Triple Chocolate Marble Fudge

One of our favorite holiday exchanges of all time is Christmas candy. Individually preparing a large batch of a single recipe or two streamlines holiday preparations, and exchanging within a cooking club brings the variety you’ll want to have on hand for entertaining and homemade gift giving. Our favorites have included truffles, turtles, peppermint bark, candied nuts, chocolate-dipped pretzels, and the most decadent fudge I have ever tasted. Carol’s Triple Chocolate Marble Fudge recipe has become such a favorite that it’s a regular at our holiday gatherings. This recipe is too good to keep to ourselves. It is nearly foolproof to prepare. Beware that it sets up quickly, and have your containers prepared and ready to fill!

Triple Chocolate Marble Fudge
Recipe yields thick 9x13” (package as desired)

6 cups sugar
1 can (12 ounces) evaporated milk
1 cup butter
8 ounces cream cheese, softened

1 jar (13 oz) marshmallow crème
1 tablespoon vanilla

2 cups (12 ounces) white chocolate chips (in large mixing bowl)

1 cup (6 ounces) milk chocolate chips
1 cup (6 ounces) bittersweet chocolate, chopped
2 tablespoons cocoa powder, sifted

Grease bottom and sides of a 9x13” pan with butter, or line with aluminum foil. (Alternatively, use smaller packaging that totals approximately the same number of square inches.)

Place sugar, evaporated milk, butter, and cream cheese in a large, 6-quart Dutch oven. Heat 6 to 8 minutes at medium-high heat, stirring constantly. Reduce heat to medium. Cook about 10 minutes, stirring occasionally, until registering 225 degrees on candy thermometer. Remove from heat.

Quickly stir in marshmallow crème and vanilla. Pour 4 cups hot marshmallow mixture over vanilla milk chips in a large mixing bowl. Blend until smooth. Add milk chocolate chips, bittersweet chocolate, and sifted cocoa to remaining marshmallow mixture. Blend until smooth. Pour one-third of the white chocolate fudge into pan, spreading evenly. Quickly pour one-third of the milk/dark chocolate fudge over the top, spreading evenly. Repeat twice. Pull and swirl knife through mixtures for marbled design. Cool, uncovered, about 3 hours or until set.

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