Description
Indulge in this decadent Marshmallow Swirl Fudge recipe featuring a creamy blend of semi-sweet chocolate and sweetened condensed milk, accented with delightful marshmallow swirls for a perfect marbled treat. Easy to make with no baking required, this classic American dessert is perfect for holidays or any special occasion.
Ingredients
Scale
Fudge Base
- 3 cups semi-sweet chocolate chips
- 1 (14-ounce) can sweetened condensed milk
- 1/4 cup unsalted butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Marshmallow Swirl
- 1 1/2 cups mini marshmallows (or 3/4 cup marshmallow creme)
Instructions
- Prepare the Pan: Line an 8×8-inch square baking dish with parchment paper, leaving an overhang on the sides to easily lift out the fudge later.
- Melt the Fudge Base: In a medium saucepan over low heat, combine the chocolate chips, sweetened condensed milk, butter, vanilla extract, and salt. Stir continuously until the chocolate and butter have melted completely, creating a smooth, glossy mixture.
- Add Marshmallow Swirl: Remove the saucepan from heat. Gently fold in the mini marshmallows just enough to create visible swirls without fully blending. If using marshmallow creme, drop spoonfuls over the fudge and swirl gently with a butter knife to achieve a marbled look.
- Set the Fudge: Pour the mixture into the prepared baking dish and smooth the top with a spatula. Tap the pan gently on the counter to release any trapped air bubbles.
- Chill Until Firm: Refrigerate the fudge for at least 2 hours or until it is firm and set.
- Serve: Use the parchment paper overhang to lift the fudge out of the pan. Cut into approximately 25 squares and serve.
Notes
- For extra flair, sprinkle crushed graham crackers or chopped nuts on top before chilling.
- Store fudge in an airtight container in the refrigerator for up to 1 week.
- For longer storage, freeze the fudge wrapped tightly and thaw before serving.
