‘Melt-in-Minutes Magic’—Just 3 ingredients. I whip this up every December because it never lasts a full day.

This 3-ingredient holiday marshmallow fudge slab is the kind of recipe I lean on when the season is busy but I still want something homemade on the dessert table. Fudge, in its classic American form, really took off in the late 19th century as a simpler cousin of European caramels and toffees—less fussy, more forgiving, and endlessly adaptable. This version leans into that spirit of simplicity: sweetened condensed milk stands in for the careful sugar-syrup stage, chocolate chips provide both flavor and structure, and mini marshmallows add that nostalgic, candy-shop texture. It’s perfect for office trays, school parties, or a low-stress addition to a holiday cookie spread, and because it’s made in a foil tray, it travels beautifully and doesn’t tie up your baking pans.

This marshmallow fudge slab is rich and sweet, so it pairs well with lighter, contrasting flavors. Offer it alongside a fresh fruit platter—think orange segments, pears, and crisp apples—to cut through the sweetness. A bowl of salted nuts or a nut-heavy snack mix provides a nice savory counterpoint and keeps a dessert spread from feeling one-note. For beverages, coffee (regular or decaf), black tea, or even a simple mug of hot cocoa works well; the bitterness of coffee or tea balances the fudge, while hot cocoa turns it into a full-on cozy, kid-friendly treat. If you’re building a full holiday dessert board, tuck small squares of this fudge among spice cookies, shortbread, and a few sharp cheeses to create a more grown-up, grazing-style presentation.

Servings: 24 small squares

3 cups (about 18 oz / 510 g) semi-sweet chocolate chips

Prepare the tray: Line a disposable 9 x 13-inch foil tray with a sheet of foil or parchment if it’s not already lined, leaving some overhang on the long sides to help lift the fudge out later. Lightly coat the bottom and sides with cooking spray or a thin film of neutral oil to prevent sticking.

Melt the chocolate and sweetened condensed milk: In a medium, heavy-bottomed saucepan, combine the chocolate chips and sweetened condensed milk. Set the pan over low heat and stir constantly with a heatproof spatula or wooden spoon until the chocolate is completely melted and the mixture is smooth and glossy. This should take 5–7 minutes; keep the heat low to avoid scorching.