Tested till perfect Chocolate Marshmallow Fudge

Chocolate Marshmallow Fudge

Marshmallow cream gives this 10-minute fudge a velvety texture.

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 64


  • 1-1/3 cups 1-1/3cupsgranulated sugar
  • 1/2 cup 1/2cup2% evaporated milk
  • 2 tbsp 2tbspbutter
  • 1/2 tsp 1/2tspvanilla
  • 1 Pinch 1Pinchsalt
  • 6 oz 6ozmilk chocolate, chopped
  • 2/3 cup 2/3cupsemisweet chocolate chips
  • 2/3 cup 2/3cupmarshmallow cream
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In small saucepan, bring sugar, evaporated milk and butter to boil over medium heat, stirring. Boil, stirring constantly, for 5 minutes. Remove from heat. Stir in vanilla and salt. Stir in milk chocolate, chocolate chips and marshmallow cream until smooth.

Spread in foil-lined 8-inch (2 L) square cake pan; smooth top. Refrigerate for about 3 hours or until firm.

Turn out fudge onto cutting board; peel off foil. Cut into squares.(Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 1 month.)

Additional information :

Quick Chocolate Almond Marshmallow Fudge: Substitute almond extract for vanilla. Stir in 1-1/2 cups (375 mL) chopped unblanched almonds after chocolate has melted.

Nutritional Information Per Piece: about

cal 47 pro 0 total fat 2g sat. fat 1g
carb 8g fibre 0 chol 2mg sodium 9mg

% RDI:

calcium 1 iron 1 vit A 1
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