Introduction

If you love soft, chocolatey fudge with gooey swirls of marshmallow, this Marshmallow Swirl Fudge is going to be your new favorite treat! It’s rich, creamy, and melts in your mouth, with sweet ribbons of marshmallow running through every bite. Best of all, it requires no baking or candy thermometer—just melt, swirl, and chill.

This image shows six square pieces of fudge stacked on top of each other on a white marbled surface. Each piece has two swirled layers—a smooth dark brown chocolate layer mixed with a creamy white layer with rounded, wavy patterns. The top piece has four small, round white marshmallows on it. The fudge looks rich and glossy with clean, sharp edges. In the background, there are more marshmallows scattered and a blurry white bowl filled with them. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups semi-sweet chocolate chips
1 can (14 oz) sweetened condensed milk

2 tbsp unsalted butter (melted)
1 tsp vanilla extract

¼ tsp salt
1 cup marshmallow fluff (or marshmallow cream)

Instructions

Step 1: In a medium saucepan over low heat, melt the chocolate chips, sweetened condensed milk, and melted butter together, stirring constantly until smooth.
Step 2: Remove the saucepan from heat and stir in the vanilla extract and salt until fully combined.
Step 3: Line an 8×8-inch baking dish with parchment paper, then pour and spread the chocolate mixture evenly in the pan.

Step 4: Drop spoonfuls of marshmallow fluff on top of the fudge, then gently swirl it into the chocolate using a knife to create thick marshmallow ribbons.
Step 5: Refrigerate the fudge for at least 2 hours, or until firm.
Step 6: Once set, lift the fudge out using the parchment paper, cut into squares, and enjoy!

Tips & Variations

Use marshmallow fluff instead of mini marshmallows for smooth, creamy swirls that don’t melt fully into the fudge.
Don’t overmix the marshmallow swirl; gently drag the knife through to keep the ribbons thick and visible.
Let the fudge set completely in the fridge for clean, perfect squares when cutting.

Sprinkle crushed graham crackers on top for a s’mores twist.
For toasted marshmallows, lightly torch the top after swirling for a caramelized flavor.
Dairy-free option: substitute dairy-free chocolate and coconut condensed milk.

Make it extra chocolatey by mixing in ½ cup chopped dark chocolate before swirling.
Add crunch by stirring in crushed cookies or chopped nuts.
Create a graham cracker crust before pouring in the fudge for a delicious s’mores version.

Storage

Store your Marshmallow Swirl Fudge in an airtight container in the refrigerator for up to one week. For longer storage, freeze the fudge for up to three months and thaw in the refrigerator before serving.

How to Serve

The image shows a baking pan lined with parchment paper containing a swirled two-layer dessert. The bottom layer is a rich chocolate brown color with a smooth, thick texture. The top layer is creamy white, swirled into the chocolate layer creating a marbled pattern. Scattered over the top are many small, white, puffy marshmallows, adding a soft, bumpy texture that contrasts with the smooth layers beneath. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use mini marshmallows instead of marshmallow fluff?

Mini marshmallows tend to melt completely into the fudge, losing the distinct swirls. Using marshmallow fluff creates smooth, creamy ribbons that stay visible and add a lovely texture.

Do I need any special equipment to make this fudge?

No special equipment is needed—just a medium saucepan, spatula, an 8×8-inch baking dish lined with parchment paper, and a knife for swirling and cutting.