Marshmallow Swirl Fudge Recipe
Introduction
This Marshmallow Swirl Fudge is a delightful treat combining rich chocolate and sweet, gooey marshmallows. It’s easy to make, visually appealing with its swirled marshmallow texture, and perfect for sharing or gifting. Whether you’re a fudge fan or trying it for the first time, this recipe will quickly become a favorite.
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
- Step 1: Line an 8×8-inch square baking pan with parchment paper, leaving a little overhang on the sides to help lift the fudge out later.
- Step 2: In a medium saucepan over low heat, combine the chocolate chips, sweetened condensed milk, unsalted butter, and salt. Stir constantly until the mixture is fully melted and smooth, being careful not to overheat.
- Step 3: Remove the saucepan from heat and stir in the vanilla extract until fully blended.
- Step 4: Quickly fold in the mini marshmallows gently with a spatula, just enough to create a swirl without melting them completely.
- Step 5: Pour the fudge mixture into the prepared pan. Use your spatula to swirl the top gently so that some marshmallows peek through the surface.
- Step 6: Let the pan cool at room temperature for 10 minutes, then transfer it to the refrigerator to chill for at least 2 hours until fully set.
- Step 7: Once the fudge is set, lift it out of the pan using the parchment paper and slice into 16 squares using a buttered knife for clean cuts.
Tips & Variations
- Don’t overheat the chocolate to avoid seizing; always melt on low heat and stir constantly.
- Add marshmallows last to create those beautiful swirls instead of melting them entirely.
- Use parchment paper in the pan to make lifting and cutting the fudge easier.
- Try dark or milk chocolate chips instead of semi-sweet for different flavors.
- Substitute mini marshmallows with marshmallow fluff if needed; use about 1 cup of fluff.
- For added texture, mix in crushed peppermint, nuts, or peanut butter chips.
- Use vegan condensed milk and chocolate for a dairy-free version.
Storage
Store the fudge in an airtight container in the refrigerator for up to 7 days. If stacking layers, place parchment paper between them to prevent sticking. The fudge also freezes well—freeze in layers separated by parchment paper for up to 3 months and 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 fudge before swirling to achieve a similar effect.
Does the fudge need to be refrigerated?
Yes, refrigerating helps set the fudge properly and keeps it fresh and chewy.
Can I double the recipe?
Absolutely. Use a 9×13-inch pan if doubling the ingredients to ensure the fudge sets evenly.
Can I use dark chocolate chips instead of semi-sweet?
Yes, dark chocolate will make the fudge richer and slightly less sweet, which some people prefer.
PrintMarshmallow Swirl Fudge Recipe
This Marshmallow Swirl Fudge recipe combines rich semi-sweet chocolate with creamy sweetened condensed milk and a delightful swirl of mini marshmallows. The result is a soft, chewy fudge with pockets of gooey marshmallow, perfect for any dessert lover. Easy to make on the stovetop, it sets in the fridge to create perfectly sliceable squares that are impressive yet simple to prepare.
- 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
Fudge Base
- 3 cups semi-sweet chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 2 tbsp unsalted butter
- 1/8 tsp salt
Flavoring & Swirl
- 1 tsp vanilla extract
- 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: Over low heat in a medium saucepan, combine the semi-sweet chocolate chips, sweetened condensed milk, unsalted butter, and salt. Stir constantly to prevent overheating until the mixture is fully melted and smooth.
- Add Vanilla: Remove the saucepan from heat and stir in the vanilla extract until well combined.
- Fold in Marshmallows: Quickly add the mini marshmallows and gently fold them into the chocolate mixture just enough to swirl without fully melting them.
- Transfer to Pan and Swirl: Pour the fudge mixture into the prepared baking pan. Use a spatula to gently swirl the marshmallows on top so they peek through.
- Chill and Set: Let the pan cool on the counter for 10 minutes, then refrigerate for at least 2 hours or until the fudge is fully set.
- Slice and Serve: Lift the fudge out of the pan using the parchment paper overhang. Slice into 16 squares with a buttered knife for clean edges. Serve and enjoy!
Notes
- Don’t overheat the chocolate as it may seize; stir constantly on low heat.
- Add marshmallows last so they don’t fully melt—swirls add visual appeal and texture.
- Use parchment paper in the pan for easy lifting and cutting.
- A buttered knife gives cleaner cuts when slicing the fudge.
- Store fudge in an airtight container in the fridge for up to 7 days.
- Freeze leftover fudge in an airtight container with parchment layers for up to 3 months.
- For vegan variations, swap with vegan condensed milk and dairy-free chocolate.
- You can substitute mini marshmallows with marshmallow fluff (about 1 cup), dolloped before swirling.
- Double the recipe using a 9×13-inch pan.
Keywords: marshmallow fudge, chocolate fudge, stovetop fudge, easy fudge recipe, semi-sweet chocolate fudge, dessert fudge, no bake fudge
