Marshmallow Fudge

5 from 6 votes

Marshmallow Fudge is quick and easy to make using only 4 ingredients and a microwave. This fuss free, foolproof recipe creates the best batch of chocolate candy with a simple shortcut.

Prep Time5

Cook Time3

Chill Time2

Total Time2 8

Course: Dessert

Cuisine: American

Servings: 1½-inch x 1½-inch squares

Calories: 211kcal

Author: Jennifer Fishkind

Ingredients

3 cups semi-sweet chocolate chips
14 ounces can sweetened condensed milk
2 tablespoons heavy cream
3½ cups miniature marshmallows

Instructions

Line an 8x8 baking dish with parchment paper, leaving an overhang for lifting the fudge out of the baking dish. Spray lightly with nonstick cooking spray. Set it aside.
Add the chocolate chips, sweetened condensed milk, and heavy cream to a large microwave-safe bowl. Heat in 30-second intervals, stirring after each interval, until the chocolate is melted and smooth. Allow the chocolate mixture to rest for 1-2 minutes.
Stir in the miniature marshmallows.
Evenly spread the fudge into the prepared baking dish. Chill the fudge in the refrigerator for 45 minutes to 1 hour until set.
Use the parchment paper overhang to lift the fudge out of the pan. Slice into 24 - 1½-inch x 1½-inch squares. Keep refrigerated until ready to serve.

Notes

Servings: 24 - 1½-inch x 1½-inch squares

Storage:

To Store: Store any leftover fudge in the refrigerator in an airtight container for up to 14 days.
To Freeze: You can freeze the fudge for up to 3 months if wrapped well and placed in a freezer safe bag.

Tips:

Chill time 2-3 hours.
You can add chopped nuts to the fudge for added texture.
I like to line my pan with parchment paper so I can lift out the fudge and cut it on a cutting board instead of in the pan.
Be careful not to overcook your fudge or it will become grainy.
If you are freezing the fudge, wrap the un-cut fudge in wax paper and then plastic wrap or aluminum foil. This can help keep the chocolate from that slight crystallization from forming.

Nutrition