Marshmallows give this easy fudge a fluffy texture. Some “Fantasy Fudge” recipes call for commercial marshmallow fluff, but we like melting down mini-marshmallows.

Yield: Makes 36.



  • 3 cups (750 mL) sugar
  • 3/4 cup (175 mL) butter
  • 3/4 cup (175 mL) canned evaporated milk
  • 2 1/2 cups (625 mL) miniature marshmallows
  • 2 cups (500 mL) semi-sweet chocolate chips
  • 1 tsp (5 mL) vanilla
  • 1 cup (250 mL) coarsely chopped nuts


  1. Line an 8 inch (20 cm) square baking pan with nonstick foil, leaving a 2 inch (5 cm) overhang.
  2. Combine sugar, butter and evaporated milk in a medium saucepan over medium heat. Bring to a full rolling boil, stirring frequently. Cook, stirring, for 3 minutes. Remove from heat.
  3. Add marshmallows, chocolate chips and vanilla, stirring until marshmallows and chocolate chips are melted. Stir in walnuts. Pour into prepared pan. Refrigerate, uncovered, until firm.
  4. Using foil as an aid, lift fudge from pan and cut into squares. Remove squares from foil. Store in an airtight container in refrigerator for up to 1 week. May be frozen.
Nutritional analysis per 1 piece of fudge:

187 calories, 9.4 g fat, 1.4 g protein, 26.9 g carbohydrate, 0.8 g fibre, 40 mg sodium

Tip: One bag (350 g) semi-sweet chocolate chips contains 2 cups (500 mL).