There’s something absolutely magical about homemade fudge, and this Easy Marshmallow Cream Fudge Recipe is going to become your new favorite go-to dessert! This is the kind of recipe that looks fancy enough to gift to friends and family, yet it’s so simple that even the youngest baker in your kitchen can help make it. I’m absolutely obsessed with how creamy and smooth this fudge turns out—it practically melts on your tongue!
What I love most about this marshmallow cream fudge is that it requires just a handful of ingredients and comes together in minutes. No candy thermometer needed, no complicated techniques to master. Just good old-fashioned, melt-and-mix magic that delivers professional-quality results every single time. The marshmallow cream adds the most wonderful fluffy texture that makes this fudge different from traditional chocolate fudge recipes.
I first discovered this technique years ago when I was looking for a way to make fudge that didn’t require constant stirring or temperature monitoring. The addition of marshmallow cream is truly a game-changer—it creates this impossibly smooth, almost cloud-like texture that makes each bite absolutely divine. This recipe has become a staple in my kitchen, especially during the holiday season when I’m making treats for neighbors and friends.
The beauty of this Easy Marshmallow Cream Fudge is its versatility. You can add your favorite mix-ins like chopped nuts, sprinkles, or even a swirl of cream-based toppings for extra flavor. Some of my favorite variations include adding peppermint extract for the holidays, swirling in peanut butter, or topping it with sea salt for that sweet and salty combination that everyone goes absolutely crazy for.
One of the best things about making fudge at home is knowing exactly what ingredients are going into it. No preservatives, no weird additives—just real chocolate, real butter, and real marshmallow cream. Plus, when you make it yourself, you can customize the sweetness level and chocolate intensity to match your personal preferences perfectly.
This fudge also makes an absolutely stunning homemade gift. I like to cut it into pretty squares, wrap them individually in parchment paper, and package them in a cute box tied with a ribbon. Your friends and family will be so impressed, and honestly, they don’t need to know how easy it was to make! Check out this simple cream-based recipe guide for more easy techniques you can use in the kitchen.
I recommend making this fudge when you want an impressive dessert that doesn’t require hours in the kitchen. Whether you’re preparing for a special occasion, hosting a holiday party, or simply craving something sweet, this marshmallow cream fudge is your answer. The best part? You’ll have homemade fudge ready to enjoy in less than thirty minutes from start to finish!
For those looking to expand their fudge-making skills, this recipe is the perfect foundation. Once you master this version, you can experiment with different flavor extracts, chocolate types, and mix-ins. I’ve also found that this fudge stores beautifully, making it perfect for batch cooking and having treats on hand whenever you need them.
If you’re a fan of creamy, dreamy chocolate treats, you absolutely have to try this recipe. The marshmallow cream creates such a luxurious texture that you won’t believe how easy it is to achieve. Your taste buds will thank you, and your kitchen will smell absolutely incredible while you’re making it. Don’t forget to check out this easy recipe for other simple kitchen techniques.
So grab your ingredients, clear off your kitchen counter, and let’s make some absolutely delicious Easy Marshmallow Cream Fudge together! This is the kind of recipe that brings joy to your kitchen and smiles to everyone’s faces. Trust me, once you make this fudge once, you’ll be making it again and again. It’s that good!
Ingredients
- 2 cups semi-sweet chocolate chips
- 1 cup milk chocolate chips
- 1 can (7 ounces) marshmallow cream
- 1/2 cup butter
- 1/2 cup cocoa powder
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- Optional: 1/2 cup chopped nuts, sprinkles, or additional toppings
Instructions
- Line an 8×8 inch baking pan with parchment paper, letting some hang over the sides for easy removal. Set aside.
- In a large microwave-safe bowl, combine the semi-sweet chocolate chips, milk chocolate chips, and butter.
- Microwave in 30-second intervals, stirring between each interval, until the chocolate and butter are completely melted and smooth. Be careful not to overheat.
- Remove the bowl from the microwave and let it cool for about 2 minutes.
- Add the marshmallow cream to the melted chocolate mixture and stir vigorously until completely combined and smooth. The marshmallow cream will create a light, fluffy texture.
- Stir in the cocoa powder, powdered sugar, vanilla extract, and sea salt until everything is well incorporated and you have a thick fudge mixture.
- Pour the fudge mixture into your prepared baking pan, spreading it evenly with a spatula. Smooth the top as much as possible.
- If desired, sprinkle your chosen toppings (nuts, sprinkles, or sea salt) over the top and gently press them into the fudge.
- Place the fudge in the refrigerator for at least 2-3 hours until it is completely set and firm to the touch.
- Once set, use the parchment paper overhang to lift the fudge out of the pan and place it on a cutting board.
- Cut the fudge into 24-30 squares using a sharp knife, wiping the knife clean between cuts for neat edges.
- Store the fudge in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to one month.
Pro Tips
Marshmallow cream substitutes: If you can’t find marshmallow cream, you can substitute with marshmallow fluff or even whipped cream, though the texture will be slightly different.
Chocolate quality: Using good quality chocolate makes a noticeable difference in the final product. Splurge a little on the chocolate chips if possible.
Cutting tips: For the cleanest cuts, use a hot, wet knife and wipe it between each cut. This prevents the fudge from sticking and crumbling.
Flavor variations: Add 1/2 teaspoon peppermint extract for peppermint fudge, or swirl in 1/4 cup peanut butter for peanut butter fudge.
Storage options: Keep fudge in an airtight container with parchment between layers to prevent sticking. Refrigerate for up to 2 weeks or freeze for up to one month.
Gifting idea: Wrap individual pieces in decorative parchment paper or small cellophane bags for beautiful homemade gifts.
Mix-in suggestions: Try adding crushed candy canes, chopped pretzels, toffee bits, or dried fruit for different flavor combinations.
Microwave power levels: If your microwave is particularly powerful, use 20-second intervals instead to prevent overheating the chocolate.
Marshmallow cream texture: This ingredient is the secret to the extra creamy, smooth texture. Don’t skip it or substitute it with regular marshmallows.