Marshmallow Swirl Fudge Recipe

Introduction

This Marshmallow Swirl Fudge is a rich and creamy treat that combines smooth chocolate with gooey marshmallow swirls. It’s simple to make and perfect for gifting or indulging yourself. With minimal ingredients and easy steps, you’ll have a delicious fudge ready in no time.

Ingredients

• 3 cups semi-sweet chocolate chips
• 1 (14 oz) can sweetened condensed milk
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• 1/8 tsp salt
• 1 1/4 cups mini marshmallows

Instructions

1. Step 1: Line an 8×8-inch square baking pan with parchment paper, leaving a little overhang on the sides for easy removal.
2. Step 2: In a medium saucepan over low heat, combine chocolate chips, sweetened condensed milk, butter, and salt. Stir constantly until the mixture is fully melted and smooth.
3. Step 3: Remove the pan from heat and stir in the vanilla extract until fully combined.
4. Step 4: Quickly fold in the mini marshmallows gently with a spatula, just enough to create swirls without melting them completely.
5. Step 5: Pour the mixture into the prepared pan and use your spatula to swirl the top so some marshmallows peek through.
6. Step 6: Let the fudge cool at room temperature for 10 minutes, then transfer to the fridge for at least 2 hours or until fully set.
7. Step 7: Once set, lift the fudge out using the parchment overhang and slice into 16 squares with a buttered knife for clean cuts.

Tips & Variations

• Don’t overheat the chocolate to avoid seizing—stir constantly on low heat.
• Add marshmallows last to maintain the swirl effect without fully melting them.
• Use parchment paper in the pan to make lifting and cutting easier.
• Try swapping semi-sweet chips with dark or milk chocolate for different flavors.
• Use marshmallow fluff instead of mini marshmallows for a smoother swirl.
• Add crushed peppermint or chopped nuts for extra texture and flavor.
• Mix in peanut butter chips for a tasty twist.
• Make a dairy-free version by using vegan condensed milk and chocolate chips.

Storage

Store the fudge in an airtight container in the refrigerator for up to 7 days. When stacking pieces, separate layers with parchment paper to prevent sticking. The fudge also freezes well; cut into squares and freeze with parchment between layers for up to 3 months. Thaw in the fridge overnight before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use marshmallow fluff instead of mini marshmallows?

Yes! Use about 1 cup of marshmallow fluff and dollop it into the mixture before swirling for a smooth marshmallow effect.

Does it need to be refrigerated?

Yes, refrigeration helps the fudge set properly and keeps it fresh longer.

Marshmallow Swirl Fudge Recipe

Print Recipe

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Marshmallow Swirl Fudge is a decadent, easy-to-make treat featuring rich semi-sweet chocolate chips blended with sweetened condensed milk for a soft, chewy texture. Mini marshmallows are folded in last to create beautiful swirls and a fun pop of texture. This no-bake fudge is chilled until set, making it perfect for holidays, gifts, or anytime you want a luscious chocolate and marshmallow dessert.

• Author: Ria
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 20 minutes
• Yield: 16 squares 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Fudge Base

• 3 cups semi-sweet chocolate chips
• 1 (14 oz) can sweetened condensed milk
• 2 tbsp unsalted butter
• 1/8 tsp salt
• 1 tsp vanilla extract

Marshmallow Swirl

• 1 1/4 cups mini marshmallows

Instructions

1. Prep Your Pan: Line an 8×8-inch square baking pan with parchment paper, leaving a slight overhang on the sides to easily lift the fudge out once set.
2. Melt Chocolate, Milk, Butter, and Salt: Place the semi-sweet chocolate chips, sweetened condensed milk, unsalted butter, and salt in a medium saucepan over low heat. Stir constantly with a silicone spatula until the mixture is fully melted and smooth, taking care not to overheat to avoid seizing the chocolate.
3. Add Vanilla: Remove the saucepan from heat and stir in the vanilla extract thoroughly to incorporate its fragrance and flavor.
4. Fold in Marshmallows: Quickly add the mini marshmallows and gently fold them in with your spatula just enough to achieve swirls without melting them entirely, so they retain their shape and texture in the fudge.
5. Transfer to Pan and Swirl: Pour the fudge mixture into the prepared baking pan. Use your spatula to gently swirl the top so that some marshmallows peek through for a decorative and tasty effect.
6. Chill and Set: Let the pan cool at room temperature for about 10 minutes, then transfer it to the refrigerator. Chill for at least 2 hours or until the fudge is fully set and firm to the touch.
7. Slice and Serve: Once set, lift the fudge out of the pan using the parchment paper overhang. Use a buttered knife to slice the fudge into 16 clean squares, and serve immediately or store properly.

Notes

• Stir constantly on low heat to prevent chocolate from seizing or burning.
• Add marshmallows last and fold gently to maintain their shape in the fudge.
• Line your pan with parchment paper for easy removal and clean cutting.
• Use a buttered knife to cut fudge for a cleaner slice.
• Store fudge in an airtight container in the fridge to maintain moisture and freshness.
• Marshmallow fluff can be used as a substitute for mini marshmallows; use about 1 cup of fluff.
• Fudge can be made up to 5 days in advance and freezes well for up to 3 months.

Keywords: fudge, marshmallow fudge, chocolate fudge, easy fudge recipe, no bake fudge, holiday dessert, sweetened condensed milk fudge