Marshmallow 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
Scale
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
Find it online: https://ellaeatsdaily.com/marshmallow-swirl-fudge-recipe/
