This Easy Peppermint Marshmallow Fudge is quite easily one of the best “healthy-ish” fudge recipes around! It’s loaded with chocolate, marshmallows, and even contains extra protein from collagen (say what!?)
The best part about this recipe is that it’s easy, and it’s one of those treats you can store in the refrigerator or freezer and pop out anytime that fudge craving hits!
And be sure to check out the video below, to see how it’s done!
Cocoa powder – For this recipe, I recommend that you use unsweetened cocoa powder. The fudge will be sweet enough, with the maple syrup and the marshmallows, the extra sweetness is not necessary.
Cashew butter – I like using cashew butter in this recipe because it’s a pretty neutral tasting nut butter. You can definitely use other nut butters, like peanut butter or almond butter, just note that if you use a nut butter like peanut butter, it will have a distinct peanut butter taste.
Maple syrup – Maple syrup is always my sweetener of choice these days, but if there is another liquid sweetener that you like more, feel free to make the swap.
Coconut oil – Coconut oil is the best oil for this recipe, because the fudge needs to harden in the refrigerator.
Collagen – Collagen is an optional ingredient in this recipe. So if you are vegan or don’t have any collagen on hand, just feel free to omit it. I always love finding new ways to sneak protein into my diet, so I load up on the collagen. It’s unflavored and you won’t even know that it’s in there. Here’s one of my favorite collagen powders on the market.
Peppermint extract – Since this is a recipe that’s minty, grab that peppermint extract from your pantry that’s been buried away since last holiday season!
Mini marshmallows – You can go all out and pick up any bag of mini marshmallows from the grocery store, or you can try and find these cute little vegan mini marshmallows from Dandie’s. They are hard to find, so I usually order online in bulk, because let’s be real – during the holiday season, marshmallows belong in everything, from sweet potato dishes, to s’mores, and even on top of a gingerbread latte!
Candy Canes – You need a few peppermint candies or candy canes that you can crush up and spread on top of the fudge. Not only is it pretty, it gives the fudge a little crunch.
Ok, so here’s the lowdown on what you need to know to make this fudge perfectly. You need to add all the ingredients (except for the marshmallows and candy canes) to a small saucepan on the stove. Keep the heat to low, so the mixture doesn’t burn. I like to use a whisk to make sure there are no clumps in the liquid mixture. Once it’s clump free, here’s what you need to do:
Did you read that? The reason is because if you add the marshmallows to a hot mixture, they will melt in with the chocolate. Which is totally fine, if you don’t want to see pretty marshmallows speckled throughout.
Everything else is self-explanatory.
Since this fudge is held together with the coconut oil, once coconut oil melts, your fudge will get soft. So just be sure to store it properly.
If you make this recipe, be sure to leave a comment and review below! And oh – share your creations on Instagram and be sure to tag me so I can repost! xx
I’d love to see what you made – tag @kalejunkie
in your posts and I’ll re-share!