Description
This Marshmallow Swirl Fudge is a rich, creamy treat combining smooth semi-sweet chocolate with soft melted marshmallows swirled throughout for a delightful texture and flavor contrast. It’s quick to make, perfect for gifting or sharing, and sets into perfect squares with a soft, chewy bite.
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 to allow easy removal of the fudge 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, being careful not to overheat.
- 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, just enough to create swirls without melting them completely.
- Transfer to Pan and Swirl: Pour the fudge mixture into the prepared baking pan. Use the spatula to gently swirl the top so that marshmallows peek through the surface.
- Chill and Set: Allow the fudge to cool at room temperature for 10 minutes, then transfer to the refrigerator for at least 2 hours or until fully set.
- Slice and Serve: Once set, lift the fudge out of the pan using the parchment paper overhang. Use a buttered knife to slice into 16 squares and serve.
Notes
- Do not overheat the chocolate to prevent seizing; stir constantly on low heat.
- Add marshmallows last and fold gently to keep the swirl texture.
- Use parchment paper in the pan for easy removal and clean cutting.
- Use a buttered knife to cut fudge cleanly without sticking.
- Store fudge in an airtight container to keep it moist and fresh.
- Substitute semi-sweet chocolate with dark or milk chocolate as preferred.
- Try marshmallow fluff if mini marshmallows are unavailable.
- Add crushed peppermint or nuts for extra texture and flavor.
- For a dairy-free version, use vegan condensed milk and vegan chocolate chips.
- This fudge can be made 5 days ahead and kept refrigerated or frozen up to 3 months.
Nutrition
- Serving Size: 1 square
- Calories: 165 kcal
- Sugar: 21 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 10 mg
