Mint chocolate lovers rejoice! This easy dark Chocolate Marshmallow Fudge recipe will take your breath away with an unbelievably minty aftertaste.
So, here we go!
With Canadian and American Thanksgiving behind us, it’s time to prepare for the festive holiday season.
It’s that time of year when my thoughts go from chestnut stuffing to Italian Christmas cookies practically overnight!
It has been my experience that the most popular cookie trays always include some candy recipe or type of fudge.
What is fudge?
Fudge is a candy made from sugar, butter, milk, or cream. It can also include other ingredients such as nuts, marshmallows, marshmallow fluff or cream.
This marshmallow fudge recipe is made with mini marshmallows and chocolate chips added to a creamy mixture of sugar, milk and butter that is boiled, stirred, and cooled. It is then cut into small squares and enjoyed as a sweet treat.
It has a soft texture that melts in your mouth, making it a favorite among candy lovers. The marshmallows’ sweetness complements the fudge’s creaminess perfectly, creating a delicious combination that’s hard to resist. While traditional fudge usually has a plain flavor, marshmallow fudge can be flavored with various extracts and spices to give it an extra kick of flavor.
It’s a perfect treat for the winter season and is loved by both young and old.
Today, I would like to share a super easy fudge recipe with all of you. Let’s take a closer look at this simple recipe.
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 medium saucepan with a heavy bottom, combine 1⅔ cup of granulated sugar, ⅔ cup evaporated milk, 2 tablespoons of unsalted butter, and ¼ teaspoon of salt.
Over medium heat, bring to a full 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 spoon or heatproof spatula.
Remove pan from heat.
Immediately add 2 cups miniature marshmallows, 1½ cups dark chocolate chips, ½ teaspoon vanilla, and ¼ teaspoon mint extract.
Stir the mixture until the mini 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-inch squares.
Store in the refrigerator in an airtight container for up to 1 week or freeze for up to 2 months.
- 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 lifting and removing the fudge easier.
- Crush the candy canes by placing them in a plastic bag and using a can or a rolling pin.
Yes! You can use any variety of chips in this homemade chocolate fudge recipe. However, it’s important to remember that the type of chocolate chips you choose can affect the flavor and texture of the fudge.
For example, if you use dark chocolate chips, your fudge will have a richer, more complex flavor than semi-sweet chocolate chips. And if you use white chocolate chips, your fudge will have a sweeter, more sugary flavor than dark chocolate chips. Other variations include using peanut butter and butterscotch chips.
Yes! You can add any nuts to the fudge mixture. Some people prefer chopped walnuts or pecans. Experiment with different flavors and textures to create the perfect fudge for your taste buds!
A crumbly fudge usually results when overcooking the sugar mixture. A heavy-bottomed pan helps distribute the heat evenly and prevents overcooking the sugar.
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It’s back to my out-of-date publication of Homemaker Magazine for this recipe.
This simple fudge recipe originally intrigued me due to ingredients like marshmallows and evaporated milk and the exclusion of any special equipment like a candy thermometer.
Oh, and 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 over fifteen years since I started including these delectable little mouthfuls in my holiday cookie platter and as a special treat for valentine’s day.
I remember the first time I shared this mint confection with my sister.
She shared that her favorite way to eat mint chocolate is by drinking milk immediately after eating the fudge and then taking a slight inhale for that freshness effect.
You have to give this a try! It’s been a family tradition and a holiday favorite ever since!
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.
Ciao for now,
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★★★★★ 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
- 1⅔ cups granulated sugar
- ⅔ cup evaporated milk 2%
- 2 tablespoons butter unsalted
- 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
- 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.
This post was originally published on November 27, 2016, republished on December 22, 2020, and again on November 24, 2022, with updated content and a video. Thanks for sharing.
Ur pal val
Just came across this recipe… the flavors must be amazing! The combination of peppermint and chocolate has always been a favorite of mine. Thanks for sharing.
Mine too! My sister once recommended drinking a glass of milk after having a piece of this peppermint fudge… you get a wonderful cooling sensation. Thanks so much for dropping by 🙂
The quintessential flavors of the holiday in one little bite!
Well said Paula! Always a pleasure to hear from you ♥
Celia @ Chicago Jogger
Yum, I love the chocolate peppermint combo!
Isn’t it just the best! Thanks for taking the time to comment 🙂