Description
This Marshmallow Swirl Fudge is a rich and creamy treat combining smooth semi-sweet chocolate with sweetened condensed milk and soft mini marshmallows. Perfectly swirled to retain little bursts of marshmallow texture, this fudge is easy to prepare and ideal for gifting or special occasions.
Ingredients
Scale
Main Ingredients
- 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
- 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 for easy removal.
- Melt Chocolate Mixture: In a medium saucepan over low heat, combine semi-sweet chocolate chips, sweetened condensed milk, unsalted butter, and salt. Stir constantly until fully melted and smooth to avoid seizing the chocolate.
- Add Vanilla: Remove the pan from heat and stir in vanilla extract until well combined.
- Fold in Marshmallows: Quickly fold in the mini marshmallows gently with a spatula to create swirls without melting them completely.
- Transfer to Pan and Swirl: Pour the mixture into the prepared baking pan. Use the spatula to gently swirl the top so some marshmallows peek through.
- Chill and Set: Let the fudge cool at room temperature for 10 minutes, then refrigerate for at least 2 hours until fully set.
- Slice and Serve: Use the parchment overhang to lift the fudge out of the pan, then cut into 16 squares with a buttered knife for clean cuts.
Notes
- Don’t overheat the chocolate; stir constantly on low heat to prevent seizing.
- Add marshmallows last and fold gently to keep them from fully melting and preserve the swirl effect.
- Use parchment paper in the pan for easy lifting and cleaner cutting.
- A buttered knife helps achieve smooth, clean fudge cuts.
- Store in an airtight container to prevent dryness.
- Substitute semi-sweet chips with dark or milk chocolate based on preference.
- Use marshmallow fluff if mini marshmallows are unavailable.
- Add crushed peppermint or chopped nuts to vary texture and flavor.
- Mix in peanut butter chips for a tasty twist.
- For a dairy-free version, swap with vegan condensed milk and chocolate chips.
- Make up to 5 days in advance and store in the fridge or freeze for up to 3 months with parchment between layers.
Nutrition
- Serving Size: 1 square
- Calories: 165 kcal
- Sugar: 21 g
- Sodium: 35 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
