What makes marshmallow fluff fudge different from regular fudge?

The key difference comes down to incorporating marshmallow fluff (or marshmallow creme) into the mixture. Adding it keeps the texture smoother and reduces the chance of sugar crystallising, which means your fudge ends up creamy instead of grainy. It also simplifies the cooking process compared to more traditional fudge recipes.

Can you use mini marshmallows instead of marshmallow fluff in this fudge?

Yes, you can, but you’ll probably notice a slightly different texture. Mini marshmallows melt and behave differently than the whipped marshmallow fluff. If you substitute, melt them fully and be extra careful about stirring and boil time so your fudge still sets properly.

How long will this fudge stay fresh and how should I store it?

Once it’s fully cooled and set, store your fudge in an airtight container. At room temperature it’s good for about a week; in the fridge it’ll last up to around three weeks. If you want to keep it even longer, freeze it (wrapped in wax paper and foil) for up to three months, then thaw in the fridge before serving.

Marshmallow Fluff Fudge – 5 Irresistible Secrets for Creamy Perfection

Description

This creamy Marshmallow Fluff fudge delivers a smooth, rich chocolate texture with ribbons of marshmallow and a perfect melt-in-your-mouth bite — a no-fail favorite for holidays and homemade desserts.

Ingredients

Scale

3 cups granulated sugar

¾ cup unsalted butter (1½ sticks)

⅔ cup evaporated milk

12 oz semi-sweet chocolate chips

7 oz jar marshmallow fluff or marshmallow creme

1 teaspoon vanilla extract

1 cup chopped walnuts or pecans (optional)

Pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

1. Line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy lifting.

2. In a heavy saucepan, combine sugar, butter, and evaporated milk over medium heat. Stir until the butter melts and the sugar fully dissolves.

3. Bring the mixture to a full rolling boil and cook for about five minutes, stirring constantly, or until the temperature reaches 234°F.

4. Remove from heat and stir in the chocolate chips until fully melted and smooth.

5. Add marshmallow fluff, vanilla extract, and nuts if using. Stir quickly until everything is blended and silky.

6. Pour the fudge into the prepared pan, spreading evenly. Let it cool at room temperature for 2 hours or refrigerate to speed up setting.

7. Once firm, lift the fudge out of the pan, cut into squares, and store in an airtight container.

Notes

For best texture, avoid over-boiling or undercooking the mixture. Use good-quality chocolate for a rich, glossy finish. The fudge can be frozen for up to 3 months when wrapped tightly.

Prep Time: PT15M
Cook Time: PT10M
Category: Dessert
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 piece
Calories: 150
Sugar: 18g
Sodium: 45mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 1g
Cholesterol: 10mg