Marshmallow Fudge

 

The Best Marshmallow Fudge

This smooth, rich marshmallow cream fudge makes the BEST gift during the holiday season! Add your favorite mix-ins to make an indulgent chocolate treat that everyone loves!

Prep Time 35minutes minutes

Cook Time 4hours hours

Servings 24 pieces

Ingredients

COOK TOGETHER:

• ¾ cup salted butter
• 2 ½ cups granulated sugar
• ⅔ cup evaporated milk
• ¼ teaspoon Kosher salt

PREP TO STIR IN AFTER COOKING:

• 12 oz Guittard (high-quality!!!) semi-sweet chocolate chips
• 7 ounce jar marshmallow cream (also called marshmallow fluff)
• 1 teaspoon vanilla extract
• 1 cup walnuts, coarsely chopped (optional)

Instructions

Prep the Ingredients

• Line an 8x8 inch square pan with foil or parchment paper. Spray with a little cooking spray. Set aside.
• One of the keys to delicious fudge is to work very quickly once it’s done cooking. You’ll have all the ingredients you mix in after cooking the base prepped and ready. Prep the following:

  - Open (and measure if needed) the chocolate chips. I usually pour them into a bowl.

  - Peel off the seal of the marshmallow cream and get a spoon ready to scoop it. I usually spray the spoon with a little cooking spray.

  - Measure the vanilla into a small bowl.

  - Coarsely chop the walnuts, if using and place into a bowl.

  - Line everything up next to the stove.

  - Set out a clean heat-proof rubber spatula. (I like to use a different spoon/spatula to finish the fudge than the one I used to cook the fudge to ensure no sugar crystals end up in the fudge.)

  - Make sure you have your digital thermometer.

Boil the Butter, Sugar, Milk and Salt

• In a medium, thick-bottomed saucepan, bring the butter, sugar, milk and salt to a rolling boil on medium heat, stirring constantly once the mixture begins to bubble.
• Once the mixture reaches a boil, keep stirring for 3-5 minutes until the mixture reaches 234°F on a candy thermometer. (Adjust the temperature for altitude if needed.) Turn the heat off immediately and remove the pan from the heat when the mixture reaches 234°F. Overcooking at this stage makes for dry, crumbly fudge.

Finish the Fudge

• I like to switch to a heat-proof rubber spatula for this part. Working quickly, stir in the chocolate chips, marshmallow fluff, vanilla extract and walnuts.
• Once the chocolate is melted and the marshmallow fluff is incorporated, immediately pour the fudge into the prepared pan.
• Cool the fudge for at least 4 hours, until set and preferably overnight. Slice into squares and enjoy!

Notes

RECIPE NOTES

• • Doubling the recipe: You can double this recipe and pour it into a 9x13 pan. I don't recommend more than doubling it as it gets hard to work with. 
  • Prep ingredients in advance: It's SO helpful to have all of your ingredients opened, measured, and prepared before starting the cooking process. You'll need to act quickly once the fudge reaches the right temperature!

• • Use an instant-read thermometer: A digital, instant-read thermometer ensures your fudge reaches the perfect temperature: not to hot, not too cold. This makes all the difference in the consistency!

• • Use high-quality chocolate: The type of chocolate you use makes ALL the difference in this marshmallow cream fudge.Choose a high-quality semi-sweet chocolate chips, like Guittard.

• • I love using salted butter for greater depth of flavor with my marshmallow cream fudge.

• • I like to use fresh walnuts that I coarsely chop, rather than buying pre-chopped. They have better flavor!

Nutrition

Calories: 51 | Carbohydrates: 0.004g | Protein: 0.1g | Fat: 6g