Marshmallow Fluff Fudge: Crispy golden perfection.

The Best Kind of Mess

Making fudge is a wonderfully messy business. My kitchen counter always ends up with a dusting of sugar. I do not mind one bit.

This recipe is my favorite. It is so simple and always turns out creamy. The secret is that fluffy marshmallow stuff. It makes the fudge so smooth. Does your family have a favorite messy recipe to make together?

A Little Story for You

I first made this fudge for my grandson’s school bake sale. I was so nervous it would not set right. But it was the first treat to sell out!

One little boy came back to ask if I had more. I still laugh at that. It taught me that the simplest treats often bring the most joy. That is why this matters. Sharing food is a way to share a little piece of your heart.

Your Sugar Thermometer is Your Friend

Now, do not let the thermometer scare you. It is just a little helper. It tells you when the sugar is ready. That is the most important step.

You need to cook it to 235 degrees. This is called the softball stage. Fun fact: It got that name because a drop of the hot syrup forms a soft ball in cold water! Stir, stir, stir until you get there. This patience matters because it gives you that perfect fudge texture.

The Big Stir

Once the sugar is ready, you take the pot off the heat. Now for the fun part! You quickly stir in the chocolate chips. Watch them melt into a shiny pool.

Then you add the vanilla and that big swirl of marshmallow fluff. Does not that smell amazing? Keep stirring until it is all one happy, creamy mixture. Do you like walnuts in your fudge, or do you prefer it plain?

The Hardest Part

You pour the fudge into your pan. Now comes the hardest part. You have to wait. It needs to chill in the fridge for a few hours.

This wait is tough, I know. But it makes the fudge firm enough to slice. I always use that time to clean up my sugary counter. What is your least favorite part of waiting for a treat to be ready?

Ingredients:

Ingredient	Amount	Notes
salted sweet cream butter	¾ cup (12 tablespoons)
evaporated milk	¾ cup
granulated sugar	3 cups
semi-sweet chocolate chips	12 ounces	I used Nestle
pure vanilla extract	2 teaspoons
marshmallow fluff	7 ounces	I used Jet-Puffed
chopped walnuts	⅔ cup

My Magical Marshmallow Fluff Fudge

I have been making this fudge for more years than I can count. My grandkids call it my “magic trick.” It always makes them smile. The secret is that fluffy, white marshmallow cream. It makes the fudge so smooth and sweet. It reminds me of snowy days and happy kitchens.

This recipe is simple, but you have to pay attention. I’ll walk you through it step-by-step. We’ll make some crispy, golden perfection together. Doesn’t that sound wonderful? Let’s get our aprons on.

• Step 1: First, let’s prepare our pan. Line an 8×8 baking dish with parchment paper. Make sure the paper goes up the sides a little. This gives us “handles” to lift the fudge out later. It makes everything so much easier. I learned this trick after struggling to get a whole batch out in one piece.
• Step 2: Now, grab a heavy-bottomed saucepan. We’ll melt the butter in it over medium heat. Then add the evaporated milk and sugar. You must stir this constantly. (A hard-learned tip: Do not stop stirring, or the sugar might burn on the bottom.) Attach a candy thermometer. Watch for it to reach 235°F. This is the “softball stage.” I still watch for that exact number.
• Step 3: Take the pan off the heat right away. Quickly stir in the chocolate chips. They will melt into a beautiful, glossy pool. Then add the vanilla and that wonderful marshmallow fluff. Keep stirring until it’s all mixed together. Finally, fold in the chopped walnuts for a little crunch. Doesn’t that smell amazing?
• Step 4: Carefully pour your fudge into the lined pan. Gently tap the sides to remove air bubbles. Let it rest for 30 minutes. Then, the hard part—put it in the fridge for at least 3 hours. Be patient! Once it’s firm, slice it into 36 little squares. What’s your favorite part of making fudge? Share below!

Cook Time	25 minutes
Total Time	4 hours
Yield	36 pieces
Category	Dessert, Candy

Three Fun Twists to Try

This fudge is wonderful as it is. But sometimes, it’s fun to play with your food. You can make it feel new every time. Here are a few ideas from my kitchen notebook.

• Rocky Road: Swap the walnuts for mini marshmallows and a few extra chocolate chips. It’s like your favorite ice cream in fudge form.
• Peanut Butter Swirl: Drop spoonfuls of peanut butter on top. Then use a knife to swirl it through the warm fudge. It’s a classic combo.
• Festive Sprinkle: Skip the nuts and stir in colorful sprinkles instead. Perfect for a birthday party or a holiday treat. Which one would you try first? Comment below!

Serving Your Sweet Creation

This fudge is rich, so a small piece is just perfect. I love to put a plate of it out after dinner. It makes any meal feel special. For a real treat, try serving it slightly chilled. The cool, firm texture is so satisfying.

What should you drink with it? A cold glass of milk is always the best friend to fudge. For the grown-ups, a small glass of a sweet dessert wine pairs nicely. It cuts through the richness. Which would you choose tonight?

Keeping Your Fudge Fresh

This fudge likes to stay cool. Keep it in the fridge in a sealed container. It will be happy there for about two weeks. You can also freeze it for up to three months. Just wrap it tightly in plastic wrap first.

I once left a batch on the counter overnight. It became too soft and lost its shape. I learned my lesson that day. Now I always make room in the fridge. This recipe is perfect for making a double batch. You will always have a sweet treat ready for guests.

Storing it right matters. It keeps the fudge from drying out. It also makes sure every piece is as perfect as the first. This way, you can plan ahead without any worry. Have you ever tried storing it this way? Share below!

Fudge Fixes for Common Troubles

Sometimes fudge can be grainy. This happens if you stir too early. Let the sugar fully melt before you start stirring. I remember when my first batch was gritty. I was too impatient with the sugar.

If your fudge is too soft, the temperature was likely too low. A candy thermometer is your best friend here. Getting the temperature right matters. It gives you that perfect, smooth texture. This builds your confidence in the kitchen.

Another issue is oily fudge. This can happen if the butter separates. Just be sure to stir constantly as the recipe says. This ensures all the flavors blend together beautifully. Which of these problems have you run into before?

Your Fudge Questions Answered

Q: Can I make this gluten-free? A: Yes, this fudge is naturally gluten-free. Just check your chocolate chip labels to be sure.

Q: Can I make it ahead? A: Absolutely. It needs to chill for hours. Making it the day before is a great idea.

Q: What can I use instead of walnuts? A: You can use pecans or leave nuts out completely. The fudge will still be delicious.

Q: Can I double the recipe? A: Yes, use a 9×13 inch pan. Just be sure your pot is big enough.

Q: Is the vanilla optional? A: No, it adds a wonderful flavor. I do not recommend skipping it. Which tip will you try first?

Share Your Sweet Creations

I hope you love making this fudge as much as I do. It always brings back happy memories for me. My grandkids love to help stir the pot. It is a wonderful way to spend time together.

I would love to see your results. Your kitchen adventures make me so happy. *Fun fact: The first known fudge recipe was from 1886!* Have you tried this recipe? Tag us on Pinterest! I cannot wait to see your crispy golden perfection.

Happy cooking!

—Anna Whitmore.