Marshmallow Swirl Fudge Recipe

Introduction

This Marshmallow Swirl Fudge is a nostalgic treat that’s rich, sweet, and melty in the best way. With a simple one-pot method and no fancy equipment needed, it’s perfect for holiday gifting or satisfying your chocolate cravings anytime.

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.
3. Step 3: Remove the pan from heat and stir in the vanilla extract until well 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. Use the 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 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 clean cuts.

Tips & Variations

• Stir constantly on low heat to prevent the chocolate from seizing or burning.
• Use parchment paper in the pan to easily lift out the fudge and cut it neatly.
• Swap semi-sweet chocolate chips for dark or milk chocolate to change the flavor profile.
• If mini marshmallows aren’t available, substitute with marshmallow fluff for a similar effect.
• Add crushed peppermint, chopped nuts, or peanut butter chips for extra texture and flavor.
• Use vegan condensed milk and dairy-free chocolate for a dairy-free version.

Storage

Store the fudge in an airtight container in the refrigerator for up to 7 days. If stacking pieces, separate layers with parchment paper to prevent sticking. This fudge also freezes well—cut into squares and freeze with parchment paper 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

How do I prevent the chocolate from seizing?

Melt the chocolate gently over low heat and stir constantly. Overheating or exposing chocolate to moisture can cause it to seize, so patience and gentle heat are key.

Can I use regular marshmallows instead of mini marshmallows?

Yes, you can, but mini marshmallows work best for the swirl effect. If using regular marshmallows, chop them into smaller pieces and fold in gently to avoid melting them completely.

Marshmallow Swirl Fudge Recipe

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This nostalgic Marshmallow Swirl Fudge recipe is a rich, melty, and sweet treat perfect for the holidays or anytime craving hits. Made in one pot without any fancy equipment, it features a luscious swirl of mini marshmallows mixed into smooth semi-sweet chocolate and sweetened condensed milk, creating a perfect balance of creamy texture and delightful chew. Quick to prepare and easy to store, it makes a great gift or party dessert.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 20 minutes
• Yield: 16 squares 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

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

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 make it easier to lift the fudge out later.
2. Melt Chocolate, Milk, Butter, and Salt: In a medium saucepan over low heat, combine the semi-sweet chocolate chips, sweetened condensed milk, unsalted butter, and salt. Stir constantly on low heat until everything is fully melted and the mixture is smooth, taking care not to overheat or burn the chocolate.
3. Add Vanilla: Remove the saucepan from heat and stir in the vanilla extract until fully incorporated into the fudge base.
4. Fold in Marshmallows: Quickly add the mini marshmallows and gently fold them into the chocolate mixture with a spatula. Stir just enough to create swirls without melting the marshmallows completely.
5. Transfer to Pan and Swirl: Pour the fudge mixture into the prepared baking pan and use your spatula to gently swirl the top so some marshmallows peek through, creating a beautiful marble effect.
6. Chill and Set: Allow the fudge to cool at room temperature for about 10 minutes, then transfer it to the refrigerator for at least 2 hours or until fully set.
7. Slice and Serve: Once set, lift the fudge out using the parchment paper overhang and slice into 16 squares using a buttered knife for clean cuts. Serve and enjoy!

Notes

• Do not overheat the chocolate to prevent it from seizing; stir constantly on low heat.
• Add marshmallows at the end to preserve their shape for the swirl effect.
• Use parchment paper for easy removal and cutting.
• A buttered knife will make slicing the fudge cleaner and neater.
• Store fudge in an airtight container in the refrigerator for up to 7 days.
• It can be frozen for up to 3 months; thaw overnight in the fridge before serving.
• Variations include substituting semi-sweet chips with dark or milk chocolate, adding peppermint or nuts, or using vegan alternatives for a dairy-free version.

Keywords: marshmallow fudge, chocolate fudge, holiday fudge, semi-sweet chocolate fudge, easy fudge recipe, swirled fudge, Christmas fudge