The smell of melted chocolate always reminds me of winter afternoons in our old kitchen, where my daughter and I would experiment with fudge recipes while Christmas music played softly in the background. But this Marshmallow Swirl Fudge holds a different kind of memory, one that began with my grandson, Ben, last December.
He came over after school carrying a bag of marshmallows and said, “Grandma, can we make something magical with these?” I smiled because he had just given me the perfect excuse to dust off my favorite saucepan.
We stood side by side, stirring the chocolate together, watching it transform into a glossy pool of sweetness. Ben was in charge of swirling in the marshmallow fluff—his favorite part—and he took that job very seriously. The fudge set beautifully, with ribbons of marshmallow running through each square like tiny snowdrifts. When my husband took his first bite, he chuckled and said it tasted like “a winter hug you can eat.”
That night, as we wrapped the fudge in little tins for neighbors, I thought about how recipes like this aren’t just about sugar and butter, they’re about the moments that stick, long after the chocolate has cooled.
Short Description
This creamy, chocolatey Marshmallow Swirl Fudge blends smooth, rich chocolate with sweet marshmallow ribbons. It’s easy to make, no candy thermometer required, and perfect for gifting or enjoying with a warm cup of cocoa.
Key Ingredients
- 2 cups semi-sweet chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 2 tbsp unsalted butter (melted)
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 cup marshmallow fluff (or marshmallow cream)
Tools Needed
- Medium saucepan
- Wooden spoon or silicone spatula
- 8×8-inch baking dish
- Parchment paper
- Small knife for swirling
- Refrigerator for chilling
Cooking Instructions
Step 1: Melt the Chocolate
In a medium saucepan over low heat, combine the chocolate chips, sweetened condensed milk, and melted butter. Stir constantly until the chocolate is smooth and glossy. Be patient and keep the heat low—chocolate burns easily.
Step 2: Add the Vanilla and Salt
Remove the pan from heat. Stir in the vanilla extract and salt until the mixture is fully combined and velvety.
Step 3: Pour into the Pan
Line an 8×8-inch baking dish with parchment paper, leaving a bit of overhang for easy lifting later. Pour the chocolate fudge into the pan and spread it evenly with a spatula.
Step 4: Add the Marshmallow Swirl
Drop spoonfuls of marshmallow fluff across the top. Use a small knife to gently swirl it through the fudge, creating soft ribbons. Avoid overmixing—you want distinct white streaks of marshmallow running through the chocolate.
Step 5: Chill and Set
Refrigerate for at least 2 hours or until the fudge is firm. You’ll know it’s ready when it no longer feels tacky to the touch.
Step 6: Cut and Serve
Once set, lift the fudge out using the parchment paper. Cut into squares with a sharp knife. Serve slightly chilled or at room temperature for the smoothest texture.
Why You’ll Love This Recipe
Rich & Creamy Texture: Each bite melts on the tongue, with ribbons of marshmallow adding a soft, chewy surprise.
No Fuss: Simple ingredients, no candy thermometer, and ready in under 15 minutes of active prep.
Perfect for Gifting: Wrap in small boxes or tins—it makes a lovely homemade present.
Kid-Friendly Fun: Easy for children to help with swirling and decorating.
Holiday Favorite: Brings that cozy, festive feeling to your dessert table.
Mistakes to Avoid & Solutions
Overheating the Chocolate: High heat can make chocolate seize. Keep the stove on low and stir gently. If it thickens too much, add a tablespoon of warm milk to loosen it.
Overmixing the Marshmallow: Swirling too much can blend the colors instead of leaving pretty white ribbons. Just a few gentle strokes do the trick.
Skipping the Parchment Paper: Without it, removing the fudge is tricky. Always line your pan for clean, easy cuts.
Impatience While Setting: Cutting before the fudge is firm can ruin its shape. Give it the full chill time—patience pays off here.
Too Much Salt: Measure carefully; a little enhances flavor, but too much can overpower the sweetness.
Serving and Pairing Suggestions
Serve with hot cocoa or coffee for a cozy afternoon treat.
Add to a dessert platter alongside peppermint bark or cookies.
Crumble over vanilla ice cream for an indulgent topping.
Gift in small tins tied with ribbon for friends and neighbors.
For a fun twist, sprinkle crushed peppermint or sea salt flakes on top before chilling.
Storage and Reheating Tips
Room Temperature: Store in an airtight container for up to 5 days.
Refrigerator: Keeps fresh for up to 2 weeks, bring to room temperature before serving.
Freezer: Freeze in layers with parchment between pieces for up to 2 months. Thaw in the fridge overnight.
Avoid Heat: Keep away from direct sunlight or warm areas; the fudge softens easily.
No Reheating Needed: Enjoy chilled or at room temperature, this treat is meant to melt in your mouth.
FAQs
1. Can I use milk chocolate instead of semi-sweet?
Yes, but reduce the sweetened condensed milk slightly or add a pinch more salt to balance the sweetness.
2. What if I don’t have marshmallow fluff?
You can melt regular marshmallows with a tablespoon of butter until soft, then swirl that in.
3. How do I get clean slices?
Use a warm knife, dip it in hot water, wipe dry, and cut smoothly for sharp edges.
4. Can I add nuts or toppings?
Absolutely! Chopped walnuts, pecans, or even crushed candy canes work beautifully. Just sprinkle them on before chilling.
5. Why is my fudge grainy?
This can happen if the chocolate overheats or isn’t stirred continuously. Always melt slowly over low heat.
Tips & Tricks
Use a rubber spatula to scrape every bit of melted chocolate—none should go to waste.
Add a few mini marshmallows on top for a playful texture.
If making ahead for gifting, cut and wrap each piece in wax paper squares.
For extra shine, stir in a teaspoon of corn syrup with the condensed milk.
Chill overnight for the smoothest, most sliceable texture.
Recipe Variations
Peanut Butter Swirl Fudge:
Replace ½ cup of the chocolate chips with peanut butter chips. Swirl in ½ cup melted peanut butter instead of marshmallow for a nutty, rich twist.
Peppermint Marshmallow Fudge:
Add ½ teaspoon peppermint extract to the chocolate mixture and sprinkle crushed peppermint candy on top before chilling. Perfect for holiday parties.
Rocky Road Fudge:
Fold in ½ cup chopped walnuts and ½ cup mini marshmallows before pouring into the pan. The combination of crunch and chew is irresistible.
Caramel Swirl Fudge:
Instead of marshmallow, drizzle ½ cup warm caramel sauce over the top and swirl gently. Sprinkle a pinch of sea salt before chilling for salted caramel flavor.
White Chocolate Marshmallow Fudge:
Swap semi-sweet chocolate for white chocolate chips and follow the same process for a creamy, vanilla-forward version.
Final Thoughts
When the last batch cooled that evening, Ben proudly handed a tin to our elderly neighbor, Mrs. Harper, who smiled and said it was the best fudge she’d tasted since her childhood. Seeing his grin was worth every sticky spoon and chocolate smudge on the counter. Recipes like this remind me that sweetness isn’t just in the sugar, it’s in the act of sharing, of passing a plate to someone you care about.
Now, every holiday season, we make this fudge together, swirling marshmallows and laughter in equal measure. It’s become a small, beautiful tradition, one that fills our home with warmth and joy long after the fudge has disappeared.
Marshmallow Swirl Fudge
Ingredients
- 2 cups semi-sweet chocolate chips
- 1 can 14 oz sweetened condensed milk
- 2 tbsp unsalted butter melted
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 cup marshmallow fluff or marshmallow cream
Instructions
- Melt chocolate chips, sweetened condensed milk, and butter in a saucepan over low heat, stirring constantly until smooth and glossy.
- Remove from heat and stir in vanilla and salt. Line an 8×8-inch pan with parchment paper and pour in the fudge mixture, spreading evenly.
- Drop spoonfuls of marshmallow fluff on top and swirl gently with a knife to create ribbons.
- Chill for about 2 hours, or until firm. Once set, lift from the pan, cut into squares, and enjoy slightly chilled or at room temperature for a creamy, melt-in-your-mouth treat.
