Double-Decker Marshmallow Fudge


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

Prep Time:
30 mins
Cook Time:
17 mins
Additional Time:
10 hrs 15 mins
Total Time:
11 hrs 2 mins
1 9x13-inch pan


  • cooking spray

  • ¼ cup butter

  • 1 (14 ounce) can sweetened condensed milk

  • 3 cups semisweet chocolate chips

  • ½ cup cold water

  • 3 (.25 ounce) packages unflavored gelatin

  • 2 cups white sugar

  • ½ cup water

  • 1 cup confectioners' sugar


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

  2. 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.

  3. 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.

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

  5. 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.

  6. 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.

  7. 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.

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

  9. 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 (per serving)

258 Calories
10g Fat
44g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 258
% Daily Value *
Total Fat 10g 12%
Saturated Fat 6g 29%
Cholesterol 11mg 4%
Sodium 39mg 2%
Total Carbohydrate 44g 16%
Dietary Fiber 1g 4%
Total Sugars 42g
Protein 3g
Vitamin C 0mg 2%
Calcium 55mg 4%
Iron 1mg 4%
Potassium 139mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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