Marshmallow Swirl Fudge
Indulge in a delightful Marshmallow Swirl Fudge, a rich and creamy chocolate fudge with sweet mini marshmallow ribbons. Perfect for satisfying your sweet cravings.
Equipment
- 8x8 inch baking pan
- large microwave-safe bowl
- knife
Ingredients
Fudge Base
- 14 ounce can sweetened condensed milk
- 2 cups high-quality semi-sweet or milk chocolate chips about 12 ounces
- 1/4 cup unsalted butter 4 tablespoons
- salt Pinch
Flavor & Swirl
- 1 teaspoon vanilla extract
- 1.5 cups mini marshmallows about 5 ounces, or larger marshmallows cut down
Instructions
Preparation
- Line an 8x8 inch baking pan with parchment paper, allowing an overhang on the sides, then lightly grease the parchment paper.
Cooking the Fudge
- Combine condensed milk, chocolate chips, butter, and salt in a large microwave-safe bowl or double boiler. Heat and stir until completely smooth and melted.
- Remove from heat and stir in the vanilla extract until well combined.
Assembling & Chilling
- Pour two-thirds of the chocolate mixture into the prepared pan and spread evenly, then immediately sprinkle half of the mini marshmallows over this layer. Gently pour the remaining chocolate mixture on top, spreading to cover the marshmallows.
- Dot the remaining mini marshmallows over the top and gently swirl through the layers with a knife or skewer in a figure-eight or zigzag pattern to create marshmallow ribbons.
- Refrigerate the fudge for at least 2-3 hours, or until completely firm and set.
Serving
- Once firm, lift the fudge out of the pan using the parchment paper overhang. Cut into small squares with a sharp knife, wiping the knife with a warm, damp cloth between slices for clean cuts.
Notes
For easier cutting, make sure your knife is very sharp and warmed slightly. This fudge is rich, so small squares are recommended for serving.