The best chocolate marshmallow fudge ever! It is rich, smooth, delicious, and made in 5 minutes with only 5 ingredients. It's super easy, quick and made without condensed milk- no fuss!
Chocolate Marshmallow Fudge
I made this rich candy for my husband on Valentine's Day, and he LOVED it.
This chocolate marshmallow fudge is a budget-friendly dessert, perfect for holidays such as Easter and Christmas and kids LOVE it!
It is also the perfect treat to introduce in parties or to pack for gifts.
I made this recipe as simple as possible; I didn't use any nuts, dried fruits or even condensed milk. However, I added peanut butter to add richness and flavor to this dessert.
I also used 2 colours of mini marshmallows to give the fudge a festive look.
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
Chocolate: Using dark or semi-sweet chocolate is only a personal preference. For me, I love to make this fudge using 1.5 cups semi-sweet chocolate plus ½ cup dark chocolate. For best results, use high-quality chocolate.
Mini marshmallows: I like to use vegan-friendly marshmallows in all my marshmallow recipes. However, feel free to use any kind you prefer. Just use the mini marshmallows because they give the fudge a better texture.
Butter: I use unsalted butter.
Peanut butter: I prefer smooth peanut butter.
Vanilla extract: Just to flavor.
How To Make Marshmallow Chocolate Fudge?
One: In a medium-size saucepan, mix chocolate, butter, and peanut butter over LOW heat until everything melts.
Two: Remove the saucepan from the heat and let it cool down for 3-4 minutes.
Three: Then, stir in the vanilla extract and marshmallows. Make sure that all the marshmallows are coated well with the chocolate mixture.
Four: Pour the mixture in an 8 inches pan, lined with parchment paper.
Tip: To prevent the fudge from sticking in the pan, you have to line the pan with parchment paper.
Five: Refrigerate for about 30-40 minutes until firm. Remove the fudge from the pan, peel off the parchment paper, then cut into squares.
- White chocolate: You can replace the dark chocolate with white chocolate if that is better for you.
- Nuts: Add some nuts, such as almond, pistachio, or walnut.
I store chocolate fudge in a well-sealed container in room temperature for up to 5 days or in the freezer for up to two months.
Can I Make Marshmallow Chocolate Fudge Ahead Of Time?
Honestly, fudge is the perfect candy to make ahead of time; I used to make this recipe 5 days ahead of time.
More Fudge Recipes
If you want more fudge recipes, check out:
More Chocolate Dessert Recipes
- 3-ingredient chocolate cake
- No-bake chocolate oatmeal cookies
- Chocolate chips banana bread
- Nutella stuffed chocolate muffin recipe
- Chocolate sour cream bundt cake with ganache
- Fudgy double chocolate muffins
Chocolate Marshmallow Fudge
- 8 inch pan
- In a saucepan, mix peanut butter, chocolate, and butter over low heat until everything melts.
- Remove the saucepan from the heat and let it cool down for 3-4 minutes.
- Next, stir in the marshmallows and vanilla extract. Make sure that all the marshmallows are coated well with the chocolate mixture.
- Pour the mixture in an 9 inches loaf pan, lined with parchment paper.
- Refrigerate for about 30-40 minutes until firm.
- Remove the fudge from the pan, peel off the parchment paper, then cut into squares.
- I like to use vegan-friendly marshmallows in all my marshmallow recipes. However, feel free to use any kind you prefer. Just use the mini marshmallows because they give the fudge a better texture.
- To prevent the fudge from sticking in the pan, you have to line the pan with parchment paper.