Marshmallow Fudge

This is real, old-school fudge made the candy thermometer way. No shortcut condensed milk, no marshmallow cream from a jar. Unsweetened chocolate melts into milk, then sugar, corn syrup, and salt cook together to the soft ball stage at 232°F (111°C). The result is a dense, smooth fudge with deep chocolate flavor and pockets of gooey marshmallow in every square.

The technique requires patience at two critical points. First, after reaching temperature, you cool the fudge to lukewarm without stirring. Disturbing the sugar while it’s hot creates grainy crystals instead of the smooth, creamy texture you want. Second, you beat the cooled fudge until it thickens and loses its glossy sheen. That’s when the sugar crystallizes into tiny, uniform crystals that give proper fudge its signature smooth bite.

Marshmallows get cut into small pieces and stirred in right at the end, just before pouring into the pan. They stay soft and pillowy inside the firm fudge.

Pro Tips

• Cover the pot for the first 3 minutes of boiling. The steam washes sugar crystals off the sides of the pan, which prevents graininess.
• Use a reliable candy thermometer clipped to the side of the pot. Even a few degrees off changes the fudge texture dramatically.
• Don’t stir during cooking or cooling. This is the hardest part, but stirring at the wrong time ruins the texture every time.
• Beat by hand with a wooden spoon if you don’t have a stand mixer. You’ll know it’s ready when the fudge suddenly turns from glossy to matte and starts to hold its shape.

Variations

• Cocoa substitute: Use 6 tablespoons of cocoa powder in place of the chocolate squares. Heat it with the milk for the same result.
• Nut fudge: Fold in ½ cup of chopped toasted walnuts or pecans along with the marshmallows.
• Peanut butter swirl: Drop spoonfuls of warm peanut butter onto the fudge in the pan and drag a knife through for a marbled effect.