Description
This Marshmallow Swirl Fudge recipe is an easy and delicious treat featuring a rich, creamy chocolate base swirled with sweet marshmallow fluff. Perfect for dessert lovers, this no-bake fudge comes together quickly using simple ingredients and a microwave or double boiler. Its lovely marbled appearance makes it an attractive addition to holiday gatherings or anytime you want a decadent homemade candy.
Ingredients
Scale
Chocolate Fudge Base
- 12 ounces semi-sweet chocolate chips
- 1 (14-ounce) can sweetened condensed milk
- 1/4 cup unsalted butter
- 1 teaspoon pure vanilla extract
- Pinch of salt (about 1/8 teaspoon)
Marshmallow Swirl
- 7 ounces marshmallow fluff or cream
Instructions
- Prepare Pan: Line an 8×8 inch square baking pan with parchment paper, leaving an overhang on two sides for easy lifting. Lightly grease the parchment paper with butter or cooking spray to prevent sticking.
- Melt Chocolate Mixture: In a large microwave-safe bowl, combine the chocolate chips, sweetened condensed milk, and unsalted butter. Microwave on high for 1 minute, stir well, then continue microwaving in 30-second intervals, stirring vigorously each time until smooth and fully melted, about 2 to 3 minutes total. Alternatively, melt the mixture over simmering water using a double boiler for gentle heating.
- Add Flavorings: Once the chocolate mixture is smooth and glossy, stir in the vanilla extract and a pinch of salt until fully combined, creating the chocolate fudge base.
- Layer Base Fudge: Pour about two-thirds of the chocolate fudge mixture into the prepared pan, spreading it evenly with a spatula to form a smooth layer.
- Add Marshmallow Dollops: Spoon dollops of marshmallow fluff evenly over the chocolate fudge base.
- Top with Remaining Chocolate: Spoon the remaining one-third of the chocolate fudge mixture over the marshmallow dollops. Using a butter knife or skewer, gently swirl the marshmallow and chocolate layers together to create distinct ribbons without overmixing.
- Set the Fudge: Gently tap the pan to settle the fudge evenly. Refrigerate for at least 2 to 3 hours, or preferably overnight, until completely firm.
- Cut and Serve: Lift the set fudge out of the pan using the parchment handles. Peel away the parchment paper and use a sharp, warm knife (wiping clean between cuts) to cut the fudge into 1-inch squares. Serve and enjoy!
Notes
- Use a warm knife for cleaner fudge cuts and wipe the knife between each cut to maintain neat squares.
- For best results, refrigerate the fudge overnight to allow it to fully firm up.
- You can substitute marshmallow fluff with melted marshmallows if preferred.
- Store fudge in an airtight container in the refrigerator for up to one week.
- Double boiler method prevents burning if you prefer stovetop melting over the microwave.
