Name: Easy Marshmallow Swirl Fudge
Prep time: 10 min
Cook time: 5 min
Total time: 2 h 10 min
Cuisine: American
Ingredients: 3 cups semi-sweet chocolate chips; 1 (14 oz) can sweetened condensed milk; 3 tbsp unsalted butter; 1 tsp vanilla extract; 1 cup mini marshmallows or 1/2 cup marshmallow creme

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Easy Marshmallow Swirl Fudge is a rich, chocolatey treat with creamy layers of melted chocolate and soft marshmallow running through every square. This no-fuss recipe creates a dessert that’s both nostalgic and indulgent—perfect for gifting, snacking, or satisfying a serious sweet tooth. With minimal ingredients and no candy thermometer required, this fudge is as easy as it is delicious.

Why You’ll Love This Recipe

I love how simple and quick this fudge is to make—it comes together in just minutes with ingredients I usually already have on hand. The swirls of marshmallow not only look beautiful but also add a fluffy, sweet contrast to the smooth chocolate base. There’s no need for baking or complicated steps, and it always sets perfectly. It’s one of those recipes I go back to again and again, especially around the holidays or when I need a crowd-pleasing treat fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Semi-sweet chocolate chips
Sweetened condensed milk
Unsalted butter
Vanilla extract
Mini marshmallows or marshmallow creme

Directions

I line an 8×8-inch pan with parchment paper or foil, leaving some overhang for easy removal later.
In a saucepan over low heat, I melt together the chocolate chips, butter, and sweetened condensed milk until smooth and glossy.
I stir in the vanilla extract once everything is melted.
I pour most of the chocolate mixture into the prepared pan and smooth it out with a spatula.
Then I drop spoonfuls of marshmallow creme (or scatter mini marshmallows) over the top.
I dollop the remaining fudge mixture over the marshmallows and use a knife to gently swirl the two layers together.
I refrigerate the fudge for about 2 hours, or until it’s firm enough to slice.
Once set, I lift it out of the pan and cut it into small squares for serving.

Servings and timing

This recipe makes about 25 small squares.
Prep time: 10 minutes
Chill time: 2 hours
Total time: Around 2 hours and 10 minutes

Variations

I sometimes use white chocolate chips instead of semi-sweet for a sweeter twist.
For a s’mores vibe, I add crushed graham crackers between the fudge and marshmallow layers.
I’ve also stirred in chopped nuts like walnuts or pecans for added texture.
A sprinkle of sea salt on top gives it a salty-sweet finish that I really enjoy.

Storage/Reheating

I store the fudge in an airtight container in the fridge for up to 1 week. It also freezes well—I wrap the squares in parchment and keep them in a freezer-safe bag for up to 2 months.
No reheating is needed, but I let frozen pieces sit at room temperature for a few minutes before enjoying.

FAQs

Can I use marshmallow creme instead of mini marshmallows?

Yes, I actually prefer marshmallow creme for a smoother swirl, but both options work great.

How do I get clean cuts when slicing the fudge?

I use a sharp knife and wipe it clean between cuts. If the fudge is too firm, I let it sit at room temperature for a few minutes.

Can I double the recipe?

Absolutely. I double all ingredients and use a 9×13-inch pan for a larger batch.

What’s the best type of chocolate to use?

I usually go with semi-sweet chocolate chips, but dark or milk chocolate works too depending on how rich or sweet I want it.

Does this fudge need to be refrigerated?

Yes, I keep it chilled so it stays firm and holds its shape. Room temperature is fine for serving, but I store leftovers in the fridge.

Conclusion

This Easy Marshmallow Swirl Fudge is one of my go-to treats when I want something fast, foolproof, and irresistibly rich. The creamy chocolate combined with fluffy marshmallow swirls makes every bite a little celebration. It’s easy enough for beginners but tasty enough to impress anyone I share it with—and it never lasts long on the plate.