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.

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

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.
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.
Add Vanilla: Remove the saucepan from heat and stir in 1 teaspoon vanilla extract until thoroughly combined, which enhances the fudge’s flavor.
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.
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.
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.
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