Marshmallow and Swirl Fudge Recipe

Introduction

This Marshmallow Swirl Fudge is a deliciously rich and creamy treat that combines smooth chocolate with sweet, gooey marshmallows. With simple ingredients and easy steps, it’s a perfect homemade candy to impress friends and family or to enjoy as a cozy indulgence at home.

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 lifting.
2. Step 2: In a medium saucepan over low heat, combine 3 cups semi-sweet chocolate chips, 1 (14 oz) can sweetened condensed milk, 2 tbsp unsalted butter, and 1/8 tsp salt. Stir constantly until melted completely and smooth.
3. Step 3: Remove from heat and stir in 1 tsp vanilla extract until fully combined.
4. Step 4: Quickly fold in 1 1/4 cups mini marshmallows gently to swirl them without melting completely.
5. Step 5: Pour the mixture into the prepared pan and use a spatula to swirl the marshmallows so they peek through the top.
6. Step 6: Let cool at room temperature for 10 minutes, then refrigerate for at least 2 hours until fully set.
7. Step 7: Lift the fudge out using the parchment overhang and slice into 16 squares with a buttered knife for clean cuts.

Tips & Variations

• Be careful not to overheat the chocolate to avoid seizing; stir constantly over low heat.
• Add marshmallows last and fold gently to keep them from melting completely and maintain the swirl texture.
• Line your pan with parchment paper for easy removal and cleaner slicing.
• Try swapping semi-sweet chips with dark or milk chocolate for different flavors.
• Use marshmallow fluff if you don’t have mini marshmallows; about 1 cup works well.
• Add crushed peppermint, chopped nuts, or peanut butter chips for extra texture and taste.
• For a dairy-free version, use vegan condensed milk and chocolate alternatives.

Storage

Store the fudge in an airtight container in the refrigerator for up to 7 days. If stacking, separate layers with parchment paper to prevent sticking. You can also freeze fudge squares with parchment 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

Can I use marshmallow fluff instead of mini marshmallows?

Yes! Use about 1 cup of marshmallow fluff and dollop it in before swirling for a similar texture and flavor.

Does this fudge need to be refrigerated?

Yes, refrigeration helps keep the fudge firm and fresh for the best texture.

Marshmallow and Swirl Fudge Recipe

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★★★★★

4.6 from 55 reviews

• Author: Gabriel
• Total Time: 2 hours 20 minutes
• Yield: 16 squares 1x

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Description

This Marshmallow Swirl Fudge recipe combines rich semi-sweet chocolate with creamy sweetened condensed milk and buttery vanilla notes, finished with swirls of mini marshmallows that add a delightful texture and visual appeal. Perfectly smooth and chewy, this fudge is an easy no-bake treat that sets in the fridge and is ideal for gifting or festive occasions.

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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

Mix-ins

• 1 1/4 cups mini marshmallows

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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 out the fudge 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 until the mixture is fully melted and smooth, taking care not to overheat or burn the chocolate.
3. Add Vanilla: Remove the saucepan from the heat and stir in the vanilla extract until fully incorporated, which enhances the fudge’s flavor.
4. Fold in Marshmallows: Quickly add the mini marshmallows to the chocolate mixture. Gently fold them in just enough to swirl them throughout without completely melting, preserving their shape and texture.
5. Transfer to Pan and Swirl: Pour the mixture evenly into the prepared pan. Use a spatula to gently swirl the marshmallows on top so they peek through, creating attractive visual swirls.
6. Chill and Set: Let the fudge cool at room temperature for 10 minutes, then place it in the refrigerator for at least 2 hours until fully set and firm to the touch.
7. Slice and Serve: Once set, use the parchment overhang to lift the fudge from the pan and slice it into 16 squares with a buttered knife for clean, neat pieces ready to enjoy.

Notes

• Don’t overheat the chocolate to prevent seizing; stir constantly on low heat.
• Add marshmallows last so they don’t completely melt—you want distinct swirls and texture.
• Use parchment paper for easy removal and cleaner cuts.
• A buttered knife helps slice neat squares without sticking.
• Store fudge in an airtight container in the fridge for up to 7 days or freeze for up to 3 months.
• Variations include swapping chocolate types, adding peppermint, nuts, or peanut butter chips, or using vegan substitutes for dairy-free versions.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Keywords: Marshmallow fudge, Chocolate fudge recipe, No-bake fudge, Swirl fudge, Easy homemade fudge, Holiday treats