Marshmallow Swirl Fudge Recipe

Introduction

This Marshmallow Swirl Fudge is a luscious treat combining rich chocolate with gooey mini marshmallows for a delightful texture and taste. Perfect for sharing or indulging, it’s an easy no-bake recipe that melts in your mouth.

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 little overhang on the sides for easy removal.
2. Step 2: In a medium saucepan over low heat, combine the semi-sweet chocolate chips, sweetened condensed milk, unsalted butter, and salt. Stir gently until 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. Use your spatula to swirl the top so some marshmallows peek through the surface.
6. Step 6: Let the pan cool at room temperature for 10 minutes, then refrigerate for at least 2 hours or until firm and set.
7. Step 7: Once set, lift the fudge out using the parchment paper overhang and slice into 16 squares with a buttered knife.

Tips & Variations

• Use dark chocolate chips for a richer, more intense chocolate flavor.
• For a festive twist, add a sprinkle of crushed peppermint candies on top before chilling.
• You can substitute mini marshmallows with chopped large marshmallows if preferred.
• Ensure low heat during melting to prevent chocolate from scorching.

Storage

Store the fudge in an airtight container in the refrigerator for up to 2 weeks. For best texture, bring it to room temperature before serving. You can also freeze fudge for up to 2 months; just thaw in the fridge overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different size pan?

Yes, but adjust the thickness and chilling time accordingly. A larger pan will produce thinner fudge, while a smaller pan will make it thicker.

Why won’t my fudge set properly?

Make sure to chill the fudge for at least 2 hours or until fully firm. Using low heat during melting and the correct ingredient ratios also helps the fudge set correctly.

Marshmallow Swirl Fudge Recipe

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Indulge in this creamy and rich Marshmallow Swirl Fudge, combining the deep flavors of semi-sweet chocolate with velvety swirls of mini marshmallows. Perfectly smooth and sweet with a delightful marshmallow texture, this no-bake fudge is easy to prepare and ideal for gifting or enjoying as a decadent treat.

• Author: Maya
• 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

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

Swirl

• 1 1/4 cups mini marshmallows

Instructions

1. Prep Your Pan: Line an 8×8-inch square baking pan with parchment paper, leaving a slight overhang on the sides to easily lift out 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 continuously until the chocolate chips and butter have fully melted and the mixture is smooth.
3. Add Vanilla: Remove the saucepan from heat and stir in the vanilla extract until fully incorporated, ensuring a uniform flavor throughout the fudge.
4. Fold in Marshmallows: Quickly fold the mini marshmallows into the warm fudge mixture using a spatula. Gently fold just enough to swirl the marshmallows without allowing them to melt completely, preserving their distinct texture.
5. Transfer to Pan and Swirl: Pour the fudge mixture into the prepared pan. Use a spatula to swirl the marshmallows on top so that some peek through the surface for an attractive, marbled effect.
6. Chill and Set: Let the pan cool at room temperature for 10 minutes to slightly firm up, then place it in the refrigerator for at least 2 hours until the fudge is fully set and firm to the touch.
7. Slice and Serve: Once set, lift the fudge out of the pan using the parchment paper overhang. Use a buttered knife to slice the fudge into 16 equal squares, ready to enjoy or gift.

Notes

• Use parchment paper with overhang for easy removal of fudge from pan.
• Do not overfold marshmallows to keep some texture and visual appeal.
• Store fudge in an airtight container in the refrigerator for up to two weeks.
• Bring fudge to room temperature before serving for a softer bite, if desired.
• Butter your knife before slicing to get clean, smooth edges on fudge squares.

Keywords: marshmallow fudge, chocolate fudge, easy fudge recipe, no-bake fudge, sweet treats, holiday fudge