Marshmallow Swirl Chocolate Fudge Recipe
If you’re craving a dessert that’s both comforting and show-stopping, this Marshmallow Swirl Chocolate Fudge Recipe is exactly what you need. Rich, creamy chocolate meets pillowy marshmallow swirls for a treat that’s as fun to make as it is to eat. Trust me, once you try this fudge, you’ll be hooked — perfect for gifting, holiday parties, or sneaking bites when nobody’s looking!
Why This Recipe Works
- Simple Ingredients: Using semi-sweet chocolate chips and sweetened condensed milk makes melting and mixing smooth and foolproof.
- Perfect Texture Balance: The marshmallows only partially melt, so you get creamy fudge with delightful chewy pockets.
- Easy Preparation: No candy thermometer needed—just low heat and constant stirring keep things from burning.
- Versatility: It adapts well to add-ins or dairy-free substitutions, making it a crowd-pleaser for everyone.
Ingredients & Why They Work
Each ingredient plays an important role in this Marshmallow Swirl Chocolate Fudge Recipe. Together, they create a luscious, mellow chocolate flavor with just the right sweetness and that irresistible marshmallow sparkle. Here’s a quick look at why I love using these specific ingredients:
- Semi-Sweet Chocolate Chips: These melt nicely and provide a rich chocolate base without being too bitter or too sweet.
- Sweetened Condensed Milk: Its thick, sugary syrup keeps the fudge smooth and creamy with a soft chew.
- Unsalted Butter: Adds silkiness and cuts through sweetness just enough for perfect balance.
- Vanilla Extract: Enhances all the chocolate and marshmallow flavors with a warm, aromatic hint.
- Salt: Just a pinch to sharpen the chocolate and keep the sweetness from overwhelming your taste buds.
- Mini Marshmallows: They swirl through the fudge, creating little fluffy bites that add delightful texture and visual appeal.
Tweak to Your Taste
I love that this Marshmallow Swirl Chocolate Fudge Recipe is a solid base for so many fun variations. While I keep it classic most of the time, I often experiment to suit whatever mood I’m in — and you totally should, too!
- Chocolate Swap: I’ve tried swapping semi-sweet chips for dark chocolate for a deeper, richer fudge experience — it’s fantastic if you prefer a more intense cocoa flavor.
- Marshmallow Fluff: Sometimes I use marshmallow fluff if mini marshmallows are out of stock, though it creates a different texture and melts more fully, which some folks love.
- Add-ins: Crushed peppermint or chopped nuts turned this fudge into a holiday hit — the extra crunch and burst of flavor are winners.
- Dairy-Free Version: Using vegan condensed milk and dairy-free chocolate means my friends with dietary restrictions don’t miss out at all.
Step-by-Step: How I Make Marshmallow Swirl Chocolate Fudge Recipe
Step 1: Prep Your Pan Like a Pro
I always start by lining an 8×8-inch baking pan with parchment paper, leaving a bit of overhang for easy lifting later. It might sound simple, but trust me — this little step saves you tons of time and keeps your fudge squares crisp and clean when slicing.
Step 2: Melt Chocolate, Milk, Butter & Salt Slowly
Place your chocolate chips, sweetened condensed milk, butter, and salt into a medium saucepan over low heat. Stir constantly with a silicone spatula to prevent scorching. Keep the heat gentle — rushing will cause the chocolate to seize, and nobody wants gritty fudge!
Step 3: Add Vanilla for Warmth
Once everything is melted into a smooth, glossy mixture, remove from heat and stir in that teaspoon of vanilla extract. The vanilla lifts the chocolate and marshmallow flavors, adding a subtle cozy background note you’ll fall in love with.
Step 4: Fold in the Mini Marshmallows Gently
Now comes the fun part — quickly add the mini marshmallows and fold them in gently. You want just enough mixing to get those delicious swirls without melting them completely. Those soft marshmallow pockets are what make this fudge special.
Step 5: Transfer & Swirl in the Pan
Pour your fudge mixture into the prepared pan, then use your spatula to swirl the surface lightly so some marshmallows peek through. This not only looks pretty but guarantees marshmallow bites in every square.
Step 6: Chill Until Set
Let your fudge sit at room temperature for about 10 minutes then pop it into the fridge to chill for at least 2 hours. This rest time is key for the fudge to firm up perfectly — patience here means easier slicing and a better texture.
Step 7: Slice & Serve Like a Champ
Use the parchment overhang to lift the fudge out, then slice into 16 squares using a buttered knife. A buttered blade helps keep the edges clean and shiny — no crumbly or sticky mess. Serve and enjoy immediately (or stash some for later!).
Pro Tips for Making Marshmallow Swirl Chocolate Fudge Recipe
- Low and Slow Melting: Keep your heat low and stir constantly to avoid chocolate seizing or burning — it took me a few tries before I figured this out!
- Timing Marshmallows Right: Add marshmallows last and fold quickly; they should melt just enough to swirl but still have that soft chew.
- Use Parchment Paper: This is the easiest way to lift the fudge out without breaking it or messing up your squares.
- Butter Knife for Cutting: Run your knife under warm water and pat dry for a perfect slice without grit or cracks.
How to Serve Marshmallow Swirl Chocolate Fudge Recipe
Garnishes
When I serve this fudge, I like to sprinkle a little crushed peppermint on top during swirling for a festive touch or a few sea salt flakes to enhance the chocolate flavor without overwhelming sweetness. Sometimes, a delicate dusting of cocoa powder or a drizzle of caramel syrup makes it look extra special.
Side Dishes
This fudge pairs beautifully with a hot cup of coffee or rich black tea — that bitter contrast highlights the fudge’s sweetness. On a cozy day, I’m all about a tall glass of cold milk alongside, especially for sharing with kids or those who want a creamy complement.
Creative Ways to Present
For holiday parties, I’ve layered squares of fudge between colorful parchment paper in pretty tins or clear jars for gifting. Another fun idea is to cut smaller bite-sized cubes, skewer them with toothpicks, and serve on a dessert platter with other goodies — it always gets people chatting and reaching for seconds!
Make Ahead and Storage
Storing Leftovers
I keep leftover fudge in an airtight container in the fridge, layering parchment paper between stacks to prevent sticking. This way, the fudge stays moist and fresh for up to a week — although, honestly, it rarely lasts that long at my house!
Freezing
Freezing fudge is a lifesaver for me when I want to prep in advance. I cut it into squares, separate layers with parchment, and store in an airtight container or freezer bag. It freezes beautifully for up to 3 months. Just thaw overnight in the fridge before serving.
Reheating
Since fudge is best served chilled or at room temperature, I don’t usually reheat it. But if you find it’s too firm after chilling or freezing, leaving it at room temp for 15-20 minutes softens it perfectly without losing texture or flavor.
FAQs
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Can I use regular marshmallows instead of mini marshmallows in this recipe?
Yes! You can use regular marshmallows, but they’ll melt a bit more and might not create the same pretty swirl effect. To keep the texture, chop larger marshmallows into smaller pieces before folding them in gently.
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What if my chocolate seizes while melting?
If your chocolate clumps up and looks grainy, it’s likely overheated. Try removing from heat immediately and stirring continuously. Adding a tiny bit of warm cream or butter can sometimes smooth it out, but prevention by stirring over low heat is best!
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Can I make this fudge vegan?
Absolutely. Use vegan chocolate chips and a dairy-free sweetened condensed milk alternative (like coconut-based condensed milk). Swap butter for a plant-based alternative and ensure your marshmallows are vegan-friendly. The texture might change slightly, but it’s delicious!
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How long does the fudge last at room temperature?
I recommend keeping fudge refrigerated to maintain freshness and texture. At room temperature, it can last a day or two if stored in an airtight container, but it may soften or become sticky in warmer environments.
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What’s the best way to cut fudge cleanly?
Use a sharp knife dipped in hot water and wiped dry before each cut. A buttered knife also works wonders, helping the blade slide through smoothly without sticking or crumbling the fudge edges.
Final Thoughts
Making this Marshmallow Swirl Chocolate Fudge Recipe is like a little kitchen celebration every time — the rich chocolate, the sweet marshmallow surprise, and the nostalgic feel all wrapped up in one bite. I hope you enjoy the cozy, indulgent moments it brings to your table, just like I do. Give it a try, and don’t be surprised if it becomes your go-to recipe for gifts, gatherings, or that much-deserved treat after a long day.
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
Marshmallow Swirl Fudge is a creamy, rich chocolate treat with delightful mini marshmallow swirls for added texture and sweetness. Made with semi-sweet chocolate chips, sweetened condensed milk, and a hint of vanilla, this fudge is easy to prepare and perfect for sharing or gifting.
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 little overhang on the sides to easily lift the fudge later.
- 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 until the mixture is fully melted and smooth to avoid seizing.
- Add Vanilla: Remove the saucepan from heat and stir in the vanilla extract until fully combined, enhancing the flavor of the fudge.
- Fold in Marshmallows: Quickly add the mini marshmallows and fold them in gently using a spatula. Mix just enough to create swirls—do not let the marshmallows melt completely.
- Transfer to Pan and Swirl: Pour the fudge mixture into the prepared baking pan. Use the spatula to gently swirl the top so some marshmallows peek through, creating an attractive pattern.
- Chill and Set: Allow the fudge to cool at room temperature for 10 minutes, then place it in the refrigerator for at least 2 hours until it is fully set.
- Slice and Serve: Once set, use the parchment overhang to lift the fudge out of the pan. Cut into 16 squares with a buttered knife for clean slices and enjoy.
Notes
- Don’t overheat the chocolate to prevent seizing; stir consistently on low heat.
- Add marshmallows last to preserve their shape and create swirls rather than melting them completely.
- Use parchment paper in the pan for easy removal and cleaner cutting.
- A buttered knife helps in slicing the fudge cleanly.
- Store fudge in an airtight container to prevent it from drying out.
- Substitute semi-sweet chocolate chips with dark or milk chocolate for varied flavor profiles.
- Use marshmallow fluff instead of mini marshmallows if preferred.
- Add crushed peppermint, chopped nuts, or peanut butter chips for texture and flavor variations.
- For a dairy-free version, use vegan condensed milk and chocolate.
- The fudge can be made up to 5 days in advance and stored tightly wrapped in the fridge.
- Freeze fudge squares with parchment between layers in an airtight container for up to 3 months; thaw in the fridge overnight before serving.
Nutrition
- Serving Size: 1 square
- Calories: 165 kcal
- Sugar: 21 g
- Sodium: 40 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 10 mg
