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.

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

Mix-ins

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 easily lift out the fudge 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 until the mixture is fully melted and smooth, taking care not to overheat or burn the chocolate.
Add Vanilla: Remove the saucepan from the heat and stir in the vanilla extract until fully incorporated, which enhances the fudge’s flavor.
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.
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.
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.
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