Marshmallow Swirl Fudge Recipe

Introduction

Marshmallow Swirl Fudge is a rich, chewy treat with a beautiful swirl of soft mini marshmallows throughout. This easy no-bake recipe combines creamy chocolate and sweetened condensed milk for a decadent dessert that’s perfect for sharing or gifting.

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 slight overhang on the sides for easy removal.
2. Step 2: In a medium saucepan over low heat, combine the chocolate chips, sweetened condensed milk, unsalted butter, and salt. Stir constantly until the mixture is fully melted and smooth.
3. Step 3: Remove the pan 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 create swirls without melting them completely.
5. Step 5: Pour the mixture into the prepared pan and 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 chill in the fridge for at least 2 hours or until fully set.
7. Step 7: Once set, lift the fudge out using the parchment paper and slice into 16 squares with a buttered knife for clean edges.

Tips & Variations

• Don’t overheat the chocolate to prevent seizing; stir constantly on low heat.
• Add marshmallows last to keep them from fully melting and maintain the swirl effect.
• Use parchment paper in the pan for easy lifting and cleaner cutting.
• Substitute semi-sweet chocolate with dark or milk chocolate chips according to your taste.
• Try marshmallow fluff if mini marshmallows aren’t available.
• Add crushed peppermint, chopped nuts, or peanut butter chips for extra texture and flavor.
• Use vegan condensed milk and chocolate for a dairy-free version.

Storage

Store fudge in an airtight container in the refrigerator for up to 7 days. If stacking, separate layers with parchment paper to prevent sticking. This fudge also freezes well—cut into squares, layer with parchment between pieces, and freeze in an airtight container 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 during melting?

Chocolate can seize if overheated or exposed to moisture. To avoid this, melt it slowly on low heat and stir constantly, making sure no water or steam gets into the mixture.

Can I use marshmallow fluff instead of mini marshmallows?

Yes, marshmallow fluff works well as a substitute. Fold it in gently at the end to create swirls, though the texture will be smoother without the mini marshmallows’ chewiness.

Marshmallow Swirl Fudge Recipe

Print Recipe

★★★★★

4.5 from 123 reviews

This Marshmallow Swirl Fudge is a luscious and creamy treat that combines semi-sweet chocolate with sweetened condensed milk and fluffy mini marshmallows. The marshmallows are gently folded in at the end, creating beautiful swirls and a delightful chewy texture. Perfect for chocolate lovers looking to make a classic, easy-to-prep fudge that sets firmly in the fridge and slices beautifully into rich, smooth squares.

• Author: Dana
• 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

Chocolate Mixture

• 3 cups semi-sweet chocolate chips
• 1 (14 oz) can sweetened condensed milk
• 2 tbsp unsalted butter
• 1/8 tsp salt

Flavoring and Swirl

• 1 tsp vanilla extract
• 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 removal of the fudge 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 and gently to prevent the chocolate from seizing and ensure a smooth, fully melted mixture.
3. Add Vanilla: Remove the saucepan from the heat and stir in the vanilla extract until completely incorporated.
4. Fold in Marshmallows: Quickly add the mini marshmallows and fold them in gently with a spatula. Be careful to swirl them just enough so they remain partially intact and do not melt completely.
5. Transfer to Pan and Swirl: Pour the fudge mixture into the prepared baking pan. Use the spatula to gently swirl the top, allowing marshmallow pieces to peek through for a visually appealing swirl effect.
6. Chill and Set: Let the pan cool at room temperature for about 10 minutes, then place it in the refrigerator to chill for at least 2 hours until fully set and firm.
7. Slice and Serve: Once the fudge is set, lift it out of the pan using the parchment paper overhang. Cut into 16 equal squares using a buttered knife to create clean edges and serve.

Notes

• Do not overheat the chocolate mixture to prevent it from seizing; always cook on low heat and stir constantly.
• Add marshmallows last and fold gently to keep their shape and create beautiful swirls.
• Use parchment paper in the pan for easy removal and smoother cutting.
• A buttered knife cuts the fudge cleaner, preventing stickiness.
• Store fudge in an airtight container in the fridge for up to 7 days or freeze for up to 3 months layered with parchment paper.
• Substitutions: Swap semi-sweet chips for milk or dark chocolate, use marshmallow fluff if mini marshmallows are unavailable, or add crushed peppermint or nuts for extra texture.
• For a dairy-free option, use vegan condensed milk and vegan chocolate chips.

Keywords: marshmallow fudge, chocolate fudge, easy fudge recipe, semi-sweet chocolate, sweetened condensed milk, no bake fudge, holiday fudge, chocolate dessert