Classic Marshmallow Swirl Fudge
Indulge in this rich and creamy Classic Marshmallow Swirl Fudge, a delightful treat featuring a smooth chocolate base swirled with soft, sweet marshmallows.
Equipment
- 8x8-inch baking pan
- Parchment paper
- Heavy-bottomed saucepan
- Knife or skewer
Ingredients
Fudge Ingredients
- 3 cups Granulated sugar
- 1 cup Unsweetened cocoa powder
- 1 cup Milk
- 0.5 cup Butter
- 2 teaspoons Vanilla extract
- 4 cups Miniature marshmallows divided
Equipment
- 8x8-inch baking pan
- Parchment paper
- Large heavy-bottomed saucepan
- Knife or skewer
- Cutting board
Instructions
Preparation
- Lightly grease an 8x8-inch baking pan with butter or cooking spray, then line it with parchment paper, leaving an overhang on the sides for easy removal.
Cooking the Fudge
- In a large heavy-bottomed saucepan, combine granulated sugar, unsweetened cocoa powder, milk, and butter.
- Place the saucepan over medium heat, stirring constantly until the butter is melted and the mixture comes to a gentle boil; continue boiling for 5 minutes, stirring occasionally to prevent scorching.
Adding Flavor and Marshmallows
- Remove the saucepan from heat and stir in the vanilla extract.
- Immediately add 3 cups of miniature marshmallows to the hot fudge mixture and stir until they are mostly melted and incorporated, allowing for a few small lumps if desired.
Finishing Touches
- Pour the fudge into the prepared pan, scatter the remaining 1 cup of miniature marshmallows over the top, and gently swirl them with a knife or skewer for a distinct pattern.
- Refrigerate for at least 2 hours, or until completely firm, then use the parchment paper to lift the fudge and cut it into 1-inch squares for serving.
Notes
For best results, use good quality cocoa powder. Avoid overmixing the marshmallows when swirling to maintain the distinct pattern. Store the fudge in an airtight container at room temperature for up to a week, or in the refrigerator for longer freshness.