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When I’m craving something sweet but want it to look like I worked harder than I did, this is what I make. You get a rich mix of chocolate and light-as-air marshmallow every time you bite in, and it’s super quick to throw together.
Stumbled on this fudge by accident when I had to whip up treats for a spur of the moment bake sale. My whole house smelled like chocolate and my neighbor still calls it the magical swirl one.
Delicious Ingredients
- Marshmallow fluff: makes creamy swirls and a pillowy finish. Named brands swirl easiest in my experience.
- Salt: sharpens the flavors and tones down the sugar. Go for fine sea salt here.
- Vanilla extract: bumps up the chocolate flavor. Real vanilla is way better than the fake stuff.
- Unsalted butter: keeps every bite smooth. I always reach for the freshest I can get.
- Sweetened condensed milk: gives a fudge that’s dense and satiny. I like Eagle Brand for no-fail results.
- Semi sweet chocolate chips: use good chocolate chips for that deep melt and best taste.
- Grab chocolate chips that look glossy and marshmallow fluff that’s bright white for the freshest, tastiest results
Easy Steps
- Cut and Eat
- After it’s cooled, grab the edges of parchment to lift the whole slab out. Cut into tidy little squares with a sharp knife—wipe it clean every few slices for best results. Eat chilled and enjoy the rich, creamy squares.
- Let It Set
- Pop your pan in the fridge for at least two hours. Sitting tight here means firm, easy to slice fudge—don’t rush or you’ll end up with a sticky mash.
- Swirl In The Marshmallow
- Plop generous spoonfuls of marshmallow fluff over the warm fudge. Gently swirl it around in big figure-eights using a dinner knife, but stop before it’s all blended—you want those eye-catching ribbons.
- Spread in Pan
- Line your eight inch square pan with parchment so you can pull it out later, then pour in the fudge and smooth it to the edges.
- Mix In Vanilla and Salt
- Off the heat, toss in vanilla and salt. The leftover warmth will blend the flavors right in, and keeps things from losing their punch.
- Make the Chocolate Base
- Put the chocolate chips, condensed milk, and butter in a saucepan. Melt gently on low, stirring nonstop with a spatula, until it’s all silky and shiny—you don’t want grainy fudge, so this step’s important.
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Swirling in the marshmallow is the part everyone in my house fights over. I like sneaking a scoop straight from the tub, and my kids love the mess and magic of making patterns.
Keeping It Fresh
Pop the fudge into a sealed container and stash it in your fridge. It’ll stay soft for a week. Planning way ahead? Double-wrap pieces in parchment and foil, tuck them in the freezer, and they’ll be good for a month. Let them warm up on the counter before you eat for best texture.
Switching Things Up
If you want it dairy free, use quality dairy free chocolate and coconut condensed milk. Vegan marshmallow spread swaps in easy—still gives those pretty swirls with no dairy.
Ways to Serve
Chop the fudge super small for party platters or cookie trays. Top with extra mini chips or a sprinkle of sea salt for a fancy grownup feel. My go-to is dropping pieces in cupcake liners—looks cute and keeps things tidy.
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Behind the Treat
Fudge popped up in U.S. kitchens in the late 1800s, usually for celebrations. Mixing in marshmallow puts a playful spin on the old-school favorite—it reminds me of candy from my childhood, but those bold swirls always get people talking.
Frequently Asked Questions
- → Which chocolate is best here?
Go for semi-sweet chips because they melt down smooth and taste just right. If you’re into dark or milk chocolate, those totally work too—just changes the flavor a bit.
- → Tips for that gorgeous swirl?
Dollop marshmallow fluff all over the chocolate, then lightly drag a knife through both to get big swirly streaks without mixing it all together.
- → How do I stop the fudge from sticking?
Pop parchment paper in your pan and let the edges hang over a bit. That way, you can just lift the fudge out after it cools—and nothing gets stuck!
- → Can I toss in some extras?
Definitely! Try mixing in chopped nuts, broken cookies, or more chocolate chunks for different flavor and crunch.
- → What’s the best way to keep it fresh?
Stash the fudge in something airtight and stick it in the fridge. It'll stay perfect for about a week and keep that creamy bite you love.