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Marshmallow Creme Fudge

Marshmallow Creme Fudge

Servings 1 (8 inch) pan


  • 2/3 cup (160 ml) evaporated milk
  • 12 tablespoons (6 ounces, 170 g) salted butter cut into cubes
  • 3 cups (600 g) sugar
  • 8 ounces (225 g) bittersweet chocolate or semisweet chocolate chopped
  • 4 ounces (115 g) unsweetened chocolate chopped
  • 7 ounces (200 g) marshmallow creme
  • 1 cup (120 g) almonds, walnuts, peanuts, or pecans toasted and coarsely chopped


  • Line an 8 inch (20 cm) square pan with aluminum foil, leaving an overhang on at least two sides. Smooth out any wrinkles or creases.
  • Put the evaporated milk in a 4-quart (4 L) saucepan and fix a candy thermometer to the side.
  • Add the butter and sugar to the pan, and heat over medium-high heat, stirring frequently, until the temperature reaches 234˚F (112˚C).
  • Remove the pan from the heat and stir in the bittersweet chocolate, unsweetened chocolate, and marshmallow creme.
  • Stir in the nuts, then scrape the mixture into the prepared pan and smooth the top. Let cool at room temperature for at least 4 hours.
  • Once cool, lift the fudge from the pan and cut it into squares, whatever size you like.