Deliciously Sprinkled

Marshmallow Creme Fudge

Easy to make Marshmallow Creme Fudge

I’m so glad that it’s finally March, it’s been a long snowy, freezing cold, yucky winter and I’m so over it! So hopefully, now that it is March it will start to warm up but until then I thought I would share my favorite Marshmallow Creme Fudge with all of you today. Isn’t this fudge so FUN!?

This Marshmallow Creme Fudge is a melt-in-your-mouth, creamy chocolate-marshmallowy fudge topped with SPRINKLES. It’s so easy to make, it’s fail proof.

Easy to make Marshmallow Creme Fudge


You don’t need to have a candy thermometer to make this Marshmallow Creme Fudge but if you do have one, it will take the guessing out of worrying if you let the sugar mixture boil long enough. If you don’t let the sugar mixture boil long enough then your fudge will not set and it will be too soft to even cut into. A good rule of thumb is to boil the sugar mixture for at LEAST 5 minutes.

✔ I find that using a plastic knife works the best when cutting the fudge into squares. Or spray your knife with non-stick cooking spray to make it easier to cut the fudge into squares.

✔ For this fudge, I used these colored SPRINKLES and these SPRINKLE dots


Easy to make Marshmallow Creme Fudge Recipe

Marshmallow Creme Fudge

Yield: 36 Squares

Prep Time: 15 minutes (plus 3 hour chilling time)

Total Time: 3 hours 15 minutes

★ Make sure to read my BAKING TIPS above before you start baking!

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  • 4 cups granulated sugar
  • 1 (12 oz.) can evaporated milk
  • 1 cup (2 sticks) butter
  • 2 (7 oz.) jars of marshmallow creme
  • 2 (6 oz.) bags of semi-sweet chocolate chips
  • 1 teaspoon vanilla extract
  • sprinkles, for topping


PRE-STEP: Line a 9x13 inch baking pan with aluminum foil and spray with non-stick cooking spray. Set aside.

STEP 1: Using a 5 Qt. casserole pan, place sugar, evaporated milk, and butter into pan and bring to a boil. Boil for at least 5 minutes.  Stirring every 2-3 minutes.

*If using a candy thermometer, boil to soft ball stage.

STEP 2: Remove pan from heat. Add chocolate chips, marshmallow creme, and vanilla extract. Stir until marshmallow creme and chocolate chips are completely melted and smooth.

STEP 3: Pour fudge into prepared pan. Immediately sprinkle top of fudge with colored sprinkles. Place in fridge for at LEAST 3 hours before cutting into squares.

STEP 4: Once fudge is set, remove from pan and cut into squares.

* Store fudge covered in the refrigerator for up to 5 days.



OXO Stainless Steel Pro 5 Qt. Casserole Pan

  • Heat-radiant aluminum core fused between two layers of stainless steel ensures even cooking from every side
  • Rolled edges designed for drip free pouring
  • Contoured handles designed to stay cool to the touch for a comfortable grip
  • Durable, all-metal construction allows cookware to move directly from stovetop to oven and broiler. Glass lids are oven safe up to 430°F
  • Works on all stovetops, including induction
  • Dishwasher safe

9×13 inch Baking Pan

Aluminum Foil 

Non-Stick Baking Spray

A Spatula

Candy Thermometer, optional 

Check out more Sprinkle Recipes

And try these Funfetti Chocolate Covered Banana Bites next!

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This is a sponsored post in partnership with #OXOCookeware. I’m thrilled to be partnering with them to share with you some favorite baking recipes of mine, and all opinions are my own as always. Thanks for supporting the brands that help make Deliciously Sprinkled possible!

9 Responses to “Marshmallow Creme Fudge”

  1. Joy O'Dell — December 5, 2015 at 4:09 pm

    I have been making this  fudge for probably 60 years. I now use white chips, butterscotch chips and light and dark chips.  I just went to the store to get my supplies and was shocked and angry to find Kraft has made their  marshmallow creme in 5 oz size this year. You would die if you looked on the back at the new recipe they have now.  I cup of sugar. What a joke.  And that 5oz jar is $1.99 each! I came home and started looking on the Internet for the creme and the recipe. Since the recipe has always been on the back of the jar, I never wrote it down.  I did have a pretty good idea of what it was, except I could not remember the amount of marshmallow creme.  I did fine  the very first recipe they ever had and  called for 14  oz jar of marshmallow creme. I notice you say to 7 oz jars.  As you can see – Kraft has changed the size of the marshmallow creme over time. Wal Mart has it advertised “still the 23 oz  jar. My husband just left to get me some. I hope the ad is correct. This is the best fudge and easiest to make there ever was.  – Joy –

  2. Celia — July 14, 2015 at 8:13 pm

    This looks incredible!  What size can of evaporated milk did you use? Thanks 🙂

    • Jenn — July 18th, 2015 @ 11:42 am

      Thanks, Celia! I used a 12 oz. can of evaporated milk.

  3. Gina — March 6, 2015 at 8:52 pm

    This fudge looks super delicious! I have never had much luck with making fudge before. Your tips are real helpful! Thanks for the recipe, I am inspired to try again! 
    Gina @AlwaysSavory

  4. Erin @ The Speckled Palate — March 2, 2015 at 7:27 pm

    Well, this fudge sounds absolutely DREAMY and the perfect way to break out of the winter blues! While I live in Texas, which is notably LESS wintery than where you live, we’ve had three winter storm systems come through in the last week… and another taking aim at us for Wednesday. Like you, I’m so over winter! And I think this Marshmallow Creme Fudge is a great way to make strides toward spring. 🙂

  5. Melanie | Melanie Makes — March 2, 2015 at 5:51 pm

    Just got the go ahead from my soon-to-be seven year old – this is definitely what I’m bringing in for her class birthday treat on Friday!  Thanks for the inspiration, Jenn!

  6. Thalia @ butter and brioche — March 2, 2015 at 4:56 pm

    Oh my god the images of this fudge is just making me drool! Love all the sprinkle action going on especially.

  7. Erin @ Miss Scrambled Egg — March 2, 2015 at 12:10 pm

    This fudge looks so pretty. I love the pastel sprinkles; this would make a great Easter dessert. 

  8. Jessica @ Sprinkle Some Sugar — March 2, 2015 at 9:28 am

    LOVE all of the sprinkles on this fudge, so fun! This fudge looks delish!

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