Easy Marshmallow Swirl Fudge Recipe delivers a creamy, chocolatey bite with ribbons of fluffy vanilla marshmallow in every square. It suits anyone who wants no-bake dessert magic in about 2 hours 15 minutes total, with only 10–15 minutes of hands-on time. I stash a square in the freezer for late-night cravings and feel like a dessert ninja.
Why You Should Try This Marshmallow Swirl Fudge Recipe
Easy Marshmallow Swirl Fudge Recipe gives you old-school chocolate fudge vibes with a modern, photogenic swirl that looks bakery-level. You don’t need a candy thermometer or special skills, just gentle heat and a steady spoon. The texture lands between truffle and brownie edge, and the marshmallow swirl adds playful vanilla pops.
If you love holiday candy plates, edible gifts, or last‑minute treats for bake sales, this fudge checks every box. You can scale it, swirl it with different flavors, and slice it cleanly for neat presentation. It also works on the stovetop or in the microwave.
Ingredients You’ll Need
- Semisweet chocolate chips, 3 cups (about 18 oz/510–540 g). Guittard or Ghirardelli melt smooth; use dark chips for less sweetness or milk chocolate for a sweeter fudge.
- Sweetened condensed milk, 1 can (14 oz). Use condensed, not evaporated. Eagle Brand yields consistent set.
- Unsalted butter, 2 tablespoons. Swap coconut oil for a dairy-free option.
- Pure vanilla extract, 1 teaspoon. I like Nielsen-Massey for clean flavor.
- Fine sea salt, 1/4 teaspoon. It balances the sweetness.
- Marshmallow creme (aka marshmallow fluff), 1 cup. Marshmallow Fluff brand swirls cleanly. As a backup, melt 2 cups mini marshmallows with 2 teaspoons milk until smooth.
- Optional mix-ins: 1/2 cup chopped toasted pecans or walnuts, crushed pretzels, or mini chocolate chips.
- Optional topping: flaky sea salt.
Equipment:
- 8-inch square metal pan (metal sets faster than glass)
- Parchment paper
- Medium heavy saucepan or large microwave-safe bowl
- Heatproof spatula
- Toothpick or skewer for swirling
- Sharp chef’s knife
How to Make Easy Marshmallow Swirl Fudge
- Prep: 10 minutes
- Cook: 5 minutes
- Chill/Total: about 2 hours 15 minutes
- Line the pan: Line an 8-inch square pan with parchment, leaving two sides long for easy lifting. Lightly butter the parchment if you want ultra-clean edges.
- Melt the chocolate base (stovetop): Add chocolate chips, sweetened condensed milk, and butter to a medium saucepan. Set over low heat and stir constantly until smooth and glossy, 3–5 minutes. Or microwave at 50% power in 30‑second bursts, stirring between each, until smooth.
- Flavor the base: Take the pan off heat. Stir in vanilla and salt. Fold in any nuts or mix-ins.
- Pan it: Scrape the fudge into the lined pan and smooth the top with a spatula.
- Warm the creme: Microwave marshmallow creme for 10–15 seconds to loosen. Spoon it in 8–10 dollops over the fudge. Drag a skewer through the dollops in gentle figure‑eight motions to form swirls. Stop before the colors fully blend.
- Chill: Tap the pan once on the counter to pop bubbles. Chill until firm, about 2 hours.
- Slice: Lift the fudge out by the parchment. Warm a knife under hot water, dry it, and cut into 25–36 squares, wiping the blade between cuts.
Tips & Tricks
- Use low heat and steady stirring. Scorching chocolate turns it grainy.
- Weigh the chocolate for best texture; chips vary by brand.
- For sharper swirls, keep the fudge warm and the creme slightly loose.
- Don’t over-swirl or you’ll lose the contrast.
- Add flaky salt on top for a sweet-salty finish.
- For peanut butter swirls, warm 1/3 cup creamy peanut butter and dollop it with the marshmallow.
- For mocha vibes, dissolve 1 teaspoon instant espresso in the vanilla before stirring it in.
- Want thicker pieces? Use a 9×5 loaf pan instead of an 8‑inch square and chill a bit longer.
What to Serve with Marshmallow Swirl Fudge
Serve these squares with hot coffee, spiced chai, or cocoa for a cozy dessert plate. Pair with salty snacks like pretzels or roasted nuts to balance the sweetness. Fresh berries or orange segments add a bright, juicy counterpoint. For a party platter, mix them with peppermint bark and toffee for a full candy board.
Make-Ahead and Storage
- Room temp: Store fudge in an airtight container with parchment between layers for up to 1 week in a cool spot.
- Fridge: Keep up to 2 weeks. Let pieces sit 10–15 minutes at room temp before serving for the creamiest bite.
- Freezer: Freeze up to 2–3 months, well wrapped and sealed. Thaw overnight in the fridge, then let sit 15 minutes before slicing or serving.
Ingredients
Instructions
- Line an 8x8-inch pan with parchment paper, leaving an overhang for easy removal.
- In a medium saucepan, combine the chocolate chips, sweetened condensed milk, and butter.
- Heat over medium-low, stirring constantly, until melted and smooth.
- Remove from heat and stir in vanilla extract.
- Pour the fudge mixture into the prepared pan and spread evenly.
- Sprinkle mini marshmallows on top. Use a butter knife to gently swirl the marshmallows into the fudge.
- Refrigerate for at least 1 hour, or until set. Lift out and cut into squares.
- Serve and enjoy!