Marshmallow Swirl Fudge Recipe

Introduction

Marshmallow Swirl Fudge is a rich, creamy treat that combines smooth chocolate with fluffy marshmallow swirls for a delightful texture and flavor. This easy-to-make fudge is perfect for holiday gifts or a sweet indulgence any time of year.

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 to help lift the fudge out later.
2. Step 2: In a medium saucepan over low heat, combine the chocolate chips, sweetened condensed milk, unsalted 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 create swirls without melting them completely.
5. Step 5: Pour the mixture into the prepared baking pan. Use your spatula to gently 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 overhang and slice into 16 squares with a buttered knife for clean cuts.

Tips & Variations

• Don’t overheat the chocolate or it will seize; stir constantly on low heat for best results.
• Add marshmallows last and fold gently to keep them from melting completely, preserving that signature swirl.
• Use parchment paper in your pan for easy removal and cleaner cuts.
• Swap semi-sweet chocolate chips with dark or milk chocolate to adjust sweetness.
• Replace mini marshmallows with marshmallow fluff if needed; use about 1 cup of fluff for swirling.
• Add crushed peppermint, chopped nuts, or peanut butter chips for extra texture and flavor twists.
• For a dairy-free version, use vegan condensed milk and vegan chocolate chips.

Storage

Store your fudge in an airtight container in the refrigerator for up to 7 days, separating layers with parchment paper if stacking. The fudge 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 refrigerator 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 in before swirling to achieve a similar effect.

Does the fudge need to be refrigerated?

Yes, refrigerating the fudge helps maintain its texture and freshness, keeping it soft and chewy.

Marshmallow Swirl Fudge Recipe

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★★★★★

4.8 from 59 reviews

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

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Description

This Marshmallow Swirl Fudge is a rich, creamy treat featuring a smooth chocolate base swirled with soft mini marshmallows for a delightful texture contrast. Made with semi-sweet chocolate chips, sweetened condensed milk, butter, and vanilla, this easy no-bake fudge sets in the fridge and is perfect for parties, gifting, or an indulgent snack.

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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 to ensure easy removal of the fudge later.
2. Melt Chocolate, Milk, Butter, and Salt: In a medium saucepan over low heat, combine 3 cups of semi-sweet chocolate chips, one 14 oz can of sweetened condensed milk, 2 tablespoons unsalted butter, and 1/8 teaspoon salt. Stir constantly until the mixture is fully melted and smooth, taking care not to overheat to avoid seizing.
3. Add Vanilla: Remove the saucepan from heat and stir in 1 teaspoon vanilla extract until thoroughly combined, which enhances the fudge’s flavor.
4. Fold in Marshmallows: Quickly add 1 1/4 cups mini marshmallows and gently fold them into the chocolate mixture with a spatula just enough to create swirls without melting the marshmallows completely.
5. Transfer to Pan and Swirl: Pour the fudge mixture into the prepared baking pan and use the spatula to gently swirl the surface, allowing some marshmallows to peek through for a beautiful effect.
6. Chill and Set: Let the pan cool at room temperature for 10 minutes, then refrigerate for at least 2 hours until the fudge is fully set and firm.
7. Slice and Serve: Once set, lift the fudge out using the parchment overhang and slice into 16 squares using a buttered knife for clean cuts. Serve and enjoy!

Notes

• Don’t overheat the chocolate to prevent it from seizing; always stir constantly on low heat.
• Add marshmallows last to maintain their shape for the swirl effect.
• Line your pan with parchment paper for easy removal and cleaner cuts.
• A buttered knife makes slicing the fudge much cleaner and easier.
• Store fudge in an airtight container in the fridge to keep it from drying out.
• You can substitute semi-sweet chocolate chips with dark or milk chocolate as preferred.
• Use marshmallow fluff instead of mini marshmallows if needed; 1 cup of fluff works well.
• Try adding mix-ins like crushed peppermint, chopped nuts, or peanut butter chips for variations.
• Make ahead up to 5 days in advance; fudge also freezes well when properly stored.

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

Keywords: marshmallow fudge, chocolate fudge, easy fudge recipe, no bake fudge, holiday fudge, dessert fudge, chocolate swirl fudge