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Chocolate Marshmallow Fudge
This easy chocolate marshmallow fudge comes together quickly, no candy thermometer required. It's rich, creamy, and delicious every time!
Prep Time 5 minutes
Cook Time 5 minutes
Chilling Time 2 hours
Total Time 10 minutes
Servings 49
Ingredients
- 2 cups semi-sweet chocolate chips
- 14 ounces sweetened condensed milk
- 1/8 teaspoon salt
- 1 heaping cup mini marshmallows
Instructions
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Spray an 8-inch square baking pan with cooking spray and line the bottom with parchment paper (or wax paper). Set pan aside.
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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!)
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Quickly fold in the mini marshmallows. Scrape into the prepared baking dish and smooth into an even layer.
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Refrigerate until set, about 2 hours. Once set, slice your fudge and serve.
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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.
Recipe Notes
- 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.