This chocolate marshmallow fudge is so creamy and decadent. It has mini marshmallows swirled into it and a combination of semi-sweet and milk chocolate chips mixed in. If you need a pretty Christmas fudge to take to your next holiday party, this is a crowd-pleaser.
This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone.
Chocolate Marshmallow Fudge Recipe
This chocolate fudge with marshmallow cream has an extra dose of marshmallow! After the fudge is all whipped together, I pour half of the fudge into the prepared pan, dump in some mini marshmallows and then pour the rest of the chocolate marshmallow fudge on top of it.
Tap the pan fudge to help push it to all of the edges and grab a skewer or butter knife and swirl the marshmallows around. Tap the pan on the counter again to smooth out the top of the chocolate marshmallow fudge.
I made this recipe 3 times today. The fudge turned out perfectly every single time but I just didn't love how the marshmallows looked sitting at the bottom of the pan the first two times. I had it in my head that they would float to the middle but that didn't quite work out.
I sent the two pans of tester chocolate marshmallow fudge with my husband to share with his co-workers. It was a huge hit and he came home feeling pretty proud of me.
How to Make Chocolate Marshmallow Fudge
Do you want to make chocolate marshmallow fudge without sweetened condensed milk? You're in the right place friend!
To make the recipe for chocolate marshmallow fudge, start by adding these ingredients to a large saucepan.
- half and half
- granulated sugar
- brown sugar
While they're coming up to a boil, spray a bowl and scoop out the marshmallow cream into the greased bowl to easily add it to the hot sugar syrup when it's ready. The sugar mixture needs to boil for 5 minutes before adding the rest of the ingredients.
I always add the marshmallow cream and THEN the chocolate chips just so the chocolate chips aren't sticking to the bottom of the pan while I'm trying to get the marshmallow cream out. Stir until the fudge is smooth and pour into a tin foil lined pan that's been sprayed with non-stick cooking spray.
Add half of the fudge, dump in the mini marshmallows, and then add the remaining fudge on top. Tap the pan to get the fudge to all of the edges. Working quickly, grab a skewer and swirled the fudge and marshmallows together. Tap the pan on the counter several more times to smooth out the fudge and marshmallows.
Let it cool completely before slicing.
This fudge isn't like most chocolate fudge recipes. I used a combination of semi-sweet chocolate chips and milk chocolate chips. The semi-sweet chocolate chips can come off not quite sweet enough and milk chocolate chips can be too sweet. I find that equal parts of the semi-sweet and milk chocolate chips gives the fudge the perfect sweetness.
More fudge recipes:
- Vanilla Fudge
- Harry Potter's Butterbeer Fudge
- Maple Peanut Butter Fudge
- Peanut Butter Fudge
- Peanut Butter Jelly Fudge
Chocolate Marshmallow Fudge
- ¾ cup butter cubed
- ½ cup half and half
- 2 cups Dixie Crystals granulated sugar
- ½ cup Dixie Crystals brown sugar
- 7.5 oz. container marshmallow cream
- 6 oz. milk chocolate chips
- 6 oz. semi-sweet chocolate chips
- 1 ½ cups mini marshmallows
- Line a 9x9 square pan with tin foil. Spray the sides and bottom with cooking spray.
- In a large saucepan over medium heat, add in the butter, half and half, and both sugars. Stir until combined.
- Continue to stir the mixture often.
- Once the mixture comes up to a boil, let boil for 5 minutes.
- Remove from the heat and immediately add in the marshmallow cream and THEN the chocolate chips. Stir until all of the marshmallow cream is worked in and the fudge is smooth.
- Pour half of the mixture into the prepared pan.
- Dump the marshmallows on top of the fudge and pour the remaining fudge on top of the marshmallows. Tap the pan on the counter until the fudge touches all of the edges.
- Use a skewer and swirl the fudge and marshmallows. Tap the pan to smooth out the fudge and marshmallows.
- Let it cool completely before slicing.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
Frozen Salted Caramel White Russian from Blogghetti
Gingerbread Caramel Coffee Martini from Daily Dish Recipes
Hot Buttered Caramel Apple Cider Mix from Tip Garden
Salted Caramel Martini from April Golightly
Slow Cooker Salted Caramel Hot Chocolate from Cheese Curd in Paradise
Chocolate Hazelnut Doughnuts from Kate's Recipe Box
Cranberry Orange Bread from Juggling Act Mama
Cranberry White Chocolate Coffee Cake from Who Needs A Cape?
Eggnog Cinnamon Rolls from Moore or Less Cooking
Chocolate Marshmallow Fudge from Cookie Dough and Oven Mitt
Cranberry Eggnog Fudge from Sweet Beginnings
Snickerdoodle Fudge from Culinary Adventures with Camilla
Chocolate Covered Cherry Cookies from Seduction In The Kitchen
Chocolate Espresso Mousse from Karen's Kitchen Stories
Chocolate Hazelnut Bûche de Noël from Love and Confections
Cranberry Champagne Cupcakes from Our Good Life
Eggnog Gelato from The Redhead Baker
Festive Coconut Macaroons from For the Love of Food
Gingerbread Cupcakes from A Kitchen Hoor's Adventures
Peanut Butter Chocolate Chip Scones from Rants From My Crazy Kitchen
Peppermint Patty Stuffed Cookies from Platter Talk
Peppermint Red Velvet Macarons from The Crumby Kitchen
Rum Spiked Eggnog Cupcakes from Hezzi-D's Books and Cooks
Salted Caramel German Chocolate Dessert Shooter from Take Two Tapas
White Christmas Cupcakes with White Chocolate Peppermint Buttercream from Family Around the Table
a Rafflecopter giveaway
Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own. The ChristmasSweetsWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The ChristmasSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the ChristmasSweetsWeek posts or entry.
Get Dessert Recipes Delivered To Your Inbox
AND A BONUS FREE Baking Substitutions too!
Leave a Reply