Marshmallow Fluff Fudge
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This marshmallow fluff fudge recipe has been around for decades. If you’ve ever flipped over a jar of marshmallow fluff, you might have seen it printed right on the back. It was originally called “Never Fail Fudge,” and that name still holds true today.
This recipe is simple, reliable, and turns out perfectly rich and creamy every single time. It freezes great, too!
If you’re looking for a classic, crowd-pleasing dessert for the holiday season, gifting, or just to keep around for snacking, this might be the best chocolate fudge you’ll ever make.
Whether you’re new to candy-making or a seasoned baker, this fudge made with marshmallow fluff is easy to follow and comes together fast. Be sure to check out my best fudge recipes
if you’re in the mood to try even more!
Why you’ll love this fudge recipe
- A classic homemade fudge recipe with decades of fans.
- Truly a never fail fudge recipe that comes out smooth and creamy
- No candy-making experience needed.
- Only 7 ingredients and about 10 minutes of cook time.
- Great for gifting or holiday treat trays.
Ingredient Notes
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Granulated sugar: The full amount is necessary for the right texture. Don’t cut back.
- Evaporated milk: Use a 5 oz can or measure ⅔ cup. Don’t use sweetened condensed milk. They are not interchangeable.
- Marshmallow fluff: This is the key to the fudge’s creamy consistency. Use the full 7.5 oz jar.
- Semi-sweet chocolate chips: I use and love Ghirardelli semi-sweet chips for this marshmallow fudge recipe. The flavor is rich and smooth, and they melt beautifully.
- Unsalted butter: Keeps the flavor balanced. If using salted, reduce the added salt just slightly.
- Salt & vanilla extract: Brings out the chocolate flavor and keeps it from being too sweet.
Jaclyn’s Kitchen Faves
The ThermoPro digital candy thermometer takes the guesswork out of making fudge, toffee, and more with precise, easy-to-read temperatures. Plus, its easy-to-clean design makes upgrading a no-brainer!
How to Make Fudge with Marshmallow Fluff
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Start by prepping: Line an 8×8 or 9×9 inch pan with parchment and set it aside. Measure all ingredients before turning on the stove. You’ll need to stir constantly and move quickly once you begin.
Step 1: In a heavy-bottomed pot or Dutch oven, combine sugar, butter, marshmallow fluff, evaporated milk, and salt over medium-low heat. Stir until everything is melted and smooth.
Step 2: Increase to medium heat and bring to a full-rolling boil, stirring constantly. Once boiling, reduce heat slightly and set a timer for 5 minutes. Keep stirring while the mixture boils, or use a candy thermometer and cook until it reaches 234°F.
Step 3: Remove from heat and immediately stir in the chocolate chips until fully melted and smooth. Stir in the vanilla extract.
Step 4: Quickly pour the fudge into your prepared pan. Do not scrape the bottom of the pot. Leaving behind the last smears helps prevent dry, crumbly bits.
Pro Tip: Don’t Scrape the Pot!
As tempting as it is, don’t scrape every last bit of fudge out of the pot when pouring it into the pan. The bits stuck to the bottom and sides often overcook slightly and can make your fudge dry or crumbly. But go ahead and scrape those out and place in a small bowl — they make a perfect little treat for the chef while the fudge sets!
Step 5: Let it cool at room temperature until firm, about 2 hours. Then lift the fudge out using the parchment and slice into squares.
Storage
Room temperature: Store in an airtight container with sheets of parchment paper between layers for up to 1 week.
Freezer: Wrap tightly in plastic wrap, then place in a freezer-safe baggie. Freeze for up to 2 months. Thaw at room temperature.
Tips for the Best Homemade Fudge
- Prep and measure all ingredients ahead and keep them by the stove.
- Use a heavy-bottomed saucepan for even heat.
- Stir constantly during cooking to prevent burning.
- Use a candy thermometer. While you can time it for 5 minutes, or test for soft ball stage, a thermometer ensures perfect results every time.
- Don’t scrape the pot — leave the last bits of fudge behind to avoid dry crumbly fudge.
Additions and variations
- Add nuts: Stir in ½ cup chopped walnuts or pecans after adding vanilla.
- Peppermint fudge: Add ½ tsp peppermint extract and top with crushed candy canes.
- Sprinkle-topped fudge: Add sprinkles on top right after adding the fudge to the pan.
FAQ & Troubleshooting
Yes! Marshmallow fluff and marshmallow creme (like Jet-Puffed) work the same in this recipe. Just use the same amount — 7.5 oz or about 2 ½ cups.
Grainy or crumbly fudge usually means it was overcooked. For the best texture, use a candy thermometer and remove from heat as soon as it reaches 234°F. Stir constantly while it boils to keep the heat even and prevent burning. And when pouring the fudge into the pan, don’t scrape the bottom or sides of the pot .
More Fudge & Christmas Candy Favorites
If you love fudge recipes like this one, you might also enjoy:
- Sugar Cookie Fudge – White chocolate fudge full of sweet sugar cookie flavor.
- 2 Ingredient Peanut Butter Fudge – The fastest fudge you’ll ever make. No stove, no fuss.
- Rocky Road Candy – An easy homemade candy packed with smooth chocolate, fluffy marshmallows, and crunchy peanuts.
- Christmas Candy Recipes– A collection of easy, festive treats for gifting or snacking all season long.
Marshmallow Fluff Fudge
Ingredients
- 2 ½ cups (500 g) granulated sugar
- 4 Tbsp (57 g) unsalted butter
- 7.5 oz (213 g) marshmallow fluff
- 5 oz evaporated milk, or ⅔ cup from a larger can
- ¾ tsp salt
- 12 oz (340 g) semi sweet chocolate chips
- ¾ tsp vanilla extract
Instructions
- Line an 8×8 or 9×9-inch pan with parchment paper, leaving a slight overhang for easy lifting later. Set aside.
- Have all ingredients opened, measured, and ready next to your stovetop — once you start cooking, you’ll need to stir constantly.
- In a heavy-bottomed saucepan or Dutch oven over medium-low heat, stir together the sugar, butter, marshmallow fluff, evaporated milk, and salt until melted and smooth.2 ½ cups granulated sugar, 4 Tbsp unsalted butter, 7.5 oz marshmallow fluff, 5 oz evaporated milk, ¾ tsp salt
- Increase the heat to medium and bring the mixture to a full boil, stirring constantly. Once it starts boiling, reduce heat back to medium and set a timer for 5 minutes. Boiling, stirring constantly, for 5 minutes or until the mixture reaches 234°F on a candy thermometer.
- Remove from heat. Stir in the chocolate chips until fully melted and smooth, then mix in the vanilla extract.12 oz semi sweet chocolate chips, ¾ tsp vanilla extract
- Pour the fudge into the prepared pan. Do not scrape out any remaining fudge mixture from the pot. Let the fudge sit at room temperature until firm, about 2 hours.
- Use the parchment to lift the fudge from the pan, then slice into squares with a sharp knife.
Notes
Nutrition
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