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Marshmallow Fudge Recipe

A rich, creamy, no-fail marshmallow fudge made with chocolate chips and marshmallow cream — the classic stovetop recipe that sets up perfectly every time. No candy thermometer needed.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 2 hours
Total Time 2 hours 25 minutes
Servings: 36 pieces
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 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
  • 1 tsp vanilla extract
  • 1 cup chopped walnuts optional

Method
 

  1. Grease a 9x13-inch baking dish with nonstick cooking spray.
  2. Combine sugar, salt, butter, and evaporated milk in a 2½-quart saucepan. Bring to a full rolling boil over low-medium heat, stirring constantly.
  3. Boil for exactly 5 minutes, stirring constantly.
  4. Remove from heat and stir in chocolate chips until fully melted.
  5. Add marshmallow cream, vanilla, and walnuts if using. Stir until smooth and fully combined.
  6. Pour into prepared pan. Cool completely at room temperature, then cut into squares.

Notes

Do not substitute sweetened condensed milk for evaporated milk. For dry or crumbly fudge, reduce cook time slightly on your next batch. Store in an airtight container at room temperature for up to 2 weeks, refrigerator for up to 4 weeks, or freezer for up to 3 months.