Classic Marshmallow Swirl Fudge
Indulge in this easy-to-make classic marshmallow swirl fudge. Rich chocolate fudge is swirled with soft marshmallow for a delightful treat that's perfect for sharing.
Equipment
- 8x8 inch baking pan
- parchment paper
- large, heavy-bottomed saucepan
- microwave-safe bowl
- butter knife or skewer
Ingredients
Fudge Ingredients
- 1 can sweetened condensed milk (14-ounce)
- 2 cups semi-sweet chocolate chips (12 ounces)
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Marshmallow Swirl
- 1 jar marshmallow fluff OR mini marshmallows (7-ounce) OR 2 cups
Instructions
Preparation
- Line an 8x8 inch baking pan with parchment paper, allowing some overhang; lightly grease the parchment paper.
Cooking the Fudge
- Combine sweetened condensed milk, chocolate chips, butter, and salt in a large saucepan over low to medium-low heat.
- Stir continuously until the mixture is fully melted and smooth, being careful not to scorch the chocolate.
- Remove the pan from heat and stir in the vanilla extract until it is well combined.
Assembly and Setting
- Pour the chocolate fudge evenly into the prepared pan.
- Microwave marshmallow fluff or mini marshmallows for 20-30 seconds until softened, then stir gently.
- Dollop spoonfuls of the warm marshmallow over the fudge and gently swirl with a knife or skewer for a marbled effect.
- Refrigerate the fudge for at least 2-4 hours, or until it is completely firm.
Serving
- Lift the firm fudge from the pan using the parchment paper overhang, remove the paper, and cut into 1-inch squares to serve.
Notes
For easier cutting, run your knife under hot water and wipe it clean between cuts. Store the fudge in an airtight container at room temperature for up to one week, or in the refrigerator for up to two weeks.