucepan and stir continuously with a rubber spatula until the chocolate is completely melted and the mixture is smooth, which should take about 5-7 minutes.
4. Remove the saucepan from the heat immediately to prevent the chocolate from scorching.
5. Stir in the mint extract and green food coloring until the color is evenly distributed.
6. Gently fold in the mini marshmallows until they are just incorporated, being careful not to overmix so they retain some shape.
7. Pour the fudge mixture into the prepared pan and spread it evenly into the corners with the spatula.
8. Let the fudge cool at room temperature for 1 hour, then refrigerate it for at least 2 hours until it is completely firm to the touch.
9. Use the parchment paper overhang to lift the fudge from the pan and place it on a cutting board.
10. Cut the fudge into 16 squares with a sharp knife, wiping the blade clean between cuts for neat edges.
Here, the marshmallows soften into pillowy pockets that contrast with the dense, velvety chocolate, while the mint lingers like a cool breeze. Try serving these squares slightly chilled alongside a cup of black coffee to highlight the chocolate’s depth, or crumble one over vanilla ice cream for a playful sundae twist.
Cookies and Cream Marshmallow Cream Fudge
Dipping into the quiet of the kitchen, I find myself drawn to the simple alchemy of sugar and cream, a process that feels like a slow, sweet exhale. This fudge is a nostalgic embrace, a soft-set confection where the crunch of cookie meets the gentle melt of marshmallow, all suspended in a velvety chocolate base that requires little more than a saucepan and a bit of patience.
Serving: 36 pieces | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Semi-sweet chocolate chips – 3 cups
– Sweetened condensed milk – 1 (14 oz) can
– Unsalted butter – 3 tbsp
– Vanilla extract – 1 tsp
– Marshmallow cream – 1 (7 oz) jar
– Crushed chocolate sandwich cookies – 1 ½ cups
Instructions
1. Line an 8×8-inch baking pan with parchment paper, letting the edges overhang for easy removal later.
2. Combine the semi-sweet chocolate chips, sweetened condensed milk, and unsalted butter in a medium saucepan.
3. Place the saucepan over low heat and stir constantly with a silicone spatula for 5–7 minutes, until the mixture is completely smooth and no lumps remain. Tip: Keep the heat low to prevent the chocolate from seizing or scorching.
4. Remove the saucepan from the heat and stir in the vanilla extract until fully incorporated.
5. Immediately fold in the marshmallow cream with gentle strokes until just combined, leaving some streaks for a marbled effect. Tip: Work quickly here, as the residual heat will help the marshmallow cream blend without deflating.
6. Gently fold in 1 cup of the crushed chocolate sandwich cookies, reserving the remaining ½ cup for the top.
7. Pour the fudge mixture into the prepared pan and spread it into an even layer with the spatula.
8. Sprinkle the reserved ½ cup of crushed cookies evenly over the top of the fudge and press them in lightly with your fingertips.
9. Let the fudge cool at room temperature for 1 hour, then cover it loosely with plastic wrap and refrigerate for at least 4 hours, or until completely firm. Tip: For clean cuts, use a sharp knife warmed under hot water and wiped dry between slices.
10. Lift the fudge from the pan using the parchment overhang, transfer it to a cutting board, and slice it into 36 squares.
Cutting into this fudge reveals a dense, creamy interior that yields with a satisfying snap, the cookies providing a delightful crunch against the smooth chocolate. Consider serving it chilled alongside a glass of cold milk or crumbled over a scoop of vanilla ice cream for an indulgent twist.
Almond Joy Marshmallow Cream Fudge
Beneath the quiet hum of the kitchen, a memory surfaced—the simple, sweet joy of a candy bar, now waiting to be transformed into something soft and shareable. This fudge is a gentle alchemy, turning pantry staples into a creamy, dreamy confection that feels like a cozy secret. It’s a slow, mindful process, perfect for a reflective afternoon.
Serving: 16 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Sweetened condensed milk – 1 (14-ounce) can
– Semi-sweet chocolate chips – 2 cups
– Marshmallow cream – 1 (7-ounce) jar
– Sweetened shredded coconut – 1 cup
– Whole almonds – ½ cup
Instructions
1. Line an 8×8-inch baking pan with parchment paper, letting the edges overhang for easy removal later.
2. Pour the sweetened condensed milk into a medium, heavy-bottomed saucepan.
3. Add the semi-sweet chocolate chips to the saucepan with the milk.
4. Place the saucepan over low heat.
5. Stir the mixture constantly with a silicone spatula for 5–7 minutes, until the chocolate is fully melted and the mixture is completely smooth with no streaks. (Tip: Low, steady heat prevents the chocolate from seizing or burning.)
6. Immediately remove the saucepan from the heat.
7. Add the marshmallow cream to the warm chocolate mixture.
8. Stir vigorously for 1–2 minutes until the marshmallow cream is fully incorporated and the mixture is uniform.
9. Fold in the sweetened shredded coconut using the spatula until it is evenly distributed.
10. Pour the fudge mixture into the prepared pan.
11. Use the spatula to spread the mixture into an even layer, smoothing the top.
12. Press the whole almonds evenly across the surface of the fudge, spacing them about 1 inch apart. (Tip: Pressing them in now ensures they stay in place as the fudge sets.)
13. Let the pan sit at room temperature, undisturbed, for 1 hour.
14. Transfer the pan to the refrigerator.
15. Chill the fudge for at least 4 hours, or until it is completely firm to the touch. (Tip: For clean cuts, use a sharp knife warmed under hot water and wiped dry between slices.)
16. Use the parchment paper overhang to lift the entire block of fudge from the pan.
17. Place the block on a cutting board.
18. Cut the fudge into 16 even squares.
Miraculously creamy, each square yields to a gentle bite with a soft, almost truffle-like texture. The dark chocolate base is rich but not overwhelming, perfectly balanced by the sweet coconut and the satisfying crunch of a whole almond. For a playful twist, try serving these squares slightly chilled alongside a cup of strong black coffee, where the bitter notes make the sweetness sing even brighter.
Cranberry Pistachio Marshmallow Cream Fudge
Folding together the last of the year’s crimson cranberries and the quiet crunch of pistachios, this fudge feels like a slow, sweet exhale after the holidays—a moment to linger in the kitchen’s warmth before the new year begins.
Serving: 24 pieces | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Sweetened condensed milk – 1 (14-ounce) can
– White chocolate chips – 3 cups
– Unsalted butter – ¼ cup
– Vanilla extract – 1 tsp
– Dried cranberries – ¾ cup
– Shelled pistachios – ½ cup
– Mini marshmallows – 1 cup
Instructions
1. Line an 8×8-inch baking pan with parchment paper, letting the edges overhang for easy removal later.
2. Combine the sweetened condensed milk, white chocolate chips, and unsalted butter in a medium saucepan.
3. Place the saucepan over low heat, stirring constantly with a silicone spatula until the mixture is completely smooth and no lumps remain, about 5–7 minutes. Tip: Keep the heat low to prevent the chocolate from seizing or scorching.
4. Immediately remove the saucepan from the heat and stir in the vanilla extract until fully incorporated.
5. Let the mixture cool at room temperature for exactly 3 minutes to thicken slightly—this helps the add-ins stay suspended.
6. Gently fold in the dried cranberries, shelled pistachios, and mini marshmallows with the spatula until evenly distributed. Tip: Fold gently to avoid deflating the marshmallows, which adds to the fudge’s light texture.
7. Pour the fudge mixture into the prepared pan, spreading it into an even layer with the spatula.
8. Refrigerate the pan, uncovered, for at least 4 hours or until the fudge is firm to the touch. Tip: For clean cuts, chill the fudge overnight before slicing.
9. Use the parchment overhang to lift the fudge from the pan, then cut it into 24 squares with a sharp knife wiped clean between cuts.
This fudge sets with a creamy, yielding softness that melts on the tongue, the tart pop of cranberries and buttery pistachios weaving through each sweet, marshmallow-kissed bite. Try serving it slightly chilled alongside a cup of black tea, or gift it in little parchment bundles tied with twine—a simple, handmade token of warmth.
White Chocolate Berry Marshmallow Cream Fudge
There’s something quietly magical about a treat that melts on the tongue, a sweet pause in the rush of the day. This white chocolate berry marshmallow cream fudge is just that—a soft, creamy indulgence that feels like a gentle hug, with bright berry notes peeking through the rich sweetness.
Serving: 16 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– White chocolate chips – 3 cups
– Sweetened condensed milk – 1 (14-ounce) can
– Marshmallow cream – 1 (7-ounce) jar
– Freeze-dried raspberries – ½ cup
– Vanilla extract – 1 tsp
– Salt – ¼ tsp
Instructions
1. Line an 8×8-inch baking pan with parchment paper, letting the edges overhang for easy removal later.
2. Place the white chocolate chips and sweetened condensed milk in a large, microwave-safe bowl.
3. Microwave the mixture on high for 1 minute, then stir thoroughly with a spatula until smooth; if lumps remain, microwave in 15-second intervals, stirring after each, until fully melted.
4. Add the marshmallow cream, vanilla extract, and salt to the bowl, and stir vigorously for about 2 minutes until everything is well combined and glossy.
5. Crush the freeze-dried raspberries into a coarse powder using your hands or a mortar and pestle, reserving 1 tablespoon for topping.
6. Gently fold the crushed raspberries into the fudge mixture until just evenly distributed, being careful not to overmix to maintain a marbled effect.
7. Pour the fudge mixture into the prepared pan, using the spatula to spread it into an even layer.
8. Sprinkle the reserved tablespoon of crushed raspberries evenly over the top of the fudge.
9. Refrigerate the fudge for at least 4 hours, or until it is firm to the touch and easily sliced.
10. Lift the fudge out of the pan using the parchment overhang, place it on a cutting board, and cut it into 16 squares with a sharp knife wiped clean between cuts for neat edges.
Gently creamy and studded with tart berry bursts, this fudge offers a delightful contrast in every bite. Serve it chilled alongside a cup of herbal tea for a cozy afternoon, or gift it in a decorative tin for a homemade touch that’s sure to brighten someone’s day.
Triple Chocolate Marshmallow Cream Fudge
You know those quiet afternoons when the world seems to slow, and the only thing that feels right is to create something sweet and simple, just for the joy of it? This fudge is for those moments—a soft, rich indulgence that comes together with little fuss, like a warm hug in dessert form.
Serving: 16 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Sweetened condensed milk – 1 (14-ounce) can
– Semi-sweet chocolate chips – 2 cups
– Milk chocolate chips – 1 cup
– White chocolate chips – 1 cup
– Marshmallow cream – 1 (7-ounce) jar
– Vanilla extract – 1 tsp
– Salt – ¼ tsp
Instructions
1. Line an 8×8-inch baking pan with parchment paper, letting the edges overhang for easy removal later.
2. In a large, heavy-bottomed saucepan, combine the sweetened condensed milk, semi-sweet chocolate chips, milk chocolate chips, and white chocolate chips.
3. Place the saucepan over low heat, stirring constantly with a silicone spatula to prevent the chocolate from scorching on the bottom—this gentle heat is key to a smooth melt.
4. Continue stirring for 5–7 minutes until all the chocolate chips are fully melted and the mixture is glossy and uniform, with no lumps remaining.
5. Immediately remove the saucepan from the heat and stir in the marshmallow cream, vanilla extract, and salt until fully incorporated and the mixture is smooth and creamy.
6. Pour the fudge mixture into the prepared pan, using the spatula to spread it into an even layer.
7. Let the fudge cool at room temperature for 1 hour to set slightly, then cover it loosely with plastic wrap and transfer it to the refrigerator.
8. Chill the fudge in the refrigerator for at least 4 hours, or until it is firm enough to slice cleanly—overnight chilling yields the best, cleanest cuts.
9. Use the parchment paper overhang to lift the fudge from the pan, place it on a cutting board, and slice it into 16 squares with a sharp knife wiped clean between cuts for neat edges.
10. Store the fudge squares in an airtight container in the refrigerator for up to 2 weeks.
Soft and velvety, it melts on the tongue with layers of chocolate richness, punctuated by the fluffy sweetness of marshmallow. Serve it chilled for a firm bite, or let a square sit out for a few minutes to become wonderfully creamy—perfect with a cup of black coffee or crumbled over vanilla ice cream for an extra-decadent treat.
Orange Creamsicle Marshmallow Fudge
Every once in a while, a memory drifts back—the sticky sweetness of a creamsicle melting on a hot sidewalk, the way orange and vanilla swirled together in a paper cup. This fudge is that memory, crystallized into something you can hold in your hand, a quiet afternoon treat that feels like a slow, sun-drenched sigh.
Serving: 16 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– White chocolate chips – 3 cups
– Sweetened condensed milk – 1 (14 oz) can
– Unsalted butter – ¼ cup
– Orange extract – 1 tsp
– Vanilla extract – 1 tsp
– Mini marshmallows – 2 cups
– Orange food coloring – 3 drops
Instructions
1. Line an 8×8-inch baking pan with parchment paper, letting the edges overhang for easy removal later.
2. Combine the white chocolate chips, sweetened condensed milk, and unsalted butter in a medium saucepan.
3. Place the saucepan over low heat and stir constantly with a silicone spatula for 5–7 minutes, until the mixture is completely smooth and no lumps remain. Tip: Low heat prevents the chocolate from seizing or burning.
4. Remove the saucepan from the heat and stir in the orange extract, vanilla extract, and orange food coloring until evenly blended.
5. Let the mixture cool for 2 minutes, then gently fold in the mini marshmallows until they are just distributed. Tip: Cooling slightly helps the marshmallows hold their shape without melting completely.
6. Pour the fudge mixture into the prepared pan and use the spatula to spread it into an even layer.
7. Refrigerate the pan, uncovered, for at least 4 hours or until the fudge is firm to the touch. Tip: For clean cuts, chill overnight and use a sharp knife warmed under hot water.
8. Lift the fudge from the pan using the parchment overhang, place it on a cutting board, and slice into 16 squares.
Zigzagging between creamy and airy, the fudge yields a soft, velvety bite that gives way to the gentle chew of marshmallow, all wrapped in the nostalgic whisper of orange and vanilla. Serve it chilled on a porcelain plate for a delicate treat, or crumble it over vanilla ice cream to echo its creamsicle roots in a new, whimsical way.
S’mores Inspired Marshmallow Cream Fudge
Cradling a warm mug on a quiet afternoon, I find myself drawn to the simple comforts of childhood—the crackle of a campfire, the sticky sweetness of marshmallows, and the rich snap of chocolate. This fudge captures that nostalgic embrace in a creamy, no-bake treat that feels like a hug from within. It’s a gentle indulgence, perfect for savoring slowly with a cup of tea or sharing with someone dear.
Serving: 16 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Sweetened condensed milk – 1 (14-ounce) can
– Semi-sweet chocolate chips – 2 cups
– Marshmallow cream – 1 (7-ounce) jar
– Graham cracker crumbs – ½ cup
– Unsalted butter – 2 tablespoons
– Vanilla extract – 1 teaspoon
Instructions
1. Line an 8×8-inch baking pan with parchment paper, letting the edges overhang for easy removal later.
2. In a medium saucepan over low heat, combine the sweetened condensed milk, semi-sweet chocolate chips, and unsalted butter.
3. Stir constantly with a spatula for 5–7 minutes until the chocolate is fully melted and the mixture is smooth and glossy—tip: keep the heat low to prevent scorching.
4. Remove the saucepan from the heat and stir in the vanilla extract until just incorporated.
5. Let the mixture cool for 3 minutes to thicken slightly, which helps the marshmallow cream blend evenly without melting completely.
6. Gently fold in the marshmallow cream with a folding motion until swirled but not fully mixed, creating ribbons of creaminess—tip: avoid overmixing to maintain distinct layers.
7. Pour half of the fudge mixture into the prepared pan and spread it into an even layer with the spatula.
8. Sprinkle half of the graham cracker crumbs evenly over the fudge layer.
9. Pour the remaining fudge mixture over the crumbs and spread it smoothly.
10. Top with the remaining graham cracker crumbs, pressing them lightly into the surface with your fingers—tip: for extra crunch, toast the crumbs in a dry skillet over medium heat for 2–3 minutes before using.
11. Refrigerate the pan, uncovered, for at least 4 hours or until the fudge is firm to the touch.
12. Use the parchment paper overhang to lift the fudge from the pan, then cut it into 16 squares with a sharp knife wiped clean between cuts for neat edges.
The fudge sets into a velvety, dense texture that yields softly to the bite, with pockets of gooey marshmallow cream melting into the rich chocolate base. Each square carries a whisper of graham cracker crunch, evoking the cozy essence of s’mores without the campfire. Serve it chilled on a rustic platter, or layer squares in a jar with whipped cream for a decadent parfait—it’s a treat that invites you to pause and relish the moment.
Pumpkin Spice Marshmallow Cream Fudge
Sometimes, on quiet afternoons when the light slants just so through the kitchen window, I find myself craving the kind of sweetness that feels like a warm hug—a simple, nostalgic treat that whispers of autumn’s gentle arrival. This fudge is exactly that, a soft and creamy confection where the cozy warmth of pumpkin spice meets the airy sweetness of marshmallow, all coming together with minimal fuss. It’s the perfect project for a slow, reflective moment, yielding squares of pure comfort you’ll want to savor one small piece at a time.
Serving: 16 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– White chocolate chips – 3 cups
– Sweetened condensed milk – 1 (14 oz) can
– Marshmallow cream – 1 (7 oz) jar
– Pumpkin pie spice – 1 ½ tsp
– Vanilla extract – 1 tsp
Instructions
1. Line an 8×8-inch baking pan with parchment paper, letting the edges overhang for easy removal later.
2. In a medium saucepan, combine the white chocolate chips and sweetened condensed milk.
3. Place the saucepan over low heat and stir constantly with a rubber spatula for 5–7 minutes, until the chips are fully melted and the mixture is completely smooth. Tip: Keep the heat low to prevent the chocolate from seizing or scorching.
4. Remove the saucepan from the heat and immediately stir in the marshmallow cream until no white streaks remain.
5. Add the pumpkin pie spice and vanilla extract to the mixture, stirring vigorously for 1 full minute to ensure even distribution and a smooth, cohesive texture.
6. Pour the fudge mixture into the prepared pan, using the spatula to spread it into an even layer.
7. Let the fudge cool at room temperature for 30 minutes, then cover it loosely and transfer it to the refrigerator. Tip: Chilling it for at least 4 hours, or preferably overnight, allows it to set firmly for clean cuts.
8. Once fully set, use the parchment paper overhang to lift the fudge slab from the pan onto a cutting board.
9. With a sharp knife, slice the fudge into 16 even squares. Tip: For neat slices, wipe the knife clean with a damp cloth between each cut.
Once sliced, the fudge reveals its wonderfully soft, almost melt-in-your-mouth texture, with the pumpkin spice offering a subtle warmth that lingers pleasantly behind the sweet creaminess. It’s delightful on its own, but for a special touch, try serving a square slightly warmed alongside a cup of chai tea, or crumble it over vanilla ice cream for an instant autumn sundae.
Espresso Infused Marshmallow Cream Fudge
Often, the simplest pleasures arrive in quiet moments—like the rich, dark aroma of espresso meeting the sweet, creamy embrace of marshmallow fluff, a gentle fusion that transforms into something deeply comforting. This fudge, with its smooth, velvety texture and a subtle coffee kick, feels like a warm hug on a slow afternoon, a treat to savor one small square at a time.
Serving: 16 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Sweetened condensed milk – 1 (14-ounce) can
– Semi-sweet chocolate chips – 2 cups
– Marshmallow fluff – 1 (7-ounce) jar
– Unsalted butter – ¼ cup
– Instant espresso powder – 1 tbsp
– Vanilla extract – 1 tsp
Instructions
1. Line an 8×8-inch baking pan with parchment paper, letting the edges overhang for easy removal later.
2. In a medium saucepan over low heat, combine the sweetened condensed milk, semi-sweet chocolate chips, marshmallow fluff, and unsalted butter.
3. Stir continuously with a rubber spatula until the mixture is completely smooth and no lumps remain, about 5–7 minutes; a tip here is to keep the heat low to prevent scorching.
4. Remove the saucepan from the heat and immediately stir in the instant espresso powder and vanilla extract until fully incorporated.
5. Pour the fudge mixture into the prepared pan, spreading it evenly into the corners with the spatula.
6. Let the fudge cool at room temperature for 1 hour, then refrigerate uncovered for at least 4 hours or until firm; chilling it uncovered helps prevent condensation on the surface.
7. Use the overhanging parchment paper to lift the fudge from the pan, place it on a cutting board, and slice into 16 squares with a sharp knife wiped clean between cuts for neat edges.
8. Store the fudge in an airtight container in the refrigerator for up to 2 weeks.
Buttery and soft, this fudge melts delicately with a rich chocolate depth that’s perfectly balanced by the espresso’s gentle bitterness. Serve it alongside a cup of black coffee to echo the flavors, or crumble it over vanilla ice cream for an indulgent twist that highlights its creamy, melt-in-your-mouth texture.
Toffee Crunch Marshmallow Cream Fudge
Gently, as the afternoon light fades, I find myself drawn to the quiet alchemy of the kitchen, where simple things transform into something sweetly nostalgic. This recipe, born from a craving for both crunch and cream, is a slow, deliberate process, a meditation in sugar and butter that yields squares of pure comfort.
Serving: 16 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– Granulated sugar – 2 cups
– Unsalted butter – ½ cup
– Evaporated milk – ⅔ cup
– Mini marshmallows – 2 cups
– Milk chocolate chips – 2 cups
– English toffee bits – 1 cup
– Vanilla extract – 1 tsp
Instructions
1. Line an 8×8-inch baking pan with parchment paper, letting the edges overhang for easy removal later.
2. Combine the granulated sugar, unsalted butter, and evaporated milk in a heavy-bottomed, 3-quart saucepan.
3. Place the saucepan over medium heat and stir constantly with a wooden spoon until the butter melts completely and the sugar dissolves, about 3-4 minutes.
4. Bring the mixture to a full, rolling boil, where bubbles cover the entire surface.
5. Once boiling, set a timer and continue boiling for exactly 5 minutes, stirring continuously to prevent scorching on the bottom of the pan.
6. Remove the saucepan from the heat and immediately add the mini marshmallows and milk chocolate chips.
7. Stir vigorously until the marshmallows and chocolate are completely melted and the mixture is smooth and uniform, which will take about 2 minutes.
8. Quickly stir in the vanilla extract and ¾ cup of the English toffee bits until just combined.
9. Pour the fudge mixture into the prepared pan and use a spatula to spread it into an even layer.
10. Immediately sprinkle the remaining ¼ cup of English toffee bits evenly over the top of the warm fudge and gently press them in with your fingertips.
11. Let the fudge cool at room temperature for 1 hour, then transfer the pan to the refrigerator to chill completely and set firm, about 2 more hours.
12. Use the parchment paper overhang to lift the fudge block from the pan. Place it on a cutting board and slice into 16 squares with a sharp knife wiped clean between cuts for neat edges.
The finished fudge is a study in contrasts: a firm, creamy base gives way to pockets of soft marshmallow and the satisfying crackle of toffee. The flavor is deeply rich, with the chocolate and toffee melding into a caramel-like sweetness. For a special touch, serve a square slightly warmed alongside a scoop of vanilla ice cream, where it will soften into a luxurious sauce.
Conclusion
Just like that, you’ve got 20 dreamy fudge recipes to satisfy any sweet tooth! Whether you’re a beginner or a seasoned pro, these marshmallow cream treats are sure to impress. We’d love to hear which one becomes your new favorite—drop a comment below and don’t forget to share the sweet inspiration on Pinterest. Happy fudge making!
