Marshmallow Swirl Fudge Recipe

Introduction

Marshmallow Swirl Fudge is a rich and creamy treat that combines smooth chocolate with soft, gooey marshmallows for a delightful texture contrast. This easy-to-make fudge is perfect for holidays, gifts, or whenever you need a sweet pick-me-up.

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 saucepan 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 create swirls without melting them completely.
5. Step 5: Pour the fudge mixture into the prepared pan and use the spatula to 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 refrigerator for at least 2 hours or until fully set.
7. Step 7: Once set, lift the fudge out of the pan using the parchment paper and slice into 16 squares using a buttered knife.

Tips & Variations

• Don’t overheat the chocolate to avoid seizing; stir constantly over low heat.
• Add mini marshmallows last to maintain their shape and create beautiful swirls.
• Use parchment paper in the pan for easy lifting and clean cutting.
• Try swapping semi-sweet chips with dark or milk chocolate for different flavors.
• Use marshmallow fluff if mini marshmallows aren’t available—about 1 cup works well.
• Add crushed peppermint, chopped nuts, or peanut butter chips for extra texture and taste.
• For a dairy-free version, substitute with vegan condensed milk and chocolate chips.

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. You can also freeze the fudge for up to 3 months; freeze in layers separated by parchment, then 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 into the fudge before swirling to achieve a similar effect.

Does the fudge need to be refrigerated?

Yes, refrigerating keeps the fudge firm and fresh, preserving its texture and flavor.

Marshmallow Swirl Fudge Recipe

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★★★★★

4.7 from 54 reviews

• Author: Lily
• Total Time: 2 hours 20 minutes (includes chilling time)
• Yield: 16 squares 1x

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Description

This Marshmallow Swirl Fudge is a rich, creamy chocolate treat swirled with gooey mini marshmallows for a delightful chewy texture and visually appealing finish. Made with semi-sweet chocolate chips, sweetened condensed milk, and a hint of vanilla, it’s an easy no-bake fudge that sets in the fridge and makes a perfect dessert or gift for chocolate lovers.

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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

Swirl

• 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 a little overhang on the sides for easy removal later.
2. Melt Chocolate, Milk, Butter, and Salt: In a medium saucepan over low heat, combine 3 cups semi-sweet chocolate chips, 1 (14 oz) can sweetened condensed milk, 2 tablespoons unsalted butter, and 1/8 teaspoon salt. Stir constantly until the mixture is fully melted, smooth, and well combined, being careful not to overheat to prevent seizing.
3. Add Vanilla: Remove the pan from heat and stir in 1 teaspoon vanilla extract until fully incorporated.
4. Fold in Marshmallows: Quickly add 1 1/4 cups mini marshmallows and gently fold them in with a spatula, just enough to create visible swirls without melting the marshmallows 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 a beautiful pattern.
6. Chill and Set: Let the pan cool at room temperature for 10 minutes, then transfer to the refrigerator for at least 2 hours or until the fudge is fully set and firm.
7. Slice and Serve: Once the fudge is set, lift it out of the pan using the parchment overhang and slice into 16 even squares with a buttered knife for clean cuts.

Notes

• Don’t overheat the chocolate to avoid seizing; stir constantly over low heat.
• Add marshmallows last to ensure they only partially melt, keeping the swirl effect.
• Line your pan with parchment paper for easy lifting and cleaner cuts.
• Use a buttered knife to slice the fudge smoothly.
• Store in an airtight container to protect from drying out and maintain freshness.
• You can substitute semi-sweet chips with dark or milk chocolate.
• Marshmallow fluff can replace mini marshmallows (use about 1 cup).
• Add crushed peppermint, chopped nuts, or peanut butter chips for extra texture and flavor.
• Use vegan condensed milk and chocolate chips to make this recipe dairy-free.
• Fudge can be made up to 5 days ahead and refrigerated or frozen for up to 3 months (with parchment layers).

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

Keywords: marshmallow fudge, chocolate fudge, no-bake fudge, easy fudge recipe, holiday dessert, swirl fudge, sweetened condensed milk fudge