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Mint chocolate lovers rejoice! This easy darkChocolate Marshmallow Fudge recipe will take your breath away with an unbelievably minty aftertaste.
By definition, 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, this fudge recipe is flavored with various extracts to give it an extra kick of flavor.
You’ll quickly discover three things when making this fudge. First, you will love how effortless it is. Second, the irresistible combination of chocolate, marshmallows, and peppermint. Finally, this fudge makes for the perfect holiday treat.
I’ve been making this easy fudge recipe for over fifteen years and can’t wait to share it.
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- Ingredients
- Step-by-step instructions
- Tips
- FAQ
- Easy no-bake chocolate recipes
- Recipe inspiration
- No-bake Italian Christmas desserts
- Recipe
Ingredients
- Granulated Sugar: Adds sweetness and flavor to the fudge.
- Evaporated Milk 2%: Provides a creamy texture to the fudge.
- Unsalted Butter: Enhances the fudge’s creaminess and flavor.
- Salt: Balances and enhances the overall taste.
- Miniature Marshmallows: Contribute a soft, fluffy texture and sweetness.
- Dark Chocolate Chips: Infuse a rich chocolate flavor into the fudge.
- Vanilla Extract: Adds a subtle sweet aroma and enhances flavor.
- Peppermint Extract: Introduces a refreshing minty twist to the fudge.
- Crushed Peppermint Candies (optional): For those who enjoy extra peppermint flavor and a delightful crunch.
Step-by-step 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 medium saucepan with a heavy bottom, combine1⅔ 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.
Tips
- Measure and prepare all your ingredients before you begin this recipe, as it comes together 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.
FAQ
Can I use different chips?
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 taste than dark chocolate chips. Other variations include using peanut butter and butterscotch chips.
Can I add nuts?
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!
Why is my fudge crumbly?
A crumbly fudge usually results when overcooking the sugar mixture. A heavy-bottomed pan helps distribute the heat evenly and prevents overcooking the sugar.
How to store
Store in the refrigerator in an airtight container for up to 1 week or freeze for up to 2 months.
Easy no-bake chocolate recipes
Who can resist homemade chocolate treats? Whether they’re creamy, dreamy, soft, or crunchy and nutty, it’s hard to resist these delicious creations.
Chocolate Covered Almonds
Healthy and delicious snacks don’t have to be boring! Spruce up your roasted almonds by combining them with melted chocolate to create chocolate-covered almonds!
For a tasty and nutritious snack, combine chocolate with roasted almonds to create homemade chocolate almond clusters.
If you’re struggling to find the perfect hostess gift for the holidays, look no further; chocolate bark is easy to make and can be personalized for any holiday or event! Mix and match different flavors or nuts to create endless combinations. This sesame candy is another family favorite!
This homemade Italian Baci recipe proves you don’t need to be a professional chef to whip up something delicious! Who knew that roasted hazelnuts and chocolate could taste so good together?
Lastly, these chocolate-covered espresso beans are the ideal snack for any coffee lover.
Recipe inspiration
It’s back to my out-of-date publication of Homemaker Magazine for this recipe.
This simple fudge recipe initially 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 inhaling slightly 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 MUCHfor following and being part of theShe Loves Biscotticommunity, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
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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!
No-bake Italian Christmas desserts
- Struffoli Recipe: Italian Honey Balls
- Crostoli aka Chiacchiere Napoletane
- Homemade Italian Sesame Candy Recipe
- Chocolate Chick Pea Calzoni aka Calzoni di Ceci
Recipe
Chocolate Marshmallow Fudge
Nothing beats the minty freshness of this easy dark chocolate marshmallow fudge recipe, especially with a glass of milk!
5 from 1 vote
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Course: Dessert
Cuisine: American
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 15 minutes minutes
Servings: 49 servings
Calories: 72kcal
Author: Maria Vannelli RD
Ingredients
- 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
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.
Video
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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I originally published this post on November 27, 2016, republished it on December 22, 2020, and again on November 24, 2022, with updated content and a video. Thanks for sharing.
