Why You’ll Love This Recipe
I love this fudge because it’s incredibly easy to make yet looks like something from a candy shop. The marshmallow swirl gives it a beautiful, marbled look, and the texture contrast between the silky fudge and soft marshmallow is heavenly. Plus, it only takes a few ingredients and about 10 minutes of active prep before chilling.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Semi-sweet chocolate chips
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Sweetened condensed milk
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Unsalted butter
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Vanilla extract
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Marshmallow creme (fluff)
Directions
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I line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal.
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In a saucepan over low heat, I melt the chocolate chips, sweetened condensed milk, and butter together, stirring constantly until smooth.
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I remove the mixture from the heat and stir in the vanilla extract.
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I pour the fudge mixture into the prepared baking dish, spreading it evenly.
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I drop spoonfuls of marshmallow creme over the top.
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Using a knife or skewer, I gently swirl the marshmallow into the fudge to create a marbled effect.
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I refrigerate the fudge for at least 2 hours, or until firm.
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Once set, I lift it out using the parchment, cut into squares, and serve.
Servings and timing
This recipe makes about 36 small squares. It takes around 10 minutes to prep, plus at least 2 hours to chill.
Variations
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I sometimes add crushed graham crackers for a s’mores-inspired twist.
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Swapping in peanut butter chips for part of the chocolate gives a peanut butter swirl effect.
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For extra texture, I sprinkle mini marshmallows on top before chilling.
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White chocolate chips make a pretty base for a white-and-marshmallow swirl.
Storage/Reheating
I store the fudge in an airtight container at room temperature for up to 1 week, or in the fridge for up to 2 weeks. It also freezes well for up to 3 months—just thaw before serving. This fudge doesn’t require reheating.
FAQs
Can I use homemade marshmallow instead of creme?
Yes, but marshmallow creme swirls more easily than set marshmallows. If using homemade, make sure it’s still soft and spreadable.
Do I need a candy thermometer?
No, this recipe is no-fail and doesn’t require temperature monitoring—just melt and swirl.
Can I use dark chocolate instead of semi-sweet?
Absolutely. Dark chocolate makes it richer and less sweet, which I sometimes prefer.
How do I get clean slices?
I use a sharp knife dipped in hot water and wiped dry between cuts for neat, even pieces.
Can I make this ahead for gifting?
Yes, this fudge keeps beautifully, making it ideal for holiday gifts. I wrap pieces in parchment or place them in candy boxes.
Conclusion
Marshmallow swirl fudge is one of my favorite quick treats—simple to make, beautiful to look at, and absolutely delicious. The combination of creamy chocolate and soft marshmallow never fails to impress, whether I’m making it for myself, my family, or as a homemade gift.
PrintMarshmallow Swirl Fudge
This marshmallow swirl fudge is creamy, chocolatey, and swirled with sweet marshmallow for a perfect bite.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 2 hours 15 minutes (includes chill time)
- Yield: 36 small squares (1-inch pieces)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
3 cups semi-sweet chocolate chips
1 (14 oz) can sweetened condensed milk
1 tsp vanilla extract
1 cup marshmallow creme (a.k.a. marshmallow fluff)
Pinch of salt
Optional: crushed nuts, mini marshmallows, or sprinkles for topping
Instructions
Line an 8×8-inch baking dish with parchment paper or foil. Lightly grease.
In a saucepan over medium-low heat, melt chocolate chips and sweetened condensed milk, stirring constantly until smooth.
Remove from heat and stir in vanilla and a pinch of salt.
Pour fudge mixture into the prepared pan and spread evenly.
Drop spoonfuls of marshmallow creme on top of the fudge.
Use a knife to gently swirl the marshmallow into the fudge, creating a marbled pattern.
(Optional) Sprinkle with chopped nuts, mini marshmallows, or festive sprinkles.
Refrigerate for at least 2 hours, or until set.
Cut into squares and serve.
Notes
Store fudge in an airtight container in the refrigerator for up to 1 week.
For a peanut butter twist, swirl in ¼ cup of peanut butter along with the marshmallow creme.
This is a great make-ahead treat for holiday trays or edible gifts.
