3-Ingredient Easy Marshmallow Swirl Fudge You’ll Crave

You know those days when you need a quick, foolproof dessert that feels like a hug in candy form? This easy marshmallow swirl fudge is my go-to for last-minute potlucks, holiday gifts, or those “I just need chocolate NOW” moments. What I love most is how simple it is—just a handful of pantry staples, one saucepan, and about 10 minutes of active cooking. The marshmallow creme gives it that dreamy, cloud-like texture, while the chocolate keeps it rich and satisfying. Trust me, even if you’ve never made fudge before, this recipe is so forgiving. My kids call it “magic fudge” because it disappears almost as fast as I can make it!

Why You’ll Love This Easy Marshmallow Swirl Fudge

This isn’t just any fudge—it’s the kind of recipe that makes people think you spent hours in the kitchen when really, it’s almost too simple to believe. Here’s why it’s become my secret weapon:

• Foolproof and fast – From stovetop to cooling in under 20 minutes (okay, plus chilling time, but who’s counting?). Perfect for when you realize you forgot to bring dessert.
• That dreamy texture – The marshmallow creme gives it this incredible melt-in-your-mouth quality that regular fudge just can’t match.
• Customizable crowd-pleaser – Add nuts, swap in different chocolate, or keep it classic—it’s always a hit at parties and makes great edible gifts.
• No candy thermometer needed (hallelujah!) – The 5-minute boil is the only timing you need to watch.
• Better than store-bought – Seriously, once you taste homemade marshmallow fudge, those plastic-wrapped squares just won’t cut it anymore.

Ingredients for Easy Marshmallow Swirl Fudge

Here’s the beautiful part—you probably have most of these ingredients in your pantry right now! I love recipes where I don’t have to make a special grocery run. Just grab:

• 3 cups granulated sugar (yes, it’s a lot, but this is fudge we’re talking about—indulgence is the point!)
• 3/4 cup butter (real butter only—I tried margarine once and it just didn’t set right)
• 2/3 cup evaporated milk (not sweetened condensed—they’re totally different, ask me how I know)
• 12 oz semi-sweet chocolate chips (I sometimes use a mix of dark and milk chocolate when I’m feeling fancy)
• 7 oz jar marshmallow creme (look for the fluffy stuff in the baking aisle, not melted marshmallows)
• 1 tsp vanilla extract (the real deal makes all the difference)
• 1/2 cup chopped nuts (optional—I love pecans, but walnuts or almonds work great too)

Pro tip: Measure everything before you start cooking—once that sugar mixture starts boiling, you’ll want to focus on stirring, not hunting for ingredients!

How to Make Easy Marshmallow Swirl Fudge

Okay, let’s get to the fun part—making this dreamy fudge! I promise it’s easier than you think, but there are a few key steps that make all the difference. Follow along, and you’ll have perfect fudge every time.

Preparing the Pan

First things first—grab your 8×8-inch pan and line it with parchment paper, leaving some overhang on the sides. This isn’t just for easy cleanup (though that’s a nice bonus!). It lets you lift the whole slab of fudge out later for perfect, crumb-free cutting. No parchment? A light buttering works in a pinch, but trust me, parchment is the way to go.

Cooking the Fudge Base

Now for the magic! In a heavy-bottomed saucepan (this helps prevent scorching), combine the sugar, butter, and evaporated milk. Turn the heat to medium and—here’s the important part—stir constantly until it comes to a full boil. I mean it—no wandering off to check your phone! Once boiling, set a timer for exactly 5 minutes and keep stirring. The mixture will thicken slightly and turn a gorgeous caramel color. This is what gives the fudge its perfect texture.

Adding Chocolate and Marshmallow

Remove the pan from heat immediately when the timer goes off. Quickly stir in the chocolate chips until they’re completely melted and smooth. Now add the marshmallow creme and vanilla—this is where the magic happens! I like to use a wooden spoon to really work it in until there are no white streaks left. If you’re adding nuts, fold them in now. Pour the mixture into your prepared pan, smooth the top, and resist the urge to taste it yet! Let it cool at room temperature for about 2 hours—no cheating with the fridge, or it might get grainy.

Tips for Perfect Easy Marshmallow Swirl Fudge

After making this fudge more times than I can count (okay, maybe that’s a slight exaggeration), here are my can’t-live-without tips:

• Mix it like you mean it – When adding the marshmallow creme, a hand mixer on low for 10 seconds makes it impossibly smooth (but don’t overmix!).
• Patience is a virtue – Letting it cool at room temp prevents that weird grainy texture—I set mine on the stovetop overnight sometimes.
• Hot pan, no problem – If your chocolate chips aren’t melting fast enough, pop the warm (not hot!) pan back on the turned-off burner for 30 seconds.
• Clean cuts – Wipe your knife with hot water between slices for those Instagram-worthy edges.

Variations for Your Easy Marshmallow Swirl Fudge

One of my favorite things about this recipe is how easily you can make it your own! Here are some delicious twists I’ve tried over the years when I’m feeling adventurous (or just using what’s in my pantry):

• Chocolate lover’s dream – Swap semi-sweet chips for dark chocolate or a mix of milk and white chocolate. Last Christmas I did layers of all three—total showstopper!
• Nut-free option – Instead of nuts, try folding in crushed peppermint sticks (holiday favorite!) or dried cranberries for a tart contrast.
• Cookie craze – Stir in a handful of crushed sandwich cookies or graham crackers for extra crunch—my kids go nuts for the “s’mores” version.
• Flavor boost – Add a tablespoon of instant coffee granules to the sugar mixture for mocha fudge, or swap vanilla for almond extract.
• Color pop – Divide the batch and swirl in food coloring with half the marshmallow creme for festive striped fudge.

The only limit is your imagination—well, and maybe your sweet tooth!

Storing and Serving Easy Marshmallow Swirl Fudge

Here’s the best part—this fudge keeps like a dream! Just pop it in an airtight container at room temperature (no fridge needed) and it’ll stay fresh for up to 2 weeks—if it lasts that long! I like to layer pieces between parchment paper so they don’t stick together. For serving, I cut mine into 1-inch squares because they’re rich (but let’s be honest, I usually sneak a second piece). Pro tip: It tastes even better the next day as the flavors meld!

Nutritional Information for Easy Marshmallow Swirl Fudge

Okay, let’s be real—we’re not eating fudge for its health benefits! But if you’re like me and like to know what you’re indulging in, here’s the scoop per piece (based on cutting the batch into 16 squares):

• Calories: 220
• Total Fat: 12g (7g saturated)
• Cholesterol: 15mg
• Sodium: 45mg
• Total Carbs: 32g
• Sugar: 28g
• Protein: 1g

Values are estimates. Nutrition varies by ingredients/brands. Want to lighten it up? I sometimes use half sugar/half Swerve for a lower-carb version, but honestly? For special treats, I say go big or go home—this is fudge we’re talking about!

Common Questions About Easy Marshmallow Swirl Fudge

I’ve gotten so many questions about this recipe over the years—here are the ones that pop up most often, along with my tried-and-true answers:

“Can I freeze this marshmallow fudge?”

Absolutely! This fudge freezes beautifully for up to 3 months. I wrap individual pieces tightly in plastic wrap, then pop them in a freezer bag. Thaw at room temperature for about an hour when the craving hits—no one will guess it wasn’t freshly made.

“Why did my fudge turn out grainy?”

This usually happens if the sugar mixture wasn’t stirred constantly while boiling (I know, it’s tedious!) or if you cooled it too quickly in the fridge. Room temperature cooling is key for that smooth, creamy texture we all love.

“Can I use flavored marshmallow creme?”

Ooh, fun idea! I’ve experimented with strawberry and chocolate marshmallow cremes—both work great, though they’ll change the flavor profile. Just keep the same 7 oz quantity. Pro tip: If using flavored creme, you might want to reduce the vanilla extract by half.

“My fudge is too soft—what went wrong?”

This typically means the sugar mixture didn’t boil long enough—that full 5 minutes is crucial. If it happens, don’t panic! You can melt it back down with an extra tablespoon of evaporated milk, reboil for 5 minutes, and reset it. I’ve saved many a batch this way!

“How far in advance can I make this for gifts?”

This fudge actually gets better after a day or two as the flavors develop! I regularly make it a week before Christmas—stored in an airtight container at room temperature, it stays perfect. Just cut it fresh before gifting for those clean edges.

For more delicious recipes and ideas, check out our blog and follow us on Pinterest!

Print