Marshmallow Swirl Fudge Recipe

Introduction

Marshmallow Swirl Fudge is a luscious treat that combines rich chocolate with the playful texture of mini marshmallows. This easy-to-make fudge delivers a perfect balance of creamy and chewy in every bite, ideal for sharing or keeping all to yourself.

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 later.
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 saucepan from heat and stir in the vanilla extract until fully combined.
4. Step 4: Quickly add the mini marshmallows and fold them in gently with a spatula, just enough to create swirls without melting them completely.
5. Step 5: Pour the fudge mixture into the prepared pan, then use your spatula to swirl the top so some marshmallows peek through.
6. Step 6: Let the pan cool at room temperature for 10 minutes, then transfer to the refrigerator for at least 2 hours or until fully set.
7. Step 7: Once set, lift the fudge out using the parchment paper overhang and slice into 16 squares with a buttered knife.

Tips & Variations

• For a nutty twist, gently fold in 1/2 cup chopped toasted pecans or walnuts before chilling.
• Use dark chocolate chips instead of semi-sweet for a richer, more intense flavor.
• Make sure to fold marshmallows gently to keep some texture and visual appeal.
• If you prefer a smoother fudge, use mini marshmallow fluff stirred in after melting the chocolate mixture instead of marshmallow pieces.

Storage

Store the fudge in an airtight container at room temperature for up to one week or in the refrigerator for up to two weeks. To serve, bring refrigerated fudge to room temperature to soften slightly. You can also freeze fudge for up to 3 months; thaw in the fridge before slicing and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular-sized marshmallows instead of mini marshmallows?

Regular marshmallows can be used, but you may want to cut them into smaller pieces for a better swirl and texture throughout the fudge.

What if my fudge is too soft after chilling?

Let it chill longer or try refrigerating overnight. Also, ensure you measured ingredients accurately and melted the mixture properly to achieve the right consistency.

Marshmallow Swirl Fudge Recipe

Print Recipe

★★★★★

4.9 from 95 reviews

This Marshmallow Swirl Fudge is a rich, creamy chocolate treat swirled with soft mini marshmallows for a delightful chewy contrast. Made with semi-sweet chocolate chips, sweetened condensed milk, butter, and vanilla, this no-bake fudge sets in the fridge and offers a perfect balance of sweet and creamy flavors with a fun marshmallow twist.

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

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

Flavoring

• 1 tsp vanilla extract

Add-ins

• 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 once set.
2. Melt Chocolate, Milk, Butter, and Salt: In a medium saucepan over low heat, combine chocolate chips, sweetened condensed milk, unsalted butter, and salt. Stir constantly to melt everything evenly until smooth and fully combined.
3. Add Vanilla: Remove the saucepan from heat and stir in vanilla extract thoroughly to incorporate the flavor evenly.
4. Fold in Marshmallows: Quickly add mini marshmallows and gently fold them into the chocolate mixture with a spatula, just enough to swirl them in without fully melting.
5. Transfer to Pan and Swirl: Pour the fudge mixture into the prepared baking pan and use a spatula to gently swirl the marshmallows on top so some peek through for a pretty, textured look.
6. Chill and Set: Let the pan cool at room temperature for 10 minutes, then transfer it to the refrigerator for at least 2 hours until the fudge is completely set and firm.
7. Slice and Serve: Once set, lift the fudge out of the pan using the parchment paper overhang and slice into 16 squares using a buttered knife for clean cuts.

Notes

• Use parchment paper with an overhang to easily lift fudge from the pan.
• Stir slowly and constantly while melting chocolate to prevent scorching.
• Fold marshmallows gently to retain their shape and texture within the fudge.
• Let fudge chill long enough to firm up completely before slicing for clean pieces.
• Store fudge in an airtight container in the fridge for up to 1 week.

Keywords: marshmallow fudge, chocolate fudge, easy fudge recipe, no-bake fudge, holiday fudge, creamy chocolate dessert