Creamy milk chocolate fudge with marshmallows. Made with cream cheese and so simple!
Milk Chocolate Marshmallow Fudge
Ingredients
- 1 8 oz package Regular Cream Cheese
- ½ cup Unsalted Butter
- 1 11 oz bag Milk Chocolate Chips
- 1 tsp Vanilla
- 3 cups Powdered Sugar
- 2 cups Dandies Mini Marshmallows
Instructions
- Heat water in a double boiler.
- Place Butter into top pan and melt.
- Add the Cream Cheese and stir until well blended.
- Add the Vanilla and stir.
- Add the Milk Chocolate Chips and stir until completely mixed.
- Add 2 cups of Powdered Sugar and stir until completely mixed.
- Remove from heat and add last cup of Powdered Sugar.
- Using a hand held blender, on low speed, blend fudge mixture until it is smooth and creamy with no lumps.
- Fold in Marshmallows.
- Line a pan with parchment paper.
- Pour in fudge mixture.
- Chill in fridge for 2-3 hours, or until completely firm.
- Remove fudge from pan.
- Cut into bite sized pieces.
- Store in air tight container in fridge for up to one week.
Notes
Steps
Heat water in a double boiler. (The water should go 1/3 the way up the pan side. Any more and it may boil over the side of the pan.) Place Butter into top pan and melt.
Add the Cream Cheese and stir until well blended. (It will look chunky, but that is ok.)
Add the Vanilla and stir.
Add the Milk Chocolate Chips and stir until completely mixed. (It will look a bit jellied, lumpy, and shiny, but that is ok. It smooths out later. Really!)
Add Powdered Sugar and stir until completely mixed.
Using a hand held blender, on low speed, blend fudge mixture until it is smooth and creamy with no lumps. (2-3 minutes)
Add Marshmallows and fold in gently.
Line a pan with parchment paper. Pour fudge mixture into pan and spread evenly.
Chill in fridge for 2-3 hours, or until completely firm. Remove fudge from pan and cut into bite sized pieces. Store in air tight container in fridge for up to one week.
