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Marshmallow fudge recipes - 3 recipes

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VIDEO: French Strawberry Mille Feuille

Ooo la la... This gorgeous French strawberry Mille Feuille will blow you away!!


  • 1 puff pastry
  • Strawberries
  • For the custard:
    - 3 Egg yolks
    - 3 cups milk
  • - 1/2 cup sugar
  • - 1/2 powdered sugar
    - 1 vanilla bean
  • For the whipped cream:
    -3 cups cold heavy whipping cream
    -1 vanilla bean
    -1/2 cup powdered sugar


  1. Roll out the puff pastry and cut out rectangles (2 per cake).
  2. Bake for 10 minutes at 340° F.
  3. For the custard: simmer milk on low heat and add the vanilla bean. In a separate bowl, beat the egg yolks with the sugar and powdered sugar. Incorporate the egg mixture into the milk, and let simmer for a few minutes until it thickens.
  4. For the whipped cream: combine the heavy cream and vanilla bean in a bowl mix. Add the powdered sugar, and whip until firm.
  5. Combine the custard and whipped cream to make whipped custard cream. 
  6. Refrigerate the whipped custard cream for one hour.
  7. Lay out the pastry rectangles, and use a piping bag to pipe out small peaks of whipped custard cream in rows. Alternate with rows of strawberries. 
  8. Layer and repeat. Dust with powdered sugar.
  9. Enjoy! 

Top rated Marshmallow fudge recipes


Easy stove top fudge that does not require using a candy thermometer

  • 2 cups white sugar
  • 2/3 cup condensed milk (not sweetened condensed milk)
  • 1 teaspoon butter
  • 1 jar creamy peanut butter (16 to 18 oz size)
  • 1 jar marshmallow cream (7 oz size)
  • 1 teaspoon vanilla flavoring
4.4/5 (7 Votes)


Melt butter and chocolate

  • 2 oz. unsweetened chocolate, 3 tbsp. butter, 8 oz. mini marshmallows, 1/2 cup of chopped walnuts, 1 egg, 1 cup icing sugar, coconut
2.7/5 (3 Votes)


Another family favourite that never seems to last long ~ Chocolate Marshmallow Log!

  • - 1 bag mini marshmallows
  • - 1 box semi-sweet baking chocolate
  • - 1 can sweetened condensed milk
  • - 1 bag unsweetened coconut
  • - Waxed paper
2.3/5 (14 Votes)

Any burning questions? Our chefs answer!

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