Chocolate Marshmallow Fudge Recipe

By Wendy

I don’t know what’s gotten into me lately, but I am craving sweets ALL the time. And being a Weight Watcher, this can be a deadly path!

Sure, I could let myself be bad, go buy a box of chocolates at the store and indulge myself. But instead, I chose to try this rockin’ Chocolate Marshmallow Fudge Recipe, and I am SO glad I did!!

It was a super easy fudge recipe, it tasted delicious, and most importantly, I was able to track my Weight Watchers Points and know exactly how much I was consuming.

And it was a heck of a lot of fun making candy at home! So if you are looking for a way to satisfy your chocolate fudge craving, give this Chocolate Marshmallow Fudge Recipe a try! It’s seriously one of the yummiest Weight Watchers Fudge Recipes you’ll find.

CHOCOLATE MARSHMALLOW FUDGE RECIPE

An easy to make, homemade marshmallow fudge recipe that is creamy, rich, and decadent.

3.39 from 13 votes

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Refrigerate 2 hours hrs

Total Time 15 minutes mins

Servings 36 servings

Calories 100 kcal

Ingredients

1 ⅔ cups sugar
⅔ cup fat-free evaporated milk
2 tbsp light butter
12 oz semisweet chocolate chips
1 cup mini marshmallows

Instructions

Coat an 8- X 8-inch pan with cooking spray.
In a medium saucepan, stir together sugar, evaporated milk and butter; bring to a boil over high heat. Reduce heat to medium-low and cook, stirring constantly, about 3 minutes.
Stir in chocolate and marshmallows; remove the pan from heat and stir until smooth.
Pour mixture into prepared pan and refrigerate until firm, about 2 hours.
Cut into 36 1 1/3-inch squares and serve.

Notes

Entire recipe makes 36 servings

Serving size is 1 piece

Nutrition

Calories: 100 kcal (5%)Carbohydrates: 17.4 g (6%)Protein: 0.3 g (1%)Fat: 3.7 g (6%)Saturated Fat: 2.3 g (14%)Cholesterol: 3 mg (1%)Sodium: 11 mgPotassium: 14 mgSugar: 15.7 g (17%)Calcium: 10 mg (1%)Iron: 0 mg

Tried this recipe?Let me know how it was!

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31 Comments

Grace7 years ago

5 smart points on the new program!
Sabrina9 years ago

I followed the recipe word for word, but after 2 hours in the fridge my fudge was still soft, then I left it in the fridge overnight (from 10 pm to 8 am) and it was still soft. What could have I done wrong ?
- Marsha C9 years ago
  
  It was not cooked to a high enough temperature. Most fudge recipes need a candy thermometer, and have to be cooked to the “Soft ball” stage.
Marja's9 years ago

i thought they were way to sweet, so I re-Made them with I cup of sugar, and 1 cup of evap. milk. They came out better. Also melted in the marshmallows before I put in the chocolate. I also used chocolate chips, I
They melt faster, less difficulty stirring
Jasmine Nichols9 years ago

Can you make these without marshmallows? ??
- Wendy ZitzmanPost Author9 years ago
  
  Hmmmm…I haven’t tried it myself, but I don’t see why not. If you give it a try, post back and let us know how it goes!
Paige Beck9 years ago

4 large marshmallows =30 grams 2/3 cup mini marshmallows=30 grams
T Tulak9 years ago

ok, I have made this many times and it is wonderful.. but can you tell me how you have marshmellow in the picture when it all melts?? did you put 1/2 in the maershmellows the rest of fudge? Thamks
jen10 years ago

These are amazing. I’m a huge fan of fudge and this is right up there with the best. It tastes incredibly fattening and it’s not. So choclatey one piece satisfied the chocolate craving!! The key is just one piece!!! That might be tough
Dawnpaulcormier12 years ago

i wonder if i can leave the marshmellows out?? any way to know what the points plus value would be if we didnt use the marshmellows?
See Also
hot buttered pretzels recipe – use real butter
Jessica12 years ago

This recipe is 3 Points Plus per serving. I looked it up on the WW website and they have the updated values. After I looked it up, I realized I’ve made this before and it’s great! I believe I stirred it though until all the marshmallows melted in, so although it’s “marshmallow” fudge, you don’t see the marshmallows in it! My husband is always asking me to make it – I guess I should comply!!
Emily13 years ago

This fudge is amazing!
My kids and I make it a lot.
We are actually going to use it for teacher gifts in another 2 weeks (YEAH!!)
Thank you for posting this!
If you do update and put the new points plus plan PLEASE also leave the old points values, as I know A LOT of people still use that method (me included!)
Lisa13 years ago

is this points or pointplus value?
- LaaLoosh13 years ago
  
  This recipe is still based on the old Points system. Hopefully I can get around to converting it soon!
Andrea13 years ago

Ok so this recipe is deadly haha! I made this and was too tempted to eat all of it. The kids ate it in one day, thankfully because I would of ate too much! Thanks for the chocolate fix, it is very yummy.
Debbie14 years ago

Ok, I'm totally confused. On May 5th, you say you used mini marshmallows, but on June 7th, you said you used the large ones. Would please clarify for me as I would like to make this this week end. Thanks
- LaaLoosh13 years ago
  
  Sorry for the confusion….I've made this recipe quite a few times. The very first time I made it, I used the large, however, when I made it again after that, I found it easier to use the mini. I have a food scale, so I was able to weigh the marshmallows and determine the equivalent amt of minis. BUT….I never updated the blog post with that info. When I replied to comment on June 7th, I responded as to how I made the recipe the very first time. And when i responded on May 5, I was referring to the times I've made them with the minis. I know that all must sound really confusing, but I hope you can make some sense out of it. The bottom line is, you can use either mini or large. Just use a food scale to measure the equivalents.
Lady F14 years ago

Do u really use 1 2/3 cups or did you mean to say 2/3? I have been craving sweets lately and would love to try this!… Thanks!
- LaaLoosh14 years ago
  
  The recipe posting is correct…it's 1 and 2/3 cup of sugar. Enjoy!!
Rebecca14 years ago

I substituted the sugar for truvia, and it tasted wonderful! Doing this, you can go from having 1/36 of the fudge for 2 points, to having 1/20 of the fudge for 2 points.
- Amanda O13 years ago
  
  Rebecca, how much Truvia did you use?
kayaraelyn14 years ago

Yummy, I love your website
How many mini marshmallow did you put in
thanks
- LaaLoosh14 years ago
  
  I didn't use the mini, I used the large. And I used 14 of the them. You can use the mini marshmallows if you want, I'm just not sure of the exact number you would need to use. When you are at the store, compare the serving size info on a bag of the large marshmallows and a bag of the mini, and that should help you figure out how many mini marshmallows = 1 large marshmallow. :)
Jenn14 years ago

Are we supposed to chop the marshmallows? I bought the big ones (like you use for roasting) and followed the directions, but without the heat the marshmallows stay huge.
- LaaLoosh14 years ago
  
  You can chop the marshmallows, but I found it easiest to just use mini marshmallows. :) Works fabulously!
Lauren14 years ago

Do you think there is any good substitute for the evaporated milk?
- LaaLoosh14 years ago
  
  I haven't experimented with this yet, but I'm sure there is. I'll let you know if I can find a lower calorie alternative to it!
diana14 years ago

hi, would just like to know what 1 2/3 cups of sugar is in grams and 2/3 cups of evaporated milk is in mls it be great if you could help, thanks
Lise15 years ago

hi
Can we use splenda instead of sugar to lower points or will it be the same. I have a friend who is diabetic and he would love this fudge but he can't cause of the sugar
Thanks
- LaaLoosh15 years ago
  
  Absolutely! Feel free to substitute the sugar for Splenda. It might not taste as good as the regular sugar, but it will def be lower in calories. Good luck and let us know how it turns out!
Christina15 years ago

This is the 1st time I've ever made fudge and it tunred out great! the kids love it and it's good to have around when I need something sweet!

Food Recipes

Chocolate Marshmallow Fudge Recipe | LaaLoosh (2024)

FAQs

Why is my 3 ingredient fudge not setting? ›

Why won't my 3 ingredient fudge set? This often happens when the condensed milk and chocolate chip mixture isn't hot enough to start. Everything must be completely melted before it is transferred to the pan to cool.

Learn More Now ›

Why won t my marshmallow fudge harden? ›

Fudge Didn't Set

If your fudge turned out super sticky, or it didn't set as it cooled, it probably never got hot enough. This mistake is super easy to avoid if you use a candy thermometer and cook the fudge to the temperature specified in the recipe (usually between 234 and 239°F).

Know More ›

What is the secret to smooth fudge that is not gritty? ›

Once the sugar has dissolved and the mixture has come to a boil, do not stir it. If you do, the sugar can crystallize, giving your fudge a gritty texture. As you beat the fudge, pay attention to color and texture. Once the fudge loses its sheen and thickens, put down your spoon.

Keep Reading ›

Should you stir fudge while it's cooking? ›

Don't stir!

Once the fudge reaches soft-ball stage on the candy thermometer, remove from the heat and let the temperature drop to 110°F. Keep that spoon or spatula out of the pot until this happens. If you stir too early in the process, you'll make the sugar crystals too big and end up with grainy fudge.

Keep Reading ›

What ingredient makes fudge hard? ›

Too cooked

This fudge was cooked to a temperature of 118 °C (244 °F). At this temperature, the sugar is too concentrated and there is not enough water left to form syrup around sugar crystals. The result is hard and brittle fudge.

View Details ›

How to make fudge more solid? ›

How do you fix fudge that is too soft? Bring the fudge back to a boil with 1–2 US tbsp (15–30 ml) of cream. If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream.

Find Out More ›

Should you put fudge in the fridge to set? ›

The ratio of chocolate to condensed milk needs to be just right, otherwise you might end up with fudge that is too soft or too hard. Do not freeze the fudge to set it. Best way is to just be patient for a couple hours and set it in the fridge. If your fudge hasn't set, then you've gone wrong somewhere else.

Get More Info Here ›

How to rescue fudge that won't set? ›

How can you fix soft fudge? Put it in a microwave safe bowl that is large enough that it won't boil over. Reheat it to the boiling point and cook for about 3 more minutes. Then you can beat some powdered sugar into it if this doesn't make it set.

Discover More Details ›

What makes marshmallow fudge grainy? ›

That smooth, creamy melt-in-your-mouth fudge texture is achieved with small sugar crystals. If the mixture is stirred too soon — when it is warmer than 110 degrees — the crystals will be large and make the fudge grainy.

What to do with failed fudge? ›

Options for what you can do with your unset fudge:

OPTION 1) Depending on how runny it is, you can either use it as a frosting for cakes, or a sauce for ice-cream. OPTION 2) Freeze it overnight. Cut it into squares. Cover each square thickly in melted chocolate, ensuring no part of the fudge is exposed.

See Details ›

Can I remelt fudge? ›

OMG My fudge is grainy, what do I do? -

Pop the grainy fudge back into the pan along with some water and a little cream and melt the fudge back down to a liquid and re-boil it to temperature. Heat slowly to begin with and make sure the mixture goes completely smooth before bringing it to the boil.

Discover More ›

What consistency should fudge be before it sets? ›

The trick to good homemade fudge is to cook the ingredients to the right temperature to form a sugar syrup, and cool the mixture properly so the texture of the fudge turns out smooth and firm, but soft enough to cut.

Discover More Details ›

Why hasn't my fudge set properly? ›

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

Read On ›

What does cream of tartar do in fudge? ›

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!