Rich Chocolate with Marshmallows (Printer-friendly)

Creamy chocolate blend with marshmallows and nuts offering a luscious texture and flavor.

# What You'll Need:

→ Chocolate Base

01 - 3 cups semi-sweet chocolate chips
02 - 1 can (14 oz) sweetened condensed milk
03 - 4 tablespoons unsalted butter, cubed
04 - 1 teaspoon vanilla extract

→ Add-ins

05 - 1 ½ cups mini marshmallows
06 - 1 cup chopped walnuts or pecans

# How-To Steps:

01 - Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - In a medium saucepan over low heat, combine chocolate chips, sweetened condensed milk, and butter; stir constantly until melted and smooth.
03 - Remove from heat and stir in vanilla extract.
04 - Gently fold mini marshmallows and chopped nuts into the chocolate mixture until evenly distributed.
05 - Pour the mixture into the prepared pan and spread evenly with a spatula.
06 - Refrigerate for at least 2 hours until fully set.
07 - Lift the fudge from the pan using the parchment overhang and cut into 24 squares.
08 - Store in an airtight container in the refrigerator for up to one week.

# Expert Tips:

01 -
  • Four ingredients for the base means you can't mess this up, and that's the whole point when you want chocolate without the stress.
  • The marshmallows stay soft and fluffy inside instead of melting into the chocolate, which is the textural magic that makes this different.
  • It's genuinely faster than most fudge recipes because condensed milk does the heavy lifting instead of you stirring sugar for twenty minutes.
02 -
  • If you stir too aggressively after adding the marshmallows, they'll break apart and you'll end up with marshmallow dust instead of actual chunks, so fold gently like you mean it.
  • Low heat is non-negotiable because chocolate can scorch in a heartbeat, and once it does, there's no coming back—your fudge will taste bitter and grainy.
  • Don't skip the parchment paper overhang, because trying to chisel fudge out of a bare pan is a lesson you only need to learn once.
03 -
  • Toast your nuts lightly in a dry skillet for two minutes before chopping, and the flavor deepens enough that people will ask what your secret ingredient is.
  • Use a food processor to chop your nuts to roughly the same size so you get consistent little crunches throughout instead of some bites with nut dust and others with nut chunks.
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