Chocolate Marshmallow Fudge Chocolate Marshmallow Fudge

Author: Canadian Living

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

  • Portion size 64 servings



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.)

Nutritional facts <b>Per Piece:</b> about

  • Sodium 9 mg
  • Protein trace
  • Calories 47.0
  • Total fat 2 g
  • Cholesterol 2 mg
  • Saturated fat 1 g
  • Total carbohydrate 8 g


  • Iron 1.0
  • Calcium 1.0
  • Vitamin A 1.0
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Baking & Desserts

Chocolate Marshmallow Fudge