Marshmallow Swirl Fudge Recipe

Introduction

This Marshmallow Swirl Fudge combines rich chocolate and sweet marshmallow for a delightful treat that’s both creamy and chewy. Easy to make and perfect for gifting or enjoying at home, it’s a crowd-pleaser with a beautiful swirl that adds texture and fun.

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 chocolate chips, sweetened condensed milk, butter, and salt. Stir constantly until fully melted and smooth, making sure not to overheat the chocolate.
3. Step 3: Remove from heat and stir in the vanilla extract until well 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 swirl the top, letting some marshmallows peek through.
6. Step 6: Let cool at room temperature for 10 minutes, then refrigerate for at least 2 hours until fully set.
7. Step 7: Lift the fudge out using the parchment overhang and slice into 16 squares with a buttered knife for clean cuts.

Tips & Variations

• Use dark or milk chocolate chips instead of semi-sweet for a different flavor profile.
• Substitute mini marshmallows with about 1 cup of marshmallow fluff if preferred.
• Add crushed peppermint or chopped nuts for extra texture and festive flair.
• Mix in peanut butter chips for a unique twist on classic fudge.
• Use vegan condensed milk and dairy-free chocolate to make a vegan-friendly version.
• Line your pan with parchment paper to make removal and cutting easier and cleaner.
• A buttered knife helps you slice the fudge into neat pieces without sticking.

Storage

Store your fudge in an airtight container in the refrigerator for up to 7 days. If stacking pieces, separate layers with parchment paper to prevent sticking. Fudge also freezes well—cut into squares and freeze in an airtight container with parchment between layers 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 marshmallow fluff instead of mini marshmallows?

Yes! Use about 1 cup of marshmallow fluff and dollop it into the mixture before swirling it for that signature look and texture.

Does the fudge need to be refrigerated?

Yes, refrigeration helps the fudge set properly and keeps it fresh longer, maintaining its creamy, chewy texture.

Can I double the recipe?

Absolutely. Just use a larger pan like a 9×13-inch baking dish to accommodate the extra mixture.

Can I use dark chocolate chips instead of semi-sweet?

Yes, dark chocolate will give the fudge a richer, slightly less sweet flavor that many enjoy.

Marshmallow Swirl Fudge Recipe

Print Recipe

★★★★★

4.6 from 63 reviews

This Marshmallow Swirl Fudge is a decadent and creamy treat featuring semi-sweet chocolate, sweetened condensed milk, and marshmallow swirls that create a perfect balance of smoothness and chewy texture. Easy to make with simple ingredients and a no-bake method, this fudge is perfect for gifting or indulging at home.

• Author: Lila
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 20 minutes
• Yield: 16 squares 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

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

Instructions

1. Prep Your Pan: Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on the sides to easily lift the fudge out 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 until fully melted and smooth, making sure the chocolate does not seize.
3. Add Vanilla: Remove the pan from heat and stir in the vanilla extract until fully incorporated.
4. Fold in Marshmallows: Quickly add the mini marshmallows and gently fold them into the chocolate mixture, just enough to create swirls without melting them completely.
5. Transfer to Pan and Swirl: Pour the mixture into the prepared baking pan and use a spatula to gently swirl the top so the marshmallows peek through the surface.
6. Chill and Set: Let the pan cool at room temperature for 10 minutes, then refrigerate for at least 2 hours or until the fudge is fully set.
7. Slice and Serve: Once set, lift the fudge out using the parchment overhang and slice into 16 squares with a buttered knife for clean cuts.

Notes

• Don’t overheat the chocolate or it will seize; stir constantly on low heat.
• Add marshmallows last to keep their shape and create beautiful swirls.
• Line the pan with parchment paper for easy removal and cleaner cuts.
• Use a buttered knife to slice fudge neatly.
• Store fudge in an airtight container in the fridge to prevent drying out.
• Can be made up to 5 days ahead and freezes well for up to 3 months.
• Substitute dark or milk chocolate chips, or use marshmallow fluff if mini marshmallows are unavailable.
• Add crushed peppermint or peanut butter chips for variations.
• Use vegan condensed milk and chocolate for a dairy-free version.

Keywords: marshmallow fudge, chocolate fudge, sweetened condensed milk fudge, easy fudge recipe, holiday fudge