Marshmallow Swirl Fudge Recipe

Introduction

Marshmallow Swirl Fudge is a rich, creamy treat that combines smooth chocolate with the light, fluffy sweetness of marshmallows. This quick and easy recipe produces a beautiful swirl effect and a chewy texture that’s perfect for sharing or gifting.

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 the chocolate chips, sweetened condensed milk, unsalted 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 completely 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 fudge mixture into the prepared pan. Use your spatula to swirl the marshmallows so they peek through the top.
6. Step 6: Let the fudge cool at room temperature for 10 minutes, then refrigerate for at least 2 hours until fully set.
7. Step 7: Once set, lift the fudge from the pan using the parchment paper and slice into 16 squares using a buttered knife for clean cuts.

Tips & Variations

• Stir constantly over low heat to avoid overheating and seizing the chocolate.
• Add marshmallows last so they don’t fully melt, preserving the swirl effect.
• Use parchment paper in your pan to make lifting and cutting the fudge easier.
• Swap semi-sweet chocolate chips for dark or milk chocolate depending on your preference.
• Use marshmallow fluff if mini marshmallows aren’t available—about 1 cup works well.
• For extra texture, add crushed peppermint, chopped nuts, or peanut butter chips.
• Try a dairy-free version using vegan condensed milk and chocolate.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use marshmallow fluff instead of mini marshmallows?

Yes! About 1 cup of marshmallow fluff can be dolloped in before swirling to create a similar effect.

Does the fudge need to be refrigerated?

Yes, refrigeration helps maintain the best texture and freshness.

Can I double the recipe?

Absolutely. For a double batch, use a 9×13-inch pan to accommodate the larger amount.

Can I use dark chocolate chips?

Yes, using dark chocolate will give the fudge a richer flavor and make it slightly less sweet.

Marshmallow Swirl Fudge Recipe

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★★★★★

4.7 from 102 reviews

• Author: Andria
• Total Time: 2 hours 20 minutes
• Yield: 16 squares 1x

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Description

This Marshmallow Swirl Fudge recipe combines smooth semi-sweet chocolate with creamy sweetened condensed milk and a delightful swirl of mini marshmallows, creating a soft, chewy, and visually stunning treat perfect for holiday gifting or any special occasion. The fudge is easy to prepare on the stovetop, requires minimal ingredients, and yields a rich, indulgent dessert that melts in your mouth with pockets of fluffy marshmallow swirls.

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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

Flavorings & Swirl

• 1 tsp vanilla extract
• 1 1/4 cups mini marshmallows

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Instructions

1. Prep Your Pan: Line an 8×8-inch square baking pan with parchment paper, leaving a little overhang on the sides to make removal easier.
2. Melt Chocolate, Milk, Butter, and Salt: In a medium saucepan over low heat, combine 3 cups semi-sweet chocolate chips, 1 (14 oz) can sweetened condensed milk, 2 tbsp unsalted butter, and 1/8 tsp salt. Stir constantly until the mixture is fully melted and smooth, being careful not to overheat or scorch the chocolate.
3. Add Vanilla: Remove the saucepan from heat and stir in 1 tsp vanilla extract until fully combined, enhancing the fudge’s flavor.
4. Fold in Marshmallows: Quickly add 1 1/4 cups mini marshmallows and gently fold them into the chocolate mixture just enough to create swirls without completely melting them, preserving texture and visual appeal.
5. Transfer to Pan and Swirl: Pour the fudgy mixture into the prepared baking pan and use a spatula to gently swirl the top so some marshmallows peek through for a marbled effect.
6. Chill and Set: Allow the pan to cool at room temperature for 10 minutes, then transfer to the refrigerator for at least 2 hours, or until the fudge is fully set and firm.
7. Slice and Serve: Once set, lift the fudge out of the pan using the parchment overhang and slice into 16 evenly sized squares with a buttered knife to ensure clean cuts.

Notes

• Do not overheat the chocolate to prevent seizing; stir constantly on low heat.
• Add marshmallows last and fold gently to maintain the swirl texture.
• Line your pan with parchment paper for easy removal and cleaner slicing.
• A buttered knife helps achieve neater fudge pieces.
• Store fudge in an airtight container to keep moisture and freshness.
• Recipe can be made up to 5 days ahead and stored refrigerated or frozen up to 3 months.
• For a dairy-free version, swap in vegan condensed milk and chocolate chips.
• Optional add-ins include crushed peppermint, chopped nuts, or peanut butter chips for extra texture and flavor.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Keywords: Marshmallow Swirl Fudge, Chocolate Fudge, Easy Fudge Recipe, Homemade Fudge, Holiday Treats, No-Bake Fudge, Chocolate Dessert