Jet Puffed Marshmallow Fudge Recipe is a delicious treat that has become a household favorite for many families. This sweet, creamy fudge is made with Jet Puffed Marshmallows, giving it a unique, melt-in-your-mouth texture that sets it apart from other fudge recipes. The origin of this recipe dates back to the early 20th century when marshmallow fluff was first introduced as a convenient alternative to homemade marshmallow creme. Since then, the Jet Puffed Marshmallow Fudge Recipe has become a beloved dessert, especially during the holiday season, when its rich chocolate flavor and smooth consistency are most appreciated.
This recipe is special because it combines the classic taste of chocolate fudge with the light, airy texture of Jet Puffed Marshmallows. The result is a fudge that is not only incredibly easy to make but also irresistibly delicious. As someone who has always loved baking, I remember the first time I made this fudge with my grandmother during one of our holiday baking sessions. The joy of seeing the marshmallows melt into the chocolate and the anticipation of tasting the final product created a memory that I cherish to this day. This Jet Puffed Marshmallow Fudge Recipe is more than just a dessert; it is a tradition that brings families together and creates lasting memories.
Jet Puffed Marshmallow Fudge Recipe
Difficulty: Easy32
squares10
minutes10
minutes160
kcalThis Jet-Puffed Marshmallow Fudge recipe is a simple yet decadent dessert that combines the creaminess of marshmallows with rich, chocolatey goodness. Perfect for holidays or everyday indulgence, it’s easy to make and even easier to enjoy.
Ingredients
2 cups granulated sugar
1/2 cup unsalted butter
2/3 cup evaporated milk
1 bag (10 oz) Jet-Puffed Marshmallows
2 cups semi-sweet chocolate chips
1 tsp pure vanilla extract
- Optional:
1 cup chopped nuts (e.g., walnuts or pecans)
1/2 tsp sea salt for a salted fudge variation
1/2 cup crushed peppermint candies for a holiday twist
Directions
- Prepare the Pan: Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal and lightly grease the paper with butter or nonstick spray
- Combine sugar, butter, and milk: In a medium saucepan, combine granulated sugar, butter, and evaporated milk. Stir constantly over medium heat until the mixture reaches a boil.
- Boil the mixture: Continue stirring and let it boil for 4-5 minutes. Use a candy thermometer to ensure the mixture reaches about 234°F (soft ball stage).
- Add marshmallows and chocolate chips: Remove the saucepan from heat and stir in the Jet-Puffed Marshmallows, chocolate chips, and vanilla extract. Mix until the marshmallows and chocolate are fully melted and the mixture is smooth.
- Optional mix-ins: If adding nuts or other mix-ins, fold them into the fudge mixture at this stage.
- Pour into prepared pan: Quickly pour the mixture into the lined pan, spreading it evenly with a spatula.
- Let it set: Allow the fudge to cool at room temperature for about 2 hours, or refrigerate for faster setting.
- Cut and serve: Once fully set, lift the fudge out of the pan using the parchment overhang. Cut into 1-inch squares and enjoy!
Notes
- Variations: Add crushed peppermint for a festive flair or swirl in peanut butter for a nutty twist.
- Allergies: Ensure your marshmallows and chocolate chips are allergen-free if cooking for someone with food sensitivities.
- Helpful Hacks: Use a warm knife to cut clean squares without cracking.
Variations Of Jet Puffed Marshmallow Fudge
- Nutty Fudge: Add 1 cup of chopped nuts (such as walnuts or pecans) to the mixture before pouring it into the pan.
- Peppermint Fudge: Add 1/2 tsp of peppermint extract instead of vanilla and sprinkle crushed candy canes on top.
- Marshmallow Swirl: Reserve some marshmallows to swirl into the top of the fudge before chilling.
Tips and Tricks
- Stir Constantly: Keep stirring the sugar, butter, and milk mixture to prevent burning.
- Use a Candy Thermometer: Achieving the correct temperature ensures the fudge sets properly.
- Grease Your Pan: A well-greased or parchment-lined pan makes removal effortless.
- Don’t Overmix: Once the chocolate and marshmallows melt, avoid over-stirring to maintain a smooth texture.
- Work Quickly: The fudge sets rapidly, so have everything ready before starting.
Serving Suggestions
- Serve with a dollop of whipped cream or a drizzle of caramel sauce.
- Pair with a hot beverage like coffee, tea, or hot cocoa for a cozy treat.
- Package in decorative boxes or tins for holiday gifts.
Storage and Reheating
- Room Temperature: Store in an airtight container for up to 1 week.
- Refrigerator: Keep refrigerated for up to 3 weeks.
- Freezer: Wrap individual pieces in wax paper and store in a freezer bag for up to 3 months.
- Reheating: For a softer texture, microwave a piece for 5-10 seconds.
Common Mistakes to Avoid While Making Jet Puffed Marshmallow Fudge
- Skipping the Thermometer: Guessing the temperature can lead to fudge that’s too hard or too soft.
- Overcooking: Boiling the mixture too long results in grainy fudge.
- Rushing: Allow the fudge to cool completely for clean cuts and proper texture.
Frequently Asked Questions
Yes, but ensure the weight matches (10 oz) for consistent results.
Graininess occurs when sugar crystals form. Stir constantly and avoid overcooking.
Yes, use a 9×13-inch pan and adjust cooking times slightly.
Yes, you can use dark chocolate or milk chocolate, depending on your preference. Dark chocolate will make the fudge less sweet.
Yes, this fudge recipe is naturally gluten-free, as it does not contain any wheat-based ingredients.
This Jet-Puffed Marshmallow Fudge recipe is the perfect blend of nostalgia and indulgence. Its rich, creamy texture and customizable flavors make it a dessert you’ll return to time and again. Whether you’re creating memories with loved ones or gifting sweet treats, this recipe is sure to impress.
So, gather your ingredients and enjoy the joy of making homemade fudge. Don’t forget to share your creations with family, friends, or even on social media—we’d love to hear how it turns out!
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