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 is some seriously fun baking! My kids will love to make these this over the weekend; looks too good to pass up!
These are SO fun! My kiddos will love these!
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 –
This looks incredible! What size can of evaporated milk did you use? Thanks 🙂
Thanks, Celia! I used a 12 oz. can of evaporated milk.
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
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. 🙂
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!
Oh my god the images of this fudge is just making me drool! Love all the sprinkle action going on especially.
This fudge looks so pretty. I love the pastel sprinkles; this would make a great Easter dessert.
LOVE all of the sprinkles on this fudge, so fun! This fudge looks delish!