Marshmallow Cream Fudge
This easy-to-make marshmallow fluff fudge is a smooth, creamy, and chocolaty treat.
Want more Christmas recipes? Sugar cookie puppy chow, saltine cracker toffee, and no-bake cake batter truffles make the perfect gift or treat to share at a holiday party.
Why You’ll Love This Fantasy Fudge!
- No Bake Dessert. No need to turn on your oven, all you need is a stove.
- Great Gift. I mean who doesn’t love fudge, it’s the perfect gift every time.
- Save Time & Make Ahead. This fudge stays good for up to 2 weeks or you can even freeze it.
- Customize It. Add chopped nuts, chocolate chips or even crushed pretzels for a sweet and salty treat.
Easy Fudge Ingredients
- Sugar.
- Evaporated Milk.
- Butter.
- Marshmallow Fluff.
- Chocolate Chips.
- Vanilla Extract.
How To Make Fantasy Fudge
- Boil. Combine the sugar, milk, and butter together. Bring to boil. Make sure to stir, stir, stir.
- Mix In. Add the chocolate chips, marshmallow cream, and vanilla extract to the milk mixture.
- Set. Pour the fudge into the prepared pan. Top with sprinkles, chopped nuts, or even pretzels. Let the fudge set for 1-3 hours before cutting.
Tips & Variations
- Add your favorite mix-ins. So many possibilities like cranberries, coconut, and even chopped candy bars (my favorite is Heath).
- Flash Freeze. If you are short on time and need the fudge to set up quickly. You can place the pan in the freezer for 30 minutes.
- Candy Thermometer. You don’t need a candy thermometer but if you want to make sure that you don’t overcook your fudge, it’s a good idea to use one. But most readers have said that after 5 minutes of a full boil, the fudge is perfect.
How To Store Fudge
- Store. Fudge can be kept at room temperature or in the refrigerator covered with foil for 2-3 weeks.
- Freeze. Wrap the fudge in foil. Freeze for up to 3 months.
More Holiday Dessert Recipes
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Fantasy Fudge
Marshmallow cream fudge is a holiday treat that combines the rich and smooth texture of traditional fudge with the creamy sweetness of marshmallow cream.
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Ingredients
- 4 cups granulated sugar
- 12 ounces evaporated milk
- 1 cup butter, 2 sticks
- 2 jars marshmallow creme, 14 ounces total
- 12 ounces semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- sprinkles, for topping
Instructions
- Line a 9×13 inch baking pan with aluminum foil and spray with non-stick cooking spray. Set aside.
- Combine sugar, evaporated milk, and butter into a medium pot. Bring to a boil over medium heat and let boil for 5 minutes. Stirring every 2-3 minutes.*If using a candy thermometer, boil to soft ball stage.
- Remove the pan from heat. Add chocolate chips, marshmallow creme, and vanilla extract. Whisk until marshmallow creme and chocolate chips are completely melted and smooth.
- Pour the fudge into the prepared pan. Immediately top with your favorite toppings. Place in fridge for 1- 3 hours or until it's firm before cutting into squares.
- Once fudge is set, remove from pan and cut into squares.
Notes
- Add your favorite mix-ins. So many possibilities like cranberries, coconut, and even chopped candy bars (my favorite is Heath).
- Flash Freeze. If you are short on time and need the fudge to set up quickly. You can place the pan in the freezer for 30 minutes.
- Candy Thermometer. You don’t need one but if you want to make sure that you don’t overcook your fudge, it’s a good idea to use one. But most readers have said that after 5 minutes of a full boil, the fudge is perfect.
Calories: 199kcal, Carbohydrates: 28g, Protein: 1g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 17mg, Sodium: 52mg, Potassium: 84mg, Fiber: 1g, Sugar: 27g, Vitamin A: 185IU, Vitamin C: 0.2mg, Calcium: 32mg, Iron: 1mg
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This looks so delicious and yummy! I can’t wait to give this a try! My kids are going to love this!
My kids are all over this fudge!! Anything with sprinkles is always a hit! This is the softest fudge ever!!
WOW! These are SO cute, I love the way they look (and looking forward to tasting them too)