This Easy Fruity Marshmallow Fudge has been a cheerful addition to my holiday platters for years. I first made it one December when I wanted something colorful that required no candy thermometer, no tempering, and almost no fuss — just a melting pot of white chocolate, buttery goodness, and a jar of vanilla frosting. The first batch disappeared so fast at a neighbor’s cookie swap that I knew I had a keeper. The texture is creamy and slightly pillowy thanks to the frosting and butter, while the little fruit-flavored marshmallows give every bite a bright pop of color and soft chew that kids and adults both adore.

What I love most about this variation is how forgiving it is. It doesn’t require precise sugar cooking or advanced technique; instead you rely on simple heat management and quick folding to preserve the marshmallows’ color and spring. The vanilla frosting creates a smooth, scoopable base and helps the fudge stay soft at room temperature; chilling firms it just enough for clean slicing. Serve chilled or at room temperature depending on whether you want firm squares or softer, creamier bites — both are delicious in different ways.

Ingredients

• White chocolate chips — 12 ounces: Choose high-quality white chocolate chips or chopped couverture for the creamiest, least waxy texture. I often use Ghirardelli or Callebaut when available; avoid compound chips labeled strictly "vanilla chips" if you can.
• Unsalted butter — 2 tablespoons: Adds silkiness and helps the melted chocolate remain glossy; room temperature or cut into pieces so it melts evenly.
• Vanilla frosting — 16 ounces (one jar): Use a thick, creamy vanilla frosting straight from the jar — store-bought works perfectly and provides sweetness and structure. For a lighter vanilla note use a buttercream-style brand.
• Mini fruit-flavored marshmallows — 2 cups, divided: Use the tiny, colorful variety (often labeled "fruit flavored" or "mini hearts"). Reserve 1/2 cup for the topping so they remain bright and soft on the finished surface.
• Sprinkles — 1/2 cup, divided: Choose nonpareils or jimmies in holiday colors; reserve half for the top so they stay decorative rather than sinking into the fudge.
• Optional: flaky sea salt, chopped toasted nuts, or freeze-dried fruit: Small additions that add texture or contrast; sprinkle lightly on top if using.

Instructions

Prepare the pan: Line an 8x8-inch square pan with foil or parchment paper, leaving a 1-inch overhang on two sides for easy removal. Lightly grease the paper with a bit of butter or nonstick spray so the fudge releases cleanly. Melt chocolate and butter: Place the 12 ounces of white chocolate chips and 2 tablespoons of butter in a medium saucepan over low-medium heat. Stir constantly with a silicone spatula until just melted and smooth — about 4–6 minutes. Keep the heat low to prevent scorching; white chocolate burns quickly due to its higher milk solids. Warm the frosting: Spoon the 16 ounces of vanilla frosting into a microwave-safe bowl and microwave for 30 seconds on medium power to loosen it. Stir until smooth and pourable. Warming the frosting prevents it from seizing the melted chocolate and helps the two emulsify into a silky mixture. Combine and cool slightly: Remove the pan from heat and immediately stir the warmed frosting into the melted white chocolate and butter until homogenous. Let the mixture cool for about 10 minutes, stirring occasionally to release steam and avoid premature setting. The goal is warm but not hot so the marshmallows retain their shape. Fold in marshmallows and sprinkles: Quickly fold in 1½ cups of mini fruit-flavored marshmallows and half of the sprinkles, stirring gently so you don’t crush the marshmallows. Work quickly — once the mixture firms it becomes harder to incorporate the little marshmallows evenly. Transfer and top: Pour the mixture into the prepared pan and smooth the top with an offset spatula. Scatter the remaining 1/2 cup marshmallows and the remaining sprinkles evenly over the surface, pressing down lightly so they adhere. Set and slice: Refrigerate until completely set, at least 2 hours. For easier slicing, chill for 3–4 hours. Lift fudge from the pan using the parchment overhang and cut into 1-inch squares with a sharp knife warmed under hot water and wiped dry between cuts for clean edges.

Storage Tips

Store the squares in a single layer in an airtight container, or layer them with parchment to prevent sticking. At room temperature the texture will be softer and creamier, but refrigeration keeps clean edges and extends shelf life. For gifting, wrap individual squares in wax paper and place in a decorative tin; refrigerated packs will last about a week, frozen packs up to three months. To thaw, move from freezer to fridge overnight to avoid condensation on the surface.

Ingredient Substitutions

You can swap the vanilla frosting for strawberry or chocolate-flavored frosting for a different flavor profile; note that flavored frostings may slightly change the color and sweetness. If you prefer a less sweet option, use less frosting and add a tablespoon of heavy cream to maintain creaminess. For a nutty twist, fold in 1/2 cup toasted chopped almonds or pistachios. To make it dairy-free, use vegan white chocolate and a dairy-free frosting — results will be slightly different in mouthfeel but still very tasty.

Serving Suggestions

Serve small squares on a festive platter with other small confections like mini brownies and candied nuts. Garnish each square with a tiny sprinkle of flaky sea salt if you like contrast, or a single freeze-dried raspberry for a tart note. This is a fun addition to cookie trays, holiday dessert boards, or as a colorful boxed gift. Pair with coffee, hot chocolate, or a light sparkling wine for adult gatherings.

Cultural Background

Although fudge has roots in Victorian-era confectionery and early American candy-making, this playful fruity marshmallow variation is a modern, Americana-style riff that leans into convenience and color. Using store-bought frosting to create a no-cook sweet is a post-war mid-century technique that celebrates simplicity and accessibility. It evokes potluck tables and school bake sales — places where bright, sweet, easy-to-transport treats became beloved in community gatherings.

Seasonal Adaptations

Adapt colors and flavors to the season: use pastel sprinkles and strawberry frosting for spring, red and green sprinkles with peppermint frosting for winter holidays, or orange and brown jimmies with cinnamon frosting for autumn. For summer celebrations, fold in tiny freeze-dried strawberry pieces or lemon zest for brightness. The recipe scales easily — double the batch to fill larger pans or make colorful individual candies with silicone molds.

Meal Prep Tips

Make this several days ahead: prepare and chill the fudge, then cut it and layer pieces between parchment in an airtight container. For events, assemble on the day of serving for the freshest surface, especially if using delicate sprinkles that may soften in humid environments. If planning to freeze, slice before freezing so you can pop out individual squares as needed. Use a warm knife for clean slices: run a chef’s knife under hot water, dry it, and cut quickly for crisp edges.

From my family’s cookie swaps to friend gatherings, this fruity marshmallow fudge always brings smiles. It’s a joyful, forgiving treat that rewards creativity and makes colorful memories. I hope you’ll make it yours and enjoy the bright bites with the people you love.