Chocolate Marshmallow Fudge. Soft chocolate condensed-milk fudge with visible mini-marshmallow pockets, cut into small pieces. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.
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Fudge is not the same as rocky road
Chocolate marshmallow fudge uses sweetened condensed milk to make a soft, dense chocolate base, with mini marshmallows folded through for little white pockets. This pan is cut into twenty-five small pieces. The preceding rocky road candidate is a firmer chocolate-butter slab with chopped almonds; its nutty crunch and ratio are deliberately absent here.
This is a working formula, not a finished batch. The two-hour set and clean cut need testing with the actual chocolate brand. No kitchen-tested claim, rating or fixed gift-box shelf life belongs on this draft.
Keep the three base ingredients distinct
Semisweet chocolate chips and a full fourteen-ounce can of sweetened condensed milk form the fudge. Evaporated milk is not interchangeable; it is thinner and unsweetened. A tablespoon butter is the only added fat. Vanilla and a pinch of salt go in after the saucepan leaves the heat.
Mini marshmallows should remain in separate pieces, not dissolve into a smooth white streak. Let the melted chocolate base cool until warm but still spreadable before folding them in. There are no nuts in the recipe itself, but packaged chocolate and marshmallows may have cross-contact, so don't advertise the finished fudge as certified nut-free.
The fudge contains milk; chocolate may include soy, and marshmallow gelatin and other additives vary. Confirm labels for the intended audience. A dairy-free condensed-milk swap would require a new setting test and an updated title and allergen review.
Ingredients for 25 pieces
| Ingredient | Amount | Use |
|---|---|---|
| Semisweet chocolate chips | 18 ounces | For fudge base. |
| Sweetened condensed milk | 14 ounces | One standard can; not evaporated milk. |
| Unsalted butter | 1 tablespoon | For base. |
| Vanilla extract | 1 teaspoon | Off heat. |
| Fine salt | 1/8 teaspoon | Balance. |
| Mini marshmallows | 1 1/2 cups | Keep cool and intact. |
Step-by-step method
- Line an 8-inch square pan with parchment overhang. Over low heat, stir 18 oz semisweet chocolate chips, one 14-oz can sweetened condensed milk and 1 tbsp butter in a heavy saucepan until just smooth, about 3–5 minutes. Do not boil or use evaporated milk.
- Remove from heat and stir in 1 tsp vanilla and 1/8 tsp fine salt. Let cool until warm rather than hot to the touch so the marshmallows retain their shape. Fold in 1 1/2 cups mini marshmallows just until distributed.
- Spread into the lined pan and level without crushing the white pieces. Refrigerate approximately 2 hours, until firm enough for clean cuts. A different chocolate brand or warmer refrigerator can extend setting time.
- Lift by the parchment and cut into a five-by-five grid of 25 small pieces. Wipe the knife between cuts. Keep the working fudge chilled and test its actual serving and gift-box holding before claiming a shelf life.
Melt low, then chill in a lined pan
Line the pan first; once condensed milk and chocolate melt, the mixture thickens quickly. Keep the saucepan on low heat and stir continuously so chocolate at the bottom does not scorch. Stop as soon as the mixture is smooth rather than simmering it as a sugar-cooked fudge.
Stir in vanilla and salt off heat, then wait a few minutes before adding marshmallows. Press gently into the eight-inch pan and level without squashing all the pockets. Chill until the center is firm enough to lift by parchment; the two hours are an estimate.
Cut a five-by-five grid with a sharp knife. Wiping between cuts keeps white marshmallow from dragging across dark chocolate. The proposed 1.6-inch pieces are small candy portions, not full-size brownies.
If it is grainy or won't cut
A grainy base can come from overheated chocolate or a scorched saucepan. Use low heat and a heavy pan, then stop early. If the marshmallows disappear, the base was still too hot when they went in; let the next trial cool longer but not solidify.
A slab that smears after two hours needs a longer chill or a review of the condensed-milk and chocolate labels. Don't add extra chocolate silently after the article and card are written. Test the cut texture at refrigerator and room temperatures, especially if planning edible gifts.
Betty Crocker offers an independent example of condensed-milk chocolate-marshmallow fudge. The Chefly measurements and prose here are newly drafted; a source's tested outcome does not verify this batch.
Treat-box handling
Serve small pieces chilled, separated with parchment if needed. An exact room-temperature holding or transport window is unresolved; a warm holiday kitchen can change how a soft fudge behaves. Test that before promising mailability.
Chefly's Earl Grey cookies could accompany the fudge as a baked contrast. The image brief prohibits almonds because that would collapse the distinction from rocky road. No exact long-tail Pinterest search growth is assigned.
Fudge questions
Can I use evaporated milk?
No direct swap. The working formula uses sweetened condensed milk for body and sweetness.
Why cool the mixture before marshmallows?
Hot chocolate can melt them. Fold in when the base is warm and still spreadable.
Can I pack it for gifts?
Test the set and holding temperature first; the present draft does not establish a shelf life or shipping performance.
Further reading and related Chefly recipes: Betty Crocker's chocolate-marshmallow fudge; Chefly Earl Grey cookies. These are relevant references and other dishes, not evidence that this proposed formula was tested.
Recipe-card handoff — preview, not a native plugin card
Chocolate Marshmallow Fudge. Category: Desserts. 25 pieces. Prep approximately 20 minutes; cooking approximately 5 minutes; additional cooling/chilling approximately 120 minutes; total approximately 145 minutes excluding preheat. Not kitchen-tested; nutrition not calculated.
Ingredients: 18 ounces Semisweet chocolate chips; 14 ounces Sweetened condensed milk; 1 tablespoon Unsalted butter; 1 teaspoon Vanilla extract; 1/8 teaspoon Fine salt; 1 1/2 cups Mini marshmallows.
Instructions: Line an 8-inch square pan with parchment overhang. Over low heat, stir 18 oz semisweet chocolate chips, one 14-oz can sweetened condensed milk and 1 tbsp butter in a heavy saucepan until just smooth, about 3–5 minutes. Do not boil or use evaporated milk. Remove from heat and stir in 1 tsp vanilla and 1/8 tsp fine salt. Let cool until warm rather than hot to the touch so the marshmallows retain their shape. Fold in 1 1/2 cups mini marshmallows just until distributed. Spread into the lined pan and level without crushing the white pieces. Refrigerate approximately 2 hours, until firm enough for clean cuts. A different chocolate brand or warmer refrigerator can extend setting time. Lift by the parchment and cut into a five-by-five grid of 25 small pieces. Wipe the knife between cuts. Keep the working fudge chilled and test its actual serving and gift-box holding before claiming a shelf life.
Allergens: Milk; Soy may be present in chocolate; Check marshmallow gelatin, wheat and cross-contact labels. Review packaged ingredients and cross-contact before serving.
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Chocolate Marshmallow Fudge
- Total Time: 145 minutes
- Yield: 25 servings 1x
Description
Twenty-five small pieces of soft chocolate-marshmallow fudge.
Ingredients
- 18 ounces Semisweet chocolate chips
- 14 ounces Sweetened condensed milk
- 1 tablespoon Unsalted butter
- 1 teaspoon Vanilla extract
- 1/8 teaspoon Fine salt
- 1 1/2 cups Mini marshmallows
Instructions
- Line an 8-inch square pan with parchment overhang. Over low heat, stir 18 oz semisweet chocolate chips, one 14-oz can sweetened condensed milk and 1 tbsp butter in a heavy saucepan until just smooth, about 3–5 minutes. Do not boil or use evaporated milk.
- Remove from heat and stir in 1 tsp vanilla and 1/8 tsp fine salt. Let cool until warm rather than hot to the touch so the marshmallows retain their shape. Fold in 1 1/2 cups mini marshmallows just until distributed.
- Spread into the lined pan and level without crushing the white pieces. Refrigerate approximately 2 hours, until firm enough for clean cuts. A different chocolate brand or warmer refrigerator can extend setting time.
- Lift by the parchment and cut into a five-by-five grid of 25 small pieces. Wipe the knife between cuts. Keep the working fudge chilled and test its actual serving and gift-box holding before claiming a shelf life.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 120 minutes, included in the total.
Untested estimate: five-minute gentle melt and two-hour chill until cleanly cut; no oven preheat.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 120 minutes
- Cook Time: 5 minutes
- Category: Desserts
Nutrition
- Serving Size: One 1.6-inch square