This marshmallow swirl fudge is a simple, no-bake treat that feels special. It layers silky chocolate fudge with soft marshmallow ribbons. The result is rich, creamy, and just sweet enough. Each bite gives a chocolatey snap, a pillowy marshmallow tug, and a smooth melt in your mouth. If you like trying fudges with different twists, you might also enjoy this Biscoff fudge for a cookie-butter spin.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 16 (about 1-inch squares)
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving; values will vary with exact brands and serving size)
- Calories per serving: 210 kcal
- Protein: 3 g
- Carbohydrates: 26 g
- Fat: 11 g
- Fiber: 1 g
- Sugar: 24 g
- Sodium: 70 mg
Why Make This Marshmallow Swirl Fudge
This fudge is fast, forgiving, and crowd-pleasing. It uses pantry-friendly ingredients and skips tempering or special equipment. The marshmallow swirl adds a light chew and a pretty marbled look. You get deep chocolate flavor with a soft, sweet contrast. It’s perfect for gift boxes, holiday plates, or a quick dessert when you want something indulgent without fuss.
How to Make Marshmallow Swirl Fudge
You’ll melt the chocolate and butter into the sweetened condensed milk, flavor with vanilla, and layer in marshmallow fluff to create swirls. Chill until set, then cut. The whole process is straightforward and works well for beginners.
Ingredients:
- 2 cups semisweet chocolate chips
- 1 cup sweetened condensed milk
- 1/2 cup marshmallow fluff
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts (optional)
Directions:
Step 1: Preparation
Grease an 8×8-inch pan or line it with parchment paper, leaving an overhang for easy removal. Measure all ingredients. If using nuts, chop them into small pieces. Have a knife or skewer ready for swirling the marshmallow.
Step 2: Mixing
Place the chocolate chips, sweetened condensed milk, and butter in a medium saucepan. Turn the heat to low. Stir constantly with a heatproof spatula so the chocolate melts evenly and nothing sticks. Keep the heat gentle to avoid scorching.
Step 3: Cooking
Once the chocolate and butter are melted and the mixture is smooth, remove the pan from heat. Stir in the vanilla extract. Let the mixture cool slightly for 2–3 minutes so it thickens a bit. This makes layering easier and keeps the marshmallow from sinking.
Step 4: Finishing
Pour half of the fudge mixture into the prepared pan and spread it evenly. Drop spoonfuls of marshmallow fluff across the surface. Use a knife or skewer to swirl the fluff into the chocolate in a figure-eight or circular motion. Pour the remaining fudge over the top and swirl again if you like a more marbled look. Sprinkle chopped nuts on top if using. Refrigerate until firm, about 2 hours. Lift the fudge from the pan, cut into squares, and serve.
How to Serve Marshmallow Swirl Fudge
Serve at cool room temperature for the best texture — not straight from the fridge unless you like a firmer bite. Arrange squares on a decorative plate for parties. Pair fudge with coffee or a glass of cold milk to balance the sweetness. For a dessert tray, combine with shortbread cookies and fresh berries for contrast.
How to Store Marshmallow Swirl Fudge
- Room temperature: Keep in an airtight container for up to 3 days in a cool, dry place (avoid heat).
- Refrigerator: Store in an airtight container for up to 2 weeks. Let pieces sit at room temperature for 10–15 minutes before serving if too firm.
- Freezer: Wrap pieces individually in plastic wrap and place in a freezer bag for up to 3 months. Thaw in the fridge overnight, then bring to room temperature before serving.
Expert Tips for Perfect Marshmallow Swirl Fudge
- Use low heat when melting. High heat can seize chocolate or burn the mixture.
- Stir constantly for a glossy, smooth fudge.
- If your marshmallow fluff is stiff, warm it briefly in the microwave (5–10 seconds) so it drops easily.
- Don’t over-swirl. Small, gentle swirls give a pretty marbled effect without mixing everything together.
- For cleaner cuts, chill until firm and then warm a knife under hot water, dry it, and slice. Wipe between cuts.
- Substitute semisweet chips with dark chocolate for a less sweet fudge, or milk chocolate for a sweeter, creamier result.
Delicious Variations
- Peanut Butter Swirl: Replace marshmallow with 1/2 cup creamy peanut butter and swirl.
- Mint Chocolate: Add 1/2 teaspoon peppermint extract and top with crushed candy canes.
- Nutty Fudge: Stir 1/2 cup toasted pecans or walnuts into the chocolate layer before chilling.
- White Chocolate Marshmallow: Use 2 cups white chocolate chips and swirl in marshmallow for a lighter look.
- Espresso Kick: Stir 1 tablespoon instant espresso or strong cooled coffee into the melted mixture for a mocha note.
Frequently Asked Questions
Q: Can I make this without sweetened condensed milk?
A: Sweetened condensed milk gives the fudge its creaminess and sweetness. You could try a homemade combination of evaporated milk plus sugar, but textures will change and it may not set the same. For best results, use sweetened condensed milk.
Q: What if my chocolate seizes while melting?
A: If chocolate gets grainy or thick, remove from heat and add a teaspoon or two of warm sweetened condensed milk or a small splash of vegetable oil and stir gently. If it’s badly seized, start over with fresh chocolate.
Q: Can I heat the marshmallow fluff to make swirling easier?
A: Yes. Warm the fluff in the microwave for 5–10 seconds to soften. Don’t overheat or it will become runny. Softer fluff drops and swirls more evenly.
Q: Will this set if I leave out the butter?
A: Butter adds creaminess and a softer texture. The fudge may set more firmly without it but could be drier. You can reduce butter slightly, but avoid leaving it out entirely for best texture.
Q: How do I prevent the marshmallow from sinking?
A: Cool the chocolate mixture briefly so it’s slightly thicker before pouring. Pour half the fudge, add marshmallow, swirl, then pour the rest. If the chocolate is too hot, the marshmallow will melt and lose its texture.
Q: Can I double the recipe for a larger pan?
A: Yes. Double all ingredients and use a 9×13-inch pan or two 8×8 pans. Keep the same chill time, though a larger pan may firm faster or slower depending on thickness.
Conclusion
This Marshmallow Swirl Fudge is an easy way to make a rich, pretty treat with minimal effort. The smooth chocolate, soft marshmallow ribbons, and optional nut crunch create satisfying texture and flavor. Try it for holidays, bake sales, or a quick homemade gift. For a classic marbled chocolate fudge inspiration, see this Chocolate Snowswirl Fudge Recipe. Enjoy making and sharing — it’s simple to make and hard to resist.
Print
Marshmallow Swirl Fudge
- Total Time: 20 minutes
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
A simple, no-bake marshmallow swirl fudge that layers silky chocolate fudge with soft marshmallow ribbons for a rich and creamy treat.
Ingredients
- 2 cups semisweet chocolate chips
- 1 cup sweetened condensed milk
- 1/2 cup marshmallow fluff
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts (optional)
Instructions
- Preparation: Grease an 8×8-inch pan or line it with parchment paper. Measure all ingredients and chop nuts if using.
- Mixing: Place chocolate chips, sweetened condensed milk, and butter in a medium saucepan. Turn heat to low and stir constantly until melted and smooth.
- Cooking: Remove from heat, stir in vanilla, and let mixture cool slightly for 2–3 minutes.
- Finishing: Pour half the fudge into the prepared pan, top with marshmallow fluff, and swirl. Pour remaining fudge, and swirl again if desired. Refrigerate until firm, about 2 hours, then cut into squares.
Notes
For best texture, serve at cool room temperature. Store in an airtight container for up to 3 days at room temperature or 2 weeks in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 24g
- Sodium: 70mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
