Before I begin, I will give credit for this recipe to my Aunt Linda. She was a wonderful cook, and this is one of the few recipes I have from her collection. Now that I’ve given proper credit, I have to share that this fudge is the best I have ever tasted. I need to stop purchasing fudge to try from anywhere else, because I’m always disappointed with it. No other fudge compares with this particular microwave fudge with marshmallow cream. It is so soft and delicious, and will actually melt in your hands if not kept chilled. You just gotta try it for yourself…ok? Let’s talk about how to make it!
My Journey To Mastering This Recipe
Mastering this recipe should be very simple. That is, if you have a properly functioning candy thermometer (or know the special trick I’ll share below). When I first tried making this recipe, it came out grainy. I made it a second time, and once again it turned out grainy. My mind went to work trying to figure out what I could possibly be doing wrong, because seriously, there aren’t many ways to mess up this recipe. I first thought I wasn’t heating it enough and that the sugar wasn’t dissolving. I checked all of the ingredients with my cousin Angie, the current holder of this favorite recipe. Was I using the wrong chocolate chips, marshmallow cream, or something else (brand shouldn’t matter by the way). What was it???? Then it occurred to me one day – what if my candy thermometer wasn’t reading right. And then it hit me…I bet I’m overcooking it.
The next time I was in the kitchen I grabbed both of my candy thermometers, heated up some water, and put both thermometers in. Sure enough, the one I had been using read lower than the other one. I was overcooking the fudge. Mystery solved! I could once again sleep at night, and my husband was glad that I stopped bugging him about what I could possibly be doing wrong!!
Microwave Fudge With Marshmallow Cream Ingredients
You will need a few simple ingredients to make this microwave fudge with marshmallow cream. They include:
1/2 c. butter
2 c. sugar
2/3 c. evaporated milk
2 c. semi-sweet chocolate chips
7 oz. jar marshmallow cream
1 tsp. vanilla
Optional: 1 c. chopped walnuts
That’s it! Let’s talk about how to make it.
How To Make It
To make the fudge, begin by melting your butter in a large, microwave-safe bowl.
Next, add the sugar and evaporated milk. Blend well.
Microwave on medium-high power for 8+ minutes at which point you’ll need to remove the mixture from the microwave and test it with a candy thermometer. Continue heating until it reaches soft ball stage at 235 degrees F. Don’t have a candy thermometer? Don’t worry. You can test for doneness without one. Learn more about testing for soft ball stage without a thermometer here.
I typically choose to use power level 7 on my microwave and it takes around 15-20 minutes to reach soft ball stage. I would image I could bump it up to power level 8 and shorten the time. Each microwave will vary, so be patient until you figure out how long yours takes.
There it is…soft ball stage! It had been just above 235 degrees, but it started to drop before I took this photo.
Next, add the marshmallow cream, chocolate chips, vanilla, and nuts if desired. My fudge is always nut-free by choice.
Now, mix ‘er up!
Blend, blend, blend until you no longer see any of the marshmallow cream.
Next, pour into a 9″x9″ or similar dish. There’s no need to grease it.
Cover and chill your amazing fudge in the refrigerator for a few hours. If desired, you can cut it before fully chilled to make it easier. Cutting chilled fudge is difficult.
Enjoy! And please let me know what you think of this fudge!!
Microwave Fudge With Marshmallow Cream
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