‘Melt-in-Minutes Magic’—Just 3 ingredients. I whip this up every December because it never lasts a full day.

This incredibly easy fudge recipe uses only three ingredients to create a rich, dense chocolate slab studded with soft mini marshmallows, perfect for holiday treats.

3-Ingredient Holiday Marshmallow Fudge Slab

Ingredients:

How To Make 3-Ingredient Holiday Marshmallow Fudge Slab:

Step 1: Prepare the Tray: Line a disposable 9×13-inch foil tray with a sheet of foil or parchment if it is not already lined, leaving some overhang on the long sides to help lift the fudge out later. Lightly coat the bottom and sides with cooking spray or a thin film of neutral oil to prevent sticking.

Step 2: Melt the Chocolate and Condensed Milk: In a medium, heavy-bottomed saucepan, combine the 3 cups chocolate chips and 1 can sweetened condensed milk. Set the pan over low heat and stir constantly with a heatproof spatula or wooden spoon until the chocolate is completely melted and the mixture is smooth and glossy. This should take 5-7 minutes; keep the heat low to avoid scorching.

Step 3: Cool Slightly Before Adding Marshmallows: Remove the pan from the heat and let the mixture sit for 2-3 minutes, stirring occasionally. This brief pause helps ensure the mixture is still hot enough to be pourable but not so hot that the marshmallows completely dissolve.

Step 4: Fold in Marshmallows: Measure out 2 cups of the mini marshmallows and gently fold them into the warm chocolate mixture until they are evenly distributed. Some will melt a bit, which contributes to the soft, bouncy bite of the fudge.

Step 5: Spread into the Tray: Scrape the fudge mixture into the prepared foil tray. Use your spatula to spread it into an even layer, pushing it into the corners and smoothing the top. The mixture will be thick but workable.

Step 6: Add the Topping: Sprinkle the remaining 1 cup of mini marshmallows evenly over the surface. Gently press them into the fudge with clean fingertips or the back of the spatula so they adhere but still sit visibly on top.

Step 7: Chill to Set: Transfer the tray to the refrigerator and chill for at least 2 hours, or until the fudge is firm enough to slice cleanly. For neater squares, you can chill it longer or even overnight; just cover the tray loosely once the surface is no longer tacky.

Step 8: Slice and Serve: When ready to serve, lift the fudge slab out of the tray using the foil overhang. Place it on a cutting board and use a sharp knife to cut it into small squares or rectangles. Store leftover fudge in an airtight container in the refrigerator for up to 1 week, layering pieces with parchment or wax paper to prevent sticking.