Milk Chocolate M&M Fudge

M&M Fudge
     Here I go again with another fudge invention…this time I used milk chocolate chips and mini M&M’s. Try freezing the M&M’s for several hours (or days) before making the recipe. This allows them to maintain their shape and color in the boiling hot mixture.
      This fudge was a hit with my family. It has a nice milk chocolate taste with crunchy candies inside that pop up and surprise you. My dad absolutely loved it and asked to bring some home with him. Now that is the ultimate compliment!
Stirring in the vanilla and chocolate chips
Fully incorporating the marshmallow creme so that no lumps remain



Milk Chocolate M&M Fudge
Prep time
Cook time
Total time
Serves: 48
  • ¾ cup butter (1 & ½ sticks)
  • 3 cups white sugar
  • ¾ cup evaporated milk
  • 12 oz. milk chocolate chips
  • 1&1/2 teaspoons vanilla extract
  • 7 oz. jar Marshmallow Creme
  • 1 cup miniature M&M's, frozen
  1. In a large saucepan over medium heat, stir together butter, sugar, and evaporated milk. Stirring constantly, bring mixture to a ROLLING boil. Boil and continue stirring constantly for 5 minutes.
  2. Remove from heat and immediately stir in the chocolate chips and vanilla extract until mixture is smooth.
  3. Quickly stir in marshmallow creme until no lumps remain.
  4. Stir in frozen M&M's, just enough to incorporate.
  5. Pour into a greased 9x13 inch pan. Let cool four hours on shelf or almost 2 hours in refrigerator before cutting.

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  1. Yum, looks delicious! 
    What a great idea to freeze the m&m’s so they don’t lose their shape!

  2. Looks like a great treat for a Valentine exchange at school! My daughter will love this one! I have a recipe for Peanut Butter fudge that would hold M&M’s well too!

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