Marshmallow Swirl Fudge Recipe
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.
- 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
Mix-in
- 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 to make removing the fudge easier later.
- 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.
- Add Vanilla: Remove the saucepan from heat and stir in the vanilla extract until completely incorporated.
- 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.
- 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.
- 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.
- 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
Find it online: https://ellaeatsdaily.com/marshmallow-swirl-fudge-recipe-2/
