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.

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 for easy removal later.
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.
Add Vanilla: Remove the pan from heat and stir in the vanilla extract until completely incorporated for enhanced flavor.
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.
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.
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.
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