Marshmallow Swirl Fudge Recipe

Introduction

Marshmallow Swirl Fudge is a delightful treat combining rich chocolate and sweet marshmallows for a chewy, creamy dessert. This easy-to-make fudge features gorgeous marshmallow swirls that add texture and a unique twist to a classic 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

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.
3. Step 3: Remove the pan from heat and stir in vanilla extract until 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 your spatula to gently swirl the top so marshmallows peek through.
6. Step 6: Let the pan cool at room temperature for 10 minutes, then transfer to the fridge for at least 2 hours or until fully set.
7. Step 7: Lift fudge from the pan using the parchment overhang and slice into 16 squares with a buttered knife for clean cuts.

Tips & Variations

• Don’t overheat the chocolate to prevent seizing; keep the heat low and stir constantly.
• Add marshmallows last and fold gently to keep the beautiful swirl texture.
• Line your pan with parchment for easy lifting and neater slices.
• Swap semi-sweet chips for dark or milk chocolate for different flavors.
• Use marshmallow fluff instead of mini marshmallows if preferred.
• Add crushed peppermint, chopped nuts, or peanut butter chips for extra texture and flavor.
• For a dairy-free option, use vegan condensed milk and chocolate.

Storage

Store leftover 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 freezes well; separate squares with parchment and freeze in an airtight container 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 in before gently swirling for a similar effect.

Does the fudge need to be refrigerated?

Yes, refrigerating helps the fudge set properly and keeps it fresh longer.

Marshmallow Swirl Fudge Recipe

Print Recipe

★★★★★

4.4 from 108 reviews

This Marshmallow Swirl Fudge recipe combines rich semi-sweet chocolate and creamy sweetened condensed milk with mini marshmallows swirled throughout for a chewy, indulgent treat. Perfectly smooth and topped with delicate marshmallow swirls, this fudge is easy to make on the stovetop and chills to set into irresistible bite-sized squares.

• Author: Ella
• 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

Mix-in

• 1 1/4 cups mini marshmallows

Instructions

1. Prep Your Pan: Line an 8×8-inch square baking pan with parchment paper, leaving a little overhang on the sides to make removing the fudge easier later.
2. Melt Chocolate, Milk, Butter, and Salt: In a medium saucepan over low heat, combine chocolate chips, sweetened condensed milk, unsalted butter, and salt. Stir constantly until the mixture is fully melted, smooth, and well combined.
3. Add Vanilla: Remove the saucepan from heat and stir in the vanilla extract until completely incorporated.
4. Fold in Marshmallows: Quickly add the mini marshmallows and gently fold them into the mixture with a spatula. Stir just enough to create swirls without fully melting the marshmallows.
5. Transfer to Pan and Swirl: Pour the mixture into the prepared baking pan and use a spatula to gently swirl the top so marshmallows peek through, creating a beautiful pattern.
6. Chill and Set: Let the fudge cool at room temperature for 10 minutes, then place it in the refrigerator for at least 2 hours or until fully set and firm.
7. Slice and Serve: Once set, lift the fudge out of the pan using the parchment paper overhang. Use a buttered knife to slice into 16 equal squares for clean cuts and easy serving.

Notes

• Don’t overheat the chocolate to avoid seizing; stir constantly on low heat.
• Add marshmallows last to keep swirl texture—avoid melting them completely.
• Line your pan with parchment paper for easy removal and clean cutting.
• Use a buttered knife to make smoother, cleaner slices.
• Store fudge in an airtight container to prevent drying out. It keeps well refrigerated up to 7 days or frozen up to 3 months.
• Substitutions: swap semi-sweet chips for dark or milk chocolate, use marshmallow fluff (about 1 cup) instead of mini marshmallows, or add peppermint, nuts, or peanut butter chips for variations.

Keywords: marshmallow fudge, chocolate fudge, homemade fudge, easy fudge recipe, stovetop fudge, holiday fudge, sweet treats