Classic Marshmallow Fluff Fudge

There’s something about the first whiff of melting butter and chocolate that takes me right back to childhood winters in my mother’s kitchen. The counters would be dusted with sugar, the windows fogged with steam, and there in the middle of it all sat a pan of Marshmallow Fluff Fudge setting in the cool air. Even now, that creamy, chocolatey scent fills the house with the same warmth and comfort it always did. It’s the kind of recipe that wraps you in memory before you’ve even taken the first bite.

Why This Marshmallow Fluff Fudge Means So Much

This fudge has always been more than a sweet treat in our home—it’s a little ritual of love and patience. My mother made it every December without fail. She never needed a timer, only the rhythm of her stirring spoon and the soft bubble of sugar as it came to a boil. When the fudge was done, she’d spread it into a pan lined with parchment, smoothing the top like she was tucking it in for a nap.

The first taste always felt like celebration. The glossy chocolate layer gave way to a texture so creamy it almost melted before you finished chewing. Each bite carried just enough walnut crunch to balance the sweetness. To this day, making Marshmallow Fluff Fudge feels like keeping a family promise—a sweet reminder that the simplest recipes are often the ones that hold the most heart.

Bringing Marshmallow Fluff Fudge Together

Making fudge has a rhythm all its own. It begins quietly, with butter softening in a saucepan. The sugar and cream join in, forming a pale golden swirl that thickens and sighs as it heats. Then, as you stir and watch the thermometer climb, the kitchen fills with that deep, almost caramelized scent of sweetened cream.

Once the heat is turned off and the chocolate chips meet the mixture, everything turns glossy and rich. The marshmallow creme folds in like silk, bringing that signature smoothness that makes each bite melt on the tongue. Adding the walnuts feels like the final touch—a hint of texture, a reminder of the simple things that make food feel alive.

Ingredients You’ll Need

12 ounces semi-sweet chocolate chips
7 ounces Jet-Puffed Marshmallow Creme (a full jar of soft, white sweetness)
1.5 sticks butter (¾ cup; fresh butter gives this its richness)
3 cups granulated sugar (for that classic fudge body)
¾ cup half and half (adds smooth, creamy depth)
1.5 teaspoons vanilla extract (a little extra if you love a cozy aroma)
1 cup chopped walnuts (optional, but wonderful for texture)

Each ingredient has its place, and together they make something timeless. There’s no fancy equipment, just care and attention—and that’s exactly how fudge should be made.

Step-by-Step Directions

1. In a medium-sized saucepan, melt the butter over medium-low heat until it’s completely smooth and fragrant.
2. Stir in the half and half until fully blended, creating a light, creamy base.
3. Add the sugar slowly, stirring constantly until it dissolves into a glossy mixture.
4. Raise the heat slightly, bringing it to a gentle boil. Stir continuously so nothing sticks to the bottom.
5. Watch the thermometer closely—when the mixture reaches 234°F, remove it from heat immediately. It should take about 7–8 minutes of steady stirring.
6. Keep stirring as the mixture cools slightly, then add the chocolate chips in batches, letting each handful melt before adding more.
7. Once the chocolate is smooth and silky, stir in the vanilla extract.
8. Add the marshmallow creme, folding it in slowly until the fudge turns thick, shiny, and even.
9. Stir in the walnuts, coating them well so every piece of fudge gets a little crunch.
10. Pour the fudge into a parchment-lined 9×9 or 8×8-inch pan, spreading it evenly.
11. Smooth the top gently with a spatula—it should look glossy and full.
12. Refrigerate for 3–4 hours, or until the fudge is firm and easy to slice.
13. Lift it out carefully, cut into neat squares, and enjoy that first perfect bite.

Serving Marshmallow Fluff Fudge With Family Warmth

When I make this fudge, I always set a plate of it on the kitchen counter before dinner, because everyone in my house knows they’ll get a square afterward. It’s our winter treat, our sweet little pause between meals and bedtime. Sometimes I wrap small boxes of it to give to neighbors, tied with simple ribbon.

It looks lovely on a wooden board beside a cup of hot coffee or cocoa. The shine of the chocolate catches the light, and the faint scent of vanilla and sugar fills the air. Around the holidays, we add a few pieces to cookie trays, but honestly, it never lasts long enough to give much away.

Storing Marshmallow Fluff Fudge for Tomorrow

Once it’s cut, store the fudge in an airtight container at room temperature for up to a week. If your kitchen runs warm, tuck it in the refrigerator. The flavors deepen overnight, becoming even smoother and more balanced by the next day.

For longer storage, wrap individual pieces in parchment or wax paper, then place them in a sealed container. You can freeze them for up to three months. Just bring them to room temperature before serving so that soft, creamy texture returns.

Amelia’s Kitchen Notes

1. Use a candy thermometer. It truly matters for fudge—hitting 234°F is the key to that perfect, velvety consistency.
2. Never stop stirring. It prevents sugar crystals from forming and keeps the fudge beautifully smooth.
3. Fresh butter makes a difference. Old butter can give fudge a faint off-taste; fresh butter keeps it clean and rich.
4. If you like a softer fudge, remove the mixture from heat just a degree or two early. For firmer fudge, let it reach 236°F.
5. Line your pan well. Parchment makes cleanup easy and helps lift the fudge cleanly once it’s set.

Family Variations on Marshmallow Fluff Fudge

Over the years, we’ve played with this recipe in all sorts of ways. Sometimes we swap the walnuts for pecans or toasted almonds. Around Christmas, I’ve stirred in crushed peppermint candies for a refreshing twist.

My daughter loves to replace half the chocolate chips with white chocolate for a marbled version. Once, my husband suggested adding a swirl of peanut butter, and it turned out so good it’s now part of our holiday rotation. You can even fold in mini marshmallows for an extra chewy layer—it’s pure nostalgia in every bite.

FAQs About Marshmallow Fluff Fudge

A Warm Note From My Kitchen

Every time I make Marshmallow Fluff Fudge, I think of my mother’s hands guiding the spoon around the pot, steady and sure. It’s a recipe that’s been passed quietly from one kitchen to another, bringing sweetness to every home it touches.

I hope this Marshmallow Fluff Fudge brings that same warmth to your kitchen—the smell of sugar melting, the glossy swirl of chocolate, and the joy of sharing something simple yet unforgettable. Because in the end, that’s what home cooking is all about: the moments we make while we stir, taste, and pass the plate around the table.

If you love classic sweets like this Marshmallow Fluff Fudge, you might also enjoy trying my Old-Homemade Fudge Bars — it’s just as creamy and comforting, with a nutty twist that melts in your mouth. I also like to serve a few pieces of fudge beside a warm mug of Homemade Hot Cocoa on cold evenings. And if you’re curious about the history of fudge or the science behind candy-making, the Smithsonian Magazine article on the origins of fudge is a delightful read that connects this timeless treat to its old-fashioned roots.

After you’ve made your first batch of this Marshmallow Fluff Fudge, you’ll understand why it’s a family favorite worth keeping forever. If you’d like to save this recipe for later, you can pin it on Pinterest at MyFlavorRecipes on Pinterest — it’s where I share all my tried-and-true homemade treats and dessert ideas. And if you love seeing behind-the-scenes moments from my kitchen or want to share your own fudge photos, come join me on Facebook at Amelia’s MyFlavorRecipes Kitchen. I always love hearing how these recipes turn out in your home.