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When I first started my Christmas tins I only made fudge. Then I added some of our favorite cookie recipes and tried making mini pound cakes. Every year it’s a different mix of goodies. This year I wanted to make fudge, but baking with two kids 3 and under doesn’t give you a lot of uninterrupted time. Fudge, caramels, and hard candy on the stove cannot be left alone. It’s too volatile, can we say exploding hard candy as I’ve done that before when it was just me baking. This marshmallow fudge was the perfect answer to my desire to make fudge. It doesn’t need to cook long and won’t explode if I have to walk away.
I love picking up baking magazines and perusing cookie recipes in preparation for Christmas baking. They take up a lot of space; so I’ve gotten to where I rip out the recipes I want to try and get rid of the rest. This marshmallow fudge recipe is one of those. It looked so good in the picture so I saved it a while back. The problem is I don’t know which one it came from! The bottom of the pages don’t list the magazine. There’s a good possibility it came from Taste of the South; so I listed it on the recipe, but I’m not sure.

Here’s what you’ll need

Sweetened condensed milk
marshmallows
semisweet chocolate chips
graham crackers
vanilla extract

I knew the recipe wouldn’t be enough so I doubled it

However I’m going to give you the ingredients for a single recipe. I used a 9×13 pan instead of an 8×8 for the doubled recipe. Cover it in foil, spray it with Pam, and set aside. Get 2 graham crackers and break them into bite sized pieces and set them aside as well.

The directions say to use a small saucepan, but I highly suggest you use a double boiler. My chocolate started seizing on me because it got too hot directly on the eye. Heat 2/3 cup sweetened condensed milk until it is warm. Add 1 1/3 cup semisweet chocolate chips and stir until smooth. It gets really thick and hard to stir. So make sure you use something to stir with that can handle a thick batter. Nothing worse than snapping a spatula mid stir.

Once you have it smooth and no chocolate chip chunks left, remove it from the heat and let it cool down for approximately 2 minutes. Or if you’re like me and forget that step it’ll be ok. Then add 1 tsp vanilla extract and stir that in. Fold in 1 1/3 cup marshmallows and the graham crackers that you already broke apart.

Now comes the interesting part

Using a spatula spread it evenly in the 8×8 pan. It’s sticky so you may need to spray your spatula with Pam to make this happen. Just get it as even as you can. It’s going to be a lumpy mess so just do the best you can. Place your pan in the fridge for an hour and then you’re ready to cut. Just make sure you take off the tin foil before cutting. If you accidentally swallow tin foil it can make you very sick.

And that’s it! Quick, easy, and yummy!