Description
This Marshmallow Swirl Fudge recipe combines smooth semi-sweet chocolate with sweetened condensed milk and mini marshmallows for a rich, chewy treat with delightful swirls of marshmallow texture. Easy to make and perfect for gifting, snacking, or holiday celebrations.
Ingredients
Scale
Main 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
- 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.
- 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 on low heat until the mixture is fully melted and smooth, being careful not to overheat and seize 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, swirling but not melting them completely to maintain texture.
- Transfer to Pan and Swirl: Pour the mixture into the prepared baking pan and gently swirl the top with your spatula so some marshmallows peek through.
- Chill and Set: Let the pan cool at room temperature for 10 minutes, then transfer it to the refrigerator and chill for at least 2 hours until fully set.
- Slice and Serve: Once set, lift the fudge out of the pan using the parchment overhang and slice it into 16 squares using a buttered knife for clean cuts.
Notes
- Use parchment paper for easy removal and cutting of fudge.
- Do not overheat chocolate to avoid seizing; stir constantly on low heat.
- Add marshmallows last and fold gently to keep them partially intact for swirl effect.
- A buttered knife cuts fudge more cleanly without sticking.
- Store fudge in an airtight container in the fridge for up to 7 days or freeze up to 3 months with parchment separators.
- Substitute semi-sweet chocolate chips with dark or milk chocolate for variations.
- Use marshmallow fluff if mini marshmallows are unavailable.
- Add crushed peppermint, chopped nuts, or peanut butter chips for extra flavor and texture.
- Use vegan condensed milk and chocolate for a dairy-free version.
- Make the fudge up to 5 days in advance and keep refrigerated and tightly wrapped.
Nutrition
- Serving Size: 1 square
- Calories: 165 kcal
- Sugar: 21 g
- Sodium: 30 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
