Description
This Marshmallow Swirl Fudge recipe combines creamy semi-sweet chocolate with sweetened condensed milk and marshmallow swirls for a soft, chewy, and visually appealing treat. Perfect for dessert or holiday gifting, this fudge is easy to make with simple ingredients and requires no baking, just stovetop melting and chilling.
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
Swirls
- 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 removing the fudge easier.
- Melt Chocolate, Milk, Butter, and Salt: In a medium saucepan over low heat, combine 3 cups semi-sweet chocolate chips, 1 (14 oz) can sweetened condensed milk, 2 tablespoons unsalted butter, and 1/8 teaspoon salt. Stir constantly until the mixture is fully melted and smooth to avoid seizing the chocolate.
- Add Vanilla: Remove the saucepan from heat and stir in 1 teaspoon vanilla extract until fully combined.
- Fold in Marshmallows: Quickly add 1 1/4 cups mini marshmallows and gently fold them into the chocolate mixture with a spatula, just enough to create swirls without melting them completely.
- Transfer to Pan and Swirl: Pour the fudge mixture into the prepared baking pan. Use your spatula to gently swirl the top so some marshmallows peek through for visual appeal.
- Chill and Set: Let the pan cool at room temperature for 10 minutes, then transfer to the refrigerator for at least 2 hours until the fudge is fully set.
- Slice and Serve: Once set, lift the fudge out of the pan using the parchment overhang and slice into 16 squares with a buttered knife for clean cuts.
Notes
- Do not overheat the chocolate to prevent it from seizing; stir constantly on low heat.
- Add marshmallows last and fold gently so they do not completely melt and maintain the swirl effect.
- Use parchment paper in the pan for easy removal and cleaner cutting of fudge squares.
- A buttered knife helps to achieve neat and smooth fudge slices.
- Store fudge in an airtight container to prevent drying out, either in the fridge or freezer.
- For variations, substitute semi-sweet chips with dark or milk chocolate, or add crushed peppermint, nuts, or peanut butter chips for additional texture and flavor.
- This fudge can be made up to 5 days ahead and freezes well for up to 3 months; thaw in the fridge before serving.
Nutrition
- Serving Size: 1 square (approximately)
- Calories: 165 kcal
- Sugar: 21 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 10 mg
