Marshmallow Swirl Fudge Recipe

Introduction

Marshmallow Swirl Fudge is a delightful treat combining rich, creamy chocolate with soft, sweet marshmallow swirls. This easy-to-make dessert is perfect for holidays, gifts, or satisfying your sweet tooth any time. With simple ingredients and no special equipment, you’ll have homemade fudge 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 vanilla extract until well combined.
4. Step 4: Quickly fold in the mini marshmallows gently with a spatula so they create swirls without completely melting.
5. Step 5: Pour the mixture into the prepared pan and use the spatula to swirl the marshmallows on top, allowing some to peek through.
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, use the parchment paper overhang to lift the fudge from the pan. Slice into 16 squares with a buttered knife for clean cuts.

Tips & Variations

• Stir constantly and melt chocolate on low heat to prevent it from seizing.
• Add marshmallows last and fold gently to maintain their shape for pretty swirls.
• Use parchment paper in the pan for easy lifting and cutting.
• Substitute semi-sweet chocolate with dark or milk chocolate chips for different flavors.
• Use marshmallow fluff if mini marshmallows aren’t available, adding about 1 cup and swirling it in.
• Add crushed peppermint, chopped nuts, or peanut butter chips for texture and variety.
• Try vegan condensed milk and chocolate to make a dairy-free version.

Storage

Store the fudge in an airtight container in the refrigerator for up to 7 days, separating layers with parchment paper if stacking. It also freezes well—cut into squares and freeze with parchment paper between 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! Use about 1 cup of marshmallow fluff and gently dollop it in before swirling into the chocolate mixture for a similar effect.

Does it need to be refrigerated?

Yes, refrigerating the fudge ensures the best texture and keeps it fresh longer.

Marshmallow Swirl Fudge Recipe

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★★★★★

4.7 from 76 reviews

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

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Description

This Marshmallow Swirl Fudge is a luscious, creamy chocolate treat swirled with partially melted mini marshmallows for a perfect combination of smoothness and texture. Made with semi-sweet chocolate chips, sweetened condensed milk, and a hint of vanilla, it comes together easily on the stovetop and sets into rich, chewy squares that are sure to impress any chocolate lover.

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Ingredients

Scale 1x2x3x

Chocolate Mixture

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

Flavoring and 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 for easy removal.
2. Melt Chocolate, Milk, Butter, and Salt: In a medium saucepan over low heat, combine the semi-sweet chocolate chips, sweetened condensed milk, unsalted butter, and salt. Stir constantly on low heat until the mixture is fully melted and smooth, being careful not to overheat or burn the chocolate.
3. Add Vanilla: Remove the saucepan from heat and stir in the vanilla extract until fully incorporated.
4. Fold in Marshmallows: Quickly add the mini marshmallows to the chocolate mixture and gently fold them in with a spatula just enough to create swirls without melting them completely.
5. Transfer to Pan and Swirl: Pour the fudge mixture into the prepared baking pan. Use your spatula to gently swirl the top so some marshmallows peek through, creating the signature swirl effect.
6. Chill and Set: Allow the pan to cool at room temperature for 10 minutes, then transfer it to the refrigerator for at least 2 hours until the fudge is fully set and firm.
7. Slice and Serve: Once set, lift the fudge out of the pan using the parchment paper overhang. Using a buttered knife, slice into 16 even squares and serve.

Notes

• Don’t overheat the chocolate or it will seize; stir constantly on low heat for smooth melting.
• Add the marshmallows last to keep their shape for a nice swirl texture.
• Use parchment paper in the pan for easy lifting and clean cutting.
• A buttered knife helps make cleaner fudge slices.
• Store fudge in an airtight container in the fridge to prevent drying out.
• For variations, substitute semi-sweet chips with dark or milk chocolate, or add crushed peppermint, chopped nuts, or peanut butter chips.
• You can make this fudge up to 5 days ahead and store in the fridge or freeze for up to 3 months.
• For a vegan version, use vegan condensed milk and chocolate chips.

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

Keywords: marshmallow fudge, chocolate fudge, quick fudge recipe, easy fudge, stovetop fudge, sweet dessert, holiday fudge