Effortless Jet-Puffed Marshmallow Fudge: A Rich & Creamy Treat

Unlock the secret to irresistibly smooth and delightfully rich chocolate fudge with this streamlined recipe, perfect for home bakers of all skill levels. Featuring the magical touch of Jet-Puffed Marshmallow Creme, this no-fail method guarantees a velvety texture and deep chocolate flavor without the need for a candy thermometer. It’s a fantastic choice for holiday gifting, potlucks, or simply satisfying your sweet tooth with homemade goodness.

Ingredients

• 2 ½ cups (425g) good quality semi-sweet chocolate chips
• Full 7 oz jar (200g) Jet-Puffed Marshmallow Creme
• ½ cup (113g) unsalted butter, cut into cubes
• 1 ½ cups (300g) granulated sugar
• ⅔ cup (160ml) full-fat evaporated milk
• 1 teaspoon pure vanilla extract
• ¼ teaspoon fine sea salt (optional, for flavor enhancement)

Instructions

1. Begin by preparing your pan; line an 8×8 inch (20×20 cm) or 9×9 inch (23×23 cm) square pan with parchment paper or aluminum foil, ensuring a generous overhang on two opposing sides. This overhang creates handy handles for effortless removal later. Lightly grease the lined surface with butter or cooking spray to guarantee a non-stick release for your finished fudge.
2. In a substantial, heavy-bottomed saucepan, combine the cubed unsalted butter, granulated sugar, and evaporated milk. Place the saucepan over medium heat, stirring consistently with a wooden spoon or spatula. Continue stirring until the sugar crystals are completely dissolved and the mixture reaches a vigorous, rolling boil—this typically takes 5 to 7 minutes. Once boiling, reduce the heat slightly to maintain a gentle but steady boil and continue stirring for precisely 5 minutes. Constant movement is crucial to prevent the sugar from burning or sticking to the bottom.
3. Promptly remove the saucepan from the heat source to stop the cooking process. Immediately add the semi-sweet chocolate chips, the entire contents of the Jet-Puffed Marshmallow Creme jar, and the pure vanilla extract. Stir vigorously and continuously with a sturdy spatula or whisk. Keep stirring until all the chocolate is thoroughly melted, the marshmallow creme is fully incorporated, and the mixture is entirely smooth and glossy, with no visible streaks of unmixed ingredients. This rapid, thorough stirring is essential for achieving a luxuriously silky texture.
4. Working swiftly, pour the warm, perfectly smooth fudge mixture into your prepared lined pan. Use an offset spatula or the back of a spoon to spread the fudge evenly into all corners, aiming for a uniform thickness across the surface.
5. Transfer the pan to the refrigerator and allow the fudge to chill for a minimum of 2 to 4 hours, or until it is completely firm to the touch. For optimal slicing and the neatest squares, chilling the fudge overnight is highly recommended, as it allows the flavors to meld and the structure to fully set.

Behind the Dish

This classic marshmallow fudge recipe is a beloved staple for a reason: it’s incredibly simple, forgiving, and yields consistently delicious results. The Jet-Puffed Marshmallow Creme acts as a stabilizer and emulsifier, preventing the sugar from crystallizing, which is often the downfall of traditional fudge recipes. This means you get that perfect, smooth, and creamy texture every single time, making it an ideal choice for beginners and experienced candy makers alike looking for a reliable and delightful treat.

Keys To Success

• Use a Heavy-Bottomed Pan: This helps distribute heat evenly and prevents scorching, especially during the crucial boiling stage.
• Stir Constantly: Both during the initial melting of sugar and during the 5-minute boil, constant stirring is non-negotiable to ensure the sugar dissolves fully and doesn’t burn.
• Vigorous Stirring After Heat: Once off the heat, stir in the chocolate, marshmallow creme, and vanilla extract very rapidly and continuously until every lump is gone and the mixture is perfectly smooth. This quick, energetic motion is key to the fudge’s final texture.
• Don’t Skimp on Chill Time: While 2-4 hours is the minimum, an overnight chill truly yields the best, firmest fudge that slices cleanly and holds its shape beautifully.

Storage & Make-Ahead

• Room Temperature: Store your finished fudge in an airtight container at cool room temperature for up to 1 week. Layer parchment paper between pieces to prevent sticking.
• Refrigerator: For longer storage, keep fudge in an airtight container in the refrigerator for up to 2-3 weeks. Allow it to come to room temperature briefly before serving for the best texture.
• Freezing: Fudge freezes beautifully! Wrap individual pieces tightly in plastic wrap, then place them in a freezer-safe bag or container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight, then bring to room temperature before enjoying.

Prep Time: 12 minutes | Cook Time: 14 minutes | Chill Time: 2 hours | Yield: About 36 pieces

FAQs

Can I use other types of chocolate for this fudge?

Yes, you can experiment! While semi-sweet is classic, milk chocolate will result in a sweeter, milder fudge. If using darker chocolate, you might consider slightly increasing the sugar to balance the bitterness, but follow the recipe as written for your first try.

Why is my fudge grainy or crumbly?

Grainy fudge often occurs if the sugar didn’t fully dissolve before boiling or if it wasn’t stirred enough during the boiling phase, allowing crystals to form. Ensure you stir constantly until the sugar completely dissolves and for the full 5 minutes once boiling.

Can I add nuts or other mix-ins to the fudge?

Absolutely! After you’ve stirred in the chocolate and marshmallow creme, fold in your favorite additions like chopped pecans, walnuts, mini marshmallows, or even crushed peppermints. Do this quickly before pouring into the pan.

My fudge didn’t set properly, what went wrong?

The most common reasons for fudge not setting are not boiling the mixture long enough or using incorrect measurements. Ensure your measurements are precise and the mixture boils for the exact 5 minutes, maintaining a steady boil. Insufficient chilling time can also be a factor.

What’s the best way to store this marshmallow fudge?

Store the fudge in an airtight container at room temperature for up to a week, or in the refrigerator for up to 2-3 weeks. If stacking, place parchment paper between layers to prevent sticking.

Can I prepare this fudge ahead of time?

This fudge is an excellent make-ahead dessert! It keeps well in an airtight container for several days at room temperature or even longer in the refrigerator. In fact, making it a day in advance allows the flavors to deepen and the fudge to set perfectly.

Do I need a candy thermometer for this recipe?

No, that’s the beauty of this Jet-Puffed Marshmallow Creme fudge recipe! The marshmallow creme acts as a fail-safe ingredient, preventing crystallization and ensuring a smooth set without needing to monitor specific temperatures with a candy thermometer.

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