Winter Spice Marshmallow Fudge

🕒 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 16
★★★★★
Be the First to Review!

Winter Spice Marshmallow Fudge is your new go-to treat when the temperatures drop. This recipe combines the warmth of spices with the lusciousness of chocolate and the fluffiness of marshmallows, making it perfect for cozy nights in.

Ingredients for Winter Spice Marshmallow Fudge

The base of our fudge is semisweet chocolate chips, which provide a rich, deep chocolate flavor. We balance this with sweetened condensed milk, which adds creaminess and sweetness in one fell swoop. The vanilla extract enhances the chocolate's natural flavors, while ground cinnamon and nutmeg bring a cozy, warming spiciness. A touch of salt helps balance the sweetness and bring out all the flavors. Finally, mini marshmallows add a delightful texture contrast and a bit of fun!

Tips & Tricks

  • For a cleaner cut, warm your knife under hot water before slicing the fudge.
  • If you prefer a stronger spice flavor, feel free to increase the cinnamon or nutmeg slightly.
  • Store the fudge in an airtight container in the fridge to keep it fresh and firm.

Serving Suggestions

This fudge pairs wonderfully with a steaming mug of hot cocoa or spiced tea. For a festive touch, serve it alongside a platter of mixed nuts or dried fruits. It also makes a lovely addition to a holiday dessert spread.

Frequently Asked Questions

Can I use dark chocolate instead of semisweet chocolate chips?
Absolutely! Dark chocolate will give the fudge a richer and slightly less sweet flavor.
How long will the fudge last?
When stored in an airtight container in the fridge, it should last up to two weeks.
Can I freeze this fudge?
Yes, you can freeze the fudge for up to three months. Just wrap it tightly in plastic wrap and place it in a freezer-safe container.

Winter Spice Marshmallow Fudge Recipe Walkthrough

First, you'll want to line your 8x8 inch baking pan with parchment paper. This will make removing the fudge a breeze later on. Once your pan is ready, set it aside and grab a medium saucepan. Combine the semisweet chocolate chips and sweetened condensed milk in the saucepan over low heat. Stir continuously to ensure the chocolate melts evenly and the mixture becomes silky smooth.

After the chocolate has melted completely, remove the saucepan from the heat. This is where the magic happens! Quickly stir in the vanilla extract, cinnamon, nutmeg, and salt. Give it a good mix so that the spices are evenly distributed throughout the chocolatey goodness.

Next, gently fold in the mini marshmallows until they're well-distributed. You don’t want to overmix and melt them completely; their fluffy texture is part of the charm. Pour the mixture into your prepared baking pan and spread it out evenly using a spatula.

Now, let the fudge chill in the refrigerator for at least two hours or until it's firm. Once it's set, lift it out using the parchment paper, and cut into small squares. Your Winter Spice Marshmallow Fudge is ready to enjoy!

Why You'll Love This Recipe

  • Quick preparation time — only 15 minutes of hands-on work.
  • Rich and creamy texture with a delightful spice kick.
  • Perfect for holiday gifting or a sweet winter treat.
  • No baking required — just a stovetop and a fridge.

Ingredients

2 cups semisweet chocolate chips
1 cup mini marshmallows
1 can (14 oz) sweetened condensed milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

Step-by-step Instructions

1. Line an 8x8 inch baking pan with parchment paper and set aside.
2. In a medium saucepan, combine the chocolate chips and sweetened condensed milk over low heat. Stir continuously until the chocolate is completely melted and the mixture is smooth.
3. Remove the saucepan from heat and quickly stir in the vanilla extract, cinnamon, nutmeg, and salt.
4. Gently fold in the mini marshmallows until evenly distributed.
5. Pour the mixture into the prepared baking pan, spreading it evenly with a spatula.
6. Let the fudge chill in the refrigerator for at least 2 hours or until firm.
7. Once set, lift the fudge from the pan using the parchment paper and cut into small squares.

Ratings and Comments

Thank you for your rating!