Marshmallow Swirl Fudge Recipe

Introduction

Marshmallow Swirl Fudge is a delightful treat combining rich chocolate, creamy condensed milk, and soft marshmallows for a perfect balance of flavors and textures. This easy-to-make fudge is sure to impress at any gathering or satisfy your sweet tooth at home.

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 pan from heat and stir in the vanilla extract until completely 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 pan and use the 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 it to the refrigerator for at least 2 hours until fully set.
7. Step 7: Once set, lift the fudge out using the parchment overhang and slice into 16 squares with a buttered knife.

Tips & Variations

• Use dark or milk chocolate chips instead of semi-sweet for different flavor profiles.
• If you don’t have mini marshmallows, substitute with about 1 cup of marshmallow fluff, added before swirling.
• Add crushed peppermint or chopped nuts for extra texture and a festive touch.
• Mix in peanut butter chips for a unique twist on the classic fudge.
• For a dairy-free version, use vegan condensed milk and dairy-free chocolate chips.
• Always melt chocolate mixture on low heat and stir constantly to prevent seizing.
• Line your pan with parchment paper to make removal and cutting much easier.
• Use a buttered knife to cut clean squares without sticking.

Storage

Store marshmallow swirl fudge in an airtight container in the refrigerator for up to 7 days. If stacking pieces, separate layers with parchment paper to prevent sticking. For longer storage, freeze the fudge in an airtight container with parchment between layers for up to 3 months. Thaw in the fridge 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 gently swirling it through the fudge mixture.

Does the fudge need to be refrigerated?

Yes, refrigeration helps maintain the fudge’s texture and freshness. It should be kept chilled until ready to serve.

Marshmallow Swirl Fudge Recipe

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★★★★★

4.5 from 149 reviews

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

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Description

This Marshmallow Swirl Fudge recipe combines creamy semi-sweet chocolate with sweetened condensed milk and a swirl of mini marshmallows for a chewy, rich, and visually delightful treat. Perfect for dessert lovers looking for a simple no-bake fudge that sets in the fridge and boasts a perfect balance of chocolate and marshmallow texture.

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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 the semi-sweet chocolate chips, sweetened condensed milk, unsalted butter, and salt. Stir constantly on low heat until the mixture is fully melted and smooth, making sure not to overheat to prevent seizing.
3. Add Vanilla: Remove the pan from heat and stir in the vanilla extract until completely incorporated for enhanced flavor.
4. Fold in Marshmallows: Quickly add the mini marshmallows and gently fold them in with a silicone spatula just enough to create swirls without melting them completely, preserving a delightful texture.
5. Transfer to Pan and Swirl: Pour the fudge mixture into the prepared baking pan, then use your spatula to gently swirl the top so some marshmallows peek through, creating a beautiful marbled effect.
6. Chill and Set: Let the pan cool at room temperature for 10 minutes, then transfer to the refrigerator and chill for at least 2 hours until the fudge is fully set and firm.
7. Slice and Serve: Once set, lift the fudge out of the pan using the parchment paper overhang and slice into 16 squares using a buttered knife for clean cuts. Serve and enjoy!

Notes

• Don’t overheat the chocolate to avoid seizing; stir constantly on low heat.
• Add marshmallows last so they form swirls rather than melting away.
• Line the pan with parchment paper for easy lifting and clean cutting.
• Use a buttered knife for smooth, neat slices.
• Store fudge in an airtight container to keep it moist and fresh.
• You can substitute semi-sweet chips with dark or milk chocolate for variation.
• Marshmallow fluff can be used instead of mini marshmallows; use about 1 cup if swapping.
• Add crushed peppermint, chopped nuts, or peanut butter chips to customize texture and flavor.
• The fudge can be made ahead up to 5 days in advance and stored refrigerated or frozen for up to 3 months.

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

Keywords: Marshmallow swirl fudge, chocolate fudge, easy fudge recipe, no bake fudge, holiday dessert, sweet treat