This Marshmallow Swirl Fudge is rich, creamy, and just the right amount of gooey thanks to that dreamy marshmallow swirl.
It’s the kind of dessert that looks fancy but is super easy to make. Perfect for holidays, potlucks, or anytime you want something sweet and satisfying.
The swirl makes it look like you spent hours on it—but it comes together in less than 20 minutes on the stove. Let’s make it!
Why I Love This Recipe
Growing up, this was the fudge my mom made every Christmas. The marshmallow swirl was always my favorite part—I used to steal the corner pieces because they had the most! It’s nostalgic, but it also hits every time.
- It’s quick and only takes one pot
- No fancy equipment or candy thermometers needed
- The swirl makes it pretty without trying
- It stores well, perfect for gifting
- It’s sweet, rich, and melty in the best way
Makes
16 squares
Time
Prep: 10 minutes
Cook: 10 minutes
Cool: 2 hours (in fridge)
Total Time: 2 hours 20 minutes
Macros (Per Square)
- Calories: 165
- Protein: 1g
- Fat: 7g
- Carbs: 25g
- Sugar: 21g
What You’ll Need
- 3 cups semi-sweet chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1/8 tsp salt
- 1 1/4 cups mini marshmallows
Pro Tips
- Don’t overheat the chocolate or it’ll seize. Stir constantly on low heat.
- Add marshmallows last so they don’t completely melt—you want those swirls!
- Use parchment paper in the pan for easy lifting and cutting.
- A buttered knife makes cutting the fudge cleaner.
- Store in an airtight container to keep it from drying out.
Tools Needed
- Medium saucepan
- Silicone spatula
- 8×8-inch square baking pan
- Parchment paper
- Measuring cups and spoons
- Butter knife or sharp chef’s knife
Substitutions and Variations
- Swap semi-sweet chips with dark or milk chocolate
- Use marshmallow fluff if you don’t have mini marshmallows
- Add crushed peppermint or chopped nuts for texture
- Mix in peanut butter chips for a twist
- Use vegan condensed milk and chocolate for dairy-free version
Make Ahead Tips
You can make this fudge up to 5 days in advance. Just keep it wrapped tightly in the fridge. It also freezes beautifully—cut into squares and freeze with parchment between layers in an airtight container for up to 3 months.
Recipe & Instructions
Step 1: Prep Your Pan
Line an 8×8-inch square baking pan with parchment paper, leaving a little overhang on the sides.
Step 2: Melt Chocolate, Milk, Butter, and Salt
In a medium saucepan over low heat, add:
- 3 cups semi-sweet chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 2 tbsp unsalted butter
- 1/8 tsp salt
Stir constantly until fully melted and smooth.
Step 3: Add Vanilla
Remove the pan from heat and stir in:
- 1 tsp vanilla extract
Mix until fully combined.
Step 4: Fold in Marshmallows
Quickly add:
- 1 1/4 cups mini marshmallows
Fold them in gently with your spatula, just enough to swirl but not melt them completely.
Step 5: Transfer to Pan and Swirl
Pour the mixture into your prepared baking pan. Use your spatula to gently swirl the top so some marshmallows peek through.
Step 6: Chill and Set
Let the pan cool at room temp for 10 minutes, then transfer to the fridge for at least 2 hours or until fully set.
Step 7: Slice and Serve
Once set, lift fudge out of pan using parchment, and slice into 16 squares with a buttered knife.
Leftovers and Storage
Store in an airtight container in the fridge for up to 7 days. Keep layers separated with parchment if stacking. You can also freeze it—just thaw in the fridge overnight before serving.
Why This Recipe Works (Quick Science)
Sweetened condensed milk keeps the texture soft and chewy because of its high sugar content and thick consistency. The chocolate chips provide structure as they cool, while the marshmallows only partially melt, giving you that perfect swirl and a pop of texture in every bite.
Common Mistakes
- Overheating the chocolate: Always melt on low heat or you risk burning or seizing it
- Melting marshmallows completely: Stir quickly and gently—they should stay whole for the swirl
- Not lining your pan: Makes it hard to remove and cut clean squares
- Using high-heat chocolate: Choose a good quality chip for smooth texture
What to Serve With
- A hot cup of coffee or tea
- Crushed peppermint sprinkled on top
- Whipped cream on the side
- A glass of cold milk
- A drizzle of caramel or sea salt flakes for a fancy twist
FAQ
Can I use marshmallow fluff instead of mini marshmallows?
Yes! Use about 1 cup of fluff and dollop it in before swirling.
Does it need to be refrigerated?
Yes, for best texture and freshness.
Can I double the recipe?
Absolutely—use a 9×13 pan if doubling.
Can I use dark chocolate chips?
Yes! It’ll be richer and slightly less sweet.
Final Thoughts
This Marshmallow Swirl Fudge is the kind of recipe you’ll want to keep in your back pocket. It’s simple, impressive, and just plain delicious. Try it once, and I bet you’ll be making it again and again. Let me know how yours turns out in the comments—I’d love to hear how it goes or help if you have any questions!
