5-Minute Marshmallow Fudge

A rich, creamy chocolate fudge made effortlessly in the microwave with a shortcut using mini marshmallows—perfect for quick treats or holiday gifting.

This recipe has become my go-to for last-minute gifts because it tastes decadent but comes together so fast.

Ingredients

• Chocolate & Dairy: 2 cups (340 g) semi-sweet chocolate chips, 1 can (14 oz/397 g) sweetened condensed milk, 2 tablespoons (28 g) unsalted butter plus extra for greasing
• Marshmallows: 2 cups (100 g) mini marshmallows
• Flavoring & Salt: 1 teaspoon pure vanilla extract, 1/4 teaspoon fine sea salt

Instructions

Step 1:

Line an 8×8-inch (20×20 cm) baking pan with parchment paper and lightly butter the sides.

Step 2:

In a large microwave-safe bowl, combine the chocolate chips, sweetened condensed milk, and butter.

Step 3:

Microwave on high for 1 minute. Stir, then microwave in 20-second intervals, stirring after each, until the chocolate is melted and the mixture is smooth (about 1–2 minutes total).

Step 4:

Immediately add the mini marshmallows, vanilla extract, and salt. Stir vigorously until the marshmallows are mostly melted and fully incorporated.

Step 5:

Pour the fudge mixture into the prepared pan. Smooth the top with a spatula.

Step 6:

Let cool at room temperature for at least 2 hours, or refrigerate for 1 hour, until set.

Step 7:

Lift the fudge out using the parchment, cut into 16 squares, and serve.

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My family loves gathering around the kitchen to enjoy these sweet squares together on chilly evenings.

Notes

For nutty fudge fold in 1/2 cup (60 g) chopped toasted walnuts or pecans before spreading in the pan. For a festive touch top with sprinkles or flaky sea salt before setting. Fudge keeps in an airtight container at room temperature for up to 1 week or refrigerated for 2 weeks.

Required Tools

8×8-inch (20×20 cm) baking pan, Microwave-safe mixing bowl, Spatula, Parchment paper, Knife

Nutritional Information

Calories 175, Total Fat 7 g, Carbohydrates 27 g, Protein 2 g per serving.

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This easy fudge recipe is perfect for novices and seasoned bakers alike and will satisfy any sweet tooth fast.

Recipe Q&A Section

→ Can I use different types of chocolate?

Yes, semi-sweet chocolate chips work best for balanced sweetness, but you can substitute with milk or dark chocolate depending on preference.

→ What is the best way to melt the chocolate and marshmallows?

Microwave the chocolate chips, condensed milk, and butter in short intervals, stirring often to avoid burning. Add marshmallows afterward and stir until mostly melted.

→ How should the fudge be stored?

Store the set fudge in an airtight container at room temperature for up to a week or refrigerate for up to two weeks.

→ Can nuts be added to this chocolate treat?

Yes, folding in chopped toasted walnuts or pecans before setting adds a crunchy, nutty dimension.

→ Is it necessary to refrigerate the fudge before cutting?

While you can chill it in the fridge for faster setting, allowing it to set at room temperature for a couple of hours also works well.