Marshmallow Fudge
An easy recipe for Marshmallow Fudge. It's rich, creamy, just the right amount of sweet, with big chocolate flavor!
Servings: 16
Calories: 344kcal
Ingredients
- 2 ½ cups granulated sugar
- ¾ cup unsalted butter, room temperature
- ⅔ cup evaporated milk
- ¾ teaspoon Kosher salt (plus a ¼ teaspoon Kosher or Falk salt for sprinkling the top, if desired)
- 2 cups semi-sweet chocolate chips
- 1 (7-ounce) jar marshmallow creme
- 2 teaspoons pure vanilla extract
Instructions
- Line a 9x9" baking dish with nonstick aluminum foil, taking care to leave a slight overhand over the edges for easy removal. Spritz lightly with nonstick cooking spray. Set aside until ready to use. Have ready a candy or instant-read thermometer.
- Combine sugar, butter, evaporated milk, and salt in a saucepan over medium-high heat. Stir until the sugar has dissolved.
- Boil until the temperature of the mixture is 234°F, about 3-4 minutes. You are close when you start to feel pull or resistance from the spoon.
- Remove from the heat. Then, add the chocolate chips, marshmallow creme, and vanilla. Stir until your fudge has reached the consistency of very thick frosting and loses its sheen, about 2-3 minutes.
- Transfer to the prepared pan and use an offset spatula or the back of a spoon to spread it to the edges and smooth over the top. Sprinkle the top evenly with the ¼ teaspoon of Kosher or Falk salt, if desired.
- Set aside until the fudge has set up entirely, at least 3 hours. Remove fudge from the pan and cut into 16 squares or 1" pieces. Serve and enjoy!
Nutrition
Calories: 344kcal | Carbohydrates: 44g | Protein: 2g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 27mg | Sodium: 124mg | Potassium: 162mg | Fiber: 2g | Sugar: 41g | Vitamin A: 303IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg