Introduction

Swirl Fudge is a rich and creamy chocolate treat enhanced by marshmallow ribbons that create beautiful, fluffy swirls throughout. This easy-to-make dessert is perfect for satisfying sweet cravings and impressing guests with its glossy finish and smooth texture.

The image shows a stack of fudge squares with smooth swirls of dark brown chocolate and creamy white layers mixed together, creating a marbled effect. Each square is thick and has a shiny top layer, with several white mini marshmallows sitting on the top piece. Around the stack, more fudge pieces are scattered, all resting on a light parchment paper with a soft focus background that includes a white marbled texture and blurred bowls filled with more fudge and marshmallows. 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 semi-sweet chocolate chips, sweetened condensed milk, and melted butter together, stirring constantly until the mixture is 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 into the dish.
Step 4: Drop spoonfuls of marshmallow fluff on top of the chocolate fudge. Using a knife, gently swirl the marshmallow into the fudge to create thick, visible ribbons.
Step 5: Refrigerate the fudge for at least 2 hours, or until it is firm and set.
Step 6: Once set, lift the fudge out of the baking dish using the parchment paper. Cut it into squares and serve.

Tips & Variations

Use marshmallow fluff instead of mini marshmallows for smooth, creamy swirls that remain distinct.
Don’t overmix the marshmallow swirl—drag a knife gently through the fudge to keep the ribbons thick and visible.
For a fun twist, sprinkle crushed graham crackers on top to create a s’mores flavor.
Lightly torch the swirled top for toasted marshmallow flavor and a caramelized finish.
Dairy-free option: substitute dairy-free chocolate chips and coconut condensed milk.
For extra chocolate richness, stir in ½ cup chopped dark chocolate before swirling.
Add crunch by mixing in crushed cookies or chopped nuts.
Create a graham cracker crust in the pan before pouring in the fudge for a classic s’mores version.

Storage

Store leftover 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 it in the fridge before serving. Chilling ensures firm, clean-cut squares.

How to Serve

A baking pan lined with parchment paper holds a two-layered dessert with a rich, smooth texture. The base layer is a dark brown chocolate mix, while the top layer is a creamy white swirl that blends into the chocolate, forming a marbled pattern. Scattered uniformly across the surface are small, white, puffy marshmallows, adding texture contrast and visual appeal. The pan sits on a white marbled surface, enhancing the colors of the dessert. 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?

While mini marshmallows can be used, marshmallow fluff is recommended because it creates smooth, creamy swirls that stay visible instead of melting fully into the fudge.

How do I get clean squares when cutting the fudge?

Make sure the fudge is fully chilled and firm before cutting. Use a sharp knife and wipe the blade clean between cuts for neat, perfect squares.