This Quick and Easy Chocolate Marshmallow Fudge is made with just 5 simple ingredients and comes together in less than 10 minutes. It’s the best homemade fudge ever!
Yes, I am ending Cookie Week with fudge. Just go with it, ‘kay? You won’t be disappointed. This rich, creamy, decadent, melt-in-your-mouth fudge that tastes (and looks) like hot chocolate is a super scrumptious showstopper!
I think this fudge is absolutely perfect for this time of the year because those marshmallows look like little snowballs all nestled in there and on top. Delicious little snowballs.
Now, when it comes to fudge recipes, some can definitely be a little intimidating with fancy equipment like double boilers and candy thermometers. This recipe, my friends, is not one of those recipes!
This is the easiest, quickest, no-special-equipment-needed, no-fail way to make fudge that I know of. And it tastes just as good – if not better – than any fudge I’ve ever eaten.
Just melt chocolate chips into sweetened condensed milk, stir in vanilla and marshmallows, spread the mixture in a pan, and top with more marshmallows. This part takes less than 10 minutes!
Then you just put it in the fridge for a bit to let it set up. That’s it! In a few short hours, you will be enjoying this…
Besides enjoying it yourself, wouldn’t some of this fudge wrapped in cute little plastic bags tied with festive ribbon make awesome gifts for the chocolate lovers in your life? I say YES!!
Ingredients you need:
- Milk chocolate chips
- Semi-sweet chocolate chips
- Sweetened condensed milk
- Vanilla extract
- Mini marshmallows
Here’s a look at how to make Quick and Easy Chocolate Marshmallow Fudge:
Tips & Tidbits:
- The parchment paper helps you easily remove the fudge from the pan. If you don’t have any, you can use wax paper or even aluminum foil instead (if you use foil, lightly spray it with nonstick cooking spray or use nonstick foil).
- Be careful not to overheat the chocolate, as this can cause the cocoa butter to separate from the chocolate. Keep the heat very low and keep stirring. Don’t try to rush things along by turning up the heat. There should be no bubbling going on or any chocolate burning on the bottom of the pot.
- If you’d rather melt your chocolate in the microwave, put the chocolate chips and sweetened condensed milk in a microwave-safe bowl. Microwave in 30-second increments, stirring after each one, until the chocolate is almost completely melted. Then keep stirring, and the residual heat in the bowl should finish melting the chocolate.
- The chocolate mixture is thick, and once you remove the pan from the heat, you want to work rather quickly stirring in the vanilla and marshmallows, spreading it in the pan, and topping it with the extra marshmallows. The cooler it gets, the firmer it gets, and the harder it is to work with.
- Moisture loss is the enemy of fudge, so to keep it from drying out and becoming crumbly, be sure to keep it well-wrapped with either plastic wrap, wax paper, or aluminum foil, and keep it in an airtight container. If you have multiple layers, separate them with wax paper or parchment paper. You could even wrap individual pieces for extra protection.
- Stored at room temperature in a cool, dry place, it should last one to two weeks. If your house is very warm, store it in the fridge instead.
- Stored in the refrigerator, it should last two to three weeks.
- For longer storage, put your well-wrapped fudge in freezer bags or containers and freeze. For the best quality, use within 2 to 3 months.
Bonus Time! The base chocolate fudge recipe (the chocolate chips, sweetened condensed milk, and vanilla) is also delicious all on its own, or you could try all sorts of different mix-ins and toppings other than marshmallows.
You could even use this same exact method using different flavors of chips (white chocolate, peanut butter, butterscotch, etc.) and, again, other mix-ins and toppings. Endless yummy possibilities!
I hope you try this recipe for Quick and Easy Chocolate Marshmallow Fudge and love it as much as I do. Thanks for visiting today!
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Quick and Easy Chocolate Marshmallow Fudge
Ingredients
- 1½ cups milk chocolate chips
- 1½ cups semi-sweet chocolate chips
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 3 cups mini marshmallows, divided
Instructions
- Line an 8x8x2-inch pan with parchment paper. If you don't have parchment paper, you can use wax paper or aluminum foil (lightly spray foil with nonstick cooking spray or use nonstick foil).
- Combine the milk chocolate chips, semi-sweet chocolate chips, and sweetened condensed milk in a medium sauce pot (I use a 3-quart pot). Heat over very low heat, stirring constantly, just until the chocolate has melted and the mixture is smooth (it will be rather thick). Be careful not to overheat the chocolate, as this can cause the cocoa butter to separate from the chocolate. Keep the heat very low and keep stirring. It only takes a few minutes. Don't try to rush things along by turning up the heat. There should be no bubbling going on or any chocolate burning on the bottom of the pot.
- Remove the pot from the heat and, working quickly, immediately stir in the vanilla and half of the mini marshmallows until well-combined and the marshmallows are evenly distributed throughout the chocolate.
- Transfer the chocolate mixture to the pan and spread it out evenly. Top the fudge with the remaining mini marshmallows, gently pressing them into the top of the fudge to ensure that they will stick to the fudge once it is cooled and cut.
- Place the pan in the refrigerator to chill until the fudge has set, about 3 to 4 hours.
- Carefully remove the fudge from the pan and remove the parchment paper from the bottom of the fudge. Cut into 36 squares. Enjoy!
Recipe Notes
- If you’d rather melt your chocolate in the microwave, put the chocolate chips and sweetened condensed milk in a microwave-safe bowl. Microwave in 30-second increments, stirring after each one, until the chocolate is almost completely melted. Then keep stirring, and the residual heat in the bowl should finish melting the chocolate.
- Moisture loss is the enemy of fudge, so to keep it from drying out and becoming crumbly, wrap the fudge well with either plastic wrap, wax paper, or aluminum foil, and keep it in an airtight container. If you have multiple layers, separate them with wax paper or parchment paper. You could even wrap individual pieces for extra protection.
- Stored at room temperature in a cool, dry place, it should last one to two weeks. If your house is very warm, store it in the fridge instead.
- Stored in the refrigerator, it should last two to three weeks.
- For longer storage, put your well-wrapped fudge in freezer bags or containers and freeze. For the best quality, use within 2 to 3 months.
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