Chocolate Marshmallow Fudge Recipe

Calling all mint chocolate lovers! This easy dark Chocolate Marshmallow Fudge recipe will take your breath away. You will be left with an unbelievable minty aftertaste.

So, here we go!

With both Canadian and American Thanksgiving behind us, our thoughts go from Chestnut Stuffing to all things Christmas.

I, for one, am definitely in the cookie and special treats mode, and I have the feeling that it will last for at least a couple more weeks.

It has been my experience that the most popular cookie trays always include fudge.

It’s a confection that is loved by both young and old. Today, I would like to share a super easy fudge recipe with all of you.

All you have to do is combine half of the ingredients and allow them to simmer together for a few minutes; then you mix in the rest of the ingredients, pour into a prepared pan, refrigerate and you’re done!

Instructions

Line the inside of an 8-inch square pan with wax paper.

Leave an overhang of a few inches on 2 of the sides. Set aside.

In a heavy saucepan, combine  1⅔ cups sugar, ⅔ cups evaporated milk, 2 tablespoons of butter and ¼ teaspoon of salt.

Over medium heat, bring to a rolling boil while stirring constantly.

Let the mixture boil for 4-5 minutes or until the mixture begins to thicken. Stir constantly with a wooden or a heatproof spatula. 

Remove pan from heat.

Immediately add 2 cups of miniature marshmallows, 1½ cups of dark chocolate chips, ½ teaspoon of vanilla and ¼ teaspoon of peppermint extract.

Stir the mixture until the marshmallows and chocolate are melted.

With the help of a spatula, immediately scrape and pour the mixture into the prepared pan.

Spread and smooth the surface with an offset spatula or the back of a spoon. 

Allow to cool for 1-2 minutes.

If desired, sprinkle 2 tablespoons of crushed candy canes over the top and gently press them into the surface.

Chill for a few hours or until firm. Remove from pan and cut into 1″ squares.

Storage

Store in the refrigerator in a sealed container for up to 1 week. Can also be frozen for up to 2 months. 

Tips

• Measure and prepare all your ingredients before you begin this recipe as it comes together very quickly. This includes preparing the pan. 
• Leaving an overhang of the wax paper in the pan makes it easier to lift and remove the fudge. 
• Crush the candy canes by placing them in a plastic bag and using a can or a rolling pin. 

Easy no-bake chocolate recipes 

• Chocolate Espresso Beans
• Almond Clusters 
• Chocolate Covered Almonds
• Cocoa Dusted Almonds
• Chocolate Bark Recipe

Recipe inspiration

It’s back to my out-of-date publication of Homemaker Magazine for this recipe.

This peppermint fudge originally intrigued me due to ingredients like marshmallows and evaporated milk and the exclusion of a candy thermometer. Oh, and the fact that I cannot resist a minty chocolate treat.

The original recipe called for milk chocolate, which I substituted with dark chocolate; I also used  2% evaporated milk instead of the regular. The result is still creamy and rich.

It has been well over fifteen years that I started including these little delectable mouthfuls in my holiday cookie platter.

I can still remember the first time I shared this mint confection with my sister.

When I first told her what they were, she immediately asked me for a glass of milk. My sister told me that her favorite way of eating mint chocolate is by drinking milk immediately after eating the fudge. And then a slight inhale to get the full freshness effect of the mint.

You have to give this a try!

Nothing beats the minty freshness of this peppermint fudge, especially with a glass of milk!

THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

★★★★★ If you have made this peppermint fudge recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

Chocolate Marshmallow Fudge

Nothing beats the minty freshness of this easy dark Chocolate Marshmallow Fudge, especially with a glass of milk!

5 from 1 vote

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Course: Dessert

Cuisine: American

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 49 servings

Calories: 72kcal

Author: Maria Vannelli RD

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Ingredients

• 1⅔ cups granulated sugar
• ⅔ cup evaporated milk 2%
• 2 tablespoons butter
• ¼ teaspoon salt
• 2 cups marshmallows miniature
• 1½ cups chocolate chips dark
• ½ teaspoon vanilla extract
• ¼ teaspoon peppermint extract
• 2-3 tablespoons crushed peppermint candies optional

Instructions

• Line the inside of an 8-inch square pan with waxed paper; set aside.
• In a heavy saucepan, combine the sugar, evaporated milk, butter and salt.
• Over medium heat, bring to a rolling boil while stirring constantly.
• Let the mixture boil for 4-5 minutes or until the mixture begins to thicken.
• Remove pan from heat.
• Immediately add the marshmallows, chocolate chips, vanilla and peppermint extracts.
• Stir the mixture until the marshmallows and chocolate are melted.
• Immediately pour the mixture into the prepared pan.
• Smooth the surface with an offset spatula.
• Allow to cool for 1-2 minutes.
• If desired, sprinkle crushed candy canes over the top and gently press them into the surface.
• Chill for a few hours or until firm.
• Remove from pan and cut into 1" squares.
• Can be stored in the refrigerator in a sealed container for up to 1 week.

Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

Notes

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

*adapted for Homemakers Magazine

 

Nutrition

Serving: 1serving | Calories: 72kcal | Carbohydrates: 13g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 25mg | Potassium: 10mg | Sugar: 12g | Vitamin A: 35IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 0.1mg

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This post was originally published on November 27, 2016, and republished on December 22, 2020, with updated content and photos.