Marshmallow Swirl Fudge Recipe

Introduction

Marshmallow Swirl Fudge is a rich and creamy treat that combines smooth chocolate with sweet marshmallow swirls for a delightful texture. This easy-to-make fudge is perfect for sharing or satisfying your sweet tooth anytime.

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.
2. Step 2: In a medium saucepan over low heat, add chocolate chips, sweetened condensed milk, butter, and salt. Stir constantly until fully melted and smooth.
3. Step 3: Remove the pan from heat and stir in vanilla extract until fully combined.
4. Step 4: Quickly fold in 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 your spatula to gently swirl the top so some marshmallows peek through.
6. Step 6: Let the pan cool at room temperature for 10 minutes, then transfer to the fridge for at least 2 hours or until fully set.
7. Step 7: Once set, lift the fudge out using the parchment paper and slice into 16 squares with a buttered knife.

Tips & Variations

• Don’t overheat the chocolate or it will seize; stir constantly on low heat for a smooth melt.
• Add marshmallows last to keep their texture and create those signature swirls.
• Use parchment paper in the pan for easy lifting and clean cutting.
• A buttered knife helps cut cleaner squares of fudge.
• Swap semi-sweet chips for dark or milk chocolate depending on your preference.
• Use marshmallow fluff instead of mini marshmallows for a different swirl effect.
• Add crushed peppermint or chopped nuts for extra texture.
• Mix in peanut butter chips for a twist on the classic.
• Use 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. If stacking pieces, separate layers with parchment paper to prevent sticking. For longer storage, freeze fudge squares 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 dollop it in before swirling to achieve a similar effect.

Does the fudge need to be refrigerated?

Yes, refrigerating keeps the fudge firm and preserves freshness for the best texture and flavor.

Marshmallow Swirl Fudge Recipe

Print Recipe

★★★★★

4.5 from 308 reviews

Marshmallow Swirl Fudge is a rich, creamy, and irresistibly sweet treat combining smooth semi-sweet chocolate, luscious sweetened condensed milk, and delightful swirls of soft mini marshmallows. Perfectly set and easy to slice, this fudge offers a wonderful texture contrast with gooey marshmallow ribbons that add a fun pop to every bite. Ideal for gifting, parties, or whenever you need a quick homemade indulgence.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 25 minutes
• Yield: 16 squares 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

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

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 of the fudge later.
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 until the mixture is completely melted and smooth, being careful not to overheat to avoid seizing the chocolate.
3. Add Vanilla: Remove the saucepan from heat and stir in the vanilla extract until fully incorporated, enhancing the flavor depth of the fudge.
4. Fold in Marshmallows: Quickly add the mini marshmallows and gently fold them into the chocolate mixture with a spatula. Stir just until marshmallows begin to swirl in without melting completely, preserving their soft texture and visual appeal.
5. Transfer to Pan and Swirl: Pour the fudge mixture into the prepared baking pan. Use the spatula to gently swirl the top so that some marshmallows peek through the surface, creating a beautiful marbled effect.
6. Chill and Set: Let the pan cool at room temperature for 10 minutes, then place it in the refrigerator for at least 2 hours until fully set and firm.
7. Slice and Serve: Once the fudge is set, lift it out of the pan using the parchment paper overhang and slice it into 16 squares with a buttered knife for clean cuts. Serve immediately or store as directed.

Notes

• Don’t overheat the chocolate to prevent it from seizing—stir constantly on low heat.
• Add marshmallows last to maintain the swirl effect without melting them completely.
• Use parchment paper in the pan to easily lift and cut the fudge.
• A buttered knife makes for cleaner, smoother fudge slices.
• Store fudge in an airtight container to keep it moist and fresh.
• Substitute semi-sweet chips with dark or milk chocolate for different flavor profiles.
• For a dairy-free option, use vegan condensed milk and chocolate.
• Add crushed peppermint or chopped nuts for additional texture and flavors.

Keywords: Marshmallow Fudge, Chocolate Fudge, Easy Homemade Fudge, Sweet Treat, Holiday Dessert