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    Home » Sweet » Classic Marshmallow Fluff Fudge

    Classic Marshmallow Fluff Fudge

    Published: Jan 2, 2021·Modified: Feb 12, 2021 by Lisa Brown · 27 Comments

    Skip to Recipe Print Recipe

    Classic Marshmallow Fluff Fudge is one of those nostalgic recipes that so many people love. It’s smooth, creamy, and a wonderfully decadent, indulgent dessert.

    Plate of cubed homemade fudge

    I hear a lot of people say they have tried numerous times and failed to make a delicious, creamy fudge. I’ve made this fudge at least a bazillion times and I’ve never had an issue getting perfectly smooth chocolate fudge every time.

    As long as you follow a few basic steps, you’ll get perfect, delicious, homemade fudge every time.

    Steps to getting perfect homemade fudge

    First, measure out all your ingredients and get them set up and ready to go. You’re going to spend a lot of your time stirring and you won’t be able to stop and measure out your half & half or dig in your pantry for the right nuts.

    The whole process of making homemade fudge is basically melting a whole bunch of things together at the right temperature. At least in my experience.

    Start melting the butter on medium/low heat. One of the keys is to not have the heat up higher than necessary on ANY of these steps!

    After the butter is melted, add your half and half. (I didn’t have packaged half and half so I just made mine from whole milk and cream).

    Pour in the sugar and melt. Once the sugar is melted, turn the heat up to medium/medium high. Get comfortable. You’re going to be stirring for a while. Stir your sugar mixture constantly. When it begins to boil, use a candy thermometer or a hand held instant read (paid link) to monitor the temperature (personally, I prefer the instant read because we use it for a lot more than just candy).

    thermometer in a heated pan of butter reading 233.6F

    When the sugar hits 234F, remove it from the heat immediately. You do not want it to get too hot! Heating sugar to varying degrees has very different effects on how it behaves. Too much heat and your fudge will be dense and grainy. Not enough and it won’t set. This is a great article to read if you want to know more about the candy making temperatures.

    Melting in the chocolate and marshmallow fluff

    Once you’ve reached temperature and removed it from the heat, begin to pour in the chocolate chunks a few at a time. Melt completely and continue to add more chunks.

    melted chocolate in a bowl being stirred

    When you are almost done with the chocolate, or after all the chocolate is melted in, add the vanilla. You don’t want to add the vanilla to the extremely hot chocolate. It will burn off right away. So wait until the temperature has come down some.

    After the chocolate is completely smooth, scrape in the marshmallow fluff. These silicone spatulas (paid link) are perfect for all of this. Not only do they get every little scrap, but they are one piece so the top doesn’t pull off.

    Stir until completely mixed in.

    swirls of marshmallow fluff

    Are you tired of stirring? Yeah I was too.

    After all of your marshmallow fluff is mixed in, it’s time to add the nuts (if you want them) and chill!

    Chilling your fudge

    To chill your marshmallow fluff fudge, you’ll need to pour it into a prepared baking pan. I find it best to line it with parchment paper with enough extra to come up the sides so you can pull it out a little easier.

    pouring melted homemade fudge in a prepared pan

    Truth be told, there’s no rule saying that you have to be able to pull it out of the container to cut it. Growing up, We just left it in there and cut each piece as we wanted it. But if you want to cut the whole thing at once, use parchment paper to pull it out and cut it into those perfect little squares.

    squares of marshmallow fluff fudge stacked on a plate

    As for pan size, that depends on how deep you want the homemade fudge to be. I opted for a 7×9 because I wanted mine nice and thick. You can do and 8×8, or a 9×9. I wouldn’t go much larger than that though.

    Once you have smoothed it into a pan, chill in the refrigerator for about 3-4 hours. You want to make sure it is cooled all the way through.

    Once it’s cooled, you’re done! Cut that delicious marshmallow fluff fudge and dig in!

    Enjoy!

    Looking for some more decadent chocolate desserts? Check these out!

    • No Bake Smores Cheesecake
    • Peanut Butter Chocolate Cupcakes
    • Cookies and Cream Cupcakes

    Classic Marshmallow Fluff Fudge

    Classic Marshmallow Fluff Fudge is one of those nostalgic recipes that so many people love. It's smooth, creamy, and a wonderfully decadent, indulgent dessert.
    4.39 from 26 votes
    Print Pin Share on Facebook Rate
    Cook Time: 30 minutes
    Chilling time: 3 hours
    Total Time: 3 hours 30 minutes
    Servings: 32 pieces
    Author: Lisa Brown

    Ingredients

    • 12 ounces semi sweet chocolate chips
    • 7 ounces Jet Puffed Marshmallow Creme
    • 1.5 sticks butter ¾ cup
    • 3 cups granulated sugar
    • ¾ cup half and half
    • 1.5 tsp vanilla extract
    • 1 cup chopped walnuts

    Instructions

    • Over medium low heat, melt butter. Add half and half. Mix well.
    • Pour in sugar and mix until melted. Turn up heat to just above medium, maybe medium high depending on how hot your stove gets. You don't want too much heat. Bring sugar mixture to a boil. Stir constantly. DO NOT STOP STIRRING.
    • When the mixture begins to boil, use a candy thermometer or a handheld instant read thermometer to monitor temperature. Stir constantly until the temperature reaches 234°F. Don't let it go over! This took me about 7-8 minutes of boiling and stirring to reach this point. Be patient!
    • Immediately remove from heat. Keep stirring. Pour in chocolate chips little by little. Completely melt each batch.
      When most of the chocolate is melted, stir in vanilla.
    • Pour in marshmallow cream and mix until fully incorporated. Add nuts. Mix in.
    • In a small cake pan (9×9, 8×8, 7×9) lined with parchment paper, pour in fudge mixture. Smooth top. Place in refrigerator and cool for about 3-4 hours.
    • Remove from pan. Cut and enjoy!
    Tried this recipe?Mention @asystemofabrown or tag #systemofabrown!

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    Comments

    1. ralph H arabian says

      February 04, 2025 at 3:27 pm

      I followed the recipe and got it up to 233 degrees. It did not harden, so I put it in the refrigerator overnight. Next morning, it was beautiful, hard as a rock; however, when i left it out, it softened up like mush. Please advise. Thanks, Ralph

      Reply
    2. Terri says

      January 15, 2024 at 4:20 pm

      5 stars
      Excellent! Just what I was craving. I didn’t have half and half, so I subbed 1bts butter and the remainder of the ¾ cu with 2%milk. It was still great.

      Reply
    3. Carol says

      December 11, 2023 at 5:57 am

      Mine came out too soft. The taste was spot on. Might have to boil it one or two degrees past the 234 mark.

      Reply
    4. Emilie M Archuleta says

      December 23, 2022 at 7:35 pm

      5 stars
      This recipe was amazing, I followed your instructions and my fudge was a hit!!! Perfect, melt in your mouth fudge!!! I only changed the chocolate up a lil. I put a block of dark chocolate and 1/2 bag of chocolate chips!!
      It was delicious 🤤

      Reply
    5. Nicole says

      December 23, 2022 at 1:08 pm

      Can I use different chocolate chips? Flavor even? Dark chocolate chips? Or just semi sweet?

      Reply
    6. Janet Keebler says

      January 15, 2022 at 8:18 am

      Can peanut butter or white chocolate chips be substituted for the semi-sweet chocolate chips?

      Reply
    7. Ab says

      December 24, 2021 at 2:28 pm

      1 star
      I don’t know what I did wrong it’s grainy and to me it’s scorched and I let it stay on the low end of heat and my butter wants to separate I’m not happy

      Reply
      • Lisa Brown says

        December 24, 2021 at 6:22 pm

        Did you use a thermometer to continuously monitor the temperature? Usually when fudge is grainy, it’s because the temperature of the sugar got too high. Butter separating is also indicative of the temperature getting too hot. It can go from just right to scorched REALLY quickly.

        Reply
      • Susan Cavanaugh says

        December 23, 2022 at 12:51 pm

        5 stars
        Gave this five stars bc I haven’t made it. It’s not “ classic” marshmallow fluff fudge. You could say it’s “Ms Brown’s Classic”. If want the classic, go to the source- Kraft Marshmallow Fluff or Kraft Marshmallow Creme actual recipes

        Reply
    8. TiredLizzy says

      December 24, 2021 at 2:22 pm

      5 stars
      So delicious! I can’t have dairy so I traded the half and half for some oatmilk sweet creamer and it was marvelous!

      Reply
      • Lisa Brown says

        December 24, 2021 at 6:23 pm

        great idea! I’ve never tried that. Good to know!

        Reply
    9. David A Laird says

      December 23, 2021 at 11:37 am

      Can I use evaporated milk

      Reply
      • Lisa Brown says

        December 23, 2021 at 1:02 pm

        Yes! I’ve used evaporated milk before.

        Reply
    10. Anonymous says

      December 20, 2021 at 4:47 pm

      Can you use evaporated milk?

      Reply
      • Lisa Brown says

        December 23, 2021 at 1:02 pm

        Yes! I’ve used evaporated milk before.

        Reply
    11. Anonymous says

      December 19, 2021 at 10:21 pm

      5 stars
      Needed to find a recipe that didn’t use condensed milk. Delicious!!!!

      Reply
      • Lisa Brown says

        December 23, 2021 at 1:02 pm

        I’m glad you enjoyed it! I’s one of my faves to make!

        Reply
    12. Anonymous says

      December 18, 2021 at 12:39 pm

      I followed the directions and i could drink it hopefully is firms up after cooling!

      Reply
      • Lisa Brown says

        December 23, 2021 at 1:05 pm

        hmm, I wonder what happened! I’ve made this so so many times and it’s always incredibly thick!

        Reply
    13. Debbie says

      December 01, 2021 at 1:15 pm

      5 stars
      This sound like what my mom used to make but she never put it in the fridge are you doing that just to cool it faster? And this doesn’t need to be stored in the fridge either correct?

      Reply
      • Lisa Brown says

        December 23, 2021 at 1:05 pm

        I”m sorry I missed this! December has beaten me up a little this year! You don’t really need to put it in the fridge. It will firm up at room temperature. I just like mine in the fridge because it firms up quickly and gives it a little extra stiffness.

        Reply
    14. Lisa says

      November 23, 2021 at 8:12 am

      You titled this Marshmallow Fluff but your recipe calls for marshmallow cream. Is which product are you actually using? I was looking for the actual marshmallow fluff recipe.

      Reply
      • Lisa Brown says

        November 23, 2021 at 11:59 pm

        Hi! I used the Jet puffed marshmallow cream. I’ve always heard the term marshmallow “fluff” and “cream” used interchangeably even though fluff is its own brand and product. (even according to the Marshmallow Fluff website, they are “generically the same”). Apologies for any confusion! There are some fudge recipes on the marshmallow fluff website.

        Reply
    15. Eleanor Caver says

      February 02, 2021 at 10:36 pm

      Did I miss a step? How much marshmellow cream do you use?

      Thanks,

      Reply
      • Lisa Brown says

        February 03, 2021 at 9:11 am

        You didn’t miss a step… I missed an ingredient in the recipes list. Who proofreads this stuff?! She’s fired. (It’s me, I’m fired).

        7 ounces of marshmallow creme. A standard small jar. So sorry!

        Reply
        • Linda Barker says

          December 19, 2021 at 2:11 pm

          5 stars
          Most delicious fudge and it turned out perfectly

          Reply
          • Lisa Brown says

            December 23, 2021 at 1:02 pm

            I’m glad you loved it! My husband is asking me to make some right now as I type this! haha

            Reply

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