Oh my gosh, do I have a treat for you! Cornflake Marshmallow Fudge has been my go-to quick dessert since I was a kid helping my mom in the kitchen. It’s that magical combo of crispy cornflakes, gooey marshmallows, and rich chocolate that comes together in minutes – no oven required! After making hundreds of batches over the years (yes, I might be slightly obsessed), I’ve perfected this foolproof recipe. Whether you need a last-minute party treat or just a sweet craving fix, this no-bake wonder never disappoints. Trust me, once you try it, you’ll understand why it’s been my secret weapon for decades!
Table of Contents
Why You’ll Love This Cornflake Marshmallow Fudge
This recipe has been my kitchen lifesaver more times than I can count, and here’s why it’ll become yours too:
- Ready in a flash – From pantry to plate in under 15 minutes (plus chilling time, but who’s counting?)
- No oven needed – Perfect for hot summer days when baking sounds like torture
- Kid-approved magic – Little hands love crushing the cornflakes and stirring in marshmallows
- Party superstar – Makes enough for a crowd and always disappears first from dessert tables
Seriously, it’s the dessert equivalent of a happy little miracle!
Ingredients for Cornflake Marshmallow Fudge
Here’s everything you’ll need to make this dreamy treat – and trust me, these simple ingredients make magic together! I’ve made this recipe with all sorts of substitutions over the years, but this classic combo is still my absolute favorite.
- 3 cups cornflakes (lightly crushed with your hands – you want some texture but not powder!)
- 2 cups mini marshmallows (the small ones melt better than big puffy ones)
- 1 cup semi-sweet chocolate chips (I swear by Ghirardelli – they melt like a dream)
- 1/2 cup unsalted butter (melted – and yes, it must be real butter, no substitutions here!)
- 1 tsp vanilla extract (the good stuff – it makes all the difference)
Pro tip: Measure your cornflakes after crushing them – you want that perfect 3 cups of slightly broken flakes for the ideal crunch-to-goo ratio!
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Cornflake Marshmallow Fudge – Irresistible Bliss
- Total Time: 2 hrs 15 mins
- Yield: 12 squares
- Diet: Vegetarian
Description
A simple and delicious no-bake dessert combining cornflakes, marshmallows, and chocolate for a quick treat.
Ingredients
- 3 cups cornflakes
- 2 cups mini marshmallows
- 1 cup semi-sweet chocolate chips
- 1/2 cup butter
- 1 tsp vanilla extract
Instructions
- Line a baking dish with parchment paper.
- Melt butter and chocolate chips in a saucepan over low heat.
- Stir in vanilla extract.
- Remove from heat and fold in marshmallows and cornflakes.
- Press mixture into the prepared dish.
- Chill in the refrigerator for 2 hours before cutting into squares.
Notes
- Store in an airtight container for up to 3 days.
- For extra crunch, lightly toast the cornflakes.
- Substitute dark chocolate for a richer flavor.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Equipment You’ll Need
One of the best things about this recipe? You probably already have everything you need in your kitchen right now! Here’s my trusty toolkit for making perfect Cornflake Marshmallow Fudge:
- Medium saucepan (anything too big and you’ll be chasing chocolate around the pan!)
- Parchment paper (non-negotiable – it’s your ticket to fudge that pops right out)
- 8×8 baking dish (that standard square pan you use for brownies is perfect)
- Spatula (silicone is my hero for scraping every last bit of chocolatey goodness)
That’s it – no fancy gadgets required! Though I will confess I sometimes use my grandma’s old wooden spoon for stirring when I’m feeling nostalgic. Whatever gets the job done!
This cornflake marshmallow fudge combines crunchy, chewy, and creamy in every bite, making it a dessert that’s both nostalgic and unforgettable. If you’re a fan of marshmallow-filled sweets, you’ll also love these Marshmallow Fluff Donuts—a fluffy, melt-in-your-mouth treat perfect for mornings or parties.
How to Make Cornflake Marshmallow Fudge
Alright, let’s get to the fun part! Making this fudge is seriously easy, but I’ve got some tricks to make it absolutely perfect every time. Follow these steps, and you’ll be snacking on chocolatey, crunchy goodness before you know it!
Step 1: Prepare the Pan
First things first – grab that 8×8 baking dish and line it with parchment paper. And I mean really line it – let the paper hang over the edges by about an inch on each side. This isn’t just for looks; it’s your golden ticket to lifting the whole slab of fudge out in one beautiful piece later. Trust me, you don’t want to be scraping sticky fudge off the pan – been there, done that, learned my lesson!
Step 2: Melt Chocolate and Butter
Now for the magic potion! In your medium saucepan, combine the chocolate chips and butter. Here’s where patience is key – melt them together over low heat. I’m talking the lowest setting your stove has. Chocolate burns faster than you can say “oops,” and burnt chocolate is a sad, sad thing. Stir constantly with your spatula until it’s all smooth and glossy – about 3-5 minutes should do it. When it looks like liquid velvet, take it off the heat and stir in that vanilla extract. Mmm, can you smell that heavenly aroma yet?
Step 3: Combine Ingredients
Time for the grand mix-in! Add your crushed cornflakes and mini marshmallows to the chocolate mixture. Now, here’s my secret technique: fold gently with your spatula. Don’t stir vigorously like you’re whisking eggs! You want to coat everything evenly while keeping those cornflakes nice and crispy. I usually do about 10-12 gentle folds – just enough so you don’t see any dry spots, but not so much that the cornflakes turn to mush. The marshmallows will start to melt slightly from the warm chocolate, creating those amazing sticky pockets of sweetness.
Once everything’s beautifully combined, immediately scrape the mixture into your prepared pan. Use the back of your spatula to press it down firmly into an even layer. Don’t be shy here – a good firm press helps everything stick together when it sets. Now the hardest part – pop it in the fridge and try to resist sneaking tastes for at least 2 hours. I know, I know – but good things come to those who wait!
Tips for Perfect Cornflake Marshmallow Fudge
After making this recipe more times than I can count, I’ve learned a few tricks that take it from good to “oh-my-gosh-can-I-have-the-whole-pan” amazing. Here are my can’t-live-without tips:
Toast those cornflakes for maximum crunch! Spread them on a baking sheet and pop them in a 300°F oven for about 5 minutes. You’ll know they’re ready when your kitchen smells like buttery heaven. This extra step gives the fudge incredible texture contrast against the soft marshmallows.
Patience pays off with the chilling time. I know it’s tempting to cut into it early, but that full 2 hours in the fridge makes all the difference. The chocolate needs time to set properly so you get clean squares instead of a gooey mess. Set a timer if you have to – I won’t judge!
Use a warm knife for picture-perfect cuts. Right before slicing, run your knife under hot water and dry it quickly. The heat helps glide through the fudge without sticking or cracking. Wipe the blade between cuts for restaurant-worthy edges every time. Bonus tip: For extra clean lines, score the top lightly before refrigerating!
Variations of Cornflake Marshmallow Fudge
One of my favorite things about this recipe is how easily you can mix it up! While the classic version will always have my heart, sometimes it’s fun to play with different flavors. Here are my top three twists that always impress:
Peanut Butter Swirl Magic: After pouring the mixture into the pan, drop spoonfuls of creamy peanut butter on top and drag a knife through to create gorgeous swirls. The salty-sweet combo with the crunchy cornflakes? Absolute perfection. My neighbor still raves about this version every time I make it!
Nutty Crunch Upgrade: Fold in 1/2 cup of chopped toasted almonds or pecans with the cornflakes. The extra crunch and toasty flavor take this fudge to another level. Pro tip: Toast the nuts while your cornflakes are toasting for double the flavor boost!
Sea Salt Sensation: Right after pressing the mixture into the pan, sprinkle a pinch of flaky sea salt over the top. That little salty pop against the sweet chocolate is just *chef’s kiss*. I always make this version for my fancy dessert trays – people think I spent hours when it’s really just seconds of extra effort!
The best part? You can mix and match these ideas too – peanut butter and sea salt? Yes please! Just remember to keep the base recipe proportions the same when adding extras so everything sets properly. Happy experimenting!
How to Store Cornflake Marshmallow Fudge
Now that you’ve made this amazing fudge (and probably eaten half the pan already – no judgment!), let’s talk storage. I’ve learned some tricks over the years to keep every square tasting as fresh as when you first made it.
Room temp is perfect for short-term storage. If you’re planning to devour your fudge within 2 days (let’s be real, this usually happens in my house), just keep it in an airtight container at room temperature. The parchment paper makes it easy to stack layers with wax paper in between – great for those times when you’ve made multiple batches for a party.
For longer storage, the fridge is your friend. Pop it in an airtight container (I love using glass containers for this) and it’ll stay fresh for up to 5 days. The cool temperature firms up the texture beautifully too – some people actually prefer it chilled! Just let it sit at room temp for 10 minutes before serving to take the chill off.
A word of warning though – freezing is not recommended. I learned this the hard way when I tried to stockpile some for later. The cornflakes get soggy when thawed, and the texture just isn’t the same. This fudge is honestly best enjoyed fresh within that first week anyway, so consider it your excuse to indulge!
One last pro tip: If your kitchen runs warm, you might notice the fudge getting softer after a day or two. No worries – just pop it back in the fridge for an hour to firm up again. Those cornflakes will stay nice and crispy that way!
Nutritional Information
Okay, let’s talk numbers – but don’t worry, we’re keeping it real simple! These estimates are based on my standard recipe, but remember that nutritional values can vary depending on your specific ingredient brands. (That fancy European butter might change things up a bit!) Here’s the breakdown per delicious square:
- Calories: 180
- Fat: 10g (6g saturated, 3g unsaturated)
- Carbohydrates: 20g
- Sugar: 12g
- Protein: 2g
- Sodium: 80mg
Now, I’m no nutritionist – I’m just a dessert lover who likes to know what I’m indulging in! If you’re watching specific dietary needs, definitely check your own ingredient labels. And hey, if you ask me, a little square of happiness is always worth it – everything in moderation, right?
For even more dessert inspiration and creative fudge ideas, explore our Pinterest page, where we share endless recipes to keep your sweet tooth happy.
FAQ About Cornflake Marshmallow Fudge
Over the years, I’ve gotten so many questions about this recipe – and I love helping troubleshoot! Here are the most common ones that pop up, along with my tried-and-true answers:
Can I use other cereals besides cornflakes?
Absolutely! Rice Krispies work great for a lighter crunch, or try crushed Chex for extra texture. Just remember – denser cereals like bran flakes might make the fudge too heavy. Stick to crispy, light varieties for best results.
Help! My fudge is too sticky. What now?
No panic needed! Simply mix in an extra 1/4 to 1/2 cup of crushed cornflakes. They’ll soak up excess moisture and give you that perfect chewy-but-not-gooey texture we all love.
Can I double the recipe for a crowd?
You bet! Just use a 9×13 inch pan instead of 8×8. Keep all other measurements the same (double everything), and add about 10 extra minutes to your chilling time. Works like a charm for potlucks!
Why do my marshmallows disappear completely?
If you’re stirring too vigorously or letting the chocolate mixture get too hot, the mallows can melt entirely. Fold gently and let the chocolate cool slightly before adding them for those perfect gooey pockets.
Can I make this without butter?
Honestly? I wouldn’t recommend it. The butter gives that rich flavor and helps everything set properly. Coconut oil might work in a pinch, but the texture won’t be quite the same. Some things are worth the real deal!
Share Your Creation
I can’t wait to see your Cornflake Marshmallow Fudge creations! There’s nothing I love more than scrolling through photos of your kitchen triumphs (and yes, even the happy little accidents – we’ve all been there!). Snap a pic of your fudge masterpiece and tag me @TheChaoticCook on Instagram or Twitter. Bonus points if you catch that perfect moment when someone takes their first bite – those blissed-out expressions are my absolute favorite!
And hey, if you came up with an amazing new variation, share your genius in the comments too! Some of my best recipe tweaks have come from readers’ brilliant ideas. Who knows – your peanut butter-caramel-crunch version might just become my new obsession. Happy fudge-making, friends – can’t wait to see what deliciousness you whip up!