Chocolate Marshmallow Fudge

If you’re short on time for prep and want an easy, rich chocolate treat, try this 3 ingredient Chocolate Marshmallow Fudge!

When you need a quick gift or fun afternoon project with your kids, whip up a batch of this decadent, easy fudge recipe.

Why You Should Make this Easy Fudge

It was two days before we were to leave on our annual family vacation. Our oldest was coming by for dinner and I realized I only had bits and bobs of old cookies in the freezer.

• This is a dessert that can be made with kitchen staples plus would last a couple of weeks in the fridge. This 3 Ingredient Chocolate Marshmallow Fudge from Hugs & Cookies XOXO fits the bill.
• All you need is 12 ounces of semi-sweet chocolate, a bag of mini marshmallows, and a can of sweetened condensed milk. I was in business. 
• My family loved it and the cook didn’t have to break a sweat to make it.

How to Make Marshmallow Fudge

I am not the fudge nor marshmallow eater in this family, but I found this quite tasty! The chocolate base had a more intense chocolate flavor as the semi-sweet chocolate wasn’t overloaded with sugar as in my No-Fail Fudge. But the marshmallows balanced out the sweetness perfectly. The menfolk enjoyed this fudge and I parked the leftovers in the fridge until we returned from the land of the midnight sun. No aurora borealis sightings, as it was too early to view the northern lights, but we had a marvelous time in Alaska.

1. Line an 8×8-inch pan with nonstick foil. This serves a dual purpose: it prevents the fudge from sticking to the pan plus it acts as a sling to help lift the cooled fudge out of the pan for cutting.
2. Combine chocolate and the condensed milk in a microwave-safe bowl.
3. Microwave in 30-second increments, stopping and stirring until smooth and melted.
4. Stir in the marshmallows.
5. Spread into the prepared pan and refrigerate for at least one hour.
6. Cut into squares and serve.

How to Store this Foolproof Fudge

This soft fudge recipe has a long lifespan. It can be kept at room temperature, in the refrigerator, or in the freezer.

• Always store in an airtight container. Cut into squares and stack with a sheet of parchment or wax paper between the layers.
• Keep at room temperature for a week or so.
• Store in the refrigerator for up to a month.
• Freeze for 3-4 months.

Thanks again to my lovely friend, Danielle, for another magnificent recipe for chocolate marshmallow fudge! She is my go-to blogger for decadent treats. I promise you will love whatever you try from her blog!!! We share a recipe from each other’s sites every second Monday of the month.

Check out Danielle’s take on 3 Ingredient Chocolate Marshmallow Fudge as well as her social media sites! Make sure to check out which of my recipes she made this month, too.

Hugs & Cookies XOXO – Facebook – Pinterest – Twitter – Instagram

More Easy Fudge Recipes You’ll Love:

Whether it’s the holiday season or not, there’s always time for fudge. The flavor combinations are endless! Check out these 25 Easy Fudge Recipes for when you’re short on time, this Rice Krispie Treat Fudge when you want a little crunch in your treat, or this Easy Coconut Pecan Fudge for your nut loving friends!

My Red Velvet Fudge is a fan favorite with its red and white swirls or try this Oreo White Chocolate Fudge for your cookie and fudge fix!

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The Recipe:

Chocolate Marshmallow Fudge

Prep Time 15 minutes

Cook Time 2 minutes

Total Time 17 minutes

Yield 36 squares

An easy fudge recipe chock full of marshmallows

Ingredients

• 12 ounces semisweet chocolate (or 8 ounces semisweet chocolate and 4 ounces milk chocolate), I used Ghirardelli bars, chopped
• 14 ounces sweetened condensed milk (1 can)
• 3 cups mini marshmallows

Instructions

1. Line an 8x8-inch pan with nonstick foil.
2. Combine chocolate and the condensed milk in a microwave safe bowl.Microwave in 30-second increments, stopping and stirring until smooth and melted.
3. Stir in the marshmallows.
4. Spread into prepared pan and refrigerate at least one hour. Cut into squares and serve.

Notes

Freezes well.

Recommended Products

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• 
  OXO Cutting Board
• 
  8 x 8-inch Baking Pan

Nutrition Information:

Yield:

36

Serving Size:

1
Amount Per Serving: Calories: 108Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 23mgCarbohydrates: 18gFiber: 1gSugar: 16gProtein: 2g

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