top of page
  • Writer's pictureDairy Keen

Marshmallow Fudge

I missed getting “fudge” during the Utah State Fair this year. I love the milk chocolate the best. I pulled out the recipe and made my own. I used pecans but walnuts would be great too. I think it will make this again for Christmas.


Marshmallow Fudge


¾ Cup Butter

3 Cups sugar

1 (5-oz.) can evaporated milk OR 2/3 Cup cream

12 oz. Chocolate Chips; Milk or Semi-sweet

OR 12 oz. Symphony Candy Bar broken up

1 7-oz. jar Marshmallow Crème

1 teaspoon vanilla extract

1 Cup chopped nuts of your choice, if desired


Butter an 8-inch square pan. In a 3-quart saucepan, melt butter. Add sugar and milk, stir until combined. Cover the pan with the lid to wash down sides of pan. Remove lid. Stir often with a plastic spatula. Heat to a soft ball stage (234 degrees at sea level but 225 degrees in Heber Valley). Remove from heat, add chocolate chips, and stir until melted. Add marshmallow cream and flavoring. Stir until smooth. Add nuts if desired.

Pour into prepare pan. Smooth out and allow to cool. Cut into squares to serve.


Jan@DairyKeen.com



0 views

Recent Posts

See All

Strawberries are now in season. I love Strawberries and this is a favorite pie; we make it Gluten Free and still have to fight off everyone to have to ourselves. Remember that Strawberry shakes are n

This is a super fun coconut cake for spring. My grandkids used to love to make this for Easter. Hope you enjoy it too. I love the Marshmallow texture of the 7-minute frosting, but it really takes a

My husband told me he would hate this, so I told him it is called Caramel Baked French Toast. That little name changed, and he fell in love at first bite. So, whatever you call it, this is amazin

bottom of page