This decadent chocolate marshmallow fudge is everything a classic fudge should be. It is smooth, rich, and melts instantly on your tongue. Best of all, it feeds a crowd, which is helpful because stopping at one piece feels impossible.
This recipe is ideal when you need a dessert that feels special but does not require baking. Everything comes together on the stovetop, then sets quietly in the fridge. That makes it perfect for busy holiday weeks, bake sales, or last minute guests.
The magic is in the chocolate combination. Semi sweet chocolate keeps the sweetness balanced, while milk chocolate adds creaminess. The marshmallow cream ties it all together, creating that signature soft texture people love. It tastes nostalgic, like the fudge you remember from childhood candy counters.
Mini marshmallows folded in at the end add pockets of chewy sweetness. White chocolate chips bring a soft contrast that makes each bite interesting. The result is a fudge that feels indulgent but familiar.
This is also a great recipe to make ahead. It keeps beautifully in the fridge and slices cleanly once chilled. I like lining the tins with foil so lifting it out is easy. Once sliced, it stores well between layers of parchment paper.
Serve it on a dessert platter, wrap it up for gifts, or keep a stash in the fridge for when chocolate cravings hit. It is rich, so small squares go a long way. Still, do not be surprised if everyone reaches for seconds.
If you love classic comfort food desserts, this fudge deserves a spot in your recipe box. It is simple, reliable, and always disappears fast.
Decadent Chocolate Marshmallow Fudge
Equipment
- large saucepan
- Wooden spoon or spatula
- 2 9 inch baking tins
- Non stick spray
Ingredients
- 2 tablespoons butter
- 4.5 cups sugar 900g
- 1 12 oz can evaporated milk 354ml
- 12 oz semi sweet chocolate chips 340g
- 12 oz good quality milk chocolate finely chopped (340g)
- 7 oz marshmallow cream 200g
- 1 pinch salt
- 1 cup mini marshmallows 50g
- 1 cup white chocolate chips 170g
Instructions
- Line two nine inch baking tins with foil and grease with non stick spray.
- Butter the sides of a large saucepan and add in the sugar, evaporated milk, butter and salt.
- Cook over a medium heat until boiling then reduce the heat and continue to cook for around ten minutes more stirring continually.
- In a bowl combine the chocolate chips and chopped chocolate and the marshmallow cream.
- Pour the hot mixture over the ingredients in the bowl and stir until the chocolate in melted.
- Stir in the mini marshmallows and chocolate chips then pour into the prepared baking tins.
- Cover then place in the fridge to chill for at least three hours.
- Slices then store in an airtight container between sheets of parchment paper.
- Keep in the fridge for up to three weeks. Out of the fridge consume within 48 hours.
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