Description
Marshmallow Swirl Fudge is a rich and creamy treat featuring a smooth blend of semi-sweet chocolate, sweetened condensed milk, and swirls of mini marshmallows. This easy no-bake fudge sets firm in the fridge, delivering a perfect balance of sweetness and texture with each 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 slight overhang on the sides for easy removal of the fudge once set.
- Melt Chocolate, Milk, Butter, and Salt: In a medium saucepan over low heat, combine the chocolate chips, sweetened condensed milk, unsalted butter, and salt. Stir constantly to melt everything smoothly without overheating or burning.
- Add Vanilla: Remove the pan from heat and stir in the vanilla extract until fully combined and smooth.
- Fold in Marshmallows: Quickly add the mini marshmallows and fold them in gently with a spatula just enough to create lovely swirls without melting them completely.
- Transfer to Pan and Swirl: Pour the mixture into the prepared baking pan. Use a spatula to gently swirl the top so some marshmallows peek through the surface decoratively.
- Chill and Set: Let the fudge cool at room temperature for about 10 minutes, then refrigerate for at least 2 hours until fully set and firm to touch.
- Slice and Serve: Once set, lift the fudge out of the pan using the parchment paper overhang. Using a buttered knife, slice it into 16 evenly sized squares and serve.
Notes
- Don’t overheat the chocolate or it’ll seize; stir constantly on low heat for smooth melting.
- Add marshmallows last so they retain their shape and create beautiful swirls inside the fudge.
- Use parchment paper in the pan for easy lifting and cleaner slicing.
- A buttered knife helps to make neater cuts through the fudge.
- Store fudge in an airtight container to prevent drying out.
- You can swap semi-sweet chocolate chips with dark or milk chocolate for variation.
- Use marshmallow fluff as a substitute if mini marshmallows are unavailable.
- For extra texture, add crushed peppermint or chopped nuts.
- Vegan versions can be made using vegan condensed milk and chocolate.
- Fudge can be made up to 5 days in advance and refrigerated or frozen for up to 3 months.
Nutrition
- Serving Size: 1 square
- Calories: 165 kcal
- Sugar: 21 g
- Sodium: 45 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
