Microwave Marshmallow Fudge is a quick and easy recipe! With smooth milk chocolate and soft chewy marshmallows.
My Microwave Chocolate Fudge recipe sets us up for success with a tried and reliable method of making easy fudge.
From there, we can get creative with recipes like my Mint Aero Fudge, Candy Cane Fudge and Chocolate Orange Fudge.
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Recipe highlights
This recipe is not only quick and simple but it uses basic everyday ingredients that are easy to get your hands on.
It takes less than 5 mins to make this fudge and then you can put your feet up whilst it sets in the fridge.
Perfect for gifting, taking to a bake sale, picnic or movie night, this fudge is versatile and lends itself to many occasions.
Fuss free with no candy thermometer needed, there is no hard work involved in my microwave marshmallow fudge.
Ingredients needed
The ingredients needed for this recipe are set out in the photo below. I purchased all of mine from the local grocery store.
As you can see, the recipe calls for:
- milk chocolate: we need to use cooking chocolate when making fudge. You can use chocolate melts (as shown in photos), chocolate bits, pieces or a block of chocolate broken into pieces. It is important to measure the chocolate and use 500 grams or 16 ounces.
- sweetened condensed milk: we use 1 standard tin of this (397grams). It is a sweet tasting milk with a thick consistency. It is different to evaporated milk. I have never seen low fat sweetened condensed milk in Australia. As such, I always use the standard full fat available version.
- butter: I use unsalted butter. As you can see by the photo, I chop the butter into small cubes. This makes it really easy to mix and melt in with the other ingredients consistently. The butter often takes longer to melt than the chocolate, so keep stirring if there are any yellow butter blobs visible!
- mini marshmallows: these are great as it saves us from cutting regular sized marshmallows in half. I use one standard packet which measures 2 cups or 200 grams. We simply add them in to the wet fudge and the stir to combine.
The above 4 ingredients are all that is needed to make our fudge!
For variations to the recipe, you can try using either dark or white chocolate (to the equivalent amount).
Adding a handful of peanuts or using regular sized marshmallows, cut in halves.
Instructions
Here are the step by step instructions to make the recipe.
We start by lining our tin and combining the fudge ingredients!
- line square cake tin with baking/parchment paper (photo 1)
- combine butter, sweetened condensed milk and chocolate (photo 2)
- microwave the ingredients for 2 mins (photo 3)
- remove, stir and microwave for a further 2 mins (photo 4)
You can use a square or rectangular tin for your fudge.
One thing to keep in mind is that a square tin allows you to cut the fudge into 4 pieces and those pieces into 9 pieces, so you have 36 pieces of fudge.
A rectangular tin won't allow the the same precision or height to the fudge (if the volume is greater than a square), however it is perfectly fine to use if you wish to do so.
Marshmallow Fudge steps
Another important point to note about the initial 4 steps above (as seen in the photo) is that we don't add our marshmallows to the fudge until we have made the basic chocolate fudge.
We remove it from the microwave, stir, stir, stir (you will see blobs of yellow from the butter), which is ok at this point.
Then microwave for 1 further minute and stir, stir, stir (at this point, keep stirring until you see no more butter blobs!)
- add marshmallows to wet fudge (photo 5)
- stir to combine (photo 6)
- transfer into tin (photo 7)
- place fudge in fridge to set (photo 8)
As you can see from photo 6 above, we simply stir the marshmallows and chocolate together until the chocolate covers the marshmallows.
Should marshmallow fudge be refrigerated
I talk about this in both my Mint Aero Fudge and Chocolate Orange Fudge recipes and that is, Australia is too hot to let fudge sit on the bench to set!
I live in Sunny Queensland, where you can put your washing out and 5 mins later it is dry. When fudge making, I always place the fudge into the fridge to set.
In cooler climates, you may not have to do this but here in Australia, it is my way of ensuring the recipe works every single time!
The marshmallow fudge will be set around the 1 hour mark, but you can leave it for a few more hours or overnight before slicing.
Frequently asked questions
Can you use regular marshmallows for fudge?
You can use regular or mini marshmallows when making fudge.
The point of difference between the 2 is that if you use regular marshmallows, it is a good idea to cut them in half (using kitchen scissors).
When using mini marshmallows, you don't need to cut them, you can simply add them in. So if you are looking for the quickest, most convenient method, use mini marshmallows.
Rocky road often has regular size marshmallows like I used in my Dark Chocolate Rocky Road recipe. Or you can see the use of mini marshmallows in my Christmas Rocky Road recipe.
What happens if you cook fudge too long?
If you cook fudge for too long it will be hard and flaky.
We only need a total of 3 minutes cook time to perfectly cook our fudge in the microwave.
We use the high temperature and stir at the 2 minute mark.
Stirring in between and at the end of the cook time is essential to allow the chocolate to melt and our ingredients to consistently combine.
How to store fudge?
The best way to store fudge is in a sealed, air tight container.
It is also a good idea to separate layers in the container with baking paper. This will ensure that if the fudge melts slightly enroute to eating location, the pieces will not stick together.
Another handy idea is to wrap the fudge in sealed, decorated bags and give as gifts at Christmas.
Related recipes
If you love fudge (hey, me too!), then you might like to try one of the following ideas or check out all of my fudge recipes:
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I would love to hear your feedback below, please let me know if you make the recipe!
Adrianne x
📖 Recipe
Microwave Marshmallow Fudge
Equipment
- Square cake tin
- Baking paper/Parchment paper
- Large microwave jug
- Spatula
Ingredients
- 500g/16oz milk chocolate Note 1
- 397g/14oz sweetened condensed milk 1 tin, Note 2
- 50g/1.7oz unsalted butter roughly chopped, Note 3
- 2 cups/100g mini marshmallows Note 4
Instructions
- Line a square tin (24cm x 5cm, 9" x 2") with baking/parchment paper, leaving a 1-2cm overhang on all 4 sides (Note 5)
- Add milk chocolate, sweetened condensed milk and butter to a large heatproof jug.
- Microwave the ingredients on high for 2 mins. Remove jug, place on heatproof surface and stir.
- Return jug to microwave and heat on high for a further minute.
- Remove jug from microwave, place on heatproof surface and stir till consistently combined (Note 6)
- Add mini marshmallows to wet fudge and stir till the marshmallows are mixed in and covered by the chocolate.
- Transfer wet fudge to lined cake/slice tin and place in fridge till set (minimum 1 hr)
- Remove from fridge, place on bench for 10 mins, then use a sharp knife to cut into pieces
Notes
- Note 1 You can use chocolate melts, chocolate bits or a block of cooking chocolate broken into pieces. Ensure you measure it using kitchen scales or purchase exact quantity ie 500 grams.
- Note 2 This is 1 standard tin of sweetened condensed milk. I use a spoon to scrape out as much as I can when adding it to the chocolate mix as it is quite thick and tends to 'stick' to the inside of the tin.
- Note 3 After you have weighed the butter to ensure the correct amount, use a knife and chopping board to cut it into small cubes. It will melt and mix easier this way (see photo in step by step instructions)
- Note 4 I used 1 whole packet of mini marshmallows which measures 2 cups or 100grams. These are perfect and so easy to use as you don't have to chop them! You simply add them in and then stir to combine.
- Note 5 The overhang is so that when the fudge is set, you have something to 'grab' hold of and pull up towards you, lifting the set block of fudge out of the tin.
- Note 6 When stirring the fudge in the final period, ensure that the butter is fully melted and mixed in consistently with the other ingredients. If there are any globs of unmelted butter, keep stirring as the heat from the chocolate will further melt them with a couple more stirs.
Julia says
Saw this on Facebook and cannot wait to try it. The mini marshmellows are so cute.
Adrianne says
Thanks Julia! That is great to hear. Hope you enjoy it.
Lily Chard says
you didn't say how much butter?
Adrianne says
Hey Lily, I double checked this, it's the 3rd ingredient in the recipe card ie 50 grams. Can you see it, the unsalted butter. Thanks