Get ready to whip up the creamiest, dreamiest fudge with just a handful of ingredients and minimal effort. Perfect for last-minute gifts or a sweet treat!
Why This Recipe Works
- Mini marshmallows melt smoothly, creating a velvety base without the need for a candy thermometer.
- Combining chocolate and marshmallows delivers a rich flavor with a perfectly soft texture.
- This recipe is incredibly forgiving, making it ideal for beginners and seasoned cooks alike.
Ingredients
- 3 cups mini marshmallows
- 1.5 cups semi-sweet chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
- 1 tbsp butter (for greasing)
Equipment Needed
- 8×8 inch baking pan
- Medium saucepan
- Wooden spoon
- Parchment paper
Instructions
Step 1: Prep Your Pan
Lightly grease your 8×8 inch baking pan with butter and line it with parchment paper, leaving some overhang for easy removal later. This ensures your fudge won’t stick and makes cleanup a breeze.
Step 2: Melt the Goodness
In a medium saucepan over low heat, combine the mini marshmallows, chocolate chips, and sweetened condensed milk. Stir continuously with a wooden spoon until everything is melted and smooth, about 5-7 minutes. Tip: Keeping the heat low prevents burning and ensures a smooth mixture.
Step 3: Add the Vanilla
Once your mixture is fully melted, remove the saucepan from the heat and stir in the vanilla extract. This adds a depth of flavor that elevates the fudge from good to great.
Step 4: Pour and Set
Pour the fudge mixture into your prepared pan, spreading it evenly with the back of a spoon or a spatula. Let it cool at room temperature for about 2 hours, or until set. For faster setting, you can refrigerate it for 1 hour.
Step 5: Slice and Serve
Once set, use the parchment paper to lift the fudge out of the pan. Cut into 1-inch squares with a sharp knife. For clean cuts, dip the knife in hot water and wipe it dry between slices.
Tips and Tricks
For an extra layer of flavor, consider adding a pinch of sea salt on top before the fudge sets. If you’re a fan of nuts, stir in 1/2 cup of chopped walnuts or pecans with the vanilla extract. To make your fudge even more indulgent, drizzle melted white chocolate over the top once it’s set. Remember, the key to perfect fudge is patience—don’t rush the setting process!
Recipe Variations
- Peanut Butter Fudge: Replace half of the chocolate chips with peanut butter chips for a nutty twist.
- Mint Chocolate Fudge: Add 1/2 tsp peppermint extract with the vanilla for a refreshing flavor.
- Rocky Road Fudge: Mix in 1/2 cup mini marshmallows and 1/2 cup chopped almonds after removing from heat.
Frequently Asked Questions
Can I use large marshmallows instead of mini? Yes, but you’ll need to chop them into smaller pieces to ensure they melt evenly. Mini marshmallows are preferred for their uniform size and quicker melting time.
How long does this fudge keep? Stored in an airtight container at room temperature, your fudge will stay fresh for up to 2 weeks. If you prefer it chilled, it can last up to 3 weeks in the fridge.
Can I freeze this fudge? Absolutely! Wrap it tightly in plastic wrap and store it in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
Summary
This mini marshmallow fudge recipe is a foolproof way to satisfy your sweet tooth with minimal effort. Rich, creamy, and endlessly customizable, it’s sure to become a staple in your dessert repertoire.