There’s something incredibly special about a pan of homemade fudge cooling on the counter. This classic marshmallow fudge recipe is rich, creamy, and perfectly smooth, just like the kind Mom used to make during the holidays. With a deep chocolate flavor and that signature marshmallow softness, it’s a no-fail treat that’s ideal for gifting, sharing, or sneaking a piece whenever the craving hits.
Even better, this recipe is straightforward and dependable. When you follow the steps carefully, you’ll be rewarded with melt-in-your-mouth fudge that slices beautifully and never turns grainy.
How to Make Marshmallow Fudge (Step-by-Step)
1. Prep Everything First
Before turning on the stove, line your pan with parchment paper and measure out all ingredients. Fudge moves quickly once it starts boiling, so having everything ready ensures a smooth process.
2. Melt the Butter
In a heavy saucepan over medium heat, melt the butter completely. As it melts, use your spoon to coat the sides of the pan—this helps prevent sugar crystals from sticking later.
3. Add Sugar and Milk
Slowly add the sugar, keeping it centered in the pan. Then gently pull the melted butter into the sugar until it’s fully moistened. Pour in the evaporated milk and stir well, making sure no dry sugar remains on the sides or bottom.
4. Bring to a Rolling Boil
Increase the heat and bring the mixture to a full rolling boil, stirring constantly. Once boiling, lower the heat slightly and continue stirring for exactly five minutes. This step is key to achieving the perfect fudge texture.
5. Melt in the Chocolate
Remove the pan from the heat and immediately add the chocolate chips. Stir until the chocolate is completely melted and the mixture is glossy and smooth.
6. Finish with Marshmallow and Vanilla
Quickly stir in the marshmallow cream, followed by the vanilla extract. Mix just until everything is fully combined, then stop stirring to avoid overworking the fudge.
7. Pour and Cool
Pour the hot fudge into the prepared pan without scraping the sides of the pot. Let it settle naturally, then allow it to cool completely at room temperature before cutting.
Helpful Tips for Perfect Fudge
- Take your time with the sugar: Fully dissolving the sugar is the most important step to avoid grainy fudge.
- Stir constantly while boiling: This keeps the mixture smooth and evenly heated.
- Don’t overcook: Once the five-minute boil is done, remove it from heat immediately.
- Work quickly after boiling: Have your chocolate, marshmallow cream, and vanilla ready to go.
- Skip the fridge: Letting fudge set at room temperature gives the best texture.
Frequently Asked Questions
Why did my fudge turn grainy?
Grainy fudge usually happens when sugar crystals weren’t fully dissolved or the mixture was overcooked during boiling.
Can I use sweetened condensed milk instead of evaporated milk?
No. Sweetened condensed milk will change the sugar balance and texture, resulting in very different fudge.
How long does homemade fudge last?
Stored tightly covered at room temperature, this fudge stays fresh for up to 1–2 weeks.
Can I freeze marshmallow fudge?
Yes. Wrap it tightly and freeze for up to 3 months. Thaw at room temperature before serving.
Can I add nuts or other mix-ins?
Absolutely. Chopped walnuts or pecans can be stirred in right after the marshmallow cream, if desired.
