Chocolate and marshmallow fudge: Everybody wants sweetness

We all deserve a bit of chocolate in our lives. It’s often enjoyed in most of our favourite desserts and you can include it into your fudge recipe. This chocolate and marshmallow fudge is as soft and smooth as you would expect with a soft marshmallow treat inside or coconut if you decide to upgrade it even more. It’s a great treat that’s perfect for filling gift tins or being at home for parties, bake sales or that sneaky midnight snack you’re getting up for.

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Chocolate and marshmallow fudge tips

You can make this recipe even more interesting by adding a handful of mini marshmallows in the mix just when the mixture starts to cool down. Alternatively, add some coconut shavings and dried chopped mango strips in the mix for a fruity chocolate fudge sweet treat. If you store your chocolate fudge at room temperature in an air-tight container, it will last 7 to 14 days. If you decide to store the chocolate fudge in the fridge, your tasty snacks will last two to three weeks if kept in an air-tight container.

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Add something different to your classic sweet treats. This chocolate and marshmallow fudge is the treat you need to make for your family.

Last updated on 5 June 2023

Chocolate and marshmallow fudge recipe

5 from 1 vote

Recipe by Irene Muller Course: SnacksCuisine: GlobalDifficulty: Easy

Prep time

10

minutes

Cooking time

10

minutes

Cooling Time

120

minutes

Total time

2

hours 

20

minutes

Ingredients

• 1½ cups 1½ caster sugar

• ⅔ cup ⅔ evaporated milk

• 2 tbsp 2 butter or margarine

• ¼ tsp ¼ salt

• 2 cups 2 marshmallows chopped in quarters

• 1½ cups 1½ Bournville dark chocolate or plain milk chocolate

• ½ cup ½ chopped pecans or walnuts, optional

• 1 tsp 1 vanilla extract

Method

• Line an 20 cm square baking dish with either tin foil or baking paper.
• In a large skillet, combine the sugar, evaporated milk, butter and salt. Over medium heat, bring to a full boil, stirring constantly for approximately 4 to 5 minutes. Remove from heat.
• Stir in the marshmallows, chocolate morsels, nuts and vanilla extract. Stir vigorously for approximately 1 minute or until the marshmallows are completely melted.
• Pour the fudge mixture into the prepared baking pan.
• Refrigerate for at least 2 hours or until firm.
• When firm, lift from the pan and remove the foil.
• Use a sharp knife, cut the fudge into squares.

Notes

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