Chocolate marshmallow fudge is made in the microwave with just three ingredients and a few minutes of prep time. This fudge is creamy, packed with marshmallows, and basically foolproof!
You really can’t go wrong with a batch of easy microwave fudge—as homemade candy goes, it’s pretty perfect. And this chocolate marshmallow version is amazing; kind of like rocky road without nuts.
Why you’ll love this marshmallow fudge recipe:
- It’s made with simple ingredients you probably already have in your pantry
- No candy thermometer required!
- All you need for this recipe is a microwave and a mixing bowl
- It lasts for a week in the fridge and a couple of months in the freezer, so it’s a great make-ahead treat
How to make your fudge
- Combine chocolate chips, sweetened condensed milk, and salt in a microwave-safe bowl
- Heat in intervals, stirring after each, until the chips are melted
- Stir in mini marshmallows
- Scrape into an 8-inch baking dish and smooth into an even layer
Then refrigerate for a couple of hours until set. Slice, serve, and enjoy!
Recipe notes and tips
• Be sure you use sweetened condensed milk! If you use evaporated milk your fudge will not set up.
• You’ll need one 12-ounce bag of semi-sweet chocolate chips for this recipe. You can also substitute dark or milk chocolate chips. (See below for ideas to vary the recipe.)
• The fudge sets up quickly once the chocolate chips are melted, so you’ll need to stir fast when you add the marshmallows (and extract, if you choose!).
• If the fudge gets too thick to stir before you add the marshmallows, just pop it back in the microwave for a few seconds
• Keep the fudge chilled until you’re ready to serve it, as it softens at room temp
How to store leftover fudge
If you have leftover fudge, you can store it in an airtight container, layered with wax paper, in the fridge for about 1 week.
You can also store it in the freezer (again in an airtight container, layered with wax paper) for about two months. If frozen, either eat straight out of the freezer or defrost in the fridge overnight.
• Instead of semi-sweet chips you can substitute an equal amount of dark or milk chocolate chips
• You can also substitute white chocolate chips, but use 3 cups
• Mix in 1 teaspoon of vanilla or peppermint extract before you stir in the marshmallows. (Peppermint is especially delicious!)
• Mix in a few tablespoons of colored sprinkles before the marshmallows; this works best if you use white chocolate chips.
Did you make this marshmallow fudge? That’s great! Leave me a comment and rating below! And post a pic on Instagram. Tag @theitsybitsykitchen so I can see!
This easy chocolate marshmallow fudge comes together quickly, no candy thermometer required. It's rich, creamy, and delicious every time!
- 2 cups semi-sweet chocolate chips
- 14 ounces sweetened condensed milk
- 1/8 teaspoon salt
- 1 heaping cup mini marshmallows
- Spray an 8-inch square baking pan with cooking spray and line the bottom with parchment paper (or wax paper). Set pan aside.
- Combine the chocolate chips, sweetened condensed milk, and salt in a large microwave-safe bowl. Heat in 30-second intervals, stirring well after each interval, until the baking chips are melted and the mixture is smooth. (Sometimes the chips don’t melt well, just keep stirring!)
- Quickly fold in the mini marshmallows. Scrape into the prepared baking dish and smooth into an even layer.
- Refrigerate until set, about 2 hours. Once set, slice your fudge and serve.
- Uneaten fudge can be stored in an airtight container, layered with wax paper, in the fridge for up to 1 week. It can also be stored in the freezer (again in an airtight container) for about two months.
- Be sure you use sweetened condensed milk! If you use evaporated milk your fudge will not set up.
- A 12-ounce bag of chocolate chips is 2 cups.
- If you prefer, you can substitute 3 cups of white chocolate chips for the 2 cups of regular.
- If you want, you can stir in 1 teaspoon of vanilla or peppermint extract before you stir in the marshmallows.
- The fudge sets up quickly once the chocolate chips are melted, so you’ll need to stir fast when you add the marshmallows (and extract, if you choose!).
- I recommend keeping the fudge chilled until you’re ready to serve it; it softens quite a bit at room temperature.