Marshmallow Swirl Fudge Recipe
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.
- 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
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
- 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.
- 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.
- Add Vanilla: Remove the saucepan from heat and stir in the vanilla extract until fully incorporated into the fudge base.
- 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.
- 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.
- 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.
- 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
Find it online: https://messykitchenmagic.com/marshmallow-swirl-fudge-recipe/
