What I love most about this fudge is its simplicity. With just a handful of ingredients and no fancy equipment (you won’t even need a candy thermometer!), you can whip up a Marshmallow Fudge with Condensed Milk that’s perfect for holidays, sharing with friends, or satisfying those late-night chocolate cravings. Plus, there’s something magical about the combination of rich condensed milk and fluffy marshmallows that creates a texture you simply can’t resist.
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How to make Marshmallow Fudge with Condensed Milk
Marshmallow Fudge with Condensed Milk is a super simple, no-bake dessert that’s rich, creamy, and melt-in-your-mouth sweet.
Ingredients
Here’s everything you’ll need to create your Marshmallow Fudge with Condensed Milk:
- 2 cups (about 12 oz.) of semi-sweet chocolate chips
- 1 can (14 oz.) of sweetened condensed milk
- 2 cups of mini marshmallows OR 10 large marshmallows (cut into smaller pieces)
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
- Chopped nuts (like walnuts, almonds, or pecans)
- Sprinkles, mini M&Ms, or crushed candy for a fun twist
- Sea salt flakes for a salty-sweet combo
Instructions
Step 1: Line an 8×8-inch (or 9×9-inch for thinner fudge) square baking dish with parchment paper, letting it hang over the edges for easy removal later. Lightly grease the parchment paper to ensure the fudge doesn’t stick.
Step 2: In a medium saucepan, combine the sweetened condensed milk, chocolate chips, and butter. Heat the mixture on low to medium heat, stirring constantly with a spatula or wooden spoon to prevent burning. Cook until the chocolate and butter are fully melted and the mixture is smooth and glossy.
Step 3: Remove the saucepan from the heat and immediately stir in the marshmallows. Continue stirring until the marshmallows are completely melted into the mixture.
Step 4: Stir in the vanilla extract and a pinch of salt for enhanced flavor. If you’re adding nuts or extra toppings, mix them in at this stage.
Step 5: Pour the fudge mixture into your prepared baking dish, spreading it out evenly with a spatula. If desired, sprinkle some sea salt, nuts, or other toppings on top.
Step 6: Place the pan in the refrigerator and let the fudge set for at least 2 hours. For best results, leave it overnight to ensure it’s firm and easy to cut.
Step 7: Once set, lift the fudge out of the pan using the parchment paper. Use a sharp knife to cut it into small squares or rectangles. Serve and enjoy!
Tips for Perfect Marshmallow Fudge
- Use Low Heat: Always melt the chocolate, condensed milk, and butter on low to medium heat. High heat can scorch the chocolate or make the mixture grainy.
- Use Fresh Ingredients: Fresh marshmallows and quality chocolate will lead to the best-tasting fudge. Avoid using stale marshmallows, as they may affect the melting process.
- Control Sweetness: If you’re concerned about the fudge being too sweet, use dark chocolate (70% cocoa or higher) instead of milk or semi-sweet chocolate for balance.
- Cut Cleanly: To make clean cuts, use a sharp knife warmed slightly in hot water (wipe it dry first). The heat helps glide through the fudge without it sticking to the blade.
- Customize Add-Ins: This recipe is very flexible. Swap the chocolate for peanut butter chips or white chocolate, and experiment with crushed peppermints, coconut flakes, or dried fruits for variety.
- Storage: Store the fudge in an airtight container in a cool area or in the refrigerator for up to 2 weeks. You can also freeze the fudge for up to 3 months (just let it thaw at room temperature before serving).
Ingredients Substitutes
One of the great things about making Marshmallow Fudge with Condensed Milk is its flexibility.
1. Chocolate Chips
Chocolate chips are the base of any fudge recipe, but there’s room for variety depending on the flavor or the sweetness you’re going for.
- Milk Chocolate Chips: Use if you prefer a sweeter, creamier fudge.
- Dark Chocolate Chips (60%-70% cocoa or higher): For a richer, less-sweet fudge.
- White Chocolate Chips: For a fudge that’s sweet and creamy with a completely different flavor profile. (Note: These might be trickier to melt because white chocolate is finicky.)
- Chopped Chocolate Bars: If you don’t have chips, chop up any high-quality chocolate bars instead. Baking chocolate works well too.
- Peanut Butter Chips or Butterscotch Chips: For unique fudge flavors like peanut butter or caramel-like fudge, swap out some or all of the chocolate chips.
2. Sweetened Condensed Milk
Condensed milk is what gives this Marshmallow Fudge with Condensed Milk its creamy and smooth texture. If you don’t have it on hand or are looking to modify it, here are alternatives:
Make Your Own Sweetened Condensed Milk:
- Combine 1 cup of milk (or a vegan substitute like almond, soy, or oat milk) with 1/2 to 3/4 cup of sugar. Simmer over low heat until it reduces into a thick, syrupy consistency and measure out 14 oz. (This is time-intensive but useful in a pinch.)
- Heavy Cream + Sugar: Replace the condensed milk with an equal amount of heavy cream and add sweetener to taste. Simmer until it reaches a thick, creamy consistency.
- Coconut Sweetened Condensed Milk (Dairy-Free): If you’re dairy-free or vegan, replace condensed milk with canned coconut condensed milk (readily available in most grocery stores or online).
- Evaporated Milk: If you have evaporated milk but no condensed milk, you can use it as a substitution. Add about 1/3 cup of sugar to evaporated milk to replicate the sweetness of condensed milk.
3. Marshmallows
Marshmallows contribute to the fudge’s smooth and fluffy texture. Here’s how you can work around them:
- Large Marshmallows: Use 10 large marshmallows, chopped into smaller pieces. This is interchangeable with mini marshmallows.
- Marshmallow Creme/Fluff: Substitute 2 cups of marshmallows with 1 cup of marshmallow creme or fluff. It’s pre-melted, so you don’t have to wait for it to break down over heat.
- Homemade Marshmallows: If you’re feeling ambitious, homemade marshmallows can elevate the fudge’s taste.
- Omit Marshmallows: If you don’t have marshmallows, you can still make a smooth fudge by including a bit more chocolate or condensed milk. While it won’t have exactly the same texture, it will still set and be indulgent.
4. Butter
Butter gives the fudge richness and silkiness, but there are alternatives:
- Salted Butter: You can use salted butter in place of unsalted butter. Just reduce or skip adding any extra salt to the recipe.
- Margarine: A suitable replacement for butter, though it might slightly alter the taste.
- Coconut Oil: Great for dairy-free or vegan versions. It provides richness but adds a coconut flavor. Use virgin coconut oil for a mild taste or refined coconut oil for a neutral flavor.
- Ghee (Clarified Butter): For a nutty, slightly caramelized flavor, substitute with ghee.
5. Vanilla Extract
While vanilla provides subtle depth to the fudge, you can either omit it entirely or play around with the flavor by trying these substitutes:
- Almond Extract: A tiny amount (start with 1/4 teaspoon) gives a nutty, sweet flavor.
- Peppermint Extract: Perfect for holiday fudge with a festive twist.
- Orange Zest/Orange Extract: A splash of orange extract or zest brightens the fudge and pairs exceptionally well with dark chocolate.
- Rum or Maple Flavoring: Experiment with these flavorings for a unique spin on the fudge.
Final Thoughts
The joy of making Marshmallow Fudge with Condensed Milk is that you can make it your own by swapping out or adding ingredients based on what you have on hand or what flavors you love.
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