Marshmallow Swirl Fudge Recipe
Introduction
This Marshmallow Swirl Fudge is a nostalgic holiday treat that’s both sweet and melty. With its beautiful marshmallow swirls and rich chocolate base, it’s easy to make and perfect for gifting or snacking anytime.
Ingredients
- 3 cups semi-sweet chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 1/4 cups mini marshmallows
Instructions
- Step 1: Line an 8×8-inch square baking pan with parchment paper, leaving a little overhang on the sides for easy removal.
- Step 2: In a medium saucepan over low heat, combine the chocolate chips, sweetened condensed milk, butter, and salt. Stir constantly until melted and smooth.
- Step 3: Remove the pan from heat and stir in the vanilla extract until fully combined.
- Step 4: Quickly fold in the mini marshmallows gently with a spatula, just enough to swirl but not melt them completely.
- Step 5: Pour the mixture into the prepared pan and use your spatula to swirl the marshmallows on top, so they peek through.
- Step 6: Let the pan cool at room temperature for 10 minutes, then refrigerate for at least 2 hours or until fully set.
- Step 7: Once set, lift the fudge out using the parchment paper and cut into 16 squares with a buttered knife.
Tips & Variations
- Don’t overheat the chocolate; stir constantly on low heat to avoid seizing.
- Add marshmallows last to keep their shape and create visible swirls.
- Use parchment paper in the pan for easy lifting and clean cutting.
- Try substituting semi-sweet chips with dark or milk chocolate for different flavors.
- Swap mini marshmallows with marshmallow fluff if needed.
- Mix in crushed peppermint, chopped nuts, or peanut butter chips for added texture and flavor.
- Use vegan condensed milk and chocolate to make a dairy-free version.
Storage
Store fudge in an airtight container in the fridge for up to 7 days, keeping layers separated with parchment if stacking. Fudge can also be frozen—cut into squares and freeze with parchment between layers for up to 3 months. Thaw overnight in the fridge before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Why did my chocolate seize while melting?
Chocolate can seize if overheated or if even a small amount of water is introduced. Always melt chocolate slowly on low heat and stir constantly to prevent this.
Can I use marshmallow fluff instead of mini marshmallows?
Yes, marshmallow fluff works well as a substitute; just fold it in gently to maintain the swirl effect without fully blending into the fudge.
PrintMarshmallow Swirl Fudge Recipe
This nostalgic Marshmallow Swirl Fudge recipe combines rich semi-sweet chocolate with sweetened condensed milk and a delightful swirl of mini marshmallows for a melt-in-your-mouth treat. Quick to make with just one pot and no candy thermometer needed, it is perfect for gifting or holiday celebrations.
- 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
Main 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
- Prep Your Pan: Line an 8×8-inch square baking pan with parchment paper, leaving a little overhang on the sides for easy lifting later.
- Melt Chocolate, Milk, Butter, and Salt: In a medium saucepan over low heat, combine the chocolate chips, sweetened condensed milk, butter, and salt. Stir constantly until everything is fully melted and the mixture is smooth to avoid seizing.
- Add Vanilla: Remove the saucepan from heat and stir in the vanilla extract until well combined.
- Fold in Marshmallows: Quickly fold the mini marshmallows into the warm chocolate mixture gently so they swirl without fully melting, preserving texture and visual appeal.
- Transfer to Pan and Swirl: Pour the fudge mixture into the prepared pan and gently swirl the top with your spatula so some marshmallows peek through the surface.
- Chill and Set: Allow the fudge to cool at room temperature for 10 minutes, then place it in the refrigerator for at least 2 hours or until fully set.
- Slice and Serve: Once set, lift the fudge out using the parchment paper and slice into 16 squares with a buttered knife for clean cuts. Serve and enjoy!
Notes
- Don’t overheat the chocolate; stir constantly on low heat to prevent seizing.
- Add marshmallows last and fold in gently for the signature swirl without complete melting.
- Line the pan with parchment paper to easily lift and cut the fudge.
- Use a buttered knife for clean, neat fudge squares.
- Store fudge in an airtight container in the fridge for up to 7 days, or freeze for up to 3 months.
- Substitute semi-sweet chips with dark or milk chocolate, or use marshmallow fluff if mini marshmallows are unavailable.
- Add crushed peppermint, chopped nuts, or peanut butter chips for texture and flavor variations.
- Use vegan sweetened condensed milk and chocolate chips to make a dairy-free version.
Keywords: marshmallow fudge, chocolate fudge, holiday fudge, Christmas dessert, easy fudge recipe, no thermometer fudge, chocolate and marshmallow dessert
