This is the kind of recipe you keep in your back pocket for busy days and last-minute treats. With just three ingredients and a few minutes on the stove, you’ll have a pan of rich, chocolatey fudge that sets perfectly and slices clean. No thermometer, no candy-making skill needed.
Just stir, pour, and let it chill. It’s a sweet win every time, whether you’re gifting it or sneaking a square after dinner.
What Makes This Recipe So Good
- Only three ingredients: Chocolate chips, sweetened condensed milk, and marshmallows. That’s it.
- Fast and foolproof: Comes together in about 10 minutes, then chills.
No need for precise temperatures or special tools.
- Ultra-creamy texture: The condensed milk gives it a smooth, melt-in-your-mouth bite, while the marshmallows add lightness.
- Reliable set: Firms up beautifully in the fridge, so you get neat, giftable squares.
- Easy to customize: Add nuts, a pinch of salt, or a swirl of peanut butter if you like—this base plays well with tons of flavors.
How to Store
- Room temperature: Keep in an airtight container for up to 3 days in a cool, dry spot.
- Refrigerator: Lasts 1–2 weeks. Store in a sealed container to prevent absorbing fridge odors.
- Freezer: Wrap tightly in parchment, then place in a freezer bag or container. Freeze for up to 2 months.
Thaw in the fridge overnight before serving.
- Layering tip: Place parchment or wax paper between layers to avoid sticking and smearing.
Why This is Good for You
- Built-in portion control: Dense, rich fudge satisfies with a small square, helping you enjoy a treat mindfully.
- Short ingredient list: Fewer ingredients make it easier to know what you’re eating and avoid hidden additives.
- Stress-free baking: No oven and minimal steps reduce kitchen stress and make homemade gifting more approachable.
- Customizable add-ins: You can add nuts for healthy fats and crunch, or a pinch of salt to balance sweetness.
What Not to Do
- Don’t use evaporated milk: It’s not sweetened condensed milk and won’t set the same way.
- Don’t crank the heat: High heat scorches chocolate. Keep it low and stir constantly.
- Don’t skip the lining: Without parchment, the fudge sticks to the pan and breaks when removing.
- Don’t over-stir once smooth: Overworking can make the mixture grainy and dull.
- Don’t cut while warm: It will smear and slump. Let it chill fully for clean cuts.
Recipe Variations
- Rocky Road: Stir in 1 cup chopped toasted almonds and 1 cup extra mini marshmallows right before spreading into the pan.
- Peanut Butter Swirl: Dollop 1/3 cup warmed peanut butter over the top and swirl with a knife before chilling.
- Salted Espresso: Add 1 teaspoon instant espresso powder to the condensed milk before melting.
Finish with flaky salt.
- Peppermint Crunch: Stir in 1/2 teaspoon peppermint extract and sprinkle crushed candy canes on top.
- Dark and Orange: Use dark chocolate chips and add 1 teaspoon orange zest for a bright, grown-up twist.
- Cookie Crumble: Fold in 1 cup crushed chocolate sandwich cookies for texture and fun speckles.
3 Ingredient Marshmallow Fudge – Quick, Creamy, and Crowd-Pleasing
Ingredients
- 3 cups (about 540 g) chocolate chips – Semi-sweet is classic, but milk or dark chocolate works too. Use a brand that melts smoothly.
- 1 can (14 oz/396 g) sweetened condensed milk – Not evaporated milk. It’s the key to that creamy texture and sweetness.
- 2 cups (about 100 g) mini marshmallows – They melt faster and distribute evenly.Regular marshmallows can work if chopped.
- Optional but helpful: 1 teaspoon vanilla extract, a pinch of flaky salt, or 1 tablespoon butter for extra gloss.
Instructions
- Prep your pan: Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving overhang on two sides for easy lifting. Lightly grease the parchment.
- Set up your ingredients: Measure everything before you start. Fudge moves fast once it melts.
- Melt gently: In a medium, heavy-bottomed saucepan over low heat, add the chocolate chips and sweetened condensed milk.Stir slowly and continuously with a silicone spatula to prevent scorching.
- Add marshmallows: When the chocolate is mostly melted and smooth, add the mini marshmallows. Keep stirring until they melt and the mixture looks thick and glossy. If using vanilla or butter, stir it in now.Don’t overheat.
- Check texture: The mixture should be smooth, dense, and shiny. If there are a few tiny unmelted bits of marshmallow, that’s fine—they’ll melt from residual heat.
- Transfer to pan: Scrape the mixture into the prepared pan. Use the spatula to spread it into an even layer, pressing gently into the corners.
- Optional finish: Sprinkle a pinch of flaky sea salt on top for contrast.You can also press chopped nuts on top while it’s still warm.
- Chill: Refrigerate uncovered for 2–3 hours, or until firm enough to slice cleanly. For faster set, you can chill in the freezer for 45–60 minutes, but don’t forget it there.
- Slice: Lift the fudge out using the parchment overhang. Use a sharp knife warmed under hot water and wiped dry.Cut into 1-inch squares.
- Serve or store: Enjoy right away or pack into airtight containers with parchment between layers.
FAQ
Can I make this in the microwave?
Yes. Combine chocolate chips and sweetened condensed milk in a large microwave-safe bowl. Heat in 20–30 second bursts, stirring well after each, until mostly melted.
Stir in marshmallows and heat another 15–20 seconds as needed. Mix until smooth, then proceed to the pan.
Why is my fudge greasy or separated?
That usually means the mixture got too hot. Keep heat low and stir constantly.
If it starts to look oily, remove from heat and stir vigorously until it comes back together. A teaspoon of room-temperature butter at the end can help smooth it out.
How do I keep the fudge from sticking to the knife?
Use a sharp knife warmed under hot water, then dried. Wipe the blade between cuts.
You’ll get clean, tidy edges without crumbling.
Can I cut the sugar?
This recipe is inherently sweet. You can balance it by using darker chocolate (60–70% cacao) and adding a pinch of flaky sea salt on top. Reducing the condensed milk isn’t recommended, as it affects texture and set.
Do I have to use mini marshmallows?
Mini marshmallows melt faster and mix in evenly.
If you only have regular marshmallows, chop them into smaller pieces so they melt smoothly without overcooking the chocolate.
What pan size works best?
An 8×8-inch pan gives a classic thickness. For thinner squares, use a 9×9-inch pan. For thicker, use a loaf pan and extend chill time slightly.
How long does it take to set?
About 2–3 hours in the fridge.
If you’re in a rush, the freezer can speed it up to under an hour, but keep an eye on it and don’t let it freeze solid.
In Conclusion
This 3 Ingredient Marshmallow Fudge is the kind of sweet treat that makes life easier and tastier. It’s simple, reliable, and endlessly flexible, whether you’re making a quick dessert or packing up holiday tins. With a handful of pantry items and a few minutes of stirring, you’ll have rich, creamy fudge that looks and tastes like you spent all afternoon on it.
Keep this recipe handy—you’ll reach for it again and again.
