Marshmallow Fluff Never Fail Fudge Recipe - My 4 Best Tips For Tasty Results (2024)

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Marshmallow Fluff Never-Fail Fudge has always been a hit in my home.

It probably helps that Marshmallow Fluff is aNew England tradition that my mom, born in the southern Boston area, carried into my family’s Florida home. (And I’m so thankful!)

Have no idea what all the fuss over Marshmallow Fluff is?

Well, before I start sharing my favorite fudge recipe, let’s take a trip to New England and see what makes this wicked goodmarshmallow cream so, well… wicked good!

Nuthin’ But The Fluff

Fluff marshmallow cream was first sold in 1920 by 2 World War I veterans named H. Allen Durkee and Fred L Mower:

  • They bought the Marshmallow Fluff recipe for $500 from a man named Archibald Query, who invented it in 1917 but had a difficult time getting his sugar-based confection off the ground during an era of wartime rations.
  • Durkee and Mower built a very successful door-to-door business selling their Marshmallow Fluff throughout New England, and by 1927 were advertising their delicious white cream in Boston newspapers.
  • The popularity of their brand spread in the 1930s as Marshmallow Fluff ads took to the radio and promotional efforts reached hundreds of thousands of homes.
  • When Durkee-Mower joined forceswith Nestle in 1956, the brand became a nationwide hit. What helped fuel the popularity of Marshmallow Fluff?
  • As the 1950s rolled on, the delicious, easy-to-make Marshmallow Fluff Never-Fail Fudge recipe was printed in magazines such as Ladies Home Journal.
  • The Fluff fudge recipe combined the famous marshmallow cream and Nestle’s chocolate bits, lifting sales for both halves of that delectable dynamic duo.
  • The family ofMarshmallow Fluff recipes grew in 1966 when the Rice Krispies Marshmallow Treat recipe was published. The simple, delicious Rice Krispies marshmallow bars were an instant hit and is still popular all these years later.

But what makesMarshmallow Fluff stand a puff above the other marshmallow creams you’ll probably find in your local grocer’s sugar aisle?

Durkee-Mower says they use a“batch-whipping process,” which they claim is the only marshmallow cream still made that way.Batch-whipping makes a smooth, fluffy product that is as fun to look at as it is to eat.

Fellow natural-foods fans like me will also be glad to know Marshmallow Fluff contains no artificial preservatives.

The Marshmallow Fluff Never Fail Fudge Recipe

There are too many tasty Marshmallow Fluff recipes around these days to count. But I can easily tell you which is my favorite: Marshmallow Fluff Never-Fail Fudge.

I don’t consider myself a chef by any stretch of the imagination, but I can tell you thatNever-Fail Fudge is about as easy to make as its name would suggest.

Almost as easy, that is!

You see, I’ve made a few blunders over the years making Fluff Never-Fail Fudge. I blame it not on the fudge recipe but rather on my being loosey-goosey with the preparation process.

The Fluff fudge recipe is really simple, and it requires a short list of ingredients — many of which you probably already have in your kitchen.

Here’s whatyou’ll need to make a tasty batch of Never-Fail Fudge:

  • 7-1/2-ounce jar of Marshmallow Fluff
  • 2-1/2 cups of sugar
  • 1/4 cup of butter or margarine (I say go for the butter!)
  • 5 ounces of evaporated milk
  • 1/4 teaspoon salt
  • 3/4 teaspoon of vanilla
  • 12 ounces of semi-sweet chocolate pieces
  • Optional: chopped walnuts or other flavorful additions

The first 5 ingredients should be combined into a large pot (I use a 3-quart pot) over low heat.

Stir the contents until everything is well blended, and then turn the heat up to moderate, letting the blend boil for about 5 minutes. Candy experts would tell you to let the fudge mixture get to soft ball stage, but at this point I’m not that culinarily attuned!

Once the mixture has boiled for 5 minutes, remove the fudge mix from the heat and immediately add the vanilla, chocolate bits, and chopped walnuts (or other tasty modifications if applicable), blending everything thoroughly.

Let the fudge cool in the pan for at least 2 hours (or 45 minutes to 1 hour in the refrigerator).

Cut into slices, and enjoy!

4 Tips For The Tastiest Marshmallow Fluff Fudge

I’ve made Never-Fail Fudge so many times now that I’ve also stumbled over making the fudgemore than once, too.

Here are 4 personal tips that I’ve learned from trial and error:

  1. When the recipe says you should be “stirring constantly,” they aren’t joking! One time, I left the boiling pre-chocolate fudge mixture unattended in the pot for about 15 seconds to answer a phone call. By the time I came back, I had already smelled the tale-tell odor of caramelizing sugar. Surely enough, I scalded the mixture and left it with an irreversible burnt flavor.
  2. I used to go a little over-the-topwith adding the vanilla. If a recipe called for a teaspoon of vanilla, I would add a teaspoon and a third — or a teaspoon and a half. I once added a bit too much vanilla to abatch of Marshmallow FluffFudge. As you’d guess, it tasted like it was spiked with alcohol. The fudge tasted way off and I didn’t even want to touch the rest of that batch.
  3. Make sure the chocolate bits are well stirred, because you don’t want to leave chunks behind. You’ll want to avoid streaking of the chocolate, too. One time when I was in my 20s I got impatient stirring the chocolate fudge mix.What ended up happening was the chocolate fudge set up unevenly in the pan.This affected the texture and flavor of the fudge, and it was a total loss.
  4. Some people grease their fudge pans, others use wax paper. I prefer buttering the pan simply because it’s a little cheaper and it eliminates the risk of wax paper chemicals leaching into the fudge.

More About Marshmallows & Marshmallow Fluff


I’m a roller coaster junkie, a weather enthusiast, a frequent traveler, and a numismatist. My love for coins began when I was 11 years old. I primarily collect and study U.S. coins produced during the 20th century. I’m a member of the American Numismatic Association (ANA) and the Numismatic Literary Guild (NLG). I’ve also been studying meteorology and watching weather patterns for years. I enjoy sharing little-known facts and fun stuff about coins, weather, travel, health, food, and living green… on a budget. I work from home full-time as a journalist, reporter, and author.

Marshmallow Fluff Never Fail Fudge Recipe - My 4 Best Tips For Tasty Results (2024)


What is the secret to smooth fudge that is not gritty? ›

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

What causes fudge to not set up? ›

However, homemade fudge doesn't always set up into a semi-firm, melt-in-your-mouth confection. If your fudge doesn't firm up after a few hours, you either have too high an amount of liquid to sugar, or your mixture hasn't reached the soft-ball stage. Using a candy thermometer can help home cooks avoid this problem.

Why is my 3 ingredient fudge not setting? ›

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

Is it better to use condensed milk or evaporated milk for fudge? ›

You must use full-fat sweetened condensed milk. Do NOT use evaporated milk, as it's much thinner and the fudge won't set properly if you use it.

How do you keep fudge creamy? ›

So, the key to smooth yet firm fudge, pralines, and fondant is to first bring the mixture to a high enough concentration and then let it cool off somewhat before starting to stir. And once you do start to stir, stir fanatically and without stopping for the finest, creamiest texture.

Should I stir fudge while boiling? ›

Stir the ingredients to dissolve the sugar until the mixture comes to a boil. If your recipe uses milk, stirring will keep the mixture from curdling. But once it reaches about 236–238 degrees F/113–114 degrees C (the "soft-ball" stage), do not stir it or even shake the pan.

Why is my fudge not creamy? ›

If the sugar crystals are not properly dissolved before cooling, they can create a gritty texture. To avoid this, ensure that you stir the fudge mixture consistently and remove any sugar crystals that form on the sides of the pan using a wet pastry brush.

What gives fudge the creamy texture and dull appearance? ›

The addition of egg whites and gelatin will coat the sugar crystals and keep them small. This results in creamy fudge. Shhh! It's a Fudgy Secret!

Can you fix fudge that didn't set? ›

To fix it, you can reheat the fudge mixture over low heat and continue cooking until it reaches the proper temperature. Be sure to use a candy thermometer to monitor the temperature accurately. Alternatively, you can try to salvage chewy fudge by mixing it into ice cream or using it as a topping for desserts.

What is wrong with my fudge? ›

If your fudge is tough, hard, or grainy, then you may have made one of several mistakes: You may have overcooked it, beaten it too long, or neglected to cool it to the proper temperature.

How do you make fudge firmer? ›

Technically, “fudge” is simply cooked sugar. Cook your sugar a few degrees higher and your product will likely be a bit firmer.

Why do you add vanilla to fudge? ›

Vanilla is often added to chocolate candies or other chocolate recipes because it complements and accents the flavor of chocolate.

What is the best temperature to cook fudge? ›

Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F). The cooking is intended to evaporate a part of the liquid and concentrate the sugar. The temperature of the cream/sugar mixture (called syrup) rises as water evaporates.

How do I know if my fudge is going to set? ›

Points to remember

You know it's ready when a small amount of the mixture dropped into a glass of cold water sets into a soft ball that you can lift out with a teaspoon and pinch between your fingers. Turn off the heat and keep stirring for 5 minutes or until the mix starts to thicken a little.

What makes high quality fudge? ›

You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

Should you stir fudge constantly? ›

It is important to stir constantly with a wooden spoon until the mixture starts to thicken and its surface starts to look dull or matte. Now is the time to stop beating and pour the fudge into a mould. Another tip: Do not scrape the sides of the pan or the spoon used for stirring.

What does cream of tartar do in fudge? ›

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!


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