Marshmallow Fudge Recipe

Sugar: The primary sweetener that gives the fudge its sweetness.

Evaporated milk: Provides a creamy texture without the extra water content of regular milk.

Butter: Adds richness and helps achieve a smooth consistency.

Mini marshmallows: Melts into the mixture to create a soft, chewy texture.

Semi-sweet chocolate chips: Brings a deep, rich chocolate flavor to the fudge.

Vanilla extract: Enhances the overall flavor with a hint of vanilla.

When combining the sugar, evaporated milk, and butter in the saucepan, ensure you use a heavy-bottomed pan to prevent scorching. Stir constantly with a wooden spoon or heat-resistant spatula to maintain an even temperature and avoid crystallization. Once you add the mini marshmallows and chocolate chips, work quickly to incorporate them fully before the mixture begins to set.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• sugar - Substitute with honey: Honey is a natural sweetener and can add a different depth of flavor.

• evaporated milk - Substitute with heavy cream: Heavy cream provides a similar creamy texture and richness.

• evaporated milk - Substitute with coconut milk: Coconut milk adds a subtle coconut flavor and is a good dairy-free option.

• butter - Substitute with margarine: Margarine can be used as a non-dairy alternative with a similar fat content.

• butter - Substitute with coconut oil: Coconut oil is a plant-based fat that can add a slight coconut flavor.

• mini marshmallows - Substitute with marshmallow fluff: Marshmallow fluff can provide the same sweetness and texture.

• mini marshmallows - Substitute with homemade marshmallows: Homemade marshmallows can be used if you prefer a more natural option.

• semi-sweet chocolate chips - Substitute with dark chocolate chips: Dark chocolate chips offer a richer, less sweet flavor.

• semi-sweet chocolate chips - Substitute with milk chocolate chips: Milk chocolate chips provide a sweeter, creamier taste.

• vanilla extract - Substitute with almond extract: Almond extract gives a different but complementary flavor.

• vanilla extract - Substitute with maple extract: Maple extract adds a unique, sweet, and slightly woody flavor.

• Allow the marshmallow fudge to cool completely at room temperature. This ensures the fudge sets properly and is easier to handle.

• Once cooled, cut the fudge into desired pieces. Use a sharp knife for clean cuts, wiping the blade between slices to prevent sticking.

• For short-term storage, place the fudge pieces in an airtight container. Layer the pieces with parchment paper to prevent them from sticking together.

• Store the container in a cool, dry place away from direct sunlight. The fudge will stay fresh for up to two weeks.

• For longer storage, consider freezing the fudge. Wrap each piece individually in plastic wrap or wax paper to maintain freshness and prevent freezer burn.

• Place the wrapped pieces in a resealable freezer bag or an airtight container. Label the container with the date to keep track of storage time.

• When ready to enjoy, remove the desired amount of fudge from the freezer. Let it thaw at room temperature for about 30 minutes to an hour before serving.

• Avoid refrigerating the fudge, as it can cause the texture to become dry and crumbly. Room temperature or frozen storage is best for maintaining its creamy consistency.

• If gifting the marshmallow fudge, package it in decorative tins or boxes lined with parchment paper. This not only looks appealing but also helps keep the fudge fresh during transit.

• Microwave Method: Place a piece of marshmallow fudge on a microwave-safe plate. Heat it on medium power for about 10-15 seconds. Check the texture and heat for an additional 5 seconds if needed. Be cautious not to overheat, as the chocolate can burn easily.

• Oven Method: Preheat your oven to 250°F (120°C). Place the fudge in an oven-safe dish and cover it with aluminum foil to prevent it from drying out. Warm it for about 10-15 minutes. Check to ensure it’s heated through but not melted.

• Double Boiler Method: Fill a saucepan with a couple of inches of water and bring it to a simmer. Place a heatproof bowl on top, ensuring it doesn’t touch the water. Add the fudge to the bowl and stir gently until it’s warmed through. This method is great for maintaining the smooth texture of the marshmallow and chocolate.

• Room Temperature Method: If you’re not in a rush, simply let the fudge sit at room temperature for about 30 minutes to an hour. This method is the gentlest and helps retain the original texture and flavor.

• Steam Method: Place the fudge on a heatproof plate and set it over a pot of simmering water. Cover the pot with a lid to trap the steam. Heat for about 5-10 minutes, checking occasionally to ensure it doesn’t get too soft. This method helps in gently reheating without altering the consistency too much.

• Saucepan: A medium-sized saucepan is essential for combining and heating the sugar, evaporated milk, and butter. It allows for even heating and easy stirring.

• Wooden spoon: A wooden spoon is ideal for stirring the mixture constantly as it heats and boils. It is sturdy and can handle the thick consistency of the fudge mixture.

• Measuring cups: Accurate measuring cups are necessary to measure out the sugar, evaporated milk, and mini marshmallows to ensure the right proportions.

• Measuring spoons: Measuring spoons are used to measure the vanilla extract precisely.

• Baking dish: A greased baking dish is needed to pour the fudge mixture into, allowing it to cool and set properly.

• Spatula: A spatula is useful for scraping the mixture out of the saucepan and into the baking dish, ensuring no fudge is left behind.

• Cooling rack: A cooling rack helps to cool the fudge evenly once it has been poured into the baking dish.

• Knife: A sharp knife is needed to cut the cooled fudge into pieces.

Prepare ingredients in advance: Measure out the sugar, evaporated milk, butter, mini marshmallows, and chocolate chips before starting to save time during cooking.

Use a non-stick saucepan: This helps prevent the sugar mixture from sticking and burning, making cleanup faster and easier.

Line the baking dish: Use parchment paper or foil to line the baking dish for easy removal and cutting of the fudge.

Cool in the fridge: Speed up the cooling process by placing the fudge in the refrigerator.