kraft marshmallow whip fudge recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best kraft marshmallow whip fudge recipe

I’m so excited to share this classic Kraft Marshmallow Whip Fudge recipe with you all! I’ve been making it for years, and it’s always a hit with my family and friends.

The first time I tried this recipe was at a church potluck dinner, and I was immediately hooked. The combination of the sweet marshmallow whip and the richness of the chocolate is absolute perfection.

I love how easy it is to make, too – just a few simple ingredients and some quick mixing, and you’re good to go! My kids adore helping me in the kitchen, and this recipe is always a favorite when we’re making treats together.

It’s also great for special occasions or just a quick snack on a busy day. Plus, it’s so versatile – you can make it in individual cups for an easy dessert or serve it in a large pan for a crowd-pleasing treat.

And let’s not forget about the health benefits – using marshmallow whip instead of traditional sugar gives this fudge a slightly healthier twist while still maintaining that rich flavor. So go ahead and give it a try – your taste buds (and your family) will thank you!

Kraft Marshmallow Whip Fudge

4.8 from 833 votes

This creamy fudge uses Kraft Marshmallow Whip for a light, fluffy texture that melts in your mouth. It comes together quickly on the stovetop with just a few simple ingredients, making it a perfect treat for holidays or gift-giving.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 24Cuisine: InternationalCalories: 150 kcal

🥘Ingredients

For the Fudge

3 cups granulated sugar
3/4 cup unsalted butter
2/3 cup evaporated milk
1 package (12 oz) semi-sweet chocolate chips
1 jar (7 oz) Kraft Marshmallow Whip
1 teaspoon vanilla extract
1 cup chopped walnuts (optional)

👨‍🍳Directions

1Line a 9×13-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2Lightly grease the parchment with butter or nonstick spray.
3In a medium heavy-bottomed saucepan over medium heat, combine the sugar, butter, and evaporated milk.
4Stir constantly until the butter melts and the mixture comes to a full rolling boil, which should take about 5 minutes.
5Attach a candy thermometer and continue boiling the mixture over medium heat, stirring frequently, until it reaches 234°F (soft ball stage).
6This will take about 5 to 7 minutes; the mixture will thicken and become bubbly.
7Remove the saucepan from the heat immediately.
8Stir in the chocolate chips until they are completely melted and the mixture is smooth, about 2 minutes.
9Add the entire jar of Kraft Marshmallow Whip and the vanilla extract.
10Stir vigorously until the marshmallow whip is fully incorporated and the fudge is glossy and uniform in color, about 1 minute.
11If using walnuts, fold them in gently.
12Pour the fudge into the prepared pan and spread evenly with a spatula.
13Let it cool at room temperature for about 2 hours until fully set, then cut into 24 squares.

🔧Equipment

9×13-inch baking pan
Parchment paper
Medium heavy-bottomed saucepan
Wooden spoon or silicone spatula
Candy thermometer
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 150 kcal🧈Total Fat: 7g💛Saturated Fat: 4g❤️Cholesterol: 15mg🧂Sodium: 20mg🌾Total Carbs: 23g🥦Dietary Fiber: 1g🍬Sugars: 20g🥩Protein: 1g

📝Notes

For best results, use a candy thermometer to ensure the mixture reaches exactly 234°F; too low and the fudge will be soft, too high and it will be grainy. Store fudge in an airtight container at room temperature for up to 2 weeks.

Watch Video Of How Kraft Marshmallow Whip Fudge Works

This Kraft Marshmallow Whip Fudge recipe is always a good idea for any occasion – whether you’re hosting a party or just need a quick treat to satisfy your sweet tooth.

My family loves helping me make this recipe because it’s so easy and fun, and we always have leftovers to enjoy later (if they last that long!)

Plus, using marshmallow whip instead of traditional sugar gives this fudge a healthier twist without sacrificing any of that rich flavor we all love.

❓ Frequently Asked Questions About Kraft Marshmallow Whip Fudge

Q: What is the difference between Kraft Marshmallow Whip Fudge and traditional fudge?

A: One of the main differences is that Kraft Marshmallow Whip Fudge uses marshmallow whip instead of traditional sugar. This gives the fudge a slightly lighter texture and a sweeter flavor without adding refined sugar. Another difference is that Kraft Marshmallow Whip Fudge typically uses less fat than traditional fudge recipes, making it a slightly healthier option.

Q: Can I use other types of chocolate instead of semisweet?

A: Yes, you can use other types of chocolate if you prefer! Milk chocolate or white chocolate would both work well in place of semisweet. Just keep in mind that using milk chocolate will give the fudge a sweeter flavor, while using white chocolate will add a creamy texture.

Q: Can I make this recipe in individual cups?

A: Absolutely! This recipe works perfectly in individual cups for an easy dessert or snack. Simply pour the mixture into lined cups and chill until set before serving.

Q: How do I store leftover Kraft Marshmallow Whip Fudge?

A: You can store leftover fudge in an airtight container in the fridge for up to two weeks. When you’re ready to serve, simply let it sit at room temperature for about 30 minutes to allow it to soften before slicing.

Q: Can I reheat Kraft Marshmallow Whip Fudge if it becomes too hard?

A: Yes, you can reheat Kraft Marshmallow Whip Fudge if it becomes too hard by placing it in the microwave or oven until softened.

Similar Posts