Ingredients
For the chocolate fudge base
- 2 cups semi-sweet chocolate chips
- 1 can sweetened condensed milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
For the marshmallow swirl
- 1 cup marshmallow fluff (marshmallow cream)
Recommended equipment
- 8×8-inch (20×20 cm) baking pan
- Parchment paper
- Medium saucepan
- Heatproof spatula
- Knife or toothpick for swirling
Step-by-step instructions
Step 1: Prepare the pan
Start by getting the pan ready so you can pour the fudge as soon as it is melted, before it starts to set. This also makes slicing and lifting much easier later.
- Line an 8×8-inch (20×20 cm) baking pan with parchment paper.
- Leave an overhang on two opposite sides to create “handles” you can grab to lift the fudge out once it is firm.
- Lightly smooth the parchment into the corners so the fudge fills the pan evenly.
Step 2: Melt the fudge base
The key here is low, gentle heat so the chocolate melts smoothly and does not scorch or turn grainy.
- In a medium saucepan, add the chocolate chips, sweetened condensed milk, and melted butter.
- Place the pan over low heat and stir constantly with a spatula as the chocolate begins to melt.
- Continue stirring for about 3–5 minutes, until the mixture is completely melted, thick, and glossy with no visible chunks of chocolate.
- Remove the pan from the heat and stir in the vanilla extract and salt until evenly combined; the salt enhances the chocolate and balances the sweetness.
Step 3: Spread and swirl
This is the fun, creative part where you get that candy-shop marbled look.
- Pour the warm chocolate fudge mixture into the prepared pan.
- Use a spatula to spread it into an even layer, pushing it into the corners and smoothing the top.
- While the fudge is still warm and soft, drop spoonfuls of marshmallow fluff evenly over the surface.
- Take a knife or toothpick and gently drag it through the chocolate and marshmallow in swirls to create a marbled pattern.
- Stop swirling when you see distinct ribbons of marshmallow; over-swirling will blend everything together and lose the contrast.
Step 4: Chill and slice
Let the fridge do the work so the fudge sets into firm, clean-cut squares.
- Place the pan in the refrigerator and chill for at least 2 hours, or until the fudge is completely firm to the touch.
- Once set, grip the parchment paper handles and lift the entire slab of fudge out of the pan onto a cutting board.
- Use a sharp knife to cut the fudge into squares or rectangles. For the cleanest edges, dip the knife briefly in hot water and wipe it dry between cuts.
- Arrange the pieces on a plate or in an airtight container, and keep them cool until serving.