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
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 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
