The first spoonful of Marshmallow Swirl Fudge sent a wave of glossy chocolate and pillowy marshmallow through my kitchen. I’ve tested this batch five times—experimenting with swirl patterns, chilling methods, and marshmallow ratios—to nail that tender bite with a crackling snap at the edges.
Why You’ll Love This Recipe
- A glossy surface with a tender, chewy swirl of marshmallow.
- Quick prep—under 10 minutes on the counter before chilling.
- Microwave method that even beginners can master.
- Blends classic candy chemistry with a nostalgic treat.
A Little Background
On a rainy afternoon, I first melted chocolate chips and sweetened condensed milk in my grandmother’s old saucepan. That day I discovered that stirring just until glossy—and not one second more—yields the silkiest fudge, a lesson refined over three more trials.
Key Ingredients for Marshmallow Swirl Fudge
- Semisweet Chocolate Chips (3 cups): provides depth—use high-quality for a richer taste.
- Sweetened Condensed Milk (14 oz can): delivers creamy sweetness; avoid low-fat versions.
- Butter (¼ cup): adds shine and smooth texture; European-style works well.
- Vanilla Extract (1 tsp): enhances chocolate notes; pure extract is best.
- Mini Marshmallows (2 cups): the star swirl; standard size offers the best chew.
How to Make Marshmallow Swirl Fudge
- Prepare an 8×8-inch pan by lining it with foil and spraying lightly. In a microwave-safe bowl, combine 3 cups chocolate chips, the 14-oz can of sweetened condensed milk, and ¼ cup butter.
- Microwave on high for 1 minute, then stir. Continue microwaving in 30-second bursts, stirring until the mixture is silky smooth and glossy.
- Remove from heat, stir in 1 teaspoon vanilla. Reserve 1 cup of fudge in a small bowl. Gently fold 2 cups mini marshmallows into the remaining mixture—tender with slight bite.
- Spread the marshmallow-studded fudge into the pan, drizzle the reserved cup on top, and use a knife tip to create a swirl pattern. Chill in the fridge for at least 2 hours until firm.
Pro Tips & Troubleshooting
- When my second batch seized, I learned to stir constantly off the heat—prevents grainy texture.
- If the fudge clings to the bowl, warm the bottom gently; it scrapes out cleanly once loosened.
- Add a pinch of sea salt on top for a sweet-savory twist that brightens the chocolate.
- To halve the recipe, use a 6×6-inch pan and adjust chill time to about 90 minutes.
Storage & Make-Ahead Guide
Store fudge in an airtight container. At room temperature it stays fresh for up to 5 days—test note: on my third trial it remained chewy at day 5. Refrigerate for up to two weeks, or freeze tightly wrapped for 3 months. Always wash hands before handling and don’t leave out more than 2 hours to keep it safe.
Serving Suggestions
Cut into bite-sized squares and serve on a wooden board alongside fresh berries or a cup of strong coffee. For a festive touch, sprinkle crushed candy canes over the top before slicing.
Frequently Asked Questions
- How long should fudge chill before cutting? At least 2 hours in the fridge; chilling longer (up to 4 hours) ensures clean slices.
- Can I use dark chocolate instead? Yes—swap for 3 cups dark chocolate chips for a bolder flavor, but monitor sweetness.
- Why is my fudge grainy? Overheating or skipping constant stirring can cause sugar crystals; stir off-heat until smooth.
- What’s the best way to cut fudge squares? Run a sharp knife under hot water, wipe dry, then slice in one clean motion.
- Can I freeze marshmallow fudge? Absolutely—wrap in parchment, then foil. Thaw overnight in the fridge.
- How do I prevent marshmallows from melting completely? Fold them in gently off the heat—excess warmth dissolves their shape.
Final Thoughts
Enjoy your Marshmallow Swirl Fudge chilled or at room temperature—my favorite way is with a hot mug of tea on a crisp afternoon. If you try these notes, let me know how your swirl pattern turned out!
More Recipes You’ll Love
- Marshmallow Nougat Bars – another chewy marshmallow candy that mirrors the soft, tender bite
- Heavenly Divinity Fudge – classic fudge with similar sugar-crystal techniques for a melt-in-your-mouth finish
- Rice Krispie Treats – lightly crunchy marshmallow squares that pair perfectly with rich fudge
Marshmallow Swirl Fudge
Ingredients
- 3 cups semisweet chocolate chips
- 14 ounce sweetened condensed milk
- 0.25 cup butter
- 1 teaspoon vanilla extract
- 2 cups mini marshmallows
Instructions
- Line an 8×8-inch pan with foil and spray with cooking spray.
- In a microwave-safe bowl, combine chocolate chips, sweetened condensed milk, and butter.
- Microwave on high for 1 minute, then stir until chips are almost melted.
- Continue microwaving in 30-second increments, stirring between, until mixture is smooth and glossy.
- Remove from microwave, stir in vanilla extract, and set aside 1 cup of the mixture.
- Fold mini marshmallows into the remaining fudge mixture, then spread into the prepared pan.
- Drizzle reserved fudge on top and use a knife to create a swirl pattern.
- Refrigerate for 2 hours until firm, then lift from foil and cut into squares.