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Whenever I’m craving something sweet that feels fancy but is actually a breeze, I whip up this marshmallow swirl fudge. The way the chocolate and marshmallow meld together is so dreamy. Every bite is soft, rich, and just melts in your mouth.
Honestly, I found this fudge because I had to bring something to a bake sale at the last second. The chocolate made my kitchen smell amazing, and my neighbor hasn’t stopped asking for the swirly marshmallow one since.
Dreamy Ingredients
- Marshmallow fluff: This gives it that fluffy swirl and a creamy, cloudlike finish. I get the big-name brand because it’s easier to swirl.
- Salt: Toss in some fine sea salt to keep it from being all sugar and bring out the chocolate flavors even more.
- Vanilla extract: A little real vanilla deepens the chocolate taste. Real stuff really does make a difference.
- Unsalted butter: Use fresh butter if you can. It makes everything more silky.
- Sweetened condensed milk: Makes the fudge soft and smooth, and keeps it all together. I usually buy Eagle Brand for a goof-proof texture.
- Semi sweet chocolate chips: Pick a good-quality brand for a meltier, tasty base. This is where all the chocolatey magic starts.
- Try to grab the freshest marshmallow fluff (it should look super white, not yellowish) and extra-shiny chocolate chips if you want top flavor.
Step by Step Instructions
- Cut and Serve
- When the fudge is nice and firm, use the parchment to lift it right out of the pan. Slice into even pieces with a sharp knife. Swipe the blade clean after every few cuts to keep those edges sharp, and pop them into the fridge so they stay extra fudgy.
- Chill and Set
- Put the pan straight into your refrigerator and just let it hang out for at least two hours. Don’t try to hurry—if you slice too soon, you’ll regret the sticky mess!
- Add the Marshmallow Swirl
- Plop spoonfuls of marshmallow fluff all over the top, then gently twist them through the chocolate with a butter knife. Just a few figure eights does the trick—you want obvious swirls, not a big chocolate mess.
- Pour into the Pan
- Line an eight-inch square dish with parchment, letting the paper hang over the sides. Dump your chocolate mix in, then spread it to the corners so it’s smooth and even.
- Add Vanilla and Salt
- Now take the pan off the heat. Add vanilla and salt, and give it a good stir. The leftover heat blends the flavors so the vanilla doesn’t just disappear.
- Melt the Chocolate
- Grab a medium pan, and put the chocolate chips, butter, and condensed milk inside. Turn the burner to low. Keep stirring with a spatula the whole time until everything looks shiny and melted—don’t stop or it might get grainy!
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The marshmallow layer is honestly my favorite part. It makes every bite feel fun and light. I always sneak a spoonful and my kids turn swirling into a performance in our kitchen—it’s the best.
Storage Tips
Stick the cooled fudge in a sealed container in the fridge—it’ll stay soft and delicious for about a week. If you want to freeze it, wrap the pieces in parchment and foil first, then thaw on the counter when you’re ready to eat. You’ll get the best texture that way.
Ingredient Swaps
Need to skip the dairy? Go for awesome dairy-free chocolate and coconut condensed milk. If you can’t do regular marshmallow fluff, a vegan spread works just fine for those signature swirls.
Serving Ideas
Cut it into bite-size cubes for holidays or dessert platters. Top with some mini chips or finish with a sprinkle of sea salt for something special. I love handing them out in little cupcake liners—they look super cute and festive.
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Cultural Note
Back in the late 1800s people in America started making fudge for big gatherings. Adding marshmallow to the mix makes me think of old-school candies from childhood, but gives it a modern touch with those bold swirls that get everyone talking.
Frequently Asked Questions
- → Which chocolate should I use?
I like semi-sweet chips. They're sweet but not too much, and they melt smoothly. Dark or milk chocolate work fine if that's what you like.
- → How can I make great swirls?
Just plop marshmallow fluff in spots over the fudge, then grab a butter knife and swirl it around. Don't overdo it—you want thick and thin swirly parts.
- → What's the trick for no-sticking fudge?
Use parchment paper to line your pan. Let it hang over the edges, so you can pull the fudge out in one go when it's ready.
- → Is it okay to add mix-ins?
Definitely! Toss in chunks of nut, bits of cookie, or extra chocolate pieces if you want to add crunch and extra flavor.
- → How should I keep my fudge fresh?
Keep it in a sealed container in the fridge. It'll stay good and nice and soft for about a week.