The first time I attempted fudge, it was an absolute flop. Hard as a rock, and oh, the sugar crystals! But then, a kindred spirit in my book club, Edna, shared her grandmother’s recipe for Easy Marshmallow Swirl Fudge. With a little tweaking and a lot of love, it’s become a foolproof delight that gets my family gathering around the kitchen counter for “taste tests” before it even sets.
There’s just something about that creamy chocolate base with ribbons of gooey marshmallow that feels like a hug for your taste buds. And it’s honestly the perfect pick-me-up during those long winter evenings. So, grab your spatula and let’s make some magic happen!
Table of Contents
Ingredients
Okay, here’s what you’ll need. Honestly, these are simple pantry staples, but make sure you’ve got everything before we start (learned that the hard way when I had to send my husband out for more marshmallow cream mid-stir).
- 3 cups semi-sweet chocolate chips (the good stuff, because it matters)
- 1 (14 oz) can sweetened condensed milk (don’t accidentally grab evaporated milk!)
- 4 tablespoons unsalted butter (and yes, it’s gotta be unsalted)
- 1 teaspoon pure vanilla extract (imitation vanilla just won’t cut it here)
- 1 pinch sea salt (it brings out the chocolate flavor like you wouldn’t believe)
- 1 (7 oz) jar marshmallow cream (also known as marshmallow fluff)
Instructions
Follow these steps to chocolatey, marshmallow-y bliss. I promise, it’s easier than you think (and way more forgiving than that soufflé you’ve been eyeing).
- Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal. (Trust me, you don’t want to chisel out your fudge.)
- In a medium saucepan, combine chocolate chips, sweetened condensed milk, and butter. Cook over low heat, stirring constantly, until melted and smooth. (This is a no-rush zone – you don’t want scorched chocolate.)
- Remove from heat, then stir in vanilla extract and salt. (That’s when it starts to smell like heaven.)
- Pour half of the chocolate mixture into your prepared pan, smoothing it out with a spatula.
- Dollop half of the marshmallow cream over the chocolate layer and use a knife or skewer to swirl it gently into the chocolate. (Think of it like creating art – no two swirls will be the same.)
- Pour the remaining chocolate mixture on top, followed by the rest of the marshmallow cream, and swirl again.
- Refrigerate for at least 4 hours, or until set. Then, lift the fudge out using the parchment paper and cut it into squares. (The anticipation will be torture, but it’s worth the wait.)
Tips & Tricks
Now, about those ingredients… If you’re in a pinch, here are a few cookingTips to save your sweet masterpiece:
- If you don’t have unsalted butter, you can use salted – just skip the pinch of salt. (But don’t tell my mom I said it’s okay.)
- For a nutty twist, toss in a handful of chopped walnuts or pecans with the chocolate mixture. (Game changer!)
- Calories? Yes, there are some. But let’s not talk about that right now. Enjoy the fudge, and we’ll hit the gym tomorrow. Deal?
And for the love of all that’s chocolate, here are some storageTips: Keep your fudge in an airtight container in the fridge to maintain its dreamy texture. It’ll last up to two weeks, but I’ll bet it disappears long before that.
Variations? Sure! Try using white chocolate chips and peppermint extract for a wintery twist. Or swap in peanut butter chips for a peanut butter-marshmallow dream. The sky’s the limit!
Here’s a culturalStory for you: My grandma used to make fudge every Christmas, and it was the highlight of the holiday. Now, I continue the tradition with this recipe. It’s a way to keep her memory alive and sweeten our celebrations.
FAQ
Q: Can I make this vegan?
A: Absolutely! Use dairy-free chocolate chips, a vegan butter substitute, and a vegan marshmallow cream. You’ll get a similar taste and texture, promise.
Q: Why did my fudge turn out crumbly?
A: Ah, that’s probably from overcooking the chocolate mixture. Low and slow is the way to go – don’t rush the melting process.
Q: Can I freeze the fudge?
A: You bet! Wrap it tightly in plastic wrap and then foil, and it’ll keep for a couple of months. Just thaw it in the fridge when you’re ready to indulge.
So there you have it, folks – Easy Marshmallow Swirl Fudge that’s bound to become a family favorite. It’s rich, it’s sweet, and it’s got that homemade charm that just can’t be beat. Gather ’round the kitchen, roll up your sleeves, and get ready for some sticky fun. And remember, the messier the kitchen, the tastier the fudge. That’s my story, and I’m sticking to it!
Easy Marshmallow Swirl Fudge
Creamy chocolate fudge with ribbons of gooey marshmallow, a delightful and foolproof treat perfect for the whole family.
Ingredients
- 3 cups semi-sweet chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 4 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 1 pinch sea salt
- 1 (7 oz) jar marshmallow cream
Directions
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Line an 8-inch square baking pan with parchment paper, leaving an overhang.
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In a medium saucepan, melt chocolate chips, sweetened condensed milk, and butter over low heat.
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Remove from heat, then stir in vanilla extract and salt.
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Pour half of the chocolate mixture into the pan.
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Add half of the marshmallow cream, swirl gently with a knife.
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Pour the remaining chocolate mixture on top, followed by the rest of the marshmallow cream, and swirl again.
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Refrigerate for at least 4 hours, then cut into squares and serve.