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Marshmallow Swirl Fudge Recipe

★★★★★

4.7 from 54 reviews
  • Author: Lily
  • Total Time: 2 hours 20 minutes (includes chilling time)
  • Yield: 16 squares 1x

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.

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

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 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

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Find it online: https://flavorbylily.com/marshmallow-swirl-fudge-recipe-2/