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!
Ingredients in Peppermint Marshmallow Fudge
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.
Pro tips for making this Peppermint Marshmallow Fudge
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:
You need to turn off the heat and let it sit until the mixture has reached room temperature.
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.
Oh wait, the other thing you need to know is that the fudge needs to be stored in the refrigerator.
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.
Are you a peppermint lover? ME TOO! Be sure to check out my other mint-y recipes!
Soft Baked Chocolate Mint Cookies
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
Ingredients
- ¾ cup unsweetened cocoa powder
- ¾ cup creamy cashew butter
- 3 tbs maple syrup
- ½ cup coconut oil
- 2 scoops unflavored collagen, optional
- 1 ½ tsp peppermint extract
- 1 – 1 ½ cups mini marshmallows
- ½ cup crushed candy canes
Instructions
- Line a 9x 5 loaf pan with foil and set aside.
- In a small saucepan over low heat, melt the coconut oil, then mix in remaining ingredients (except the marshmallows and crushed candy canes).
- Once the mixture is smooth and there are no lumps, turn the heat off, and let it sit to room temperature.
- Add the marshmallows to the cooled mixture, then transfer it to the lined loaf pan.
- Add the crushed candy canes on top.
- Return to the fridge for about 2 hours before slicing into 12 squares.
- Store in the refrigerator in an air tight container for up to one week.
Recipe In Action
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What others are saying
These are amazing!! So easy to make and the perfect treat for that sweet tooth. There has not been a kalejunkie recipe that I didn’t like!!
That means so much to me!!!! THANK YOU JENNIFER!
Hi I’m allergic to coconut anything else I could replace the coconut oil with?
You can do unsalted butter! 🙂
Could I replace cashew butter with sunflower butter, for a nut allergy? And will it have the distinct taste of sunflower butter?
Yes you can! And I don’t think the sunflower butter will be too overpowering, since this recipe is pretty heavy on the peppermint taste!
I make this (multiple times) every holiday season. So easy to pop a bite of it out of the fridge and it’s practically guilt-free since it’s made primarily out of cashew butter and cocoa powder. I make the recipe as is for the kiddos and with reduced marshmallows for myself. It’s delicious either way!
Andrea, I am so happy to hear that this is one of your favorite holiday recipes! Thank you so much for coming back to this recipe time and time again. Your support means so much to me!
I just put my first batch of the year in the fridge. My family loves this! Such a great treat for all.
Woohoo! Enjoy, Danielle! Thank you so much for your review!