Today’s the day we dive into the creamy, dreamy world of homemade fudge. This original marshmallow creme fudge recipe is not just a treat; it’s a journey back to childhood, wrapped in a glossy, chocolatey package. Let’s get started!
Why This Recipe Works
- The marshmallow creme adds a smooth, velvety texture that’s hard to resist.
- Using simple, pantry-staple ingredients means you can whip this up anytime the craving hits.
- The foolproof method ensures perfect fudge every time, no candy thermometer needed.
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
Equipment Needed
- 8-inch square baking pan
- Heavy-bottomed saucepan
- Wooden spoon
- Parchment paper
Instructions
Step 1: Prepare Your Pan
Line your 8-inch square baking pan with parchment paper, leaving some overhang for easy removal later. This little trick saves you from a sticky situation and makes cleanup a breeze.
Step 2: Melt the Goodness
In your heavy-bottomed saucepan, combine the sugar, butter, and evaporated milk. Cook over medium heat, stirring constantly until the mixture comes to a full boil. This is where the magic starts, so keep that spoon moving to prevent any sugar crystals from forming.
Step 3: Boil to Perfection
Once boiling, let the mixture cook for exactly 5 minutes, stirring continuously. The mixture should thicken slightly and take on a glossy sheen. Timing is crucial here, so keep an eye on the clock.
Step 4: Add the Chocolate and Marshmallow
Remove the saucepan from the heat and immediately stir in the chocolate chips until melted and smooth. Then, fold in the marshmallow creme and vanilla extract until fully incorporated. The mixture should be thick, shiny, and utterly irresistible.
Step 5: Set and Serve
Pour the fudge into your prepared pan, smoothing the top with a spatula. Let it cool at room temperature for at least 4 hours, or until set. For faster setting, you can refrigerate it, but patience yields the creamiest texture.
Tips and Tricks
For the smoothest fudge, ensure all your ingredients are at room temperature before starting. If you’re in a hurry, chilling the fudge in the fridge can speed up setting time, but beware of condensation. For a twist, try swirling in peanut butter or caramel before the fudge sets. Always use a heavy-bottomed saucepan to prevent scorching, and remember, constant stirring is the key to success.
Recipe Variations
- Swap semisweet chocolate for dark or milk chocolate to suit your taste.
- Add a cup of chopped nuts or dried fruit for texture.
- Layer in a swirl of peanut butter or caramel for a decadent twist.
- Top with sea salt before setting for a sweet and salty combo.
Frequently Asked Questions
Can I use marshmallows instead of marshmallow creme? Yes, but you’ll need about 4 cups of mini marshmallows, and the texture might be slightly different. Melt them completely into the hot mixture for best results.
How long does this fudge keep? Stored in an airtight container at room temperature, it lasts up to 2 weeks. If you can resist eating it all at once, that is.
Can I freeze this fudge? Absolutely! Wrap it tightly and freeze for up to 3 months. Thaw at room temperature before serving.
Summary
This original marshmallow creme fudge recipe is a no-fail, decadent treat that’s perfect for gifting or indulging. With its creamy texture and rich flavor, it’s sure to become a favorite.