Introduction

This Marshmallow Swirl Fudge is a rich, creamy treat with sweet pockets of marshmallow throughout. It’s simple to make and perfect for satisfying your chocolate cravings with a fun twist.

A stack of rich chocolate fudge squares is shown on a white plate, all neatly cut into thick, even pieces. Each piece has two visible layers: a dense, smooth dark brown chocolate base and a shiny top layer with white and dark chocolate swirls forming a marble pattern. Scattered small white marshmallows sit on top and around the stack, adding a soft contrast to the deep chocolate color. The plate sits on a surface with a white marbled texture, and the image is focused closely to capture the smooth and creamy texture of the fudge along with a few chocolate crumbs around the plate. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Line an 8×8-inch square baking pan with parchment paper, leaving a little overhang on the sides for easy removal.
Step 2: In a medium saucepan over low heat, combine the chocolate chips, sweetened condensed milk, butter, and salt. Stir constantly until everything is melted and smooth.
Step 3: Remove the pan from heat and stir in the vanilla extract until fully combined.
Step 4: Quickly fold in the mini marshmallows gently with a spatula, just enough to create a swirl effect without melting them completely.
Step 5: Pour the mixture into the prepared pan. Use your spatula to swirl the top gently so some marshmallows peek through.
Step 6: Let the pan cool at room temperature for 10 minutes, then refrigerate for at least 2 hours or until fully set.
Step 7: Once set, lift the fudge out using the parchment overhang and slice into 16 squares with a buttered knife.

Tips & Variations

For extra texture, fold in chopped nuts like pecans or walnuts along with the marshmallows.
Use dark or milk chocolate chips instead of semi-sweet for a different flavor profile.
If mini marshmallows are unavailable, chop regular-sized marshmallows into smaller pieces before folding in.

Storage

Store the fudge in an airtight container in the refrigerator for up to 1 week. Let it come to room temperature for a few minutes before serving to soften slightly.

How to Serve

A white plate holds 16 square chocolate brownies arranged in a loose circle. Each brownie has two layers: a bottom dark brown chocolate cake layer and a top glossy chocolate layer swirled with white cream in marbled patterns. Half of the brownies are topped with one small white marshmallow placed in the center. The plate is set on a white marbled surface with scattered crumbs and a few marshmallows around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different chocolate type?

Yes, you can substitute semi-sweet chocolate chips with milk or dark chocolate chips depending on your preference. Just adjust sweetness accordingly.

How do I prevent the marshmallows from melting completely?

Fold the marshmallows in gently and quickly once the mixture is off the heat. Avoid stirring too vigorously to maintain their shape for the swirl effect.

Marshmallow Swirl Fudge Recipe

Print Recipe

★★★★★

4.6 from 92 reviews

This Marshmallow Swirl Fudge recipe combines rich, creamy semi-sweet chocolate with swirls of fluffy mini marshmallows for a delightful treat. Made easily on the stovetop and chilled to set, this fudge is perfect for gifting or enjoying as a sweet snack.

Author: zara
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 2 hours 20 minutes
Yield: 16 squares 1x
Category: Dessert
Method: Stovetop
Cuisine: American

Ingredients

Scale

Fudge Base

3 cups semi-sweet chocolate chips
1 (14 oz) can sweetened condensed milk
2 tbsp unsalted butter
1/8 tsp salt

Flavoring and Swirl

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 to help remove the fudge easily once set.
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 everything is fully melted and the mixture is smooth.
Add Vanilla: Remove the saucepan from the heat and stir in the vanilla extract until it is fully incorporated into the melted chocolate mixture.
Fold in Marshmallows: Quickly add the mini marshmallows and fold them gently into the mixture with your spatula. This folding should be just enough to swirl the marshmallows through the fudge without melting them completely.
Transfer to Pan and Swirl: Pour the fudge mixture into the prepared baking pan. Use your spatula to gently swirl the top of the fudge so some marshmallows peek through the surface, creating a pretty pattern.
Chill and Set: Allow the fudge to cool at room temperature for about 10 minutes, then transfer the pan to the refrigerator. Chill for at least 2 hours or until the fudge is fully set and firm.
Slice and Serve: Once the fudge is set, lift it out of the pan using the parchment paper overhang. Using a buttered knife, slice the fudge into 16 equal squares and serve.

Notes

Be sure to stir the chocolate mixture constantly while melting to prevent burning.
For cleaner slices, wipe the knife between cutting each piece.
Store leftover fudge in an airtight container in the refrigerator for up to 1 week.
You can substitute semi-sweet chocolate chips with dark or milk chocolate depending on your preference.
If mini marshmallows are not available, chop larger marshmallows into small pieces to use.

Keywords: Marshmallow fudge, chocolate fudge, easy fudge recipe, stovetop fudge, dessert fudge, holiday fudge