Marshmallow Swirl Fudge Recipe
Introduction
Marshmallow Swirl Fudge is a rich, creamy treat that combines smooth chocolate with delightful marshmallow swirls for a fun twist on classic fudge. This easy recipe is perfect for satisfying your sweet tooth and impressing friends or family with a homemade confection.
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
- Step 1: Line an 8×8-inch square baking pan with parchment paper, leaving a little overhang on the sides for easy removal.
- Step 2: In a medium saucepan over low heat, combine the chocolate chips, sweetened condensed milk, butter, and salt. Stir constantly until fully melted and smooth, taking care not to overheat the mixture.
- Step 3: Remove the pan from heat and stir in the vanilla extract until fully combined.
- Step 4: Quickly fold in the mini marshmallows gently with a spatula, just enough to create swirls without melting them completely.
- Step 5: Pour the fudge mixture into the prepared pan. Use the spatula to gently swirl the marshmallows on top so they peek through.
- Step 6: Let the pan cool at room temperature for 10 minutes, then transfer it to the fridge for at least 2 hours or until fully set.
- Step 7: Once set, lift the fudge out of the pan using the parchment overhang and slice into 16 squares with a buttered knife for clean cuts.
Tips & Variations
- Always melt chocolate on low heat and stir constantly to prevent seizing.
- Add marshmallows last and fold gently to keep distinct swirls.
- Use parchment paper in the pan for easy removal and cleaner slicing.
- Swap semi-sweet chocolate chips for dark or milk chocolate depending on your preference.
- Try using marshmallow fluff if mini marshmallows are not available—about 1 cup works well.
- Add crushed peppermint or chopped nuts for extra texture and flavor.
- Mix in peanut butter chips for a tasty twist.
- 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. This fudge also freezes well—place squares between parchment layers in a sealed container and freeze for up to 3 months. Thaw in the fridge overnight 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 into the fudge before swirling for a creamy texture.
Does the fudge need to be refrigerated?
Yes, refrigerating ensures the fudge sets properly and maintains the best texture and freshness.
PrintMarshmallow Swirl Fudge Recipe
This Marshmallow Swirl Fudge is a rich, creamy, and irresistibly sweet treat featuring smooth semi-sweet chocolate blended with sweetened condensed milk and a delightful swirl of mini marshmallows for a chewy texture and beautiful marbled look. Perfect for holiday gifting, parties, or anytime you crave a homemade chocolate indulgence.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 20 minutes
- Yield: 16 squares 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
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 easily lift the fudge out later.
- Melt Chocolate, Milk, Butter, and Salt: In a medium saucepan over low heat, combine semi-sweet chocolate chips, sweetened condensed milk, unsalted butter, and salt. Stir constantly until the mixture is fully melted and smooth to avoid seizing or burning the chocolate.
- Add Vanilla: Remove the saucepan from heat and stir in vanilla extract until fully combined, enhancing the flavor of the fudge.
- Fold in Marshmallows: Quickly add mini marshmallows and gently fold them in with a spatula. Be careful to swirl the marshmallows without melting them completely to achieve the signature chewy swirls in the fudge.
- Transfer to Pan and Swirl: Pour the fudge mixture into the prepared baking pan and use the spatula to gently swirl the top, allowing some of the marshmallows to peek through for a beautiful pattern.
- Chill and Set: Let the fudge cool at room temperature for about 10 minutes, then transfer it to the refrigerator for at least 2 hours, or until fully set and firm.
- Slice and Serve: Once set, lift the fudge out of the pan using the parchment paper overhang. Slice into 16 squares using a buttered knife for clean cuts. Serve and enjoy!
Notes
- Don’t overheat the chocolate to prevent it from seizing; stir constantly on low heat.
- Add marshmallows last to maintain their shape for the swirl effect.
- Use parchment paper in the pan for easy removal and clean cutting.
- A buttered knife will make slicing the fudge cleaner and smoother.
- Store fudge in an airtight container to prevent it from drying out.
- Swap semi-sweet chocolate chips with dark or milk chocolate for flavor variations.
- Use marshmallow fluff instead of mini marshmallows if preferred—use about 1 cup of fluff and dollop before swirling.
- Add crushed peppermint, chopped nuts, or peanut butter chips for extra texture and flavor twists.
- For a dairy-free version, use vegan condensed milk and vegan chocolate chips.
- Fudge can be made up to 5 days in advance; store wrapped tightly in the fridge or freeze for up to 3 months.
Keywords: Marshmallow Swirl Fudge, Chocolate Fudge, Homemade Fudge, Easy Fudge Recipe, Sweet Treat, Holiday Dessert, Marshmallow Dessert
