Why You’ll Love This Recipe
I love this fudge because it’s both easy and luxurious. With simple pantry ingredients, I can create a dessert that feels special without spending hours in the kitchen. The marshmallows give it a soft, airy texture, while the nuts add crunch and depth. It pairs perfectly with coffee, milk, or even festive touches like crushed peppermint. Best of all, it’s customizable—great for any occasion.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
6 ounces milk chocolate chips
16 large marshmallows
1⅔ cups granulated sugar
⅔ cup condensed milk
1 tablespoon unsalted butter
½ teaspoon salt
1 teaspoon vanilla extract
1 cup chopped nuts
Directions
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I combine the sugar, condensed milk, butter, and salt in a saucepan over medium heat.
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I bring the mixture to a boil, stirring constantly, and let it cook for about 5 minutes.
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I add the chocolate chips and stir until they are fully melted and smooth.
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I remove the saucepan from the heat and quickly stir in the marshmallows, vanilla extract, and chopped nuts until everything is well combined.
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I pour the mixture into a greased 8×8-inch pan and spread it evenly.
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I let the fudge cool at room temperature until set, then cut it into squares and serve.
Servings and timing
This recipe makes about 16 squares of fudge.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Variations
For a nut-free version, I skip the nuts or replace them with dried fruit like cranberries or raisins. If I want a more intense chocolate flavor, I use dark or semi-sweet chocolate chips instead of milk chocolate. Around the holidays, I add a teaspoon of peppermint extract or sprinkle crushed candy canes on top for a festive twist. Pecans, almonds, or hazelnuts also make great swaps for the nuts.
Storage/reheating
I store the fudge in an airtight container at room temperature for up to 5 days. For longer storage, I refrigerate it for up to 2 weeks or freeze it for up to 2 months. To serve, I let it come back to room temperature for the best texture.
FAQs
Can I make this fudge without marshmallows?
Yes, but the marshmallows help give it a fluffy, soft texture. If I skip them, the fudge will be denser.
How do I know when the mixture is ready to add the chocolate?
I cook it at a steady boil for 5 minutes, stirring constantly. The sugar mixture should look thick and glossy before adding the chocolate chips.
Can I double the recipe?
Yes, I often double it and pour the mixture into a 9×13-inch pan. The cooking time stays about the same.
Why isn’t my fudge setting?
If the mixture isn’t cooked long enough or has too much liquid, it may stay soft. Letting it cool completely usually helps firm it up.
Can I make this recipe with white chocolate?
Yes, I swap the milk chocolate chips for white chocolate and sometimes add dried cranberries or macadamia nuts for a festive variation.
Conclusion
This quick chocolate bliss fudge is one of my favorite fast desserts—it’s indulgent, versatile, and always a crowd-pleaser. With just a few minutes of effort, I can make a batch of rich, melt-in-your-mouth fudge that tastes like it came straight from a candy shop. Whether I keep it classic or dress it up with holiday flavors, it never lasts long once served.
Print
Quick Chocolate Bliss Fudge
- Total Time: 10 minutes
- Yield: 16 servings
- Diet: Vegetarian
Description
This quick chocolate bliss fudge is creamy, rich, and ready in just minutes. Made with chocolate chips, marshmallows, and nuts for an irresistible sweet treat.
Ingredients
6 ounces milk chocolate chips
16 large marshmallows
1 ⅔ cups granulated sugar
⅔ cup condensed milk
1 tablespoon unsalted butter
½ teaspoon salt
1 teaspoon vanilla extract
1 cup chopped nuts
Instructions
In a saucepan over medium heat, combine sugar, condensed milk, butter, and salt.
Bring to a boil, stirring constantly. Cook for 5 minutes.
Add milk chocolate chips and stir until melted and smooth.
Remove from heat and stir in marshmallows, vanilla extract, and chopped nuts until combined.
Pour fudge mixture into a greased 8×8-inch pan. Spread evenly.
Cool at room temperature until set.
Slice into squares and serve.
Notes
Nut-free option: Omit nuts or replace with dried fruit (cranberries, raisins).
Use dark or semi-sweet chocolate chips for a richer flavor.
Add peppermint extract or sprinkle crushed candy canes for a holiday twist.
Try pecans, almonds, or walnuts for variety.
Store fudge in an airtight container at room temperature for 3–4 days, or refrigerate for longer freshness.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert, Candy
- Method: Stovetop
- Cuisine: American
