Jello O Chocolate Pudding Fudge
Indulge in the rich, velvety decadence of Jello O Chocolate Pudding Fudge, a quick and easy homemade treat that combines the creamy allure of instant Jello O Chocolate Pudding Mix with the gooey magic of melted marshmallows and semi-sweet chocolate chips. Perfectly sweetened with granulated sugar and a hint of vanilla, this no-fail fudge recipe comes together in just 20 minutes and delivers irresistibly smooth, bite-sized chocolate squares. Ideal for holidays, gifting, or simply satisfying your sweet tooth, this recipe uses pantry staples like evaporated milk, butter, and salt to create a fudge that's both indulgent and easy to make. Whether served at room temperature or chilled, each bite melts in your mouth, leaving a satisfying blend of rich chocolate and subtle marshmallow undertones. Create a new family favorite with this beginner-friendly, no-bake dessert that's as delightful as it is simple!
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Recipe Information
Ingredients
- 3.9 oz Jello O Chocolate Pudding Mix (instant)
- 1.5 cups Granulated Sugar
- 0.6667 cup Evaporated Milk
- 0.5 cup Unsalted Butter
- 2 cups Mini Marshmallows
- 2 cups Semi-Sweet Chocolate Chips
- 1 teaspoon Vanilla Extract
- 0.25 teaspoon Salt
Instructions
Prepare an 8x8-inch baking pan by lining it with parchment paper. Leave some overhang on the sides for easy removal later.
In a medium saucepan over medium heat, combine the sugar, evaporated milk, and butter. Cook while stirring frequently until the mixture comes to a gentle boil.
Once boiling, reduce the heat to low and continue cooking for 4-5 minutes, stirring constantly to prevent burning.
Add the Jello O Chocolate Pudding Mix to the saucepan and mix thoroughly until dissolved and smooth. Cook for an additional 1-2 minutes while stirring frequently.
Remove the saucepan from heat and immediately add the mini marshmallows, semi-sweet chocolate chips, vanilla extract, and salt. Stir quickly until the marshmallows and chocolate are completely melted and the mixture is smooth.
Pour the fudge mixture into the prepared baking pan, smoothing it out with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
Let the fudge cool to room temperature, then transfer it to the refrigerator to set for at least 2 hours, or until firm.
Once set, lift the fudge out of the pan using the parchment paper overhang and place it on a cutting board.
Cut into 16 small squares (or desired sizes) and serve. Store any leftovers in an airtight container at room temperature or in the refrigerator for up to one week.
Nutrition Facts
Calories |
259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 58 mg | 3% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 35.0 g | ||
| Protein | 1.6 g | 3% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 10 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 15 mg | 0% | |
*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.
