Quick and Easy Chocolate Marshmallow Fudge
This Quick and Easy Chocolate Marshmallow Fudge is made with just a few simple ingredients and comes together in less than 10 minutes. It's the best homemade fudge ever!
Servings: 36 pieces (about 1" squares)
- 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
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!
- 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.