SPREAD LOVE

Short, Catchy Intro

So you want fudge that looks fancy but takes zero flex in the kitchen? Same. This marshmallow swirl fudge is the chocoholic meeting the sticky-sweet marshmallow in a cozy pan of joy. It looks like you spent hours crafting ribbons and swirls, but the truth is you did very little except stir, pour, and swipe a butter knife like a pro.

Stick around and I will walk you through every cozy step, give you tips so it does not crack, and cheer when you slice that shiny square. Also, if you ever want a cake that smells like cinnamon and banana while you bake, check out this tasty cinnamon swirl banana bread for your next procrastination project.

Why This Recipe is Awesome

It plays like a dessert magician. You mix three things, stir, and suddenly you have fudge. Mind blown.
It is idiot proof. Seriously, even I did not mess it up the first time. Keep stirring and you win.
Texture goals achieved. You get creamy chocolate with fluffy marshmallow ribbons. That contrast? Pure drama.
Crowd pleaser and gift-ready. Wrap a stack for neighbors and prepare for suspiciously enthusiastic smiles.

Yes it looks fancy. No it is not fussy. Want to impress someone without sweating? This is your move.

Ingredients You’ll Need

1 (14-ounce) can sweetened condensed milk. The secret liquid magic.
24 ounces about 4 cups good quality chocolate chips or chopped chocolate. I like a mix of semi-sweet and milk chocolate for balance.
1/2 cup 1 stick unsalted butter cut into smaller pieces. Don’t skip quality here.
1 teaspoon pure vanilla extract. Tiny but mighty.
1/4 teaspoon fine sea salt. Salt is your friend, trust me.
7 ounces about 1 1/2 cups marshmallow fluff or marshmallow creme. Fluffy clouds in a jar.
Optional Flaky sea salt for sprinkling. Posh and addictive.
Optional 1/2 cup chopped nuts e.g. pecans or walnuts. For crunchheads.

Yes these are pantry-friendly. No, you do not need a candy thermometer. FYI a good chocolate makes this feel gourmet.

Step-by-Step Instructions

Prepare your baking pan
- Line an 8×8 or 9×9-inch square baking pan completely with parchment paper leaving an overhang on all sides for easy lifting.
- Smooth the paper so your fudge will set with clean edges.
- This step is small but pays off when you lift the slab.
Melt the chocolate mixture
- In a large heavy-bottomed saucepan over low to medium-low heat combine sweetened condensed milk chocolate chips and cubed butter.
- Stir continuously with a rubber spatula or wooden spoon until melted.
- Keep the heat gentle to avoid burning the chocolate.
Continue stirring until smooth and glossy
- Keep stirring constantly scraping the bottom and sides until the mixture is rich thick smooth and glossy with no visible streaks.
- This usually takes about 5 to 10 minutes.
- Do not walk away from the stove during this crucial step.
Remove from heat and stir in flavorings
- Immediately remove the saucepan from heat.
- Quickly stir in the pure vanilla extract and fine sea salt until fully incorporated.
- If adding chopped nuts fold them in now.
Pour half the fudge into the prepared pan
- Carefully pour about half of the warm luscious fudge mixture into your prepared pan and gently spread it evenly across the bottom.
- Work quickly so the layer sits warm and smooth.
- Keep a spatula handy for nooks and corners.
Dollop marshmallow fluff over the first fudge layer
- Drop spoonfuls of marshmallow fluff or creme evenly over the first layer of fudge.
- Aim for about 5 to 6 dollops distributed across the surface.
- No precision required here, imperfections are charming.
Pour the remaining fudge over the marshmallow dollops
- Gently pour the rest of your warm chocolate fudge mixture over the marshmallow dollops.
- Use your spatula to spread the top layer of fudge as evenly as possible trying to cover most of the marshmallow.
- Be gentle so the marshmallow stays pillowy.
Add more marshmallow and create the swirl
- Add a few more small dollops of marshmallow fluff on top of this second fudge layer.
- Take a butter knife or skewer and gently drag it through the fudge and marshmallow creating beautiful ribbon-like swirls.
- Don’t overmix to preserve distinct white and brown patterns. If desired sprinkle flaky sea salt evenly over the top.
Chill the fudge until firm
- Cover the pan loosely with plastic wrap and transfer to the refrigerator.
- Chill for at least 2 to 4 hours or until the fudge is completely firm and set.
- Overnight chilling is often ideal for perfectly solid fudge.
Lift and prepare for cutting
- Once fully chilled and firm use the parchment paper overhang to carefully lift the entire slab of fudge out of the pan onto a clean cutting board.
- Gently peel away the parchment paper.
- Admire your glossy masterpiece for a second or two.
Cut into squares and enjoy
- Using a sharp large knife cut the fudge into your desired size squares e.g. 1-inch 1.5-inch or 2-inch.
- For the cleanest cuts wipe the knife clean after every few cuts.
- Arrange your beautiful marshmallow swirl fudge on a platter and serve.

Common Mistakes to Avoid

Thinking heat does not matter. Turn it down if the chocolate starts to seize. Low and steady wins this race.
Walking away mid-stir. The mixture will go from silky to sad if you ghost it.
Overmixing the marshmallow swirl. Too much stirring equals muddy colors and lost drama.
Using low quality chocolate. Cheap chocolate can taste waxy and ruin the vibe. Spend a little, thank yourself later.
Skipping parchment paper. That pan cleanup will haunt you otherwise.
Cutting too early. If it is still tacky it will smear. Chill like you mean it.

Alternatives & Substitutions

No marshmallow fluff what now Try mini marshmallows melted into a little cream and spooned on top. It gets you similar texture without the jar.
Want to go nut-free Skip the nuts for a silky version but add toasted coconut if you want texture without tree nuts.
Dairy free needs Use dairy-free condensed milk and plant-based butter plus your favorite dairy-free chocolate. Texture will vary but still tasty.
Prefer darker chocolate Swap in more semi-sweet or bittersweet for a less sweet adult version. IMO that bitter edge pairs nicely with marshmallow.
Feeling fancy Stir in a tablespoon of espresso powder with the vanilla for mocha notes. Subtle and sophisticated.

FAQ (Frequently Asked Questions)

Q Can I use margarine instead of butter
A Well technically yes but why hurt your soul like that Use real unsalted butter for the best texture and flavor.

Q Can I use white chocolate
A You can but white chocolate behaves differently and can seize more easily Keep heat very low and watch it like a hawk.

Q How long does fudge keep at room temp
A If your house is cool you can keep fudge in an airtight container for 3 to 4 days Otherwise store it in the fridge for up to 2 weeks.

Q Can I freeze this fudge
A Yes wrap pieces individually and freeze up to 3 months Thaw in the fridge before serving for best texture.

Q Why is my fudge grainy
A Grainy fudge means you got the mixture too hot or stirred too aggressively at the wrong time Keep that heat gentle and stir smoothly.

Q Can I double the recipe
A Absolutely use a larger pan and increase chilling time Stir patiently and keep the same low heat rules.

Q Do I have to use parchment paper
A Yes please use parchment It saves you from a pan-scraping meltdown and gives clean slices.

Final Thoughts

You made it this far so clearly you mean business or at least snack ambition. This marshmallow swirl fudge is the kind of treat that makes people ask for your recipe and then pretend they will make it. Keep it simple follow the stirring rules and show off those swirls.

Go on now impress someone or just hoard the tray in your fridge quietly. You earned these squares.

Conclusion

Want a slightly different spin or another tested version to compare ideas Try the classic Chocolate Snowswirl Fudge Recipe for a traditional take. If you want a second opinion with pretty photos and step variations check out Irresistible Marshmallow Swirl Fudge – Steep & Stone.