Marshmallow and Swirl Fudge Recipe

Introduction

This Marshmallow Swirl Fudge is a delightfully rich and creamy treat that combines smooth chocolate with gooey marshmallow swirls. Easy to make and perfect for sharing, it’s a classic indulgence that brings a comforting sweetness to any occasion.

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 the 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 the vanilla extract until fully combined.
4. Step 4: Quickly fold in the mini marshmallows gently with a spatula, just enough to swirl them but not melt completely.
5. Step 5: Pour the fudge mixture into the prepared pan and use a spatula to swirl the marshmallows on top so they peek through.
6. Step 6: Let the pan cool at room temperature for 10 minutes, then refrigerate for at least 2 hours or until fully set.
7. Step 7: Once set, lift the fudge out using the parchment overhang and slice into 16 squares with a buttered knife for clean cuts.

Tips & Variations

• Don’t overheat the chocolate; stir constantly on low heat to prevent seizing.
• Add marshmallows last so they create swirls instead of melting completely.
• Use parchment paper in the pan for easy lifting and cutting.
• Swap semi-sweet chips with dark or milk chocolate based on your preference.
• Use marshmallow fluff instead of mini marshmallows for a smoother swirl.
• Add crushed peppermint or chopped nuts for extra texture and flavor.
• Mix in peanut butter chips for a delicious twist.
• For a dairy-free version, use vegan condensed milk and chocolate chips.

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 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 smooth, creamy effect.

Does the fudge need to be refrigerated?

Yes, refrigerating helps the fudge set properly and keeps it fresh longer.

Marshmallow and Swirl Fudge Recipe

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★★★★★

4.7 from 73 reviews

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

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Description

This Marshmallow Swirl Fudge recipe combines rich semi-sweet chocolate with sweetened condensed milk and mini marshmallows to create a luscious, chewy treat. The fudge features delightful marshmallow swirls that add texture and a touch of whimsy, making it a perfect dessert for holidays, parties, or anytime you crave something sweet and comforting.

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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

Mix-ins and Topping

• 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 enough overhang on the sides for easy removal of the fudge once set.
2. Melt Chocolate, Milk, Butter, and Salt: In a medium saucepan over low heat, combine 3 cups semi-sweet chocolate chips, one 14 oz can of sweetened condensed milk, 2 tablespoons unsalted butter, and 1/8 teaspoon salt. Stir constantly to gently melt and blend the mixture until smooth and fully incorporated without overheating.
3. Add Vanilla: Remove from heat and stir in 1 teaspoon vanilla extract until fully combined.
4. Fold in Marshmallows: Quickly fold 1 1/4 cups mini marshmallows into the chocolate mixture using a spatula. Be gentle to swirl but prevent the marshmallows from melting 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 attractive marshmallow swirls.
6. Chill and Set: Allow the pan to cool at room temperature for 10 minutes before transferring it to the refrigerator. Chill for at least 2 hours until the fudge is completely set.
7. Slice and Serve: Using the parchment overhang, lift the fudge from the pan. Slice into 16 equal squares with a buttered knife for clean cuts, then enjoy!

Notes

• Don’t overheat the chocolate or it will seize; stir constantly on low heat.
• Add marshmallows at the end to retain their swirl texture rather than melting them fully.
• Use parchment paper in the pan for easy lifting and cutting of fudge.
• A buttered knife helps in slicing the fudge cleanly.
• Store leftover fudge in an airtight container in the fridge for up to 7 days or freeze for up to 3 months.
• You can substitute semi-sweet chocolate chips with dark or milk chocolate as preferred.
• Use marshmallow fluff instead of mini marshmallows if needed (approximately 1 cup).
• Add crushed peppermint, chopped nuts, or peanut butter chips for extra texture and flavor.
• For a dairy-free version, use vegan condensed milk and vegan chocolate chips.
• The fudge can be made up to 5 days in advance and keeps well in the fridge.

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

Keywords: marshmallow fudge, chocolate fudge, swirl fudge, easy fudge recipe, no-bake fudge, semi-sweet chocolate fudge, holiday fudge