Chocolate Marshmallow Fudge

My holiday baking is in swing. Bring on the cookies.

I love Christmas candy, but I don’t make very much of it. I don’t deal with candy thermometers and the like. That sort of baking putziness just doesn’t appeal to me. Homemade pie crusts, yes, candy thermometers…nope.
Fudge is my all time favorite and I had to try this new recipe. It sounded very easy and was described as very creamy. Perfect!


1 Pkg Semi-Sweet Chocolate Chips
1 stick Butter
1 can Sweetened Condensed Milk
1 tsp Vanilla
½ cup Powdered Sugar
Mini Marshmallows


Combine semi-sweet chocolate chips and butter in microwave safe dish and microwave on defrost setting at 2 minute intervals stirring between each interval until smooth. A double boiler method can be used if desired.

Mix in the butter, sweetened condensed milk, vanilla and powdered sugar until smooth.

Add enough mini-marshmallows to make the mixture lumpy (around 2-3 cups depending on your preference.

Line a baking dish with wax paper and pour fudge mixture over the wax paper.

Refrigerate for at least 4 hours or overnight and cut into squares.

*The butter and chocolate chips melted in about 5 minutes in the microwave. Double broiler? No idea why anyone would bother with that when it is so easy in the microwave.
Definitely refrigerate for at least 4 hours before attempting to cut the fudge. I tried a bit sooner and it was still soft and sticking to the wax paper. But a few hours later the wax paper came off easily and the process was a snap.

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