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.

Ingredients

Scale

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

Instructions

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.
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.
Add Vanilla: Remove the saucepan from heat and stir in 1 tsp vanilla extract until the mixture is fully combined.
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.
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.
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.
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