Chocolate Marshmallow Fudge Recipe | LaaLoosh (2024)

Table of Contents
CHOCOLATE MARSHMALLOW FUDGE RECIPE Ingredients Instructions Notes Nutrition Related Recipes TikTok’s Whipped Coffee Recipe Apricot Glazed Turkey Breast Recipe Viral TikTok Salmon and Rice Bowl Recipe Chicken Cacciatore Recipe FAQs References

By Wendy

Chocolate Marshmallow Fudge Recipe | LaaLoosh (1)

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 | LaaLoosh (2)

CHOCOLATE MARSHMALLOW FUDGE RECIPE

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

3.39 from 13 votes

Print Recipe Pin Recipe

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!

Related Recipes

  • Chocolate Crunch Snack Mix Recipe

  • Healthy Chocolate Energy Shake Recipe

  • Chocolate Raspberry Cupcake Recipe

  • Chocolate Chip Cookies Recipe

You May Also Like

31 Comments

  1. Grace7 years ago

    5 smart points on the new program!

  2. 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 C8 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.

  3. 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

  4. 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!

  5. Paige Beck9 years ago

    4 large marshmallows =30 grams 2/3 cup mini marshmallows=30 grams

  6. 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

  7. 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

  8. 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
    30+ No-Bake Slices | Most Popular Recipes

  9. 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!!

  10. 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!)

  11. 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!

  12. 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.

  13. Debbie13 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.

  14. 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!!

  15. 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?

  16. 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. :)

  17. 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!

  18. 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!

  19. 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

  20. 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!

  21. 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

What is the secret to good fudge? ›

Tips for Making Fudge
  • Monitor the Temperature with a Candy Thermometer. If you end up with soft fudge that turns into a puddle in your hands or hard fudge that is a bit reminiscent of a crunchy candy, improper temperature is likely to blame. ...
  • Avoid Stirring Once the Mixture Comes to a Simmer. ...
  • Beat Thoroughly.
Mar 8, 2023

See More ›
Why won t my marshmallow fudge harden? ›

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 ›
Why is my 3 ingredient fudge not setting? ›

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.

Show Me More ›
Why is my marshmallow fudge dry? ›

If you didn't reach the correct temperature during the cooking process, it might not set properly. Use a candy thermometer to ensure that you reach the recommended temperature. Overcooking or Undercooking:Solution: Cooking the fudge for too long or too short a time can affect its texture.

Tell Me More ›
What makes high quality fudge? ›

It's the size of sugar crystals that makes the knees of fudge lovers buckle…the smaller the crystals, the less they are perceived on the tongue and the more the fudge tastes smooth and creamy. Cooking, and beating after cooking, is the key to successful fudge.

Read On ›
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.

Find Out More ›
Can you fix fudge that didn't set? ›

OPTION 3) Sieve together some powdered sugar and cocoa powder, and gradually work this into your unset fudge until it reaches the consistency of dough, then roll out and cut into squares, or shape into balls and then roll in powdered sugar (roll the balls in icing sugar, not yourself).

Get More Info ›
Should I stir fudge while boiling? ›

Stir the ingredients to dissolve the sugar until the mixture comes to a boil. If your recipe uses milk, stirring will keep the mixture from curdling. But once it reaches about 236–238 degrees F/113–114 degrees C (the "soft-ball" stage), do not stir it or even shake the pan.

View More ›
What consistency should fudge be before it sets? ›

As it falls to the bottom of the glass, the syrup cools and forms into a ball. Remove the ball from the water and check its consistency with your fingers. For perfect fudge, the syrup should form a soft ball that can be picked up, but easily flattened.

Learn More ›
Why do you add vanilla to fudge? ›

Vanilla is often added to chocolate candies or other chocolate recipes because it complements and accents the flavor of chocolate.

See Details ›

What happens if you forget the vanilla in fudge? ›

There are lots of fudge recipes around which don't use vanilla at all (it's a treat which is very open to experimentation in general). So if you don't add vanilla, it won't taste like vanilla, but that doesn't necessarily mean it will taste bad, have the wrong consistency or behave differently when cooked and cooled.

Read On ›
How do you firm up homemade fudge? ›

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. Stir the fudge as it heats, but only until the sugar in the chocolate is completely melted again.

Show Me More ›
Why isn t my marshmallow mixture thickening? ›

The marshmallow needs to be whipped till it makes stiff peaks. At this stage, the marshmallow can hold a soft shape for a moment before collapsing back into itself. If the mixture cannot do this, it will be too runny. If you mix past this point, you'll have a thick, rigid that doesn't spread easily in your pan.

Keep Reading ›
Why does my fudge never set? ›

It sounds like your fudge simply wasn't heated enough. Fudge is basically a superconcentrated syrup, and it sets when sugar dissolved in the water (from the butter and milk) comes out of solution as the mixture cools and forms crystals.

Continue Reading ›
What can I do with ruined fudge? ›

Good use of failed fudge: fudge that is too hard, too soft, too runny, too sugary, too chewy, etc. Proportions are as follows: for every 2 cups (roughly 1 pound yield) of any failed fudge that is not runny, you'll need 1 egg, ½ cup all-purpose flour, and ½ cup milk. If fudge is soupy, halve the milk (to ¼ cup).

See Details ›
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!

Get More Info ›
What makes fudge softer? ›

Undercooked. This fudge was cooked until the temperature reached only108 °C (226 °F). At this temperature, the sugar is not concentrated enough... there is too much leftover water in the syrup and the resulting fudge is soft.

Discover More ›
How do you keep fudge smooth? ›

If the sugar crystals are not properly dissolved before cooling, they can create a gritty texture. To avoid this, ensure that you stir the fudge mixture consistently and remove any sugar crystals that form on the sides of the pan using a wet pastry brush.

Continue Reading ›
What thickens fudge? ›

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. Stir the fudge as it heats, but only until the sugar in the chocolate is completely melted again.

See Details ›

References

Top Articles
The Best Christmas Cookie Exchange Recipes
Chocolate Coffee Truffles Recipe (Paleo, Vegan) - Bake It Paleo
Syracuse Pets Craigslist
Houston Weather Realfeel
10-Day Weather Forecast for Minneapolis, MN - The Weather Channel | weather.com
Kupovina i dostava • PetKlub
'±è¹ÎÀç¶û ȯ»ó ±ÃÇÕ' 190cm ÅÂŬ¿Õ ¼ö¹Ì, ¹ÀÇî ÀÌÀû È®Á¤...ÀÌÀû¡¦
FM23에서 완벽한 포처를 만드는 방법은?
9Anime Call Of The Night
Case No. 22-3153-Fc1
Latest Posts
New Airfix Pagani Huayra, a model kit designed for starter success
Boil Potatoes And Slice Them. Arrange With Meatballs And Cheese And Bake For A Delicious French Treat - Delish Grandma's Recipes
Article information

Author: Nathanial Hackett

Last Updated:

Views: 5433

Rating: 4.1 / 5 (72 voted)

Reviews: 87% of readers found this page helpful

Author information

Name: Nathanial Hackett

Birthday: 1997-10-09

Address: Apt. 935 264 Abshire Canyon, South Nerissachester, NM 01800

Phone: +9752624861224

Job: Forward Technology Assistant

Hobby: Listening to music, Shopping, Vacation, Baton twirling, Flower arranging, Blacksmithing, Do it yourself

Introduction: My name is Nathanial Hackett, I am a lovely, curious, smiling, lively, thoughtful, courageous, lively person who loves writing and wants to share my knowledge and understanding with you.