Ingredients
Fudge Base
- 2 cups (12 oz) semi-sweet chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
Swirl
- 1 cup marshmallow fluff (or marshmallow cream)
Instructions
- Prepare the pan: Line an 8×8-inch baking dish with parchment paper, ensuring some paper hangs over the edges. This will help you easily lift the fudge out once set.
- Melt the base ingredients: In a medium saucepan over low heat, combine the chocolate chips, sweetened condensed milk, and melted butter. Stir constantly for 3-5 minutes until the mixture is smooth and fully melted. Remove from heat and stir in the vanilla extract and salt to enhance flavor and balance sweetness.
- Pour and spread the fudge: Transfer the smooth chocolate mixture into the lined baking dish. Use a spatula to spread it evenly, creating a uniform layer.
- Add marshmallow swirls: Drop spoonfuls of marshmallow fluff onto the warm fudge. Use a knife to gently swirl the marshmallow into the chocolate mixture, creating beautiful swirled patterns without overmixing.
- Chill and set: Place the fudge in the refrigerator for at least 2 hours, allowing it to firm up. Once set, use the parchment paper overhangs to lift the fudge from the pan and cut into 16 squares.
Notes
- Use parchment paper for easy removal and cleaner cuts.
- Swirling the marshmallow gently creates an attractive marbled effect; avoid overmixing.
- Store fudge in an airtight container in the refrigerator for up to 1 week.
- Allow fudge to come to room temperature slightly before serving for best texture.
- You can substitute semi-sweet chocolate chips with milk chocolate for a sweeter fudge.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American