Chocolate Marshmallow Fudge Recipe

By Wendy Zitzman

I don’t know what’s gotten into me lately, but I am craving sweets ALL the time. And being a Weight Watcher, this can be a deadly path!

Sure, I could let myself be bad, go buy a box of chocolates at the store and indulge myself. But instead, I chose to try this rockin’ Chocolate Marshmallow Fudge Recipe, and I am SO glad I did!!

It was a super easy fudge recipe, it tasted delicious, and most importantly, I was able to track my Weight Watchers Points and know exactly how much I was consuming.

And it was a heck of a lot of fun making candy at home! So if you are looking for a way to satisfy your chocolate fudge craving, give this Chocolate Marshmallow Fudge Recipe a try! It’s seriously one of the yummiest Weight Watchers Fudge Recipes you’ll find.

CHOCOLATE MARSHMALLOW FUDGE RECIPE

An easy to make, homemade marshmallow fudge recipe that is creamy, rich, and decadent.

3.39 from 13 votes

Print Recipe Pin Recipe

Prep TimePrep Time 5 minutes mins

Cook TimeCook Time 10 minutes mins

Refrigerate 2 hours hrs

Total TimeTotal Time 15 minutes mins

ServingsServings 36 servings

CaloriesCalories 100 kcal

Ingredients

1 ⅔ cups sugar
⅔ cup fat-free evaporated milk
2 tbsp light butter
12 oz semisweet chocolate chips
1 cup mini marshmallows

Instructions

Coat an 8- X 8-inch pan with cooking spray.
In a medium saucepan, stir together sugar, evaporated milk and butter; bring to a boil over high heat. Reduce heat to medium-low and cook, stirring constantly, about 3 minutes.
Stir in chocolate and marshmallows; remove the pan from heat and stir until smooth.
Pour mixture into prepared pan and refrigerate until firm, about 2 hours.
Cut into 36 1 1/3-inch squares and serve.

Notes

Entire recipe makes 36 servings

Serving size is 1 piece

Nutrition

Calories: 100 kcal (5%)Carbohydrates: 17.4 g (6%)Protein: 0.3 g (1%)Fat: 3.7 g (6%)Saturated Fat: 2.3 g (14%)Cholesterol: 3 mg (1%)Sodium: 11 mgPotassium: 14 mgSugar: 15.7 g (17%)Calcium: 10 mg (1%)Iron: 0 mg

Tried this recipe?Let me know how it was!

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AuthorWendy Zitzman

As your average, every day, All American woman, I look forward to sharing with you my thoughts and ideas on many different topics that interest me such as dieting, health & fitness. Trust me when I tell you that this is one site you NEED to bookmark! I have the most amazing recipes with Weight Watchers Points that you won’t believe are low calorie! As an avid Weight Watchers follower, I have learned so many helpful tips and tools over the years that I am eager to share.

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31 Comments

Grace7 years ago

5 smart points on the new program!
Sabrina9 years ago

I followed the recipe word for word, but after 2 hours in the fridge my fudge was still soft, then I left it in the fridge overnight (from 10 pm to 8 am) and it was still soft. What could have I done wrong ?
- Marsha C9 years ago
  
  It was not cooked to a high enough temperature. Most fudge recipes need a candy thermometer, and have to be cooked to the “Soft ball” stage.
Marja's9 years ago

i thought they were way to sweet, so I re-Made them with I cup of sugar, and 1 cup of evap. milk. They came out better. Also melted in the marshmallows before I put in the chocolate. I also used chocolate chips, I
They melt faster, less difficulty stirring
Jasmine Nichols9 years ago

Can you make these without marshmallows? ??
- Wendy ZitzmanPost Author9 years ago
  
  Hmmmm…I haven’t tried it myself, but I don’t see why not. If you give it a try, post back and let us know how it goes!
Paige Beck9 years ago

4 large marshmallows =30 grams 2/3 cup mini marshmallows=30 grams
T Tulak9 years ago

ok, I have made this many times and it is wonderful.. but can you tell me how you have marshmellow in the picture when it all melts?? did you put 1/2 in the maershmellows the rest of fudge? Thamks
jen10 years ago

These are amazing. I’m a huge fan of fudge and this is right up there with the best. It tastes incredibly fattening and it’s not. So choclatey one piece satisfied the chocolate craving!! The key is just one piece!!! That might be tough
Dawnpaulcormier12 years ago
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i wonder if i can leave the marshmellows out?? any way to know what the points plus value would be if we didnt use the marshmellows?
Jessica12 years ago

This recipe is 3 Points Plus per serving. I looked it up on the WW website and they have the updated values. After I looked it up, I realized I’ve made this before and it’s great! I believe I stirred it though until all the marshmallows melted in, so although it’s “marshmallow” fudge, you don’t see the marshmallows in it! My husband is always asking me to make it – I guess I should comply!!
Emily13 years ago

This fudge is amazing!
My kids and I make it a lot.
We are actually going to use it for teacher gifts in another 2 weeks (YEAH!!)
Thank you for posting this!
If you do update and put the new points plus plan PLEASE also leave the old points values, as I know A LOT of people still use that method (me included!)
Lisa13 years ago

is this points or pointplus value?
- LaaLoosh13 years ago
  
  This recipe is still based on the old Points system. Hopefully I can get around to converting it soon!
Andrea13 years ago

Ok so this recipe is deadly haha! I made this and was too tempted to eat all of it. The kids ate it in one day, thankfully because I would of ate too much! Thanks for the chocolate fix, it is very yummy.
Debbie14 years ago

Ok, I'm totally confused. On May 5th, you say you used mini marshmallows, but on June 7th, you said you used the large ones. Would please clarify for me as I would like to make this this week end. Thanks
- LaaLoosh14 years ago
  
  Sorry for the confusion….I've made this recipe quite a few times. The very first time I made it, I used the large, however, when I made it again after that, I found it easier to use the mini. I have a food scale, so I was able to weigh the marshmallows and determine the equivalent amt of minis. BUT….I never updated the blog post with that info. When I replied to comment on June 7th, I responded as to how I made the recipe the very first time. And when i responded on May 5, I was referring to the times I've made them with the minis. I know that all must sound really confusing, but I hope you can make some sense out of it. The bottom line is, you can use either mini or large. Just use a food scale to measure the equivalents.
Lady F14 years ago

Do u really use 1 2/3 cups or did you mean to say 2/3? I have been craving sweets lately and would love to try this!… Thanks!
- LaaLoosh14 years ago
  
  The recipe posting is correct…it's 1 and 2/3 cup of sugar. Enjoy!!
Rebecca14 years ago

I substituted the sugar for truvia, and it tasted wonderful! Doing this, you can go from having 1/36 of the fudge for 2 points, to having 1/20 of the fudge for 2 points.
- Amanda O13 years ago
  
  Rebecca, how much Truvia did you use?
kayaraelyn14 years ago

Yummy, I love your website
How many mini marshmallow did you put in
thanks
- LaaLoosh14 years ago
  
  I didn't use the mini, I used the large. And I used 14 of the them. You can use the mini marshmallows if you want, I'm just not sure of the exact number you would need to use. When you are at the store, compare the serving size info on a bag of the large marshmallows and a bag of the mini, and that should help you figure out how many mini marshmallows = 1 large marshmallow. :)
Jenn14 years ago

Are we supposed to chop the marshmallows? I bought the big ones (like you use for roasting) and followed the directions, but without the heat the marshmallows stay huge.
- LaaLoosh14 years ago
  
  You can chop the marshmallows, but I found it easiest to just use mini marshmallows. :) Works fabulously!
Lauren14 years ago

Do you think there is any good substitute for the evaporated milk?
- LaaLoosh14 years ago
  
  I haven't experimented with this yet, but I'm sure there is. I'll let you know if I can find a lower calorie alternative to it!
diana14 years ago

hi, would just like to know what 1 2/3 cups of sugar is in grams and 2/3 cups of evaporated milk is in mls it be great if you could help, thanks
Lise15 years ago

hi
Can we use splenda instead of sugar to lower points or will it be the same. I have a friend who is diabetic and he would love this fudge but he can't cause of the sugar
Thanks
- LaaLoosh15 years ago
  
  Absolutely! Feel free to substitute the sugar for Splenda. It might not taste as good as the regular sugar, but it will def be lower in calories. Good luck and let us know how it turns out!
Christina15 years ago

This is the 1st time I've ever made fudge and it tunred out great! the kids love it and it's good to have around when I need something sweet!

Food Recipes

Chocolate Marshmallow Fudge Recipe | LaaLoosh (2024)

FAQs

What is the secret to good fudge? ›

Tips for Making Fudge

Monitor the Temperature with a Candy Thermometer. If you end up with soft fudge that turns into a puddle in your hands or hard fudge that is a bit reminiscent of a crunchy candy, improper temperature is likely to blame. ...
Avoid Stirring Once the Mixture Comes to a Simmer. ...
Beat Thoroughly.

Mar 8, 2023

Read The Full Story ›

Why is my 3 ingredient fudge not setting? ›

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer.

Know More ›

Why won t my marshmallow fudge harden? ›

If your fudge doesn't set (become hard), it likely didn't reach 234-236º F. Although I've personally never had fudge that didn't set, I've read that you can put all the fudge right back in the pan with a tablespoon or two of evaporated milk and reheat it all back up, using a thermometer to make sure it hits 234-236º.

What can I do with ruined fudge? ›

Good use of failed fudge: fudge that is too hard, too soft, too runny, too sugary, too chewy, etc. Proportions are as follows: for every 2 cups (roughly 1 pound yield) of any failed fudge that is not runny, you'll need 1 egg, ½ cup all-purpose flour, and ½ cup milk. If fudge is soupy, halve the milk (to ¼ cup).

Know More ›

Why did my fudge turn out like caramel? ›

Fudge can turn into caramel due to overcooking or undercooking, incorrect temperatures, or wrong ingredients.

View Details ›

Why is my marshmallow fudge soft? ›

The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft.

See Details ›

What happens if you don't boil fudge long enough? ›

Conversely, if the cooking time is too brief and there is not enough evaporation, too much water will remain and the fudge will be too soft.

See Details ›

What happens if you boil fudge too long? ›

Candy that isn't cooked long enough will end up too soft; overcooking makes fudge crumbly or hard. High-quality fudge has many small crystals. If the process of crystallization begins too early, fewer crystals form and they become much larger.

Show Me More ›

What is the secret to smooth fudge that is not gritty? ›

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

Should you stir fudge constantly? ›

Stir Constantly: Stir the fudge mixture continuously, especially during the melting process, to prevent burning and ensure even cooking. Use Sweetened Condensed Milk: Sweetened condensed milk adds sweetness and creaminess to fudge, creating a smooth texture.

Read On ›

Do you stir fudge while it is boiling? ›

Brush the sides of the pan with a wet brush at the beginning of cooking to dissolve sugar crystals stuck to the sides. Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done.

What does cream of tartar do in fudge? ›

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!

Chocolate Marshmallow Fudge Recipe | LaaLoosh (2024)