Marshmallow Swirl Fudge Recipe
Introduction
Marshmallow Swirl Fudge is a rich, creamy treat that combines smooth chocolate with sweet, pillowy marshmallows for a delightful twist. This easy-to-make fudge is perfect for the holidays or any time you crave a little homemade indulgence.
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
- Step 1: Line an 8×8-inch square baking pan with parchment paper, leaving a little overhang on the sides for easy lifting.
- Step 2: In a medium saucepan over low heat, combine chocolate chips, sweetened condensed milk, butter, and salt. Stir constantly until fully melted and smooth.
- Step 3: Remove the pan from heat and stir in vanilla extract until fully combined.
- Step 4: Quickly fold in mini marshmallows gently with a spatula, just enough to swirl without melting them completely.
- Step 5: Pour the mixture into the prepared pan and use the spatula to gently swirl the top so marshmallows peek through.
- Step 6: Let the pan cool at room temperature for 10 minutes, then chill in the fridge for at least 2 hours or until fully set.
- Step 7: Once set, lift the fudge from the pan using the parchment overhang and slice into 16 squares with a buttered knife.
Tips & Variations
- Don’t overheat the chocolate to prevent it from seizing; stir constantly over low heat.
- Add marshmallows last so they create beautiful swirls without melting completely.
- Use parchment paper for easy removal and clean cutting of fudge squares.
- Substitute with dark or milk chocolate chips for different flavors.
- Swap mini marshmallows with marshmallow fluff if needed, about 1 cup.
- Try adding crushed peppermint, chopped nuts, or peanut butter chips for extra texture and flavor.
- Use vegan condensed milk and chocolate for a dairy-free version.
Storage
Store fudge in an airtight container in the refrigerator for up to 7 days. If stacking pieces, separate layers with parchment paper. The fudge also freezes well for up to 3 months—freeze in parchment-lined layers and 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! Use about 1 cup of marshmallow fluff and dollop it into the fudge before swirling.
Does the fudge need to be refrigerated?
Yes, refrigerating keeps the fudge firm and fresh for the best texture.
Print
Marshmallow Swirl Fudge Recipe
- Total Time: 2 hours 20 minutes
- Yield: 16 squares 1x
Description
Indulge in this creamy, rich Marshmallow Swirl Fudge featuring a decadent blend of semi-sweet chocolate, sweetened condensed milk, and a delightful swirl of mini marshmallows for a chewy, textured finish. It’s an easy no-bake treat perfect for holidays, parties, or a sweet everyday snack.
Ingredients
Main 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
- Prep Your Pan: Line an 8×8-inch square baking pan with parchment paper, making sure to leave an overhang on the sides for easy removal of the fudge later.
- Melt Chocolate, Milk, Butter, and Salt: In a medium saucepan over low heat, combine the chocolate chips, sweetened condensed milk, unsalted butter, and salt. Stir constantly on low heat until completely melted and the mixture is smooth, taking care not to overheat.
- Add Vanilla: Remove the pan from heat and stir in the vanilla extract until fully incorporated.
- Fold in Marshmallows: Quickly fold in the mini marshmallows gently with a spatula so they create swirls without fully melting, maintaining their shape and texture.
- Transfer to Pan and Swirl: Pour the fudge mixture into the prepared pan and gently swirl the top with your spatula so some marshmallows peek through the surface.
- Chill and Set: Allow the fudge to cool at room temperature for 10 minutes before transferring it to the refrigerator. Chill for at least 2 hours or until fully set and firm.
- Slice and Serve: Once set, use the parchment paper overhang to lift the fudge from the pan. Slice into 16 squares using a buttered knife for clean cuts and serve.
Notes
- Don’t overheat the chocolate or it will seize; keep heat low and stir constantly.
- Add marshmallows last and fold gently to retain the swirl effect.
- Use parchment paper in the pan for easy removal and neat cutting.
- A buttered knife helps to slice fudge cleanly without sticking.
- Store fudge in an airtight container to prevent drying out.
- Can be made up to 5 days ahead—keep refrigerated or freeze for up to 3 months with parchment layers between pieces.
- Consider substitutions like dark or milk chocolate chips, marshmallow fluff, peppermint pieces, or nuts for variations.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: Marshmallow Swirl Fudge, chocolate fudge, easy fudge recipe, no bake fudge, holiday fudge, semi-sweet chocolate fudge, fudge with marshmallows
