Recipe: Marshmallow Fudge!


I hold no claim to this recipe, as it is printed on the back of Kraft Jet-Puffed Marshmallow Crème! It is easy and pretty much foolproof. Kraft calls it “Fantasy Fudge”, but I simply refer to it as Marshmallow Fudge. You can add 1 cup of chopped nuts to this if you desire, but I prefer my fudge without nuts.



  • 3 cups sugar
  • 3/4 cup  butter or margarine (1 and a half sticks)
  • 1 small can (5 oz.) evaporated milk
  • 12 ounces of semi-sweet chocolate
  • 1 small jar (7 oz.) JET-PUFFED Marshmallow Crème
  • 1 tsp. vanilla
  1. Line a 9-inch square pan with foil, with ends of foil extending over sides.
  2. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly.
  3. Cook 4 minutes or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.
  4. Add in the chocolate and marshmallow creme; stir until melted.  Add nuts (optional) and vanilla; mix well.
  5. Pour into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into squares.

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