Easy Decadent Marshmallow Fudge in the Microwave

Marshmallow Fudge you can make in the microwave! What else can I say? It’s decadent fudge with chunks of marshmallow. That’s enough to bring me running!

This marshmallow fudge is soft and smooth, with a little chewiness from the marshmallows. It’s packed with flavor and so easy to make!

Let’s Make Marshmallow Fudge

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Line a 13×9 inch pan with parchment paper and make sure you have room in your fridge to fit it so the marshmallow fudge will be able to cool.

In a microwave safe bowl, mix 2 cups (12 ounce bag) of semi-sweet chocolate chips and a 14 ounce can of sweetened condensed milk (about 1 and 3/4 cup in each can).

Next, melt that in the microwave. The way I do this is stick the bowl in for 30 seconds and stir really well.

Then repeat that pattern until the chocolate is completely melted.

Once that’s totally melted and mixed, stir in 1 and 1/2 teaspoons of vanilla extract, 1/2 teaspoon almond extract, and 1/4 teaspoon of salt.

Stir in 2 tablespoons of regular salted butter. Mix that until it’s evenly glossy.

You can reheat the fudge a little if it’s getting difficult to stir.

Fold in 3 cups of mini marshmallows but don’t over mix because you don’t want them to melt and dissapear into the chocolate.

Quickly pour into your prepared pan and smooth it as best you can.

Place the pan in the fridge to cool and solidify for 2-3 hours before cutting into squares. You want it to dry out a little on the top so it won’t stick to itself as much.

Keep the fudge very chilled to help it not sticking to the parchment paper. I like to place each square in a cupcake liner to make serving easier.

Enjoy!

Marshmallow Fudge Storage Tips

I like to double the recipe and make it in a sheet pan. Or for Christmas time, I’ll quadruple it to get really THICC squares! So nice!

Because the fudge is very soft, it is a joy to eat. Keep it chilled in an air-tight container for a really firm shape.

Store the marshmallow fudge in an air-tight container. It’ll keep well on the counter for 2 weeks, in the fridge for about 4 weeks, and in the freezer for about 6 months.

You can store it in layers, just allow the top to dry out a little then use parchment paper in between layers to stop the marshmallow fudge from sticking together.

Don’t forget to pin it!

Print the recipe for later!