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Marshmallow and Swirl Fudge Recipe

★★★★★

4.7 from 73 reviews
  • Author: Lily
  • Total Time: 2 hours 20 minutes
  • Yield: 16 squares 1x

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.

Ingredients

Scale

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

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

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Find it online: https://flavorbylily.com/marshmallow-and-swirl-fudge-recipe/