Fudge Recipe With Marshmallow Cream And Condensed Milk: Ultra Rich No-Bake Decadence

This no-bake fudge delivers ultra-rich indulgence with minimal effort. The combination of marshmallow cream and condensed milk creates a smooth, velvety texture that melts in your mouth.

You’ll achieve decadent results without turning on the oven. Just melt, mix, and let it set for a treat that’s impossible to resist.

Ingredients for Fudge Recipe with Marshmallow Cream and Condensed Milk

Rich chocolate, creamy marshmallow, and sweetened milk create this velvety no-bake treat.

The chocolate chips are non-negotiable here—Ghirardelli or Guittard give that ultra-smooth melt the introduction promises. Marshmallow cream is usually found near the baking aisle, and Jet-Puffed is the most reliable brand. For the condensed milk, Eagle Brand is the standard (don’t grab evaporated milk by mistake). Butter should be unsalted so you control the salt content.

Need to swap the walnuts? Pecans or almonds work just as well (toast them first for extra crunch). Out of vanilla extract? Vanilla bean paste at half the amount adds speckles and depth. If the fudge seems too thick, a splash of heavy cream loosens it right up. For dairy-free, use coconut condensed milk and vegan butter—just as luscious.

This keeps 2 weeks at room temp in an airtight container (if it lasts that long). For longer storage, freeze for up to 3 months—thaw overnight before serving. Slice once fully set, or dig in with a spoon. No judgment here.

Step-by-Step Instructions for Fudge With Marshmallow Cream and Condensed Milk

This no-bake method delivers silky, decadent results with minimal effort and maximum satisfaction.

Step 1: Melt the Chocolate Base

In a heavy-bottomed saucepan, combine the 0.5 cup Unsalted Butter, 2 cups Semi-Sweet Chocolate Chips, 1 can Sweetened Condensed Milk, and 2 tbsp Cocoa Powder. Heat over low-medium until the mixture begins to soften—this usually takes 3-4 minutes.

Stir constantly with a silicone spatula, scraping the bottom to prevent scorching. The mixture is ready when it’s completely smooth and glossy, with no visible chocolate chip pieces remaining. Remove from heat immediately to avoid overheating.

Step 2: Incorporate the Marshmallow Cream

Off the heat, stir in the 1 jar Marshmallow Cream until it’s fully melted into the chocolate mixture. I’ve found that using a whisk at this stage helps break up the marshmallow cream and creates an ultra-smooth texture.

The mixture will become thick and shiny, almost like a ganache. Continue stirring for 1-2 minutes until no white streaks remain. This is the moment that matters: don’t rush it—complete incorporation ensures that velvety finish we’re after.

Step 3: Add Flavor Enhancers and Texture

Stir in the 1 tsp Vanilla Extract, 0.25 tsp Sea Salt, and 0.25 cup Heavy Cream. The vanilla and salt elevate all the flavors, while the heavy cream adds richness that balances the sweetness. Mix for 30 seconds until fully combined.

If using, fold in the 0.5 cup Chopped Walnuts at this point. The nuts add a satisfying crunch that contrasts beautifully with the creamy fudge. For a smoother texture, you can omit the walnuts or pulse them briefly in a food processor first.

Step 4: Set and Chill to Perfection

Transfer the mixture to a parchment-lined 8×8-inch baking dish. Use an offset spatula to spread it evenly, pressing down gently to eliminate air pockets. The surface should be smooth and glossy.

Refrigerate uncovered for at least 2 hours (I prefer 4 hours for optimal texture). The fudge is ready when a knife inserted in the center comes out with only a few moist crumbs attached. This chilling time is non-negotiable for clean slices.

Step 5: Cut and Serve

Remove from the refrigerator and let sit at room temperature for 10-15 minutes before cutting. This brief rest makes the fudge easier to slice without cracking. Use a sharp knife dipped in hot water and wiped clean between cuts for the smoothest edges.

Cut into 1-inch squares and serve. The pieces should hold their shape perfectly with a rich, dense texture that melts in your mouth. Store any leftovers in an airtight container in the refrigerator for up to 2 weeks—though I doubt they’ll last that long.

Storing and Reheating Leftovers

Room Temperature Storage

This fudge stays fresh at room temperature for 2-3 days in an airtight container. I recommend a glass container with a silicone seal to keep it perfectly moist. Separate layers with parchment paper to prevent sticking. 💡

Refrigerator Storage

For longer freshness, store in the refrigerator for up to 2 weeks. Place in a single layer in an airtight container with parchment between layers. Let it sit at room temperature for 10-15 minutes before serving to restore that creamy texture.

Freezing Method

To freeze, cut into 1-inch squares and wrap individually in plastic wrap, then place in a freezer bag. It keeps frozen for 3 months. Thaw overnight in the fridge before serving—this prevents condensation from ruining the texture.

Reheating Not Needed

This no-bake treat is best served at room temperature. If you’ve chilled it, simply let it sit out for 15-20 minutes before enjoying. The flavors come alive as it warms slightly, but never microwave—it’ll lose that signature velvety consistency.

Serving from Frozen

For quick serving from frozen, place wrapped pieces in the fridge overnight. If in a hurry, thaw at room temperature for 1-2 hours. Avoid direct heat or microwaving, as it can make the fudge grainy.

Storage Pro Tips

If your kitchen runs warm, always refrigerate. For gift-giving, package in wax paper inside a decorative tin. The marshmallow cream keeps it softer than traditional fudge, so handle gently when cutting. ❄️

Frequently Asked Questions