Rich Chocolate Marshmallow Fudge (Printable)

Creamy chocolate delight with marshmallows and crunchy nuts creating a perfect texture contrast.

# What You'll Need:

→ Chocolate Base

01 - 3 cups semi-sweet chocolate chips
02 - 1 can (14 oz) sweetened condensed milk
03 - 4 tablespoons unsalted butter, cubed
04 - 1 teaspoon vanilla extract

→ Add-ins

05 - 1 ½ cups mini marshmallows
06 - 1 cup chopped walnuts or pecans

# Directions:

01 - Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - In a medium saucepan over low heat, combine chocolate chips, sweetened condensed milk, and butter. Stir constantly until melted and smooth.
03 - Remove from heat and stir in vanilla extract.
04 - Gently fold mini marshmallows and chopped nuts into the chocolate mixture until evenly distributed.
05 - Pour mixture into prepared pan and spread evenly with a spatula.
06 - Refrigerate for at least 2 hours or until fully set.
07 - Lift fudge from pan using parchment overhang and cut into 24 squares.
08 - Store pieces in an airtight container in the refrigerator for up to 1 week.

# Helpful Hints:

01 -
  • Three completely different textures in every single bite, which keeps things interesting and prevents that one-note candy fatigue.
  • It looks fancy enough to gift but requires absolutely no special skills or equipment beyond a saucepan and your patience.
  • You can have this ready to share in under three hours, and most of that time is just the fridge doing the work.
02 -
  • Never overmix once you add the marshmallows and nuts, or you'll lose that precious textural contrast and end up with paste.
  • Low heat is non-negotiable—high heat will make the chocolate seize and break, and there's no coming back from that.
03 -
  • Use a spatula with a silicone head instead of wood—it glides through the mixture more smoothly and leaves nothing behind.
  • Keep your knife warm and wet between cuts so the fudge releases cleanly without dragging or tearing.
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