It isn’t the holidays for my family until we are working our way through a big batch of rich, creamy fudge. I’ve been making this recipe for years, and as long as you follow the instructions, it turns out perfectly every time. You get the smooth texture of traditional fudge without the need for a candy thermometer, which is honestly not something I have in my kitchen at this point. Then, marshmallows add a fluffy bite that keeps the fudge from getting too dense. It really is the best fudge ever! Enjoy!
- 1 1/2 cups mini marshmallows, frozen
- 21 ounces good-quality milk chocolate bars
- 12 ounces semi-sweet chocolate chips
- 1 cup salted butter, cut in chunks
- 1 (12 ounce) can evaporated milk
- 4 cups sugar
- 2 1/2 cups mini marshmallows
- 2 teaspoons vanilla
- Lightly spray a 9x13" and 8x8" pan with cooking spray. Set aside.
- In a large bowl, break up the chocolate bars and mix with the chocolate chips and chunks of butter. Set aside.
- In a large saucepot (6 quarts or larger), mix the sugar, evaporated milk, and 2 1/2 cups marshmallows. Heat over medium-high heat until boiling. Once boiling, cook for 6 minutes, stirring constantly (see below recipe for tips).
- After 6 minutes of cooking, pour the marshmallow mixture over the chocolate and butter, add vanilla, and stir together. The mixture may seem to seize at first but continue mixing until well incorporated and smooth.
- Gently fold in the 1 1/2 cups frozen mini marshmallows. Be careful not to overmix, or they will melt.
- Pour the fudge into your two prepared pans and gently smooth. Place in the fridge and chill for at least 3 hours until firm. Cut into small squares and eat!
This recipe was originally for rocky road fudge, but my family has never made it with the walnuts. You can add 1 lb of chopped walnuts to make it rocky road fudge.
You can also add some variety by using different candy bars. I like to use Symphony bars with toffee and almonds to add a bit of crunch.
Nutrition Information:Yield: 60 Serving Size: 1
Amount Per Serving: Calories: 171Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 11mgSodium: 36mgCarbohydrates: 26gFiber: 1gSugar: 24gProtein: 1g
Nutrition information is an estimate only.
Tips for Making This Recipe
When cooking the marshmallow mixture, it truly needs constant stirring. I recommend using a stiff spoon (made of bamboo or wood) rather than a silicone spoon or spatula to scrape the edges and bottom of the pot well and prevent any burning.
Your arms will get tired by the end of the 6 minutes of cooking, and, if possible, I recommend having a friend around to help you with some of the stirring. I also like to stand on a step-stool to get the leverage I need to stir, though I am only 5 feet tall, so that tip won’t apply to everyone.
The marshmallow mixture will expand quite a bit, so when I say to use a pot that’s at least 6 quarts, I mean it. The marshmallow mixture is only a couple of inches from the top in my 6-quart saucepot. Also, you may see tiny brown specks come to the surface. However, as long as they are brown, but not black and burned, they are just caramelized bits and nothing to worry about.
To get the mixture smooth, you need to mix it well. While this breaks the rules of traditional fudge, I do like to use a sturdy hand mixer to beat the mixture until smooth and creamy.
How to Store Fudge
If storing your fudge in the fridge, store it in an airtight container with pieces of wax paper placed between each layer. Properly stored fudge should last in the refrigerator for 2-3 weeks.
If storing your fudge in the freezer, start by wrapping it in wax paper with pieces of wax paper between layers. Next, wrap the fudge aluminum foil or plastic wrap and place it in an airtight container or zip-top freezer bag, and store it in the back of the freezer. Properly stored fudge should last in the freezer for 2-3 months.
To thaw frozen fudge, remove from the freezer and allow to thaw for 2-3 hours at room temperature or overnight in the fridge before eating.
If you’ve made this recipe, let me know how it went! I’d love to hear from you in the comments. Happy baking!