Easy Marshmallow Fudge Recipe (Creamy, No-Fail, Ready in 25 Minutes!)

There is something about a batch of marshmallow fudge that just feels like the holidays, even when you make it in the middle of July. It is rich, deeply chocolatey, impossibly smooth, and it disappears from the plate faster than almost anything else you can put out for guests.

This marshmallow fudge recipe is the one that used to be printed right on the Kraft marshmallow creme jar — a true no-fail classic that generations of home cooks have relied on. It uses marshmallow cream to give the fudge that signature creamy, melt-in-your-mouth texture that you just cannot get any other way. No candy thermometer, no guessing, no stress.

You can make it on the stovetop or in the microwave, it sets up perfectly every single time, and it makes a big enough batch to share — or to keep all to yourself. No judgment here.

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WHY YOU WILL LOVE THIS RECIPE

• Uses marshmallow cream for a perfectly smooth, creamy texture every time
• Two methods — stovetop or microwave — so you can make it either way
• Makes 36 squares, ideal for gifting, holiday trays, and potlucks
• No candy thermometer needed — just a timer and a spatula
• Stores well for up to 2 weeks at room temperature
• Easy to customize with nuts, swirls, or extract variations

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INGREDIENTS FOR Marshmallow Fudge Recipe

• 3 cups cane sugar
• ½ tsp sea salt
• ¾ cup salted butter
• ⅔ cup evaporated milk
• 12 oz semi-sweet chocolate chips
• 7 oz marshmallow cream (marshmallow creme / marshmallow fluff)
• 1 tsp vanilla extract
• 1 cup chopped walnuts (optional)

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INGREDIENT NOTES AND SUBSTITUTIONS

Sugar — Regular granulated sugar works too, but cane sugar gives a slightly cleaner flavor. Do not swap for powdered or brown sugar here.

Butter — Salted butter is recommended for the richest flavor. Margarine can be substituted 1:1 but the texture will be slightly less creamy.

Evaporated milk — This is not the same as sweetened condensed milk. Evaporated milk is unsweetened and thinner — using condensed milk will make the fudge too sweet and too soft.

Marshmallow cream — Also sold as marshmallow fluff or marshmallow creme depending on the brand. The 7 oz jar is the standard size and you will use the whole thing.

Chocolate chips — Semi-sweet is classic. Dark chocolate chips give a more intense flavor. Milk chocolate chips make a sweeter, milder fudge.

Walnuts — Completely optional. Pecans or crushed peanut brittle also work. Leave them out entirely for a nut-free version.

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STEP-BY-STEP INSTRUCTIONS

Step 1: Prepare Your Pan

Grease a 9×13-inch baking dish generously with nonstick cooking spray and set aside. You want to have this ready before the fudge comes off the heat — things move fast once it is done.

Step 2: Cook the Sugar Mixture

In a 2½-quart saucepan, combine the sugar, salt, butter, and evaporated milk. Bring to a full rolling boil over low to medium heat, stirring constantly with a heat-resistant rubber spatula.

Step 3: Boil for Exactly 5 Minutes

Once you reach a full rolling boil, set a timer for 5 minutes and keep stirring the whole time. Do not stop stirring and do not turn up the heat — constant, steady stirring at a moderate heat is what prevents scorching and makes this fudge no-fail.

Step 4: Stir in the Chocolate Chips

Remove the pan from the heat and immediately stir in the chocolate chips. Keep stirring until every chip is fully melted and the mixture is completely smooth and glossy.

Step 5: Add Marshmallow Cream and Vanilla

Add the marshmallow cream and vanilla extract. Stir vigorously until everything is fully blended together — the marshmallow cream will melt right in and the whole mixture will become incredibly smooth. If using walnuts, fold them in now.

Step 6: Pour and Cool

Pour the fudge into the prepared 9×13 pan and spread it into an even layer. Let it cool completely at room temperature — do not rush this in the refrigerator or the texture can become grainy. Once fully cooled, cut into squares.

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MICROWAVE METHOD

Step 1: Melt the Butter

Place the butter in a large 4-quart microwave-safe bowl and microwave on high for about 1 minute until melted.

Step 2: Add Sugar, Salt, and Milk

Add the sugar, salt, and evaporated milk and stir well. Microwave on high for 3 minutes, stir, then microwave for 2 more minutes until the mixture just starts to boil.

Step 3: Continue Cooking

Stir well, scraping the bottom of the bowl thoroughly. Microwave for 3 more minutes, stir, then microwave for 2½ more minutes. Let it rest for 2 minutes.

Step 4: Finish the Fudge

Stir in the chocolate chips until melted and smooth, then add the marshmallow cream, vanilla, and walnuts. Mix until fully combined. Pour into the greased pan, cool completely, and cut into squares.

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TIPS FOR THE BEST RESULTS

• Set a timer the moment you hit a full rolling boil — not a simmer, a full boil. 5 minutes exactly. Overcooked fudge turns dry and crumbly.
• Stir constantly during the boil — scrape the bottom and sides of the pan to prevent scorching.
• Use a spatula, not a whisk — a whisk traps air and can change the texture.
• Do not substitute sweetened condensed milk for evaporated milk — they are not the same thing.
• Let the fudge cool at room temperature for the smoothest, creamiest texture.
• Score the top lightly with a knife before it fully sets if you want perfectly even squares.

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VARIATIONS AND ADD-INS

• Peppermint fudge — Add ½ tsp peppermint extract along with the vanilla and top with crushed candy canes
• Caramel swirl — Swirl in 2 tablespoons of caramel sauce with a butter knife after pouring into the pan
• Peanut butter swirl — Drop spoonfuls of peanut butter over the top and swirl through before it sets
• Pecan fudge — Swap the walnuts for toasted chopped pecans
• Rocky road — Add mini marshmallows and chopped nuts on top after pouring into the pan
• Mocha — Add 1 tsp instant espresso powder to the sugar mixture for a coffee-chocolate flavor
• Nut-free — Simply omit the walnuts — the fudge is perfect without them

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WHAT TO SERVE WITH IT

• Alongside other fudge flavors on a holiday candy tray
• Tucked into gift tins with parchment paper between layers
• Crumbled over vanilla ice cream as a warm fudge topping
• Paired with a cup of hot cocoa or strong coffee
• Packed into cookie boxes with brownies and shortbread

This marshmallow fudge recipe is one of those old-school classics that never goes out of style. Once you make it, you will understand why it has been on family treat tables for decades — the texture is just perfect, the chocolate flavor is deep and rich, and the whole thing comes together faster than you would expect.

Whether you are making a batch for the holidays, packing tins to give as gifts, or just treating yourself on a random weeknight, this easy marshmallow cream fudge always delivers. Make it once and it will become your go-to fudge recipe for years to come.

For more easy fudge recipes you will love:

• Easy Chocolate Fudge Recipe
• Peanut Butter Fudge Recipe
• Old Fashioned Fudge Recipe
• Cookies and Cream Fudge
• Salted Caramel Fudge