When I think back to my childhood, I can almost taste the sweet, creamy goodness of homemade fudge, a staple at family gatherings and festive occasions. One recipe that stands out, bringing a wave of nostalgia, is the classic Marshmallow Fluff Fudge. The recipe I’m sharing today is a tried-and-true favorite, perfect for satisfying your sweet tooth and impressing guests with its rich, velvety texture.
I remember my grandmother making this fudge in her cozy kitchen, the air filled with the heavenly scent of melting chocolate and sugar. As kids, my siblings and I would eagerly wait for the moment she’d let us lick the spoon, savoring the gooey mixture before it set into firm, delectable squares. The process seemed almost magical, watching simple ingredients transform into something utterly delightful.
What I love about this recipe is its simplicity and versatility. The basic version is absolutely delicious, but you can also have fun with variations. For instance, adding a cup of chopped walnuts not only gives the fudge a delightful crunch but also adds a layer of complexity to its flavor. If you’re feeling adventurous, try sprinkling a bit of sea salt on top for that irresistible sweet-salty combination that’s become so popular.
Another tweak I enjoy is using different types of chocolate. While semi-sweet chocolate chips are the standard, dark chocolate adds a richer, more intense flavor that pairs wonderfully with the marshmallow fluff. You could even mix in some white chocolate chips for a swirled effect that’s as pleasing to the eye as it is to the palate.
This Marshmallow Fluff Fudge is incredibly easy to make, even for beginners. The key is to have all your ingredients prepped and ready to go, as timing is crucial once you start the cooking process. The end result is a batch of fudge that’s smooth, creamy, and perfectly sweet, making it a great addition to holiday treat trays, potluck desserts, or just a special homemade treat to share with family and friends.
Whether you stick to the classic recipe or put your own spin on it, this fudge is sure to become a beloved favorite in your home, just as it has in mine. So, gather your ingredients and get ready to create a batch of delicious, nostalgic magic.
Making Marshmallow Fluff Fudge
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Ingredients
- 1 jar (7 ounces) marshmallow creme/fluff
- 3 cups white sugar
- 1 teaspoon vanilla essence
- 1 cup walnuts, chopped (optional)
- 3/4 cup butter, cubed and salted
- 12 ounces chocolate chips, semi-sweet
- 2/3 cup evaporated milk
Directions
- Lightly grease a 9×13-inch baking pan and line with parchment paper, leaving overhang on the sides. Lightly spray the paper with cooking spray and set aside.
- In a heavy-bottomed 3-quart saucepan, mix together the sugar, butter, and evaporated milk. Bring to a full rolling boil over medium heat, stirring constantly to avoid burning. Boil for 5 minutes or until a candy thermometer reads 236-238°F.
- Take the pot off the heat and immediately add the chocolate chips. Stir until melted and smooth, then add the marshmallow fluff and mix vigorously until well combined. Add the vanilla extract and walnuts, if desired, and stir.
- Pour the hot fudge quickly into the prepared pan, spreading it evenly with a spatula. Let it sit at room temperature for at least 4 hours, then place in the refrigerator for 1-2 hours.
- Using the parchment paper, lift the fudge out of the pan and transfer to a cutting board. Cut into small squares, serve, and enjoy!
Storing Suggestions:
Store the fudge in an airtight container at room temperature for up to two weeks. For longer storage, keep it in the refrigerator for up to a month or in the freezer for up to three months.
FAQs:
Can I use unsalted butter instead of salted butter?
Yes, you can use unsalted butter. Just add a pinch of salt to balance the flavors in the fudge.
What can I substitute for evaporated milk?
You can substitute evaporated milk with half-and-half or whole milk. However, the texture and richness might slightly differ.
How can I make the fudge firmer?
To make the fudge firmer, you can cook the mixture for a little longer to reach a higher temperature, around 240°F. Be cautious not to overcook it, as this can make the fudge too hard.
Is it necessary to use a candy thermometer?
While it’s not absolutely necessary, using a candy thermometer ensures that you reach the correct temperature for the perfect fudge consistency. It helps prevent undercooking or overcooking the mixture.
Can I add other mix-ins to the fudge?
Yes, you can add other mix-ins like dried fruits, different nuts, or even crushed cookies. Be sure to fold them in after adding the marshmallow fluff and before pouring the mixture into the pan.
How do I cut the fudge cleanly?
For clean cuts, use a sharp knife and warm it under hot water, then dry it off before slicing. Wipe the knife clean between cuts to keep the edges neat.
Marshmallow Fluff Fudge
Ingredients
- 3 cups granulated sugar
- 3/4 cup salted butter cut into cubes
- 2/3 cup evaporated milk
- 12 ounces semi-sweet chocolate chips
- 1 7-ounce jar marshmallow creme/fluff
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts optional
Instructions
- Lightly grease a 9x13-inch baking pan and line it with parchment paper, leaving some overhang on the sides. Lightly spray the paper with cooking spray and set aside.
- In a heavy-bottomed 3-quart saucepan, combine the sugar, butter, and evaporated milk. Bring the mixture to a full rolling boil over medium heat, stirring gently and constantly to prevent scorching. Boil for 5 minutes or until a candy thermometer reaches 236-238°F.
- Remove the pot from the heat and immediately add the chocolate chips. Stir until smooth, then add the marshmallow creme and mix vigorously until well blended. Stir in the vanilla extract and walnuts, if using.
- Quickly pour the hot fudge into the prepared pan and spread it into an even layer with a spatula. Let it set at room temperature for at least 4 hours, then place it in the fridge for 1-2 hours.
- Use the parchment paper to lift the fudge out of the pan and transfer it to a cutting board. Cut into small squares, serve, and enjoy!
