Chai-Spiced Fudge Recipe

Name: Chai-Spiced Fudge
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sugar; 1 7.5-oz. jar Marshmallow Fluff; 2/3 cup evaporated milk; 6 tablespoons (3/4 stick) unsalted butter, cut into pieces; 1/2 teaspoon cinnamon; 1/4 teaspoon ground cardamom; 1/4 teaspoon ground cloves; 1/4 teaspoon ground ginger; 1/4 teaspoon cayenne pepper; 1/4 teaspoon salt; 14 ounces (2 1/2 cups) semisweet chocolate chips

Servings: persons

1 cup sugar
1 7.5-oz. jar Marshmallow Fluff
2/3 cup evaporated milk
6 tablespoons (3/4 stick) unsalted butter, cut into pieces
1/2 teaspoon cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
14 ounces (2 1/2 cups) semisweet chocolate chips

1
Line an 8-inch square baking pan with heavy-duty aluminum foil, tucking it into corners and letting at least 1 inch overhang on all sides.
2
Combine sugar, Marshmallow Fluff, evaporated milk, butter, cinnamon, cardamom, cloves, ginger, cayenne and salt in a medium saucepan and cook over medium heat, stirring frequently, until mixture is smooth and comes to a boil. Let boil for 5 minutes, stirring constantly.
3
Remove saucepan from heat, add chocolate and stir until smooth. Transfer to baking pan and smooth with a spatula. Refrigerate until firm, about 2 hours.
4
Grasp overhanging foil on either side of pan and lift fudge onto a cutting board. Remove foil and cut fudge into small squares to yield 32 pieces. Refrigerate in an airtight container between layers of waxed paper for up to 1 week before serving.

913

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup sugar, 1 7.5-oz. jar Marshmallow Fluff, 2/3 cup evaporated milk, 6 tablespoons (3/4 stick) unsalted butter, cut into pieces, and more.

Yes, Chai-Spiced Fudge falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chai-Spiced Fudge

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions