Chef Maria Torres - Pastry Specialist and Holiday Baking Expert
👨‍🍳 Certified Pastry Chef

Recipe by Mitchell

🎓 Le Cordon Bleu Pastry Arts Graduate ⏰ 15+ Years Professional Baking Experience 🍽️ Holiday Confections Specialist

❤️ My Recipe Story

"I developed this recipe after years of making complicated fudge that required precise temperatures and constant stirring. My grandmother always made fudge during the holidays, but her method was intimidating. I wanted to create a foolproof version that anyone could master, so I simplified the process while keeping that classic creamy texture and rich chocolate flavor. The marshmallows add a delightful surprise in every bite and make the fudge look extra festive."

Chef Maria Torres specializes in accessible desserts that don't sacrifice quality or taste. With over 15 years of professional baking experience, she's passionate about teaching home bakers how to create bakery-quality treats without professional equipment or complicated techniques.

View All Mitchell's Recipes →
Stack of chocolate fudge squares with marshmallows on a white plate against a marble background, showing the creamy texture and marshmallow pieces throughout

Why This Fudge Recipe Works Every Time

Traditional fudge can be intimidating because it requires precise temperature control and can easily become grainy if you miss the soft-ball stage. This recipe eliminates that stress by using sweetened condensed milk as the base, which already contains the perfect ratio of sugar and dairy to create smooth, creamy fudge. The chocolate chips melt into a silky mixture that sets perfectly without any guesswork.

The key to this recipe's success is the low, gentle heat. By melting everything slowly, you prevent the chocolate from seizing or becoming grainy. The brief cooling period before adding marshmallows is crucial - it allows the mixture to thicken slightly so the marshmallows stay whole and fluffy rather than melting completely into the fudge. This creates those beautiful pockets of marshmallow that make this fudge so visually appealing and texturally interesting.

💡 Professional Tip

Always use high-quality chocolate chips for the best flavor and texture. Cheap chocolate contains more stabilizers that can affect how smoothly it melts and sets.

Frequently Asked Questions

Absolutely! This fudge actually improves after a day in the refrigerator as the flavors meld together. You can make it up to 2 weeks ahead and store it in an airtight container in the fridge. For longer storage, freeze individual pieces wrapped in wax paper for up to 3 months.

Yes, but you'll need to cut them into smaller pieces first. Regular marshmallows are much larger and won't distribute evenly throughout the fudge. Use kitchen scissors lightly sprayed with cooking spray to make cutting easier - about 3-4 cuts per marshmallow works well.

Graininess usually happens when the chocolate is heated too quickly or at too high a temperature. Always use low heat and stir constantly. If your fudge does become grainy, you can try reheating it gently with an extra tablespoon of condensed milk and stirring vigorously to smooth it out.

Definitely! Milk chocolate creates a sweeter, creamier fudge, while white chocolate makes an elegant vanilla-marshmallow version. Keep in mind that white chocolate is more delicate and should be melted at an even lower temperature. Dark chocolate (70% cacao or higher) works too but may need an extra tablespoon of condensed milk for creaminess.

The fudge is ready when it's completely firm to the touch and doesn't leave an indent when you gently press the surface. After 2 hours in the refrigerator, it should feel solid. If it's still soft, give it another 30-60 minutes. Room temperature can affect setting time.

This fudge is rich enough to stand alone, but it pairs beautifully with coffee, hot chocolate, or a glass of cold milk. For a dessert platter, serve alongside peanut butter cookies, peppermint bark, or caramel shortbread. It's also perfect for holiday gift boxes combined with other homemade candies.

Absolutely! Try crushed candy canes for a peppermint version, chopped peanut butter cups, toffee bits, dried cherries, or sea salt flakes on top. Add mix-ins when you fold in the marshmallows. Just don't exceed 1 cup total mix-ins or the fudge won't set properly.

Store fudge in an airtight container in the refrigerator for up to 2 weeks. Layer pieces between wax paper or parchment to prevent sticking. Let it sit at room temperature for 5-10 minutes before serving for the best texture. Avoid storing at room temperature as it will become too soft.

Recipe Troubleshooting Guide

✅

Fudge Won't Set

Problem: The fudge is still soft after hours in the refrigerator and won't firm up properly.

Solution: This usually means the chocolate mixture wasn't melted completely or the ratio of ingredients was off. Try placing it in the freezer for 30 minutes to see if it firms up. If it doesn't, the mixture may have too much liquid - you can try melting it again and adding 1/2 cup more chocolate chips to thicken it.

✅

Marshmallows Melted Completely

Problem: The marshmallows dissolved into the fudge instead of staying in distinct pieces.

Solution: The chocolate mixture was too hot when you added them. Next time, let the mixture cool for 3-5 minutes and stir occasionally to release heat. The mixture should feel warm but not hot to the touch. You can also refrigerate the marshmallows for 10 minutes before adding them.

✅

Fudge Is Too Hard

Problem: The fudge set so hard it's difficult to cut or bite into.

Prevention: This happens when there's too much chocolate relative to the condensed milk, or if it was overheated. Let the fudge sit at room temperature for 15-20 minutes before serving. For future batches, measure ingredients precisely and consider adding an extra tablespoon of butter for a softer texture.

✅

Chocolate Seized and Became Grainy

Problem: The chocolate turned into a thick, grainy mass instead of melting smoothly.

Recovery: This happens when even a drop of water gets into the chocolate or the heat is too high. If caught early, you can save it by whisking in vegetable oil one teaspoon at a time until smooth. Prevention is key - make sure all utensils are completely dry and use low heat.

✅

Fudge Separated or Looks Oily

Problem: There's a layer of oil on top or the fudge looks separated with a greasy appearance.

Prevention: This occurs when the mixture gets too hot and the cocoa butter separates from the chocolate. Stir vigorously while the fudge is still warm to re-emulsify it. If already set, you can try gently reheating it with a tablespoon of condensed milk and stirring until smooth, then re-setting.

✅

Flavor Balance Issues

Too Sweet: If too sweet, add 1/4 teaspoon extra salt or use dark chocolate chips (60-70% cacao) instead of semi-sweet next time.

Too Salty: If too salty, balance it by drizzling with caramel sauce or adding a sprinkle of powdered sugar on top before serving.

Bland: If bland, increase vanilla to 2 teaspoons or add 1/2 teaspoon instant espresso powder to enhance the chocolate flavor. A pinch of cinnamon also adds depth.

Overhead view of measured ingredients for chocolate fudge including chocolate chips in a bowl, sweetened condensed milk in a glass measuring cup, butter, vanilla extract, salt, and mini marshmallows arranged on a marble counter

Choosing the Right Ingredients for Perfect Fudge

The quality of your chocolate makes or breaks this recipe. Semi-sweet chocolate chips are ideal because they contain the right amount of sugar and cocoa butter for proper setting. Brands like Ghirardelli, Guittard, or Callebaut produce consistent results. Avoid baking chips labeled as 'meltable' or 'candy melts' as these contain different stabilizers that affect texture. Real chocolate chips will have cocoa butter as one of the first ingredients.

Sweetened condensed milk is the magic ingredient that makes this fudge foolproof. It's already cooked down to the perfect consistency with precisely balanced sugar content. Always use full-fat sweetened condensed milk - low-fat or fat-free versions have different ratios that won't set properly. Store-brand works just as well as name-brand. For the marshmallows, fresh is essential - stale marshmallows won't have that fluffy texture and may not incorporate well into the fudge.

Essential Ingredient Notes

  • Chocolate Chips: Use high-quality semi-sweet chocolate chips with cocoa butter as the primary fat. Avoid chocolate chips with added stabilizers or those labeled as 'baking chips.' For a richer flavor, mix in 1/2 cup dark chocolate chips with the semi-sweet. The chips should be fresh - old chocolate develops a white bloom that affects melting.
  • Sweetened Condensed Milk: This is not the same as evaporated milk. Sweetened condensed milk is thick, sweet, and sticky. Check the expiration date and avoid cans that are dented or bulging. Once opened, it must be refrigerated and used within 5 days. Room temperature condensed milk blends more smoothly than cold.
  • Mini Marshmallows: Fresh mini marshmallows are soft and pliable. Check the bag date - marshmallows older than 3 months may be stale. Avoid marshmallows that feel hard or have started to stick together. For best results, keep them at room temperature before adding to the fudge. Colored marshmallows work great for holiday variations.
Close-up of chocolate being melted in a saucepan with sweetened condensed milk and butter, showing the glossy, smooth texture as it's being stirred with a wooden spoon

Mastering the Technique for Silky Smooth Fudge

The secret to smooth, creamy fudge is patience and low heat. Use a heavy-bottomed saucepan to prevent hot spots that can burn the chocolate. Stir constantly in a figure-eight pattern to ensure even melting and prevent the bottom from scorching. The mixture should never simmer or bubble - if it does, immediately remove from heat. The entire melting process should take 4-5 minutes. You'll know it's ready when the mixture is completely smooth with no chocolate chip pieces visible and coats the back of your spoon in a glossy layer.

The cooling period before adding marshmallows is critical for creating that signature look with distinct marshmallow pieces throughout. If you add them to hot chocolate, they'll melt completely and disappear. Let the mixture cool for 2-3 minutes, stirring occasionally to release steam. It should feel warm but comfortable to touch the side of the pan. When you fold in the marshmallows, use a gentle motion to avoid crushing them. A rubber spatula works better than a spoon. Work quickly once the marshmallows are added - the mixture thickens as it cools.

The Perfect Pour and Set

When pouring the fudge into your prepared pan, work quickly but carefully. Pour from the center and use your spatula to gently push the mixture to the edges rather than spreading forcefully, which can deflate the marshmallows. Tap the pan firmly on the counter 3-4 times to release air bubbles and ensure an even surface. For the cleanest cuts, let the fudge come to room temperature for 10 minutes before cutting, then use a large sharp knife dipped in hot water and wiped dry between each cut. This creates those beautiful clean edges you see in professional candy shops.

Easy Chocolate Marshmallow Fudge

Prep 10 min
Cook 5 min
Serves 24 servings
Level Easy

📋 Ingredients

Chocolate Base

  • 3 cups semi-sweet chocolate chips
    Use high-quality chips with cocoa butter for best results
  • 1 can (14 oz) sweetened condensed milk
    Must be sweetened, not evaporated milk
  • 3 tablespoons unsalted butter
    Adds richness and helps with smooth texture
  • 1 teaspoon vanilla extract
    Pure vanilla gives best flavor
  • 1/4 teaspoon salt
    Enhances chocolate flavor and balances sweetness

Mix-ins

  • 2 cups mini marshmallows
    Fresh marshmallows work best; don't substitute with marshmallow fluff
  • 1/2 cup chopped walnuts (optional)
    Toast for 5 minutes at 350°F for enhanced flavor

Instructions

  1. Prepare the Pan

    Line an 8x8 inch square baking pan with parchment paper, leaving overhang on two sides for easy removal. Lightly grease the parchment with butter or cooking spray to prevent sticking.

  2. Melt the Chocolate

    In a medium saucepan over low heat, combine chocolate chips, sweetened condensed milk, and butter. Stir constantly in a figure-eight pattern until completely melted and smooth, about 4-5 minutes. The mixture should be glossy and coat the back of your spoon. Remove from heat immediately.

  3. Add Flavorings

    Stir in vanilla extract and salt until well combined. Let the mixture cool for 2-3 minutes, stirring occasionally, to prevent marshmallows from melting completely. The pan should feel warm but not hot to touch.

  4. Fold in Marshmallows

    Gently fold in mini marshmallows and walnuts if using, working quickly with a rubber spatula. Reserve a small handful of marshmallows to press decoratively into the top. Use a folding motion to avoid crushing the marshmallows.

  5. Set the Fudge

    Pour the fudge mixture into the prepared pan, starting from the center and gently pushing to the edges. Tap the pan on the counter 3-4 times to release air bubbles. Press reserved marshmallows on top for decoration. Refrigerate for at least 2 hours or until completely firm to the touch.

  6. Cut and Serve

    Using the parchment overhang, lift the fudge from the pan and place on a cutting board. Let sit at room temperature for 10 minutes. Cut into 24 squares using a sharp knife dipped in hot water and wiped dry between cuts for clean edges. Store in an airtight container in the refrigerator.

Recipe Notes & Tips

Storage

Store fudge in an airtight container in the refrigerator for up to 2 weeks. Layer pieces between wax paper or parchment to prevent sticking. For longer storage, wrap individual pieces in wax paper and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

Serving Suggestions

Allow fudge to sit at room temperature for 5-10 minutes before serving for the best texture. Serve alongside coffee, hot chocolate, or as part of a holiday dessert platter. This fudge makes beautiful gifts when cut into squares and packaged in decorative boxes or cellophane bags tied with ribbon.

Variations

Try peppermint fudge by adding 1/2 teaspoon peppermint extract and 1/2 cup crushed candy canes. For peanut butter swirl fudge, drop spoonfuls of melted peanut butter on top and swirl with a knife before setting. Rocky road version: add 1/2 cup chopped almonds along with the marshmallows. White chocolate version: substitute white chocolate chips and add dried cranberries for a festive touch.