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Recipe Title Marshmallow Fudge 
Difficulty Easy  
Serves 24 
Prep Time 10 minutes 
Cook Time 5 minutes  

Ingredients 

1 ½ cups Ginger Evans granulated sugar 

⅔ cups (5 oz.) Ginger Evans evaporated milk 

2 Tbsp. Coburn Farms butter 

¼ tsp. Marcum salt 

2 cups Ginger Evans miniature marshmallows   

1 ½ cups Ginger Evans semi-sweet chocolate morsels  

1 tsp. Marcum vanilla extract   

Directions 

  1. Line an 8-inch baking dish with foil or parchment paper; lightly grease and set aside.  
  1. In a heavy-duty sauce pan, combine the sugar, evaporated milk, butter and salt. Bring to a boil, stirring often; then continue to boil and stir for 4-5 minutes.  
  1. Remove from heat and add in the marshmallows, chocolate morsels and vanilla. Beat vigorously for 1 minute or until all the marshmallows are melted. 
  1. Pour the fudge into the prepared pan and use a lightly greased spatula to spread it into the corners of the pan.  
  1. Let fudge cool to room temperature and then refrigerate for 2 hours before slicing into squares. Store in an airtight container 

Fudge Variations 

  • Chocolate Peanut Butter Fudge – add 1 cup of Nutsome creamy peanut butter with the marshmallows; top fudge with chopped Nutsome peanuts 
  • Coconut Almond Fudge – substitute Ginger Evans milk chocolate morsels for semi-sweet chocolate morsels; mix ½ cup each toasted Ginger Evans coconut and chopped Nutsome almonds into the fudge after the marshmallows have completely melted 
  • Cookies & Cream Fudge – substitute Ginger Evans white baking morels for the semi-sweet chocolate morsels; mix 12 crushed chocolate Sunny’s Creamsations into the fudge after the marshmallows have completely melted 
  • White Chocolate Cranberry Pecan Fudge – substitute Ginger Evans white baking morels for the semi-sweet chocolate morsels; mix ½ cup each Tipton Groves dried cranberries and Nutsome chopped pecans into the fudge after the marshmallows have completely melted 

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