Chocolate-Marshmallow Fudge Sauce


This chocolate marshmallow fudge sauce can be used for ice cream, pound cake, as a fruit dip or whatever you can dream up.   It is both easy and delicious.   Store it in the refrigerator for up to 3 weeks {if it lasts that long} and reheat in the microwave for a few seconds as needed.

Chocolate Marshmallow Fudge Sauce

1 – 6oz package chocolate chip
1 – 13 oz can Evaporated Milk
1 – 10 1/2 oz. package {5 cups} mini marshmallows

In a saucepan over medium-high heat, melt the chocolate chips in the evaporated milk, stirring constantly. Continuing to stir constantly, bring to a boil and boil gently for 4 minutes, until it begins to thicken. Add the marshmallows, stirring until melted. Remove from heat, transfer to a container, and allow to cool to room temperature. Store in the refrigerator in a sealed container.


  1. That looks delicious!

  2. Mami2jcn says:

    Wow! This sounds decadent! The marshmallows win me over.

  3. Nicole says:

    This looks fantastic! How many 1/2 pint jars do you think one batch fills? Thanks!

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