Marshmallow Pecan Fudge Recipe

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Rich and creamy chocolate covers chewy marshmallows and crunchy nuts in this fantastic fudge. It disappears quickly from my holiday candy tray.—Jan Lutz, Stevens Point, Wisconsin
TOTAL TIME: Prep: 15 min. + chilling
MAKES:81 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 81 servings


  • 1 teaspoon plus 1 cup butter, divided
  • 2 cups miniature marshmallows
  • 1 cup chopped pecans
  • 8 ounces milk chocolate, chopped
  • 8 ounces German sweet chocolate, chopped

Nutritional Facts

1 piece: 61 calories, 5g fat (2g saturated fat), 7mg cholesterol, 17mg sodium, 5g carbohydrate (4g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fat.


  1. Line a 9-in. square pan with foil and grease the foil with 1 teaspoon butter. Sprinkle marshmallows and pecans into pan.
  2. In a large heavy saucepan, combine the milk chocolate, German chocolate and remaining butter. Cook over low heat until smooth, stirring frequently. Pour over marshmallows and pecans. Refrigerate for 1 hour or until firm.
  3. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Store in an airtight container in the refrigerator. Yield: 2 pounds.
Originally published as Marshmallow Pecan Fudge in Taste of Home Christmas Annual Annual 2009, p127

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