Description
An easy, no-bake Marshmallow Swirl Fudge that’s rich, creamy, and perfect for the holidays.
Ingredients
Scale
→ For the Fudge:
- 2 cups (12 oz) semi-sweet chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 2 tbsp unsalted butter
- 1 tsp pure vanilla extract
- Pinch of salt
- 1 jar (7 oz) marshmallow creme / fluff
Instructions
- Prep Pan: Line an 8×8 inch baking dish with parchment paper, leaving an overhang on two sides to create a “sling.”
- Melt Fudge Base: In a medium saucepan over low heat, combine the chocolate chips, sweetened condensed milk, and butter. Stir frequently until everything is melted and the mixture is smooth and glossy.
- Add Flavor: Remove the pan from the heat. Stir in the vanilla extract and the pinch of salt.
- Assemble: Pour the hot fudge mixture into the prepared baking dish and spread it into an even layer.
- Swirl: Drop spoonfuls of the marshmallow creme over the hot fudge. Use a knife or skewer to gently swirl the marshmallow into the chocolate. Do not overmix.
- Chill: Refrigerate the Marshmallow Swirl Fudge for at least 2 hours, or until completely firm.
- Cut & Serve: Use the parchment paper slings to lift the fudge from the pan. Use a warm, sharp knife to cut into small squares and serve.
Notes
- Use Sweetened Condensed Milk: Do NOT substitute with evaporated milk, as the fudge will not set.
- Low Heat is Key: Melt the chocolate mixture slowly over low heat to prevent it from scorching and becoming grainy.
- Warm Knife for Clean Cuts: For perfect, clean squares, run your knife under hot water and wipe it dry before each cut.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, Candy
- Method: No-Bake, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 120 kcal
- Sugar: 18g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 10mg
Keywords: Marshmallow Swirl Fudge