A layer of homemade marshmallow batter is poured over a pan of fudge to make a truly decadent version of this holiday favorite.

Recipe Summary

prep:
30 mins
cook:
17 mins
additional:
10 hrs 15 mins
total:
11 hrs 2 mins
Servings:
24
Yield:
1 9x13-inch pan
Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Line a 9x13-inch cake or jelly roll pan with aluminum foil; coat with cooking spray.

    Advertisement
  • Melt butter in a medium saucepan over medium heat; stir in condensed milk. Pour in chocolate chips; cook and stir until melted, 5 to 10 minutes.

  • Pour chocolate mixture into the prepared pan. Coat a spatula with cooking spray and use to press chocolate mixture into an even layer. Refrigerate fudge until cooled and set, about 2 hours.

  • Combine 1/2 cup cold water and gelatin in a bowl; set aside until gelatin starts to thicken, about 15 minutes.

  • Mix white sugar and 1/2 cup water in a saucepan over medium heat; cook and stir until sugar dissolves, 5 to 8 minutes. Bring sugar mixture to a boil and cook until temperature reaches 240 degrees F (116 degrees C) on a candy thermometer, 2 to 3 minutes. Remove from heat.

  • Slowly pour sugar mixture into gelatin mixture while simultaneously beating with an electric mixer set on low. Gradually increase speed to high and continue beating until marshmallow batter is very thick but not stiff, 10 to 15 minutes.

  • Pour marshmallow batter over fudge, smoothing the surface with spatula coated with cooking spray. Let sit uncovered at room temperature until completely set, about 6 hours.

  • Dust the top of marshmallow layer with most of the confectioners' sugar. Refrigerate marshmallow fudge for at least 2 hours.

  • Lift marshmallow fudge out of the pan by the edges of the foil and place on a large cutting board. Dip a large knife in the remaining confectioners' sugar and slice fudge into 1 1/2-inch squares, continually dipping knife in the sugar after each slice.

Cook's Note:

A standing mixer will speed up the process in Step 5 a lot, so keep an eye on it so it doesn't get so thick you can't pour it.

Nutrition Facts

258 calories; protein 2.9g 6% DV; carbohydrates 44g 14% DV; fat 9.6g 15% DV; cholesterol 10.6mg 4% DV; sodium 38.9mg 2% DV. Full Nutrition
Advertisement

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/28/2016
I seriously did not expect this recipe to work considering the hassles I experienced in making it. My candy thermometer had disappeared my power flashed thus resetting my computer and causing me to search for the recipe again in the middle of cooking AND I had the help of a kitten! Still this turned out to be excellent fudge. It does make A LOT - this is not a recipe a person wants to use as a two person dessert. Read More
(3)

Most helpful critical review

Rating: 3 stars
11/08/2018
Too rich and sat very heavy in my stomach. Going to be leaving a layer of graham wafer or some other sweet cracker layer on the bottom to reduce the richness and to keep the chocolate from melting on my fingers. Read More
(1)
10 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/28/2016
I seriously did not expect this recipe to work considering the hassles I experienced in making it. My candy thermometer had disappeared my power flashed thus resetting my computer and causing me to search for the recipe again in the middle of cooking AND I had the help of a kitten! Still this turned out to be excellent fudge. It does make A LOT - this is not a recipe a person wants to use as a two person dessert. Read More
(3)
Rating: 3 stars
11/08/2018
Too rich and sat very heavy in my stomach. Going to be leaving a layer of graham wafer or some other sweet cracker layer on the bottom to reduce the richness and to keep the chocolate from melting on my fingers. Read More
(1)
Rating: 4 stars
11/21/2018
For people who don t like heavy sweets it s not recommended and quantity is big but receipe works just fine and taste is very good Read More
(1)
Advertisement
Rating: 5 stars
12/27/2018
Super easy and a huge hit at an open house we brought it to. I will absolutely be making this again. Plan ahead to allow for the refrigerator time and set time. Also I do not have a candy thermometer and used my meat thermometer. I got the sugar mix to 220 and kept it there for several minutes with no issued whereas the instructions call for 240. Read More
Rating: 5 stars
04/13/2018
The fudge is great!!! However the marshmallow stuff on top isn t as good. I just use Marshmallow fluff Read More
Rating: 5 stars
09/17/2018
This recipe takes a while but it is totally worth it. This recipe is one of the best recipes for fudge because most don't set right. This works out good but one change I would make is I would add more chocolate chips. The sweetened condensed milk is a little strong vs. the chocolate flavor and in fudge the chocolate flavor is supposed to be a little stronger. Overall this is a very good recipe. Read More
Advertisement
Rating: 4 stars
12/26/2018
Made some changes but wasn t very good with my candy thermometer!!! It came out great!!! Read More
Rating: 5 stars
10/28/2020
It was amazing and it tasted delicious me and my family loved it and currently we are making a cook book and we're adding it in Read More
Advertisement