Marshmallow Swirl Chocolate Fudge Recipe
If you’re ready to dive into a treat that’s rich, creamy, and just packed with a fun twist, you’re going to love this Marshmallow Swirl Chocolate Fudge Recipe. It’s that perfect balance of smooth chocolate and those little pops of marshmallow goodness that swirl through every bite. I promise, once you try this, it’ll become your go-to fudge to make for friends, family, or just to keep all to yourself.
Why This Recipe Works
- Perfect texture: Sweetened condensed milk keeps the fudge soft yet firm enough to slice effortlessly.
- Chocolate base: Semi-sweet chips melt smoothly without the risk of grainy fudge.
- Marshmallow swirls: Gently folding in mini marshmallows creates delightful pops of gooeyness without melting completely.
- Easy cleanup and slicing: Using parchment paper and a buttered knife makes your life so much easier.
Ingredients & Why They Work
Each ingredient in this Marshmallow Swirl Chocolate Fudge Recipe plays a key role in creating the perfect balance of flavor and texture. Choosing quality chocolate and fresh mini marshmallows will really elevate the final fudge. Let me walk you through what you need and why.
- Semi-sweet chocolate chips: These melt beautifully to a silky base that’s sweet but not overpowering, and they hold their shape well when set.
- Sweetened condensed milk: Acts like magic for a smooth, creamy consistency without the fuss of tempering chocolate.
- Unsalted butter: Adds richness and helps the fudge set nicely without becoming grainy.
- Vanilla extract: Just a touch brightens the chocolate flavor and keeps things interesting.
- Salt: Balances the sweetness and enhances the chocolate tones.
- Mini marshmallows: The stars of the show — swirling them in last keeps their delightful chew and texture.
Make It Your Way
One thing I love about this Marshmallow Swirl Chocolate Fudge Recipe is how easily it bends to your personal taste. Whether you want it richer, nuttier, or with a seasonal twist, you can customize it to make it totally yours.
- Minty Peppermint Twist: I’ve added crushed peppermint candies during the swirl stage, and it feels like a holiday dream — especially with a cup of hot cocoa.
- Nut Lover’s Fudge: Chopped walnuts or pecans mixed in add a lovely crunch and make it feel a bit more substantial.
- Peanut Butter Swirl: A few dollops of peanut butter folded in with the marshmallows is a personal favorite for that sweet and salty combo.
- Vegan Version: Swap out the condensed milk and chocolate for vegan brands, and use vegan marshmallows — the results are still fantastic!
Step-by-Step: How I Make Marshmallow Swirl Chocolate Fudge Recipe
Step 1: Prep Your Pan for Easy Cleanup
First things first—I line an 8×8-inch baking pan with parchment paper, making sure to leave some overhang on the sides. This little trick lets you lift the fudge out effortlessly once it’s set. Trust me, scraping fudge out of the pan is no fun, so don’t skip this step!
Step 2: Melt the Chocolate and Mix Ingredients Gently
On low heat, I put 3 cups of semi-sweet chocolate chips, a full 14 oz can of sweetened condensed milk, 2 tablespoons of unsalted butter, and just a pinch (1/8 teaspoon) of salt into a medium saucepan. Stir constantly to avoid overheating or burning. This step takes about 8–10 minutes, and you want the mixture silky smooth with no lumps.
Step 3: Stir in Vanilla for Depth
Once everything’s melted and combined, I take the pan off the heat and stir in 1 teaspoon of vanilla extract. This adds that warm, subtle depth of flavor that really elevates the fudge beyond just chocolatey sweetness.
Step 4: Fold in Those Magical Mini Marshmallows
Here’s the fun part—add 1 ¼ cups of mini marshmallows and fold them gently, just enough so they swirl around but don’t melt completely. You want those little marshmallow pockets to shine through after chilling.
Step 5: Pour, Swirl, and Chill
Pour your luscious mix into the prepared pan, then use a spatula to give the top a loose swirl—it’s a simple move that adds beautiful texture and keeps the marshmallows visible in every piece. Let it sit at room temperature for about 10 minutes before chilling it for at least 2 hours in the fridge, until fully set.
Step 6: Slice and Enjoy
Once your fudge is firm, lift it out using the parchment edges and slice into 16 squares with a buttered knife. Buttering your knife is a little secret to get those clean, smooth cuts without sticking or crumbling.
Tips from My Kitchen
- Low and Slow Melting: Keep your heat low and stir constantly—overheated chocolate is your biggest enemy here.
- Don’t Overmix Marshmallows: Folding them gently preserves their chew and that perfect swirl effect.
- Use Parchment Paper Every Time: It’s a game changer for lifting fudge without breakage.
- Butter Your Knife for Neat Cuts: Keeps the fudge from sticking and ensures clean edges.
How to Serve Marshmallow Swirl Chocolate Fudge Recipe
Garnishes
I usually keep it simple with this fudge — a light sprinkle of crushed peppermint candies or flaky sea salt takes it from everyday to a little extra special. Sometimes, a drizzle of caramel feels like a decadent way to finish things off, especially if I’m serving it as a dessert treat.
Side Dishes
This fudge pairs beautifully with a hot cup of coffee or tea. I find that a plain glass of cold milk is a timeless companion, bringing back childhood memories while balancing the rich sweetness. If you’re hosting, a dollop of whipped cream on the side adds a light, fluffy contrast.
Creative Ways to Present
For special occasions, I love arranging fudge squares on a tiered dessert tray, interspersed with fresh berries or edible flowers. Wrapping individual pieces in wax paper tied with a ribbon makes for adorable homemade gifts. And if you’re feeling fancy, sprinkle a little edible gold dust on top of the marshmallow swirls—for that wow factor.
Make Ahead and Storage
Storing Leftovers
I store leftover fudge in an airtight container in the fridge, layering parchment paper between stacks to prevent sticking. This keeps it fresh and prevents any of that fudgy moisture loss that can dry things out. It usually lasts about a week and remains just as delicious.
Freezing
Freezing this fudge is a lifesaver when you want to make it ahead for a party. Just cut it into squares and freeze in a container with parchment paper between layers. When you want some, pop it in the fridge overnight to thaw gently—it tastes just as fresh as the day you made it.
Reheating
I don’t recommend reheating fudge, but if it becomes too firm in the fridge, leaving it out at room temperature for 15–20 minutes softens it perfectly without losing texture or flavor. Avoid microwaving, as that can make it grainy.
FAQs
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Can I use a different type of chocolate in this Marshmallow Swirl Chocolate Fudge Recipe?
Absolutely! You can swap the semi-sweet chips for dark chocolate for a richer flavor, or milk chocolate if you prefer something sweeter and creamier. Just keep in mind that some chocolates melt differently, so stir carefully to avoid overheating.
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Why do my marshmallows melt completely in the fudge?
The key is to fold the marshmallows in after removing the mixture from the heat and to do it gently and quickly. Stirring too vigorously or mixing in marshmallows while still over heat causes them to melt fully, losing that beautiful swirl and texture.
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Can I make this fudge dairy-free or vegan?
Yes, swap out the sweetened condensed milk and chocolate chips for vegan alternatives, like coconut condensed milk and dairy-free chocolate chips. Use vegan-friendly marshmallows, and you’ll have a delicious vegan marshmallow swirl chocolate fudge!
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How do I store leftover fudge to keep it fresh?
Store it in an airtight container in the refrigerator, with parchment paper between layers if stacking. This prevents sticking and keeps the fudge moist and delicious for up to a week.
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Is there a way to get cleaner slices when cutting fudge?
Yes! Use a buttered knife to cut your fudge—it helps prevent sticking and makes slicing through gooey areas like marshmallow swirls much easier and neater.
Final Thoughts
This Marshmallow Swirl Chocolate Fudge Recipe is a special little find in my kitchen rhythm—it’s simple but feels indulgent, comforting but fun. I love how adaptable it is and how those marshmallow swirls surprise you with every bite. I really hope you give it a try soon, whether it’s for a crowd or for treating yourself on a cozy night in. Once you master this, your fudge game is officially next level!
Print
Marshmallow Swirl Chocolate Fudge Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 20 minutes
- Yield: 16 squares
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
This Marshmallow Swirl Fudge recipe combines rich semi-sweet chocolate and creamy sweetened condensed milk with a delightful swirl of mini marshmallows, creating a soft, chewy texture and a visually appealing treat. Perfect for gifting or indulging at home, this fudge is easy to prepare and sets beautifully in the fridge.
Ingredients
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 slight overhang on the sides to easily lift the fudge later.
- Melt Chocolate, Milk, Butter, and Salt: In a medium saucepan over low heat, combine 3 cups semi-sweet chocolate chips, 1 (14 oz) can sweetened condensed milk, 2 tablespoons unsalted butter, and 1/8 teaspoon salt. Stir constantly until the mixture is fully melted and smooth, avoiding overheating to prevent seizing.
- Add Vanilla: Remove the saucepan from heat and stir in 1 teaspoon vanilla extract until fully combined.
- Fold in Marshmallows: Quickly add 1 1/4 cups mini marshmallows, folding them gently with a spatula just enough to swirl without melting them completely, preserving their texture and swirl effect.
- Transfer to Pan and Swirl: Pour the fudge mixture into the prepared baking pan. Use your spatula to gently swirl the top, allowing some marshmallows to peek through for a decorative effect.
- Chill and Set: Let the pan cool at room temperature for 10 minutes, then place it in the refrigerator for at least 2 hours to set fully.
- Slice and Serve: Once set, lift the fudge out of the pan using the parchment paper overhang. Use a buttered knife to cut the fudge into 16 neat squares for serving.
Notes
- Do not overheat the chocolate to prevent it from seizing; stir constantly on low heat.
- Add marshmallows last to avoid complete melting and retain the swirl texture.
- Use parchment paper for easy removal and clean cutting of fudge squares.
- Butter your knife before slicing to achieve cleaner cuts.
- Store fudge in an airtight container to prevent drying out.
- Substitute semi-sweet chocolate chips with dark or milk chocolate as preferred.
- Marshmallow fluff can replace mini marshmallows if unavailable.
- Add crushed peppermint, chopped nuts, or peanut butter chips for texture variations.
- For a dairy-free version, use vegan condensed milk and vegan chocolate chips.
- Make fudge up to 5 days in advance and wrap tightly; it also freezes well for up to 3 months.
Nutrition
- Serving Size: 1 square
- Calories: 165 kcal
- Sugar: 21 g
- Sodium: 40 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
