Marshmallow Swirl Fudge Recipe

Introduction

Marshmallow Swirl Fudge is a nostalgic treat that’s sweet, rich, and melty with a beautiful marshmallow swirl. This quick and easy fudge requires only one pot and simple ingredients, making it perfect for holiday gifting or anytime 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

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, 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 the spatula to swirl the marshmallows so some 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: Lift the fudge out using the parchment overhang and slice into 16 squares using a buttered knife for clean cuts.

Tips & Variations

• Don’t overheat the chocolate or it may seize; stir constantly on low heat.
• Use parchment paper in the pan to lift out fudge easily and cut cleanly.
• Swap semi-sweet chips with dark or milk chocolate for a different flavor.
• Use marshmallow fluff if mini marshmallows aren’t available.
• Add crushed peppermint or chopped nuts for extra texture and flavor.
• Try mixing in peanut butter chips for a tasty twist.
• Make a dairy-free version by using vegan condensed milk and chocolate.

Storage

Store the fudge in an airtight container in the refrigerator for up to 7 days, separating layers with parchment paper if stacking. For longer storage, freeze the fudge cut into squares with parchment between layers for up to 3 months. Thaw frozen fudge overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate for this fudge?

Yes, you can substitute semi-sweet chocolate chips with dark or milk chocolate chips depending on your taste preference.

How do I prevent the marshmallows from melting completely?

Add the marshmallows last and fold them in gently and quickly. This helps create the signature swirl effect without melting them fully.

Marshmallow Swirl Fudge Recipe

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★★★★★

4.9 from 92 reviews

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

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Description

This Marshmallow Swirl Fudge recipe delivers rich, sweet, and melty chocolate fudge with delightful marshmallow swirls. It’s quick and easy to make with just one pot, requires no special equipment, and makes a perfect treat for gifting or holiday celebrations. The nostalgic recipe combines semi-sweet chocolate, sweetened condensed milk, and mini marshmallows, resulting in a creamy, chewy, and visually stunning fudge with a soft texture and generous marshmallow bites throughout.

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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
• 1 tsp vanilla extract

Swirl

• 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 enable easy lifting of the fudge later.
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 on low heat until fully melted and smooth to avoid seizing the chocolate.
3. Add Vanilla: Remove the saucepan from heat and stir in 1 tsp vanilla extract until the mixture is fully combined.
4. Fold in Marshmallows: Quickly fold in 1 1/4 cups mini marshmallows gently using a spatula just enough to create swirls but not melt them completely to keep their texture visible.
5. Transfer to Pan and Swirl: Pour the chocolate mixture into the prepared pan. Use a spatula to gently swirl the top surface to let some marshmallows peek through beautifully.
6. Chill and Set: Let the pan cool at room temperature for about 10 minutes, then refrigerate for at least 2 hours or until fully set.
7. Slice and Serve: Once set, use the parchment overhang to lift the fudge from the pan. Cut into 16 squares using a buttered knife for clean slicing, then serve.

Notes

• Do not overheat the chocolate as it can seize; melt over low heat and stir constantly.
• Add marshmallows last and fold gently to maintain swirl texture instead of melting them entirely.
• Use parchment paper in the pan to easily lift and cut the fudge cleanly.
• A buttered knife helps create cleaner slices.
• Store fudge in an airtight container in the fridge for up to 7 days to prevent drying out.
• Fudge can be frozen with parchment paper between layers for up to 3 months; thaw overnight in the fridge before serving.
• Consider swapping semi-sweet chips for milk or dark chocolate or adding peppermint, nuts, or peanut butter chips for variations.
• Use vegan condensed milk and dairy-free chocolate for a dairy-free version.

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

Keywords: fudge, marshmallow swirl fudge, chocolate fudge, holiday dessert, easy fudge recipe, semi-sweet chocolate fudge, sweetened condensed milk fudge, Christmas fudge, melt-in-your-mouth dessert