Chocolate Marshmallow Fudge
Indulge in the decadence of homemade Chocolate Marshmallow Fudge, a no-fuss treat that's as simple as it is irresistible. This rich, creamy confection combines semi-sweet chocolate chips, sweetened condensed milk, and butter for a velvety base that's perfectly accented with a splash of vanilla and a pinch of salt. What makes this fudge truly special, though, is the addition of fluffy mini marshmallows, which create delightful pockets of sweetness in every bite. Ready in just 15 minutes and requiring only a handful of pantry staples, this easy fudge recipe is perfect for gift-giving, holiday parties, or satisfying a quick chocolate craving. With no baking required and a smooth texture that melts in your mouth, Chocolate Marshmallow Fudge is destined to become a family favorite!
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Recipe Information
Ingredients
- 2 cups Semi-sweet chocolate chips
- 1 14-ounce can Sweetened condensed milk
- 2 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 1.5 cups Mini marshmallows
- 1 pinch Pinch of salt
Instructions
Line an 8x8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal. Lightly grease the parchment paper with cooking spray or butter.
In a medium-sized saucepan, combine the semi-sweet chocolate chips, sweetened condensed milk, and unsalted butter.
Place the saucepan over medium-low heat, stirring constantly, until the chocolate chips melt completely and the mixture is smooth. This should take about 4-5 minutes. Be careful not to let the mixture burn.
Remove the saucepan from the heat and stir in the vanilla extract and a pinch of salt until well incorporated.
Gently fold in the mini marshmallows, making sure they are evenly distributed throughout the fudge mixture. Work quickly so the marshmallows don’t melt completely.
Pour the fudge mixture into the prepared pan, spreading it out evenly with a spatula or the back of a spoon.
Let the fudge cool at room temperature for about 1-2 hours, or until set. Alternatively, you can refrigerate it for 30-45 minutes for faster setting.
Once set, lift the fudge out of the pan using the parchment paper overhang. Place it on a cutting board and cut it into 24 squares or your preferred portion size.
Store the fudge in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks. Serve and enjoy!
Nutrition Facts
Calories |
141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.2 g | 8% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 31 mg | 1% | |
| Total Carbohydrate | 21.5 g | 8% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 18.8 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 58 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
