Easy Marshmallow Fudge Recipe

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My mom has made this fast-to-fix fudge at Christmas for as long as I can remember. Pretty pastel marshmallows add a colorful twist to the candy.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:60 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 60 servings


  • 1 tablespoon plus 2 cups butter, divided
  • 1 package (10-1/2 ounces) pastel miniature marshmallows
  • 1 package (12 ounces) semisweet chocolate chips
  • 1 package (11 ounces) butterscotch chips
  • 1 cup peanut butter

Nutritional Facts

1 each: 152 calories, 12g fat (7g saturated fat), 17mg cholesterol, 91mg sodium, 12g carbohydrate (10g sugars, 1g fiber), 2g protein.


  1. Line a 13-in. x 9-in. pan with foil; grease the foil with 1 tablespoon butter. Place marshmallows in prepared pan.
  2. In a saucepan over low heat, melt the chips, peanut butter and remaining butter, stirring constantly. Pour over marshmallows. Tap pan lightly on work surface. Refrigerate.
  3. Using foil, lift fudge out of pan. Cut into squares. Store in an airtight container in the refrigerator. Yield: 5 dozen.
Originally published as Marshmallow Fudge in Country Woman Christmas Annual 2002, p39

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