Marshmallow Swirl Fudge Recipe

Introduction

Marshmallow Swirl Fudge is a rich, creamy treat combining silky chocolate with fluffy marshmallow swirls for a delightful texture contrast. Perfect for satisfying your sweet tooth, this easy recipe creates luscious squares ideal for sharing or indulging.

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, unsalted butter, and salt. Stir constantly until fully melted and smooth.
3. Step 3: Remove the pan from heat and stir in the vanilla extract until fully mixed.
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 mixture into the prepared pan and use the spatula to swirl the top so some marshmallows peek through.
6. Step 6: Let the fudge 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 paper and slice into 16 squares with a buttered knife.

Tips & Variations

• Don’t overheat the chocolate to prevent it from seizing; stir constantly on low heat.
• Add marshmallows last to keep them from melting completely and preserve the swirl effect.
• Use parchment paper in the pan for easy lifting and cutting.
• A buttered knife helps make cleaner cuts.
• Swap semi-sweet chips for dark or milk chocolate depending on your preference.
• Try marshmallow fluff if you don’t have mini marshmallows.
• Add crushed peppermint or chopped nuts for extra texture.
• Mix in peanut butter chips for a delicious twist.
• Use vegan condensed milk and chocolate to make a dairy-free version.

Storage

Store 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 it by cutting into squares and layering with parchment in an airtight container for up to 3 months. Thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate?

Yes, you can substitute semi-sweet chocolate chips with dark chocolate or milk chocolate chips based on your taste preference. Just be sure to choose good quality chips for a smooth texture.

Why didn’t my marshmallows create swirls?

If the marshmallows melted completely, it likely means they were stirred while the mixture was too hot or for too long. Add them last and fold gently and quickly to preserve the swirl effect.

Marshmallow Swirl Fudge Recipe

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★★★★★

4.8 from 117 reviews

• Author: Ella
• Total Time: 2 hours 20 minutes
• Yield: 16 squares 1x
• Diet: Vegetarian

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Description

This Marshmallow Swirl Fudge is a rich, creamy, and delightfully chewy treat combining semi-sweet chocolate with swirls of soft mini marshmallows. Easy to make with simple ingredients, this fudge delivers a perfect balance of smooth chocolate and fluffy marshmallow texture, ideal for festive occasions or whenever you crave a sweet indulgence.

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Ingredients

Scale 1x2x3x

Main 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

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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 lifting later.
2. Melt Chocolate, Milk, Butter, and Salt: 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 to avoid scorching or seizing the chocolate.
3. Add Vanilla: Remove the pan from heat and stir in the vanilla extract thoroughly for flavor.
4. Fold in Marshmallows: Quickly add the mini marshmallows and gently fold them in with a spatula just enough to create swirls without melting them completely, preserving their texture.
5. Transfer to Pan and Swirl: Pour the mixture into the prepared pan and use the spatula to gently swirl the top so some marshmallows peek through.
6. Chill and Set: Let the fudge cool at room temperature for 10 minutes, then transfer to the refrigerator for at least 2 hours until fully set.
7. Slice and Serve: Once set, lift the fudge out using the parchment paper overhang and slice into 16 squares using a buttered knife for clean edges.

Notes

• Don’t overheat the chocolate; stir constantly on low heat to prevent seizing.
• Add marshmallows last to maintain the swirl effect and prevent complete melting.
• Use parchment paper in the pan for easy removal and clean cutting.
• A buttered knife helps achieve cleaner cuts.
• Store fudge in an airtight container to prevent drying out.
• You can substitute semi-sweet chocolate chips with dark or milk chocolate.
• For a dairy-free version, use vegan condensed milk and chocolate.
• Add crushed peppermint or chopped nuts for texture variations.
• Make the fudge up to 5 days ahead and keep refrigerated, or freeze up to 3 months with parchment between layers.

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

Keywords: fudge recipe, marshmallow fudge, chocolate fudge, easy fudge, dessert, holiday fudge