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
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 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
