Two Ingredient Marshmallow Fudge that is ready in less then ten minutes, rich and perfect for fudge-lovers. You are going to love this easy fudge recipe!
This Two Ingredient Marshmallow Fudge is the perfect treat to share at parties and as a gift. It's one of my go-to treats when I am in a pinch for time or if I'm serving a crowd.
With only two ingredients required, most people will have both ingredients on hand.
There's no cream cheese, sweetened condensed milk, or powdered milk required to make this Two Ingredient Marshmallow Fudge. But if you're looking for a more traditional marshmallow fudge recipe, I've included one for you.
This marshmallow fudge is smooth and creamy, but it's also slightly chewy due to the marshmallows. If you want a super creamy marshmallow fudge please see the other recipe I've included in this post.
Easy Fudge Recipe
The two ingredients in this Two Ingredient Marshmallow Fudge are marshmallows and chocolate chips. You can also use your chocolate of choice in this easy fudge recipe but please make sure they are high quality chocolate chips.
Just a note, after you heat up the chocolate, and the marshmallows you need to mix this quickly. The mixture is sticky and quickly starts to solidify.
You need to work FAST to stir this fudge and get it into the pan. Make sure you have all your ingredients ready.
If you're looking for another easy fudge recipe without condensed milk you love my Nutella Fudge.
How to make marshmallow fudge the traditional way:
If you want a more traditional marshmallow fudge, use the following recipe otherwise check out my recipe below for the two ingredient version.
½ cup unsalted butter
2 cups sugar
1 can (5 ounces) evaporated milk
¼ teaspoon salt
1 bag (12oz.) semi-sweet chocolate chips
1 teaspoon vanilla extract
7 ounce jar of marshmallow fluff/creme
- Line a 8x8 pan with parchment paper; set aside.
- In a medium saucepan, combine the butter, sugar, evaporated milk, and salt. Bring to a boil over medium-high heat, stirring constantly.
- Bring it to a rolling boil, stirring constantly. Once it starts boiling, boil for another 4 minutes continuing to stir constantly. Set a timer so you don't overcook it.
- Remove from the heat and add in the chocolate chips and stir until they are melted. Add in the marshmallow fluff and stir until well combined.
- Immediately spoon the mixture into your prepared pan and level. It sets up quickly.
- Refrigerate until firm. Remove the parchment paper with fudge from pan and cut into 36 squares. Fudge can be stored refrigerated, covered with plastic, up to 1 week.
Because of the marshmallow fluff you will need to stir it in quickly and get it into the pan quickly as it sets up really fast. Make sure to use high quality ingredients and to let the fudge boil for 4 minutes once you reach a rolling boil.
Are marshmallows gluten-free?
Most marshmallows don't contain glutinous ingredients but the occasional few do. Sometimes they use wheat, or barley malt in marshmallows.
If you are sensitive to cross contamination you will want to read labels to determine if the marshmallows were processed in a facility that also processes wheat.
The following brands of marshmallows are gluten-free at the time of this post. Please always check labels as products can change. Some of them contain other allergens.
- Elyon Natural Vanilla Marshmallows
- Trader Joes Mini Marshmallows
- Campfire Giant Roasters
- Paskesz Marshmallows
Several of my local brand stores also carry gluten-free marshmallows like Fred Meyer and Safeway. Check your local store to see if they carry a gluten-free marshmallow as they are usually less expensive.
Tips for making two ingredient marshmallow fudge:
Use high quality ingredients.
Make sure your chocolate is melted and smooth before stirring in the marshmallows.
To help prevent the marshmallows from sticking to the bowl, spray the bowl with cooking spray before heating up the marshmallows.
Stir fast: This mixture immediately begins to firm as soon as you mix the chocolate into the marshmallow, stir quickly, using a metal spoon is recommended.
Fudge stir-in ingredients
If you'd like to stir in any flavored extracts, seeds, or nuts you'll want to stir them into the melted chocolate before you add the chocolate to the marshmallows.
I've tried vanilla and mint extract, and have stirred in ¼ cup of various chopped nuts or seeds for variation.
Can I use marshmallow fluff in this fudge recipe?
Yes, use a 7 0z. jar of marshmallow fluff to make this marshmallow fudge. I recommend heating up the marshmallow fluff for 30 seconds. This will prevent the chocolate from solidifying when it is mixed with the marshmallow fluff.
- Line a loaf pan with parchment paper, spray the parchment paper with cooking spray and set aside.
- In a medium size microwaveable bowl, melt chocolate morsels for 30 seconds at a time (approximately 90 seconds total), stirring and repeating until melted and smooth; set aside.
- In a large microwaveable bowl, heat marshmallows for 30 – 60 seconds or until they puff up.
- Immediately stir the melted chocolate into the melted marshmallows. The mixture will start to thicken the moment you stir it in, so stir fast and give it all you’ve got. Metal spoons work best.
- Spoon mixture into your prepared pan, and spread it until it’s even.
- Place the fudge into the freezer for 30 minutes, or until firm.
- Remove the parchment paper from the pan and cut the fudge into serving sized bars.
- Store in refrigerator.
- You can use your chocolate chips of choice in this recipe.
- You can use your marshmallows of choice in this recipe.
- You can use marshmallow fluff in place of the marshmallows. Heat the marshmallow fluff for 30 seconds before you add it into the the chocolate.
- Some bags of chocolate chips weigh more, it's okay as long as you're within an ounce.
- Mix will start to harden very quickly, stir fast.
Serving Size:1 piece
Amount Per Serving: Calories: 70Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 11mgCarbohydrates: 13gFiber: 0gSugar: 10gProtein: 1g