20 Delicious Marshmallow Fudge Recipes Easy

Who can resist the creamy, dreamy delight of marshmallow fudge? Whether you’re a seasoned sweet maker or looking for a foolproof treat to wow your friends, our roundup of 20 Delicious Marshmallow Fudge Recipes is your golden ticket to dessert heaven. From classic chocolate to inventive twists, these easy-to-follow recipes promise to satisfy your sweet tooth and spark joy in every bite. Let’s dive in!

Classic Marshmallow Fudge

There’s something irresistibly comforting about a batch of homemade Classic Marshmallow Fudge—creamy, sweet, and packed with nostalgia. Perfect for gifting or treating yourself!

Ingredients

• 3 cups granulated sugar
• 3/4 cup unsalted butter
• 2/3 cup evaporated milk
• 12 oz semisweet chocolate chips
• 7 oz marshmallow creme
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts (optional)

Instructions

1. Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium saucepan over medium heat, combine 3 cups granulated sugar, 3/4 cup unsalted butter, and 2/3 cup evaporated milk. Bring to a full boil, stirring constantly, then boil for 5 minutes.
3. Remove from heat and immediately stir in 12 oz semisweet chocolate chips until melted and smooth.
4. Add 7 oz marshmallow creme and 1 tsp vanilla extract, stirring until fully incorporated. If using, fold in 1/2 cup chopped walnuts.
5. Pour the mixture into the prepared pan, smoothing the top with a spatula. Let cool at room temperature for at least 4 hours, or until set.
6. Cut into squares and serve. The marshmallow creme gives this fudge an extra creamy texture that melts in your mouth, making it a standout at any gathering.

Tip: For a smoother fudge, ensure all ingredients are at room temperature before starting.

Chocolate Marshmallow Fudge

Indulge in the creamy, dreamy goodness of this Chocolate Marshmallow Fudge, a no-fuss treat that combines rich chocolate with fluffy marshmallows for a decadent dessert.

Ingredients

• 3 cups semi-sweet chocolate chips
• 1 can (14 oz) sweetened condensed milk
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• 2 cups mini marshmallows

Instructions

1. Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium saucepan over low heat, combine 3 cups semi-sweet chocolate chips, 1 can sweetened condensed milk, and 2 tbsp unsalted butter. Stir continuously until the mixture is smooth and fully melted.
3. Remove from heat and stir in 1 tsp vanilla extract until well combined.
4. Fold in 2 cups mini marshmallows gently, ensuring they’re evenly distributed but not melted.
5. Pour the mixture into the prepared pan, spreading it evenly with a spatula.
6. Chill in the refrigerator for at least 2 hours, or until the fudge is firm.
7. Use the parchment overhang to lift the fudge out of the pan. Cut into 1-inch squares and serve.

The magic of this fudge lies in the contrast between the smooth chocolate and the soft, pillowy marshmallows, creating a texture that’s simply irresistible.

Tip: For an extra touch, sprinkle a handful of marshmallows on top before chilling to add a delightful visual appeal.

Peanut Butter Marshmallow Fudge

Indulge in the creamy, dreamy combination of peanut butter and marshmallow with this no-fuss fudge that’s sure to be a hit at any gathering.

Ingredients

• 1 cup creamy peanut butter
• 1/2 cup unsalted butter
• 1 cup marshmallow creme
• 1 teaspoon vanilla extract
• 2 cups powdered sugar

Instructions

1. Line an 8×8 inch baking dish with parchment paper, leaving some overhang for easy removal.
2. In a medium saucepan over low heat, melt together 1 cup creamy peanut butter and 1/2 cup unsalted butter, stirring until smooth.
3. Remove from heat and stir in 1 cup marshmallow creme and 1 teaspoon vanilla extract until well combined.
4. Gradually add 2 cups powdered sugar, stirring until the mixture is thick and smooth.
5. Spread the mixture evenly into the prepared baking dish and refrigerate for at least 2 hours, or until firm.
6. Use the parchment paper to lift the fudge out of the dish, then cut into squares.

This fudge stands out with its melt-in-your-mouth texture and the perfect balance of sweet marshmallow and rich peanut butter.

Tip: For an extra touch, sprinkle a pinch of sea salt on top before refrigerating to enhance the flavors.

Rocky Road Marshmallow Fudge

Indulge in the ultimate comfort dessert with this Rocky Road Marshmallow Fudge, a creamy, chocolatey treat packed with crunchy nuts and fluffy marshmallows.

Ingredients

• 3 cups semi-sweet chocolate chips
• 1 can (14 oz) sweetened condensed milk
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 1/2 cups mini marshmallows
• 1 cup chopped walnuts

Instructions

1. Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium saucepan over low heat, combine 3 cups semi-sweet chocolate chips, 1 can sweetened condensed milk, and 2 tbsp unsalted butter. Stir continuously until the mixture is smooth and fully melted.
3. Remove from heat and stir in 1 tsp vanilla extract and 1/4 tsp salt until well combined.
4. Fold in 1 1/2 cups mini marshmallows and 1 cup chopped walnuts, reserving a handful of each for topping.
5. Pour the mixture into the prepared pan, spreading it evenly. Sprinkle the reserved marshmallows and walnuts on top, gently pressing them into the fudge.
6. Refrigerate for at least 2 hours, or until firm. Use the parchment overhang to lift the fudge out of the pan before cutting into squares.

The contrast between the smooth fudge, chewy marshmallows, and crunchy walnuts makes every bite a delightful surprise.

Tip: For a twist, try using dark chocolate chips or adding a sprinkle of sea salt on top before refrigerating.

White Chocolate Marshmallow Fudge

Dive into the creamy, dreamy world of this White Chocolate Marshmallow Fudge, a sweet treat that combines the richness of white chocolate with the fluffy lightness of marshmallows.

Ingredients

• 3 cups white chocolate chips
• 1 can (14 oz) sweetened condensed milk
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• 2 cups mini marshmallows

Instructions

1. Line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal later.
2. In a medium saucepan over low heat, combine 3 cups white chocolate chips, 1 can sweetened condensed milk, and 2 tbsp unsalted butter. Stir continuously until the mixture is smooth and fully melted.
3. Remove the saucepan from heat and stir in 1 tsp vanilla extract until well combined.
4. Gently fold in 2 cups mini marshmallows, being careful not to overmix to keep some marshmallow texture.
5. Pour the mixture into the prepared pan, spreading it evenly with a spatula.
6. Let the fudge set at room temperature for about 2 hours, or until firm. For quicker setting, refrigerate for 1 hour.
7. Once set, lift the fudge out of the pan using the parchment overhang and cut into 1-inch squares.

The magic of this fudge lies in the contrasting textures—silky white chocolate paired with gooey marshmallow pockets. It’s a playful twist on traditional fudge that’s sure to delight.

Tip: For an extra touch of elegance, sprinkle the top with edible gold dust or crushed peppermint before the fudge sets.

Mint Chocolate Marshmallow Fudge

This Mint Chocolate Marshmallow Fudge is a dreamy, creamy treat that combines the coolness of mint with the rich depth of chocolate, all swirled with fluffy marshmallow for a decadent dessert.

Ingredients

• 3 cups semi-sweet chocolate chips
• 1 can (14 oz) sweetened condensed milk
• 2 tbsp unsalted butter
• 1 tsp peppermint extract
• 2 cups mini marshmallows
• 1/4 tsp salt

Instructions

1. Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium saucepan over low heat, combine 3 cups semi-sweet chocolate chips, 1 can sweetened condensed milk, and 2 tbsp unsalted butter. Stir continuously until the mixture is smooth and fully melted.
3. Remove from heat and stir in 1 tsp peppermint extract and 1/4 tsp salt until well combined.
4. Fold in 2 cups mini marshmallows, reserving a handful for topping. Stir until marshmallows are partially melted and swirled throughout the fudge.
5. Pour the mixture into the prepared pan, spreading evenly. Sprinkle the reserved marshmallows on top, pressing lightly to adhere.
6. Refrigerate for at least 2 hours, or until set. Use the parchment overhang to lift the fudge out of the pan before cutting into squares.

The contrast between the smooth chocolate fudge and the gooey marshmallow swirls makes this a standout treat that’s as fun to make as it is to eat.

Tip: For a festive touch, sprinkle crushed candy canes on top before refrigerating.

Salted Caramel Marshmallow Fudge

Indulge in the perfect blend of sweet and salty with this easy-to-make Salted Caramel Marshmallow Fudge that’s sure to impress.

Ingredients

• 3 cups semi-sweet chocolate chips
• 1 (14 oz) can sweetened condensed milk
• 1/4 cup unsalted butter
• 1 cup mini marshmallows
• 1/2 cup caramel sauce
• 1 tsp sea salt

Instructions

1. Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a medium saucepan over low heat, combine the semi-sweet chocolate chips, sweetened condensed milk, and unsalted butter. Stir continuously until the mixture is smooth and fully melted, about 5 minutes.
3. Remove the saucepan from heat and quickly fold in the mini marshmallows until evenly distributed.
4. Pour the fudge mixture into the prepared baking pan, spreading it evenly with a spatula.
5. Drizzle the caramel sauce over the top of the fudge and sprinkle with sea salt.
6. Refrigerate for at least 2 hours, or until the fudge is firm. Use the parchment paper overhang to lift the fudge out of the pan before cutting into squares.

The marshmallows add a delightful chewiness to the rich chocolate fudge, while the caramel and sea salt create a sophisticated flavor profile that’s hard to resist.

Tip: For cleaner cuts, dip your knife in hot water and wipe it dry between slices.

Cookies and Cream Marshmallow Fudge

Dive into the creamy, dreamy world of this Cookies and Cream Marshmallow Fudge, a no-bake treat that combines the classic flavors of cookies and cream with the fluffy texture of marshmallows.

Ingredients

• 3 cups white chocolate chips
• 1 can (14 oz) sweetened condensed milk
• 2 cups mini marshmallows
• 1 1/2 cups crushed chocolate sandwich cookies (about 15 cookies)
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium saucepan over low heat, melt the 3 cups white chocolate chips with the can of sweetened condensed milk, stirring constantly until smooth.
3. Remove from heat and quickly stir in the 2 cups mini marshmallows, 1 1/2 cups crushed chocolate sandwich cookies, 1 tsp vanilla extract, and 1/4 tsp salt until well combined.
4. Pour the mixture into the prepared pan, pressing down evenly with a spatula. Sprinkle additional crushed cookies on top if desired.
5. Chill in the refrigerator for at least 2 hours, or until firm. Lift out of the pan using the parchment overhang and cut into squares.

The magic of this fudge lies in its contrasting textures—creamy, crunchy, and chewy all in one bite—making it a standout at any gathering.

Tip: For an extra touch of elegance, drizzle melted dark chocolate over the top before chilling.

Dark Chocolate Marshmallow Fudge

Indulge in the ultimate comfort treat with this Dark Chocolate Marshmallow Fudge, a decadent dessert that combines rich chocolate with fluffy marshmallows for a melt-in-your-mouth experience.

Ingredients

• 2 cups dark chocolate chips
• 1 can (14 oz) sweetened condensed milk
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 cups mini marshmallows

Instructions

1. Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium saucepan over low heat, combine the dark chocolate chips, sweetened condensed milk, and unsalted butter. Stir continuously until the mixture is smooth and fully melted, about 5 minutes.
3. Remove the saucepan from heat and stir in the vanilla extract and salt until well combined.
4. Fold in the mini marshmallows until evenly distributed throughout the chocolate mixture.
5. Pour the mixture into the prepared baking pan, spreading it evenly with a spatula.
6. Refrigerate for at least 2 hours, or until the fudge is set and firm to the touch.
7. Use the parchment paper overhang to lift the fudge out of the pan. Cut into 1-inch squares and serve.

The contrast between the creamy dark chocolate and the soft, pillowy marshmallows creates a delightful texture that’s sure to impress. Perfect for gifting or as a special treat to enjoy with your afternoon coffee.

Tip: For an extra touch of elegance, sprinkle a pinch of sea salt on top of the fudge before refrigerating.

Nutella Marshmallow Fudge

Indulge in the creamy, dreamy world of homemade fudge with this Nutella Marshmallow Fudge recipe that’s as easy to make as it is delicious.

Ingredients

• 1 cup Nutella
• 1 cup marshmallow fluff
• 1 cup white chocolate chips
• 1/4 cup unsalted butter
• 1/2 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a medium saucepan over low heat, combine 1 cup Nutella, 1 cup marshmallow fluff, 1 cup white chocolate chips, and 1/4 cup unsalted butter. Stir continuously until everything is melted and smooth, about 5 minutes.
3. Remove from heat and stir in 1/2 tsp vanilla extract and 1/4 tsp salt until well combined.
4. Pour the mixture into the prepared pan, smoothing the top with a spatula.
5. Refrigerate for at least 2 hours, or until the fudge is set and firm.
6. Use the parchment overhang to lift the fudge out of the pan. Cut into squares and serve.

The magic of this fudge lies in its velvety texture and the perfect balance of sweet Nutella and fluffy marshmallow, making it a hit at any gathering.

Tip: For an extra touch, sprinkle a little sea salt on top before refrigerating to enhance the flavors.

Maple Walnut Marshmallow Fudge

Indulge in the perfect blend of sweet and nutty with this Maple Walnut Marshmallow Fudge, a decadent treat that’s surprisingly simple to whip up.

Ingredients

• 2 cups granulated sugar
• 1/2 cup heavy cream
• 1/2 cup pure maple syrup
• 1/4 cup unsalted butter
• 1/4 tsp salt
• 2 cups mini marshmallows
• 1 cup chopped walnuts
• 1 tsp vanilla extract

Instructions

1. Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium saucepan over medium heat, combine 2 cups granulated sugar, 1/2 cup heavy cream, 1/2 cup pure maple syrup, 1/4 cup unsalted butter, and 1/4 tsp salt. Stir continuously until the sugar dissolves and the mixture comes to a boil.
3. Once boiling, stop stirring and let the mixture cook until it reaches 235°F on a candy thermometer (soft-ball stage), about 5 minutes.
4. Remove from heat and quickly stir in 2 cups mini marshmallows, 1 cup chopped walnuts, and 1 tsp vanilla extract until the marshmallows are fully melted and the mixture is smooth.
5. Pour the fudge into the prepared pan, spreading it evenly with a spatula. Let it cool at room temperature for at least 2 hours before cutting into squares.

The magic of this fudge lies in its creamy texture and the delightful crunch of walnuts, perfectly balanced by the rich flavor of maple. It’s a showstopper at any gathering or a special treat to enjoy at home.

Tip: For an extra maple kick, drizzle a little more syrup over the top before the fudge sets.

Pumpkin Spice Marshmallow Fudge

Dive into the cozy flavors of fall with this Pumpkin Spice Marshmallow Fudge, a creamy, dreamy treat that combines the warmth of pumpkin spice with the gooey goodness of marshmallow.

Ingredients

• 3 cups white chocolate chips
• 1 cup canned pumpkin puree
• 1/2 cup unsalted butter
• 1/4 cup heavy cream
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1/4 tsp salt
• 2 cups mini marshmallows

Instructions

1. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium saucepan over low heat, melt the white chocolate chips, pumpkin puree, and unsalted butter, stirring constantly until smooth.
3. Stir in the heavy cream, vanilla extract, pumpkin pie spice, and salt until well combined.
4. Remove from heat and gently fold in the mini marshmallows until evenly distributed.
5. Pour the mixture into the prepared pan, spreading it evenly with a spatula.
6. Refrigerate for at least 2 hours, or until set, before cutting into squares.

The magic of this fudge lies in the unexpected texture contrast between the creamy base and the soft, melty marshmallows, making each bite a delightful surprise.

Tip: For an extra festive touch, sprinkle a little extra pumpkin pie spice on top before refrigerating.

Banana Marshmallow Fudge

Banana Marshmallow Fudge is a dreamy, creamy treat that combines the nostalgic flavors of banana and marshmallow in a rich, easy-to-make fudge. Perfect for satisfying your sweet tooth or gifting to a friend!

Ingredients

• 3 cups white chocolate chips
• 1 cup marshmallow fluff
• 1/2 cup mashed ripe banana (about 1 medium banana)
• 1/4 cup unsalted butter
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium saucepan over low heat, melt the 3 cups white chocolate chips and 1/4 cup unsalted butter, stirring constantly until smooth.
3. Remove from heat and quickly stir in the 1 cup marshmallow fluff, 1/2 cup mashed ripe banana, 1 tsp vanilla extract, and 1/4 tsp salt until well combined.
4. Pour the mixture into the prepared pan, spreading evenly with a spatula.
5. Chill in the refrigerator for at least 2 hours, or until set.
6. Use the parchment overhang to lift the fudge out of the pan, then cut into 1-inch squares.

The magic of this fudge lies in its velvety texture and the surprising burst of banana flavor that pairs perfectly with the sweetness of marshmallow. It’s a delightful twist on classic fudge that’s sure to impress.

Tip: For an extra touch, sprinkle the top with a pinch of sea salt before chilling to enhance the flavors.

Coconut Marshmallow Fudge

Dive into the creamy, dreamy world of Coconut Marshmallow Fudge, a sweet treat that combines tropical flavors with the classic fudge texture we all love.

Ingredients

• 2 cups granulated sugar
• 1/2 cup unsalted butter
• 2/3 cup evaporated milk
• 1 cup mini marshmallows
• 1 cup shredded coconut
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts (optional)

Instructions

1. Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium saucepan over medium heat, combine 2 cups granulated sugar, 1/2 cup unsalted butter, and 2/3 cup evaporated milk. Stir continuously until the mixture comes to a boil.
3. Boil for 5 minutes, stirring constantly, then remove from heat.
4. Quickly stir in 1 cup mini marshmallows, 1 cup shredded coconut, and 1 teaspoon vanilla extract until the marshmallows are completely melted and the mixture is smooth.
5. If using, fold in 1/2 cup chopped walnuts.
6. Pour the mixture into the prepared pan, spreading it evenly with a spatula.
7. Let cool at room temperature for at least 2 hours, or until set, before cutting into squares.

The magic of this fudge lies in its fluffy texture and the way the coconut adds a subtle crunch, making each bite a delightful contrast.

Tip: For an extra coconutty flavor, toast the shredded coconut lightly before adding it to the fudge mixture.

Espresso Marshmallow Fudge

If you’re a fan of coffee and sweets, this Espresso Marshmallow Fudge is about to become your new favorite treat. It’s rich, creamy, and packed with a caffeine kick that’s perfectly balanced by the sweetness of marshmallows.

Ingredients

• 3 cups semi-sweet chocolate chips
• 1 can (14 oz) sweetened condensed milk
• 2 tbsp unsalted butter
• 1 tbsp espresso powder
• 1 tsp vanilla extract
• 1 cup mini marshmallows
• 1/4 tsp salt

Instructions

1. Line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal.
2. In a medium saucepan over low heat, combine the semi-sweet chocolate chips, sweetened condensed milk, and unsalted butter. Stir continuously until the mixture is smooth and fully melted.
3. Remove the saucepan from heat and stir in the espresso powder, vanilla extract, and salt until well combined.
4. Fold in the mini marshmallows quickly, ensuring they’re evenly distributed but not completely melted.
5. Pour the fudge mixture into the prepared pan, spreading it evenly with a spatula.
6. Refrigerate for at least 2 hours, or until the fudge is set and firm to the touch.
7. Use the parchment paper overhang to lift the fudge out of the pan. Cut into 1-inch squares and serve.

The magic of this fudge lies in the contrast between the deep coffee flavor and the fluffy marshmallows, creating a texture and taste that’s irresistibly unique.

Tip: For an extra coffee punch, sprinkle a little extra espresso powder on top before refrigerating.

Cherry Almond Marshmallow Fudge

Indulge in the perfect blend of sweet and nutty with this Cherry Almond Marshmallow Fudge, a decadent treat that’s as fun to make as it is to eat.

Ingredients

• 3 cups semi-sweet chocolate chips
• 1 can (14 oz) sweetened condensed milk
• 1/4 cup unsalted butter
• 1 cup mini marshmallows
• 1/2 cup dried cherries, chopped
• 1/2 cup sliced almonds, toasted
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium saucepan over low heat, combine the chocolate chips, sweetened condensed milk, and butter. Stir continuously until the mixture is smooth and fully melted, about 5 minutes.
3. Remove the saucepan from the heat and quickly stir in the vanilla extract and salt.
4. Fold in the mini marshmallows, dried cherries, and sliced almonds until evenly distributed.
5. Pour the fudge mixture into the prepared pan, spreading it evenly with a spatula.
6. Refrigerate for at least 2 hours, or until the fudge is firm.
7. Use the parchment overhang to lift the fudge out of the pan. Cut into 1-inch squares and serve.

The combination of chewy marshmallows, tart cherries, and crunchy almonds creates a delightful contrast in every bite of this rich fudge.

Tip: For an extra nutty flavor, toast the almonds in a dry skillet over medium heat for 3-5 minutes before adding them to the fudge.

Toasted Marshmallow Fudge

Who says you can’t have the campfire favorite in a rich, creamy fudge? This Toasted Marshmallow Fudge brings the best of both worlds to your dessert table.

Ingredients

• 3 cups semi-sweet chocolate chips
• 1 can (14 oz) sweetened condensed milk
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 cups mini marshmallows

Instructions

1. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium saucepan over low heat, combine 3 cups semi-sweet chocolate chips, 1 can sweetened condensed milk, and 2 tbsp unsalted butter. Stir continuously until the mixture is smooth and fully melted.
3. Remove from heat and stir in 1 tsp vanilla extract and 1/4 tsp salt until well combined.
4. Pour half of the fudge mixture into the prepared pan and spread evenly. Sprinkle 1 cup mini marshmallows over the top.
5. Pour the remaining fudge mixture over the marshmallows, spreading carefully to cover them completely. Top with the remaining 1 cup mini marshmallows.
6. Using a kitchen torch, lightly toast the marshmallows on top until golden brown. Alternatively, you can broil in the oven for 1-2 minutes, watching closely to prevent burning.
7. Allow the fudge to cool at room temperature for 2 hours, then refrigerate for another 2 hours until set.
8. Use the parchment overhang to lift the fudge out of the pan. Cut into squares and serve.

The contrast between the creamy fudge and the crispy, toasted marshmallows makes this treat irresistibly textural. It’s a playful twist on classic fudge that’s sure to spark joy.

Tip: For an extra layer of flavor, sprinkle a pinch of sea salt over the toasted marshmallows before serving.

Orange Creamsicle Marshmallow Fudge

This Orange Creamsicle Marshmallow Fudge is a dreamy, creamy treat that combines the nostalgic flavors of a creamsicle with the rich, melt-in-your-mouth texture of fudge. Perfect for those who love a sweet, citrusy dessert!

Ingredients

• 3 cups white chocolate chips
• 1 can (14 oz) sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 tablespoon orange zest
• 2 tablespoons orange juice
• 1 cup mini marshmallows
• Orange food coloring (optional)

Instructions

1. Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a medium saucepan over low heat, combine the white chocolate chips and sweetened condensed milk. Stir continuously until the chocolate is completely melted and the mixture is smooth.
3. Remove from heat and stir in the vanilla extract, orange zest, and orange juice. If using, add a few drops of orange food coloring to achieve your desired shade.
4. Fold in the mini marshmallows until evenly distributed throughout the mixture.
5. Pour the mixture into the prepared pan, spreading it evenly with a spatula. Let it cool at room temperature for about 2 hours, then refrigerate for another 2 hours or until firm.
6. Once set, use the parchment paper to lift the fudge out of the pan. Cut into squares and serve.

The vibrant orange flavor paired with the creamy fudge and fluffy marshmallows creates a delightful contrast that’s sure to impress. It’s a fun twist on traditional fudge that’s as beautiful as it is tasty.

Tip: For an extra pop of color and flavor, sprinkle a little extra orange zest on top before the fudge sets.

Raspberry Swirl Marshmallow Fudge

Indulge in the perfect blend of fruity and sweet with this Raspberry Swirl Marshmallow Fudge, a dreamy treat that’s as fun to make as it is to eat.

Ingredients

• 3 cups semi-sweet chocolate chips
• 1 can (14 oz) sweetened condensed milk
• 1/4 cup unsalted butter
• 1 tsp vanilla extract
• 1 cup mini marshmallows
• 1/4 cup raspberry jam
• 1/2 tsp salt

Instructions

1. Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium saucepan over low heat, combine the chocolate chips, sweetened condensed milk, and butter. Stir continuously until the mixture is smooth and fully melted, about 5 minutes.
3. Remove from heat and stir in the vanilla extract and salt until well combined.
4. Fold in the mini marshmallows gently, ensuring they’re evenly distributed but not melted.
5. Pour the fudge mixture into the prepared pan, spreading it evenly with a spatula.
6. Drop teaspoonfuls of raspberry jam over the top of the fudge, then use a knife to swirl the jam into the fudge for a marbled effect.
7. Refrigerate for at least 2 hours, or until the fudge is firm. Lift the fudge out of the pan using the parchment overhang, then cut into squares.

The marshmallows add a delightful chewiness to the creamy fudge, while the raspberry jam introduces a tangy contrast that brightens every bite.

Tip: For cleaner cuts, dip your knife in hot water and wipe it dry between slices.

Gingerbread Marshmallow Fudge

Dive into the holiday spirit with this Gingerbread Marshmallow Fudge, a creamy, spiced treat that combines the warmth of gingerbread with the fluffy sweetness of marshmallows.

Ingredients

• 3 cups white chocolate chips
• 1 can (14 oz) sweetened condensed milk
• 1 cup mini marshmallows
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a medium saucepan over low heat, combine the white chocolate chips and sweetened condensed milk. Stir continuously until the chocolate is completely melted and the mixture is smooth.
3. Remove from heat and quickly stir in the mini marshmallows, 2 tsp ground ginger, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves, 1 tsp vanilla extract, and a pinch of salt until well combined.
4. Pour the mixture into the prepared pan, spreading it evenly with a spatula. Let it cool at room temperature for about 2 hours, then refrigerate for another 2 hours until set.
5. Once set, lift the fudge out of the pan using the parchment overhang and cut into squares.

The magic of this fudge lies in the unexpected texture contrast between the creamy base and the gooey marshmallow bits, all wrapped in the cozy spice of gingerbread.

Tip: For an extra festive touch, sprinkle the top with crushed gingerbread cookies before the fudge sets.

Conclusion

We hope this roundup of 20 Delicious Marshmallow Fudge Recipes has inspired your next sweet adventure! Each recipe is a testament to the joy of easy, homemade treats. Don’t forget to try your favorites, share your thoughts in the comments, and spread the sweetness by pinning this article on Pinterest. Happy cooking, and may your kitchen be filled with the delightful aroma of fudge!