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Marshmallow Swirl Fudge

Marshmallow swirl fudge combines smooth semisweet chocolate with ribbons of soft marshmallow creme in an easy stovetop candy. Let it set until firm, then cut it into neat squares for sharing or gifting.
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Prep Time 10 minutes
Cook Time 5 minutes
setting time 3 hours
Total Time 3 hours 15 minutes
Servings: 48 servings
Course: Dessert
Cuisine: American
Calories: 126
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups granulated sugar
  • 0.75 cup unsalted butter
  • 0.67 cup evaporated milk
  • 0.25 teaspoon salt
  • 1 package (12 oz) semisweet chocolate chips
  • 1 teaspoon vanilla extract
  • 1 jar (7 oz) marshmallow creme

Equipment

  • 1 9x13-inch baking pan
  • 1 3-quart heavy-bottomed saucepan
  • 1 microwave

Method
 

  1. Line a 9x13-inch baking pan with parchment paper, leaving overhang on two sides.
  2. Combine the sugar, butter, evaporated milk, and salt in a 3-quart heavy-bottomed saucepan.
  3. Cook over medium heat, stirring constantly, until the mixture reaches a full boil.
  4. Continue cooking and stirring until it reaches 234°F, about 4 to 5 minutes.
  5. Remove the pan from the heat.
  6. Stir in the chocolate chips until melted and smooth, then stir in the vanilla.
  7. Pour the fudge into the prepared pan and spread it evenly.
  8. Transfer the marshmallow creme to a microwave-safe bowl.
  9. Microwave for 10 to 15 seconds, until soft and easy to spoon.
  10. Drop small spoonfuls over the fudge.
  11. Gently swirl with a thin knife.
  12. Let the fudge stand at room temperature for about 3 hours, until firm.
  13. Lift it out using the parchment and cut into squares.

Notes

For clean swirls, work while the fudge is still warm and use a light hand with the knife. Store in an airtight container in the refrigerator for up to 2 weeks; it freezes well for up to 3 months. For a dairy-free variation, use dairy-free butter and chocolate chips with a suitable evaporated coconut milk substitute.