Marshmallow Cream Fudge

Rich, velvety, and loaded with indulgent chocolate flavor—this marshmallow cream fudge is the kind of treat that makes the holidays feel extra special. I make it every December without fail, and it’s honestly one of the best gifts you can give (or sneak a few bites of yourself). It’s simple to pull together with the right prep, and it turns out perfect every single time if you follow a few key tips.

Why I Make This Every Year

There’s just something nostalgic about this fudge. I’ve been making it every Christmas season for years, packaging it up alongside my homemade caramels for friends, neighbors, and the occasional teacher gift. It’s always a hit. Over time, I’ve picked up little tricks—some from success, some from mishaps—that I’m happy to pass on so your fudge turns out silky-smooth, not gritty or dry.

The real magic of this recipe is in the method. It’s not about fancy ingredients, but about cooking the base just right and having everything ready to go when it’s time to stir. Once you nail that, you’ll wonder why you ever settled for store-bought.

Why You’ll Love This Marshmallow Fudge

• Ultra creamy, never grainy: The smooth texture is all thanks to cooking the fudge to the exact temperature—no guesswork involved.
• Reliable and beginner-friendly: As long as you prep ahead and use a thermometer, this fudge is practically foolproof.
• Makes an amazing gift: It cuts beautifully into neat squares, wraps up well, and holds up at room temperature. Perfect for sharing!

What You’ll Need

Here’s a look at the basic ingredients and equipment. Nothing fancy—just pantry staples and good tools.

Ingredients

• High-quality chocolate chips: Go for a trusted brand. I usually use Ghirardelli or Guittard semi-sweet chips. It really does make a difference in flavor and texture.
• Unsalted or salted butter: I personally love using salted butter for a little extra richness.
• Granulated sugar, evaporated milk, salt
• Marshmallow cream: That fluffy stuff in the jar—different from regular marshmallows.
• Vanilla extract
• Walnuts: Optional, but I love the crunch. I always use fresh whole walnuts and chop them myself.

Equipment

• Digital thermometer: This is the most important tool. You need to hit exactly 234°F for perfect results.
• Heavy-bottomed saucepan: Helps with even heating so your sugar doesn’t scorch.
• Heatproof rubber spatula: I use one for stirring during cooking and another for folding in mix-ins afterward, to avoid sugar crystals.

How to Make Marshmallow Cream Fudge

Making fudge is really all about timing. Once it hits the right temperature, you’ve got to move fast—so get everything ready before you start cooking.

Step 1: Prep Everything First

• Line a 9×9-inch pan with foil or parchment paper. Lightly grease it with cooking spray.
• Measure out your chocolate chips and place them in a bowl.
• Open the marshmallow cream jar, and spray your spoon with cooking spray so it scoops out easily.
• Pour your vanilla into a small dish.
• Chop the walnuts, if using, and set them aside.
• Place everything in a lineup by the stove so you can move fast.
• Keep your thermometer and clean rubber spatula within reach.

Step 2: Cook the Fudge Base

• In your heavy-bottomed saucepan, combine butter, sugar, evaporated milk, and a pinch of salt.
• Bring it to a simmer over medium heat, stirring often.
• Keep cooking until the thermometer reads exactly 234°F. (Ignore the “boil for 5 minutes” on the marshmallow cream label—temperature matters more than time.)

Step 3: Stir in the Mix-Ins

• As soon as it hits 234°F, remove the pan from heat.
• Immediately stir in the chocolate chips, marshmallow cream, and vanilla.
• Fold in the chopped walnuts if using.
• Work quickly—once it’s fully combined and smooth, pour the fudge into your prepared pan and spread it evenly.

Step 4: Let It Set

• Let the fudge cool for at least 4 hours, or better yet, overnight.
• Once set, lift it out of the pan and cut into squares.

How to Store Fudge

This fudge keeps really well! Store it in an airtight container at room temperature for up to 7 days. You can also refrigerate it for longer shelf life, just let it come to room temp before serving so it softens a bit.

FAQs About Marshmallow Fudge

Is marshmallow cream the same as regular marshmallows?
Not quite. Marshmallow cream (or fluff) is a spreadable version of marshmallows—light, sticky, and perfect for fudge. It melts evenly and helps create that creamy texture.

Why did my fudge turn out dry or crumbly?
It likely cooked past 234°F or sat on the stove too long. Sugar is very sensitive to temperature, so use that thermometer!

What’s the secret to perfect fudge every time?
Three things: prep ahead, hit the right temperature, and use good chocolate. That’s really it.

Extra Tips from My Kitchen

• Get everything ready ahead of time. This is not the recipe to multitask while making.
• Always use a digital thermometer. Guesswork will almost always lead to grainy or hard fudge.
• Don’t use cheap chocolate. Your fudge will only be as good as the chips you use.
• Want to double it? You can! Just pour into a 9×13-inch pan instead. I don’t recommend tripling, though—it gets tricky to stir and set quickly.
• Fresh walnuts = better flavor. Skip the pre-chopped stuff if you can.

Try other recipes:

• Maple Walnut Fudge
• Hershey Cocoa Fudge
• Hershey’s Old Fashioned Cocoa Fudge