Marshmallow Swirl Fudge Recipe
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.
- 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
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 an overhang on the sides to easily lift the fudge out 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 until fully melted and smooth, making sure the chocolate does not seize.
- Add Vanilla: Remove the pan from heat and stir in the vanilla extract until fully incorporated.
- 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.
- 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.
- 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.
- 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
Find it online: https://platedandproud.com/marshmallow-swirl-fudge-recipe/
