Print

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.

Ingredients

Scale

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

Find it online: https://dailysimplerecipe.com/marshmallow-swirl-fudge-recipe/