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Marshmallow Swirl Fudge Recipe

4.6 from 106 reviews

Deliciously rich and creamy marshmallow swirl fudge, combining smooth cocoa fudge with fluffy marshmallow swirls and optional crunchy nuts. Perfect for a decadent treat or gifting during the holidays.

Ingredients

Scale

Fudge Base

  • 3 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 cups (3 sticks) unsalted butter, cut into pieces
  • 3/4 cup evaporated milk
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Swirl & Toppings

  • 7 ounces marshmallow creme
  • 1 cup chopped walnuts or pecans (optional)

Instructions

  1. Prepare the Pan: Grease and line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides to allow easy removal of the fudge.
  2. Combine Ingredients: In a large saucepan, add the granulated sugar, unsweetened cocoa powder, butter pieces, evaporated milk, and salt. Place over medium heat.
  3. Cook the Fudge Mixture: Stir the mixture constantly with a wooden spoon or heat-resistant spatula, bringing it to a full rolling boil. Once boiling, continue to boil for 5 minutes, stirring continuously to prevent burning or scorching.
  4. Add Vanilla: Remove the saucepan from heat and stir in the vanilla extract to infuse flavor.
  5. Beat the Fudge: Immediately transfer the mixture to a large mixing bowl, and beat with an electric mixer on medium speed until it thickens and starts to lose some shine, approximately 5 minutes.
  6. Fold in Marshmallow and Nuts: Quickly fold in the marshmallow creme and, if using, the chopped walnuts or pecans. Be careful not to overmix; you want to see swirls of marshmallow in the fudge.
  7. Set the Fudge: Pour the fudge mixture into the prepared baking pan, spreading it evenly with a spatula. Chill in the refrigerator for at least 2 hours or until firm.
  8. Serve: Use the parchment paper overhang to lift the fudge out of the pan. Cut into squares and enjoy your homemade marshmallow swirl fudge.

Notes

  • To ensure a smooth texture, stir constantly while boiling the fudge mixture to prevent scorching.
  • For a nut-free version, simply omit the nuts.
  • Store fudge in an airtight container in the refrigerator for up to two weeks.
  • Allow fudge to come to room temperature for a few minutes before eating for easier biting.
  • Use parchment paper with overhang to make removal easier and prevent sticking.

Keywords: marshmallow fudge, chocolate fudge, homemade fudge, holiday fudge, easy fudge recipe