Marshmallow Swirl Fudge Recipe

Introduction

Marshmallow Swirl Fudge is a delightful treat combining rich chocolate with soft, gooey marshmallow swirls. This easy-to-make fudge is perfect for holidays, gifts, or just a special homemade indulgence. With simple ingredients and no baking required, it’s a sweet success every time.

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.
2. Step 2: In a medium saucepan over low heat, combine the semi-sweet chocolate chips, sweetened condensed milk, unsalted butter, and salt. Stir constantly until 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 fold in the mini marshmallows gently with a spatula, just enough to swirl without melting them completely.
5. Step 5: Pour the mixture into the prepared baking pan. Use the spatula to gently 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 of the pan using the parchment overhang and slice into 16 squares with a buttered knife for clean cuts.

Tips & Variations

• Don’t overheat the chocolate to prevent seizing; stir constantly on low heat.
• Add marshmallows last to create beautiful swirls without melting them completely.
• Line the pan with parchment paper to make removal and cutting easier.
• Use a buttered knife for cleaner cuts.
• Swap semi-sweet chips with dark or milk chocolate for different flavor profiles.
• Substitute mini marshmallows with marshmallow fluff if needed.
• Add crushed peppermint or chopped nuts for texture and extra flavor.
• Mix in peanut butter chips for a tasty twist.
• Use vegan condensed milk and chocolate to make a dairy-free version.

Storage

Store fudge in an airtight container in the refrigerator for up to 7 days. If stacking pieces, separate layers with parchment paper to prevent sticking. For longer storage, freeze the fudge in an airtight container with parchment paper between layers for up to 3 months. Thaw frozen fudge overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use marshmallow fluff instead of mini marshmallows?

Yes, you can use about 1 cup of marshmallow fluff. Dollop it into the mixture before swirling to achieve similar texture and appearance.

Does it need to be refrigerated?

Yes, refrigerating keeps the fudge firm and fresh, preserving its soft and chewy texture.

Marshmallow Swirl Fudge Recipe

---

★★★★★

4.8 from 55 reviews

• Author: Olivia
• Total Time: 2 hours 20 minutes
• Yield: 16 squares 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This Marshmallow Swirl Fudge recipe combines smooth semi-sweet chocolate with creamy sweetened condensed milk and a delightful swirl of mini marshmallows. It’s an easy-to-make, no-bake treat that sets in the fridge, offering soft, chewy texture with a fun marshmallow twist perfect for any occasion.

---

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

Marshmallow Swirl

• 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 for easy lifting 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 to avoid seizing the chocolate.
3. Add Vanilla: Remove the saucepan from heat and stir in the vanilla extract until fully combined.
4. Fold in Marshmallows: Quickly add the mini marshmallows and gently fold them into the chocolate mixture with a spatula. Stir just enough to swirl the marshmallows without melting them completely.
5. Transfer to Pan and Swirl: Pour the mixture into the prepared baking pan. Use your spatula to create gentle swirls on top so some marshmallows peek through.
6. Chill and Set: Allow the pan to cool at room temperature for 10 minutes, then transfer it to the refrigerator for at least 2 hours or until fully set and firm.
7. Slice and Serve: Once fully set, lift the fudge from the pan using the parchment overhang. Cut into 16 squares using a buttered knife for cleaner slices. Serve and enjoy!

Notes

• Don’t overheat the chocolate to prevent it from seizing; stir constantly on low heat.
• Add marshmallows last and fold gently to keep them intact and swirled.
• Use parchment paper in the pan for easy removal and clean cutting.
• A buttered knife helps slice the fudge cleanly without sticking.
• Store the fudge in an airtight container to prevent drying out.
• You can substitute semi-sweet chips with dark or milk chocolate. Vegan options are possible using vegan condensed milk and chocolate.
• The fudge can be made up to 5 days ahead when refrigerated, or frozen for up to 3 months with parchment paper layers.

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

Keywords: Marshmallow Swirl Fudge, chocolate fudge, easy fudge recipe, no-bake fudge, holiday sweets, dessert fudge, semi-sweet chocolate fudge