Why You’ll Love This Recipe
The holidays are such a busy time, so everyone needs a candy recipe like this one for last minute parties and entertaining. I can’t think of anything better during this busy time of year than a decadent chocolate treat that uses just three ingredients and takes about five minutes to make.
- Only 3 ingredients! Just chocolate, condensed milk, and marshmallows–simple pantry staples you probably have on hand.
- So easy it’s almost ridiculous: no candy thermometer, no stirring for ages. Just a microwave and a few minutes of mixing.
- Kid-approved and perfect for holidays: It’s a fun recipe to make with kids and always a crowd-pleaser at Christmas, Valentine’s Day, or any celebration.
After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and tasty variations!
Three Ingredient Marshmallow Fudge
Chocolate, sweetened condensed milk and miniature marshmallows are all you need to make this creamy, delicious chocolate treat.
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Servings: 24 servings
Calories: 95kcal
Ingredients
- 12 ounces semisweet chocolate chips or chopped chocolate
- 1 14 oz. can sweetened condensed milk
- 3 cups miniature marshmallows
Instructions
- Line an 8-inch square pan with foil. Spray the foil with nonstick cooking spray.
- Combine the 12 ounces semisweet chocolate chips or chopped chocolate and 1 14 oz. can sweetened condensed milk in a microwave safe bowl. Microwave in 30 second increments, stopping and stirring until the mixture is melted and smooth, 2-3 minutes total. Stir in the 3 cups miniature marshmallows.
- Spread the mixture into the prepared pan. Refrigerate until firm, at least on hour. Cut into squares and serve.
Nutrition
Serving: 1g | Calories: 95kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 9mg | Fiber: 1g | Sugar: 12g
Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!
Recipe Tips
- Line your pan: Foil or parchment paper with a bit of cooking spray makes it easy to lift the fudge out and slice it cleanly.
- Use good-quality chocolate: Chocolate is the star, so use high-quality semisweet chocolate chips or bars for the best flavor and texture.
- Microwave in short bursts and don’t overheat: Heat in 30-second increments and stir well in between to prevent the chocolate from scorching. Stop microwaving once the chocolate is mostly melted. The residual heat will finish the job as you stir.
- Let it set completely: Chill for at least 1 hour–longer is even better. For firm, clean cuts, refrigerate until very set or chill overnight.
- Slice with a warm knife: Run your knife under hot water and dry it before slicing to cut neat squares without sticking.
Storage Tips
- Refrigerator: Store in an airtight container in the fridge for up to 2 weeks. Place wax paper or parchment between layers to prevent sticking.
- Room temperature: If your kitchen isn’t too warm, you can keep the fudge at room temperature in a sealed container for up to 5 days. Store in a cool, dry place away from sunlight or heat.
- Freezer: Wrap individual pieces in plastic wrap and place them in a freezer-safe container or bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Variations & Fun Twists
- Peppermint Fudge: Add 1/2 teaspoon peppermint extract and sprinkle crushed candy canes on top—perfect for the holidays!
- Rocky Road Fudge: Stir in 1/2 cup chopped walnuts, almonds or peanuts, and an extra handful of marshmallows.
- S’mores Fudge: Mix in graham cracker pieces and top with more marshmallows—toast them with a kitchen torch if you have one!
- Peanut Butter Swirl: Melt 1/4 cup peanut butter and swirl it into the top of the fudge with a knife before chilling.
6 comments
Donna
Way to good to be this easy to make! I veganized it with sweetened condensed oatmilk, dark chocolate, and vegan marshmallow. It was so delicious, and I had multiple people ask for the recipe after bringing it to a holiday party. I recommend storing it in the fridge as it can get sticky at room temp – otherwise it’s amazing!
CHERYL BRAME
WHEN I WAS GROWING UP ALL THE COOKS IN MY FAMILY DIDN’T LIKE MARSHMALLOW FUDGE, I LOVED IT AS THE MARSHMALLOWS MADE IT NOT SO DENSE AND SWEET CHOCOLATY, I ALSO LIKED NUTS BUT SO MANY WERE ALLERGIC SO RARELY GOT THEM,
. BUT I LEARNED TO UNDERSTAND THE BOILING TIMING AND TO USE A CANDY THERMOMETER AND KNOW WHEN IT WAS READY TO BE POURED INTO THE DISH, AND TO RECOGNIZE HOW SOON IT WOULD SET BY THE POUR. MANY TOLD ME THE MARSHMALLOW FUDGE WAS “CHEATING”. WHATEVER I STILL LIKED IT BEST!
Lisa Barger
This candy looks delicious! If I melt the marshmallows into the fudge would it change the texture? Should I just leave them whole?
Danelle
It might change the texture, but it also might not be a bad change!