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.

Ingredients

Scale

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

Instructions

Prep Your Pan: Line an 8×8-inch square baking pan with parchment paper, leaving a little overhang on the sides for easy removal.
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.
Add Vanilla: Remove the saucepan from heat and stir in the vanilla extract until fully incorporated.
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.
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.
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.
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