Introduction

Marshmallow Swirl Fudge is a rich and creamy treat that combines smooth chocolate with fluffy marshmallow ribbons. This easy-to-make dessert offers a delightful twist on classic fudge, perfect for sharing or indulging yourself.

The image shows a stack of square fudge pieces with two layers: a smooth dark brown chocolate layer swirled with a creamy white layer, creating marble-like patterns on each side. Some fudge pieces have small white marshmallows placed on top. The fudge is set on parchment paper over a white marbled texture surface, with scattered marshmallows around it and a blurred bowl of more marshmallows and a wooden spoon in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups semi-sweet chocolate chips
1 can (14 oz) sweetened condensed milk
2 tbsp unsalted butter (melted)
1 tsp vanilla extract
¼ tsp salt
1 cup marshmallow fluff (or marshmallow cream)

Instructions

Step 1: Line an 8-inch square pan with parchment paper, leaving some overhang for easy removal later.
Step 2: In a medium saucepan over low heat, combine the chocolate chips, sweetened condensed milk, melted butter, vanilla extract, and salt. Stir continuously until the mixture is smooth and fully melted.
Step 3: Pour the chocolate fudge base into the prepared pan, spreading it evenly with a spatula.
Step 4: Dollop spoonfuls of marshmallow fluff evenly over the chocolate layer.
Step 5: Using a butter knife or skewer, gently swirl the marshmallow fluff through the fudge, creating thick, visible ribbons. Avoid overmixing to maintain the swirl effect.
Step 6: Refrigerate the pan for at least 2 hours, or until the fudge is fully set and firm.
Step 7: Once set, lift the fudge out of the pan using the parchment paper overhang and cut into squares. Serve and enjoy!

Tips & Variations

Use marshmallow fluff instead of mini marshmallows for smooth, creamy swirls that don’t fully melt into the fudge.
Don’t overmix the marshmallow swirl — dragging a knife gently helps keep thick ribbons visible.
For a s’mores twist, sprinkle crushed graham crackers on top before chilling.
Lightly torch the top after swirling to create toasted marshmallow flavor and a caramelized finish.

Storage

Store the fudge in an airtight container in the refrigerator for up to 2 weeks. Let it sit at room temperature for a few minutes before serving to soften slightly. You can also freeze the fudge for up to 3 months; thaw overnight in the fridge before enjoying.

How to Serve

The image shows a baking tray lined with parchment paper, filled with two swirled creamy layers in brown and white, creating a marbled pattern. On top of this swirled base, there is a scattering of small, round white mini marshmallows, mostly near the edges but also spread lightly towards the center. The brown layer appears smooth and glossy, while the white layer looks creamy and soft, creating a visually rich contrast. The baking tray sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular marshmallows instead of marshmallow fluff?

Regular mini marshmallows tend to melt completely when mixed into hot fudge, losing the swirl effect. Marshmallow fluff provides the creamy ribbons and texture you want for this recipe.

How do I get clean cuts when slicing fudge?

Use a sharp knife and warm it by dipping in hot water, then wipe dry before slicing. This helps make smooth, clean cuts through the set fudge without cracking or sticking.

Marshmallow Swirl Fudge Recipe

Print Recipe

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This Marshmallow Swirl Fudge is a rich and creamy chocolate treat swirled with fluffy marshmallow cream for a delightful texture contrast. The fudge combines smooth semi-sweet chocolate with sweetened condensed milk and butter, enriched by vanilla and a hint of salt. Its luscious marshmallow ribbons create a visually appealing and indulgent dessert perfect for any occasion.

Author: Isabella
Prep Time: 10 minutes
Cook Time: 3 minutes
Total Time: 2 hours 13 minutes
Yield: 16 squares 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Chocolate Base

2 cups semi-sweet chocolate chips
1 can (14 oz) sweetened condensed milk
2 tbsp unsalted butter (melted)
1 tsp vanilla extract
¼ tsp salt

Marshmallow Swirl

1 cup marshmallow fluff (or marshmallow cream)

Instructions

Prepare the chocolate mixture: In a microwave-safe bowl, combine the semi-sweet chocolate chips, sweetened condensed milk, and melted unsalted butter. Microwave in 30-second intervals, stirring well between each, until the chocolate is fully melted and the mixture is smooth and creamy.
Add flavorings: Stir in the vanilla extract and salt thoroughly to enhance the chocolate’s rich flavor.
Pour into pan: Pour the chocolate mixture evenly into a lined or greased square baking dish, smoothing the surface with a spatula.
Swirl the marshmallow fluff: Dollop spoonfuls of marshmallow fluff over the chocolate surface. Using a knife, gently drag through the fudge mixture to create thick and visible marshmallow ribbons, being careful not to overmix.
Chill and set: Refrigerate the fudge for at least 2 hours or until fully set and firm enough to cut.
Optional toppings: For extra flair, sprinkle crushed graham crackers on top before chilling, or lightly torch the surface after swirling marshmallows to toast them and add a caramelized flavor.
Serve: Once set, cut into clean squares and enjoy your decadent marshmallow swirl fudge.

Notes

Use marshmallow fluff instead of mini marshmallows to maintain creamy, distinct swirls rather than melting completely into the fudge.
Do not overmix the marshmallow swirl; this keeps the ribbons thick and defined.
Allow the fudge to chill fully for at least 2 hours for clean-cut squares.
To create a s’mores inspired fudge, add crushed graham crackers on top before chilling.
For toasted marshmallow flavor, lightly torch the marshmallow swirl after swirling but before chilling.

Keywords: marshmallow fudge, chocolate fudge, marshmallow swirl fudge, no bake fudge, creamy fudge, chocolate dessert, easy fudge recipe