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.

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.

Why did my fudge not get hard?

If the fudge is very soft and slightly chewy then it is possible that it did not quite cook to soft ball stage and next time the mixture should be cooked to a slightly higher temperature (soft ball is 112-116c/235-240F and a sugar or candy thermometer can help).

What happens if you don't cook fudge long enough?

If there is too much evaporation, when the cooking time is too long, there will not be enough water left in the fudge and it will be too hard . 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.

Can you redo fudge that didn't set?

How can you fix soft fudge? Put it in a microwave safe bowl that is large enough that it won't boil over. Reheat it to the boiling point and cook for about 3 more minutes. Then you can beat some powdered sugar into it if this doesn't make it set.

Why isn't my fudge creamy?

If the sugar crystals are not properly dissolved before cooling, they can create a gritty texture . To avoid this, ensure that you stir the fudge mixture consistently and remove any sugar crystals that form on the sides of the pan using a wet pastry brush.

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.

How do you keep fudge creamy?

So, the key to smooth yet firm fudge, pralines, and fondant is to first bring the mixture to a high enough concentration and then let it cool off somewhat before starting to stir . And once you do start to stir, stir fanatically and without stopping for the finest, creamiest texture.

What makes high quality fudge?

You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize . Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

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.

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.

Marshmallow Creme Fudge Recipe • Longbourn Farm (2024)

11/20/17 | Dessert,

Jump to Recipe - Pin Recipe

This chocolate fudge recipe is smooth, rich, and perfect for any occasion or party! Easy to make and even better than any you could purchase!

Table of Contents

This is the best Marshmallow Creme Fudge Recipe

This is seriously the best chocolate fudge recipe. Ever. It has been in my family for years and my dad always makes it during the holidays. It isn’t the typical recipe with sweetened condensed milk, it takes slightly more effort but it is seriously worth every minute.

Marshmallow Fluff Fudge Recipe Ingredients

Semi-sweet chocolate chips
Marshmallow cream
Butter
Sugar
Evaporated milk
Vanilla

How to make Fudge with Marshmallow Fluff

In a heatproof bowl, combine chocolate chips, butter, and marshmallow cream. Set aside.
In a large saucepan, combine evaporated milk and sugar. Stir until well mixed.
Heat to a rolling boil and continue to boil for 6 minutes, stirring continuously.
Pour over chocolate chips, butter, and marshmallow cream. Stir until smooth and no more lumps remain.
Add vanilla and stir until combined.
Pour into a greased or lined 9×13 pan.
Refrigerate overnight, or at least until set.

The recipe happens in three easy steps. The first step is really just dumping the chocolate chips, butter, and marshmallow cream together. I always recommend getting the best quality ingredients you can for making candies, it really matters!

This chocolate fudge recipe says to bring the milk and sugar to a rolling boil, that means the boil doesn’t stop even when the mixture is being stirred.After it’s boiling comes the hardest part of this recipe – waiting and stirring while the sugar and evaporated milk boil! If your stovetop gets super hot and takes a while to cool down when you turn down the heat, I recommend having two burners on, one for getting the mixture boiling and then one on lower heat for continual boiling.

Also…use a bigger pot than I did in the video. Hi. My name is Alli, and I’m a food blogger.

Ahem.

After the mixture is boiled, you simply pour it onto the chocolate chips, butter, and marshmallow cream and stir until it’s smooth.

And again, if you’re a pro like me, you try to remove it from the pan way too soon and create a bunch of crinkles in the top because you want to finish your video and eat some.

Hi. My name is Alli and I’m a food blogger.

Marshmallow Cream Fudge Recipe add-Ins

Pecans
Walnuts
Almonds
Peanuts
Dried cranberries
Holiday sprinkles
Marshmallows
Crushed Oreo cookies
Crushed graham crackers
Mini chocolate chips
Caramel

How to store Marshmallow Fluff Fudge

The best way to store marshmallow fluff fudge is in the refrigerator. This will ensure it stays set up and won’t melt. It will keep in the refrigerator for up to a week.

If you want some great information on freezing fudge, check out this post from my friend Beth: Can you freeze fudge?

Marshmallow Cream Fudge FAQs

Can you use marshmallows instead of marshmallow creme in fudge?

No, you should not substitute marshmallows for marshmallow creme. Marshmallows will give the fudge a different texture and do not have the same ingredients as marshmallow creme or fluff.

Why is my marshmallow fudge grainy?

If your marshmallow fudge is grainy, it is because the sugar didn’t get a chance to dissolve all the way. it is important to follow the boiling steps in the recipe precisely for this reason.

Can you freeze marshmallow fudge?

Yes, you can freeze marshmallow fudge. I recommend wrapping small portions in plastic wrap and then freezing in an airtight container or bag.

More favorites from Longbourn Farm

Canned Green Beans Recipe
Tiny Ball Pasta
Pork Ribs in Dutch Oven

Fried Taco
Chili Recipe Fresh Tomatoes
Cooking Snow Peas

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5 from 8 votes

Marshmallow Creme Fudge Recipe

This chocolate fudge recipe is smooth, rich, and perfect for any occasion or party! Easy to make and even better than any you could purchase!

Course Dessert

Cuisine American

Keyword best chocolate fudge recipe, chocolate fudge recipe

Prep Time 4 minutes minutes

Cook Time 6 minutes minutes

Total Time 10 minutes minutes

Servings 30 people

Calories 357kcal

Author Alli

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Ingredients

18 oz semi-sweet chocolate chips
5 oz marshmallow cream see note
1/2 cup butter 1 stick
4 1/2 cups sugar
12 oz evaporated milk 1 can
1 tsp vanilla
3 cups nuts chopped (optional, see note)

US Customary – Metric

Instructions

In a heatproof bowl, combine chocolate chips, butter, and marshmallow cream. Set aside.
In a large (see note) saucepan, combine evaporated milk and sugar. Stir until well mixed.
Heat to a rolling boil (see note) and continue to boil for 6 minutes, stirring continuously.
Pour over chocolate chips, butter, and marshmallow cream. Stir until smooth and no more lumps remain.
This should be done as quickly as possible to avoid the fudge starting to set.
Add vanilla and nuts (if desired) and stir until combined.
Pour into a greased or lined 9×13 pan.
Refrigerate overnight, or at least until set (about 4 hours).

Video

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Notes

A standard can of marshmallow cream is usually 7 ounces, I don’t worry about measuring it. I get the majority out of the can and leave whatever is left, which is close to 2 ounces.

Nuts are obviously optional and can be replaced with whatever mix-ins you like (chopped peppermint, cherries, etc.)

Use at least a 3-quart saucepan for the evaporated milk and sugar mixture to avoid boiling over.

A rolling boil is when the mixture is boiling and doesn’t stop when stirred (reference video).

Nutrition

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