Total Time
Prep 5 mins
Cook 15 mins

This is posted by request, but sounds interesting, so I will probably try it soon. So many fudge recipes I have looked at seem to have marshmallow creme as a main ingredient! I know people have been making fudge for hundreds of years, but I am sure that marshmallow creme hasn't been around that long. Novel idea- it reminds me of Beanie Brownies (#29280) which contains black beans and Velveeta Fudge (#45077). Recipe adapted from

Ingredients Nutrition


  1. Line a 9" x 9" pan with waxed paper or foil and set aside.
  2. (This can also be done in an 8"x8" pan, but your fudge will be thicker, obviously) Heat butter and potatoes and mix until potatoes are creamy and well-blended.
  3. Drier potatoes will work better so if you are using mashed potatoes that are a little wet, you may want to heat them to evaporate some of the liquid.
  4. Heat milk in a saucepan over medium heat until warm.
  5. Add sugar, salt, and corn syup.
  6. Bring to a rolling boil, stirring occasionally with a wooden spoon.
  7. Continue to boil for about 5 minutes, then add the potatoes and mix.
  8. Bring back to a boil for about 3 minutes or until the boiling temperature reaches 234°F on a candy thermometer.
  9. Remove from heat and stir in remaining butter, chocolate chips and vanilla.
  10. Mix thoroughly and pour into prepared pan.
  11. Chill.
  12. Remove from pan, remove paper or foil, cut into squares.
  13. Decorate with powdered sugar, a blend of powdered sugar and a little cocoa powder, or if you would like, you may melt some chocolate over a double boiler and dip in chocolate and let set on waxed paper.
Most Helpful

Not worth doing. I tried it twice and the first time it was grainy and lumpy and the 2nd dry and hard. If you inisit use instant potato flakes, they will provide a smoother texture than real potatos.

bakinggirl415 September 11, 2009