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

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

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 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.
Add Vanilla: Remove the saucepan from heat and stir in the vanilla extract until fully combined.
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.
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.
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.
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