Marshmallow Swirl Fudge Recipe

Introduction

Marshmallow Swirl Fudge is a rich and creamy treat that combines smooth chocolate with fluffy marshmallow swirls for a delightful texture contrast. This no-bake dessert is simple to make and perfect for sharing or gifting.

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 the mixture is fully melted and smooth, being careful not to overheat.
3. Step 3: Remove the pan from heat and stir in the vanilla extract until fully combined.
4. Step 4: Quickly fold in the mini marshmallows gently with a spatula, just enough to swirl but not melt them completely.
5. Step 5: Pour the mixture into the prepared baking pan and use a spatula to gently swirl the top so some marshmallows peek through.
6. Step 6: Let the pan cool at room temperature for 10 minutes, then transfer to the refrigerator for at least 2 hours or until fully set.
7. Step 7: Once set, lift the fudge out of the pan using the parchment overhang and slice into 16 squares with a buttered knife.

Tips & Variations

• Stir constantly on low heat to prevent the chocolate from seizing.
• Use parchment paper in the pan for easy lifting and cleaner cuts.
• Swap semi-sweet chocolate chips for dark or milk chocolate to suit your taste.
• Substitute mini marshmallows with marshmallow fluff if needed.
• Add crushed peppermint or chopped nuts for added texture and flavor.
• Mix in peanut butter chips for a tasty twist.
• For a dairy-free version, use vegan condensed milk and vegan chocolate chips.

Storage

Store the fudge in an airtight container at room temperature or in the fridge to prevent it from drying out. It will keep well for up to 1 week. For longer storage, wrap squares individually and freeze them in an airtight container for up to 3 months. Thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate?

Yes, you can use dark or milk chocolate chips instead of semi-sweet to adjust the sweetness and flavor to your preference.

Why did my chocolate seize during melting?

Chocolate can seize if heated too quickly or if water gets into it. To prevent this, melt over low heat and stir constantly. Make sure all your utensils and pans are dry before starting.

Marshmallow Swirl Fudge Recipe

Print Recipe

★★★★★

4.5 from 72 reviews

Delight in this creamy and rich Marshmallow Swirl Fudge that combines the lusciousness of semi-sweet chocolate with sweet condensed milk, butter, and vanilla, highlighted by delightful swirls of mini marshmallows for a soft, chewy texture. Perfect for gifting or treating yourself to a classic homemade sweet.

• Author: Logan
• 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

Main 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

Marshmallow 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 the fudge out later.
2. Melt Chocolate, Milk, Butter, and Salt: In a medium saucepan over low heat, combine 3 cups of semi-sweet chocolate chips, one 14 oz can of sweetened condensed milk, 2 tablespoons of unsalted butter, and 1/8 teaspoon salt. Stir constantly to prevent overheating until the mixture is fully melted and smooth.
3. Add Vanilla: Remove the pan from heat and stir in 1 teaspoon of vanilla extract until fully combined, adding a rich flavor depth to the fudge base.
4. Fold in Marshmallows: Quickly fold in 1 1/4 cups of mini marshmallows gently with a spatula—just enough to create visible swirls without melting them completely, giving the fudge its signature look and texture.
5. Transfer to Pan and Swirl: Pour the mixture into your prepared baking pan and use a spatula to gently swirl the top so some marshmallows peek through, enhancing both appearance and taste.
6. Chill and Set: Let the pan cool at room temperature for 10 minutes to settle, then refrigerate for at least 2 hours or until fully set and firm to the touch for easy slicing.
7. Slice and Serve: Once set, lift the fudge out of the pan using the parchment overhang and slice into 16 squares using a buttered knife for clean cuts. Serve and enjoy your delicious homemade fudge.

Notes

• Don’t overheat the chocolate to avoid it seizing; stirring constantly on low heat is key.
• Adding marshmallows last ensures they don’t completely melt, preserving their texture and swirled appearance.
• Use parchment paper for easy removal and clean cutting of fudge squares.
• A buttered knife yields cleaner cuts without sticky residue.
• Store fudge in an airtight container to prevent drying out and maintain freshness.
• Substitute semi-sweet chips with dark or milk chocolate for flavor variation.
• Marshmallow fluff can be used if mini marshmallows are unavailable.
• Try adding crushed peppermint or chopped nuts for texture variations.
• Mix in peanut butter chips for a flavor twist.
• For dairy-free, use vegan condensed milk and chocolate alternatives.
• Fudge can be made up to 5 days ahead and stored in the fridge or frozen for up to 3 months with parchment layers.

Keywords: Marshmallow fudge, chocolate fudge, holiday fudge, easy fudge recipe, homemade fudge, quick fudge, semi-sweet chocolate recipe, creamy fudge, no bake fudge