Marshmallow and Swirl Fudge Recipe

Introduction

This Marshmallow and Swirl Fudge combines rich chocolate and gooey marshmallows for a soft, chewy treat with an irresistible swirl. It’s easy to make, perfect for gifting, and sure to satisfy any sweet tooth.

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 the 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 the vanilla extract until completely 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 a spatula to swirl the top so some marshmallows peek through.
6. Step 6: Let the pan cool at room temperature for 10 minutes, then refrigerate for at least 2 hours or until fully set.
7. Step 7: Once set, lift the fudge out using the parchment paper and slice into 16 squares with a buttered knife for cleaner cuts.

Tips & Variations

• Don’t overheat the chocolate to prevent it from seizing; stir constantly on low heat.
• Add marshmallows last to keep some texture and achieve the signature swirl.
• Use parchment paper for easy lifting and cutting of the fudge.
• Try swapping semi-sweet chips with dark or milk chocolate for different flavors.
• Use marshmallow fluff instead of mini marshmallows if desired, dolloping it in before swirling.
• Add crushed peppermint, chopped nuts, or peanut butter chips for extra texture and taste.
• For a dairy-free version, use vegan condensed milk and chocolate chips.

Storage

Store fudge in an airtight container in the refrigerator for up to 7 days; separate layers with parchment paper if stacking. It freezes well too—cut into squares and place parchment between layers in an airtight container for up to 3 months. Thaw in the fridge overnight 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 swirling to achieve a similar effect.

Does this fudge need to be refrigerated?

Yes, refrigerating keeps the fudge firm and fresh, preserving its texture and flavor.

Marshmallow and Swirl Fudge Recipe

Print Recipe

★★★★★

4.7 from 81 reviews

This Marshmallow and Swirl Fudge recipe offers a rich, creamy, and delightfully textured treat featuring smooth semi-sweet chocolate swirled with gooey mini marshmallows. Made with sweetened condensed milk for a soft and chewy consistency, this easy stovetop fudge is perfect for holiday gifting, dessert platters, or any time you crave a sweet indulgence.

• Author: Isabella
• 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

Swirl

• 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 easily lift out the fudge later.
2. Melt Chocolate, Milk, Butter, and Salt: In a medium saucepan over low heat, combine 3 cups semi-sweet chocolate chips, 1 (14 oz) can sweetened condensed milk, 2 tbsp unsalted butter, and 1/8 tsp salt. Stir constantly until the mixture is fully melted and smooth, taking care not to overheat the chocolate.
3. Add Vanilla: Remove the pan from heat and stir in 1 tsp vanilla extract until fully combined, enhancing the depth of flavor.
4. Fold in Marshmallows: Quickly add 1 1/4 cups mini marshmallows and gently fold them in with a spatula, just enough to create swirls without melting the marshmallows completely.
5. Transfer to Pan and Swirl: Pour the fudge mixture into the prepared pan. Use your spatula to gently swirl the top so some marshmallows peek through for a beautiful marbled effect.
6. Chill and Set: Let the pan cool at room temperature for about 10 minutes, then transfer it to the refrigerator for at least 2 hours or until the fudge is fully set and firm.
7. Slice and Serve: Once set, lift the fudge out using the parchment paper overhang and slice into 16 squares with a buttered knife for clean cuts. Enjoy!

Notes

• Do not overheat chocolate or it may seize; always melt on low heat and stir constantly.
• Add marshmallows last to maintain swirled texture without fully melting them.
• Line the pan with parchment paper for easy removal and neat cutting.
• Use a buttered knife to cut fudge cleanly without sticking.
• Store fudge in an airtight container in the fridge for up to 7 days or freeze for up to 3 months.
• For a dairy-free option, substitute with vegan condensed milk and chocolate chips.

Keywords: marshmallow fudge, chocolate fudge, swirl fudge, easy fudge recipe, holiday dessert, creamy fudge, sweetened condensed milk fudge