🍫 Marshmallow Swirl Fudge 🍡
Ingredients
2 cups semi-sweet chocolate chips
1 (14 oz) can sweetened condensed milk
2 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
¼ teaspoon fine sea salt
1 cup marshmallow fluff (also labeled marshmallow cream)
Equipment
8×8-inch square baking pan
Parchment paper
Medium saucepan
Heatproof spatula
Butter knife or offset spatula for swirling
Instructions
Prepare the pan: Line the 8×8-inch pan with parchment paper, leaving overhang on two opposite sides for easy removal later. Lightly grease if needed.
Melt the base: In a medium saucepan over low heat, combine the chocolate chips, sweetened condensed milk, and melted butter. Stir constantly with a heatproof spatula until the mixture is completely smooth and glossy—about 5–7 minutes. Avoid high heat to prevent scorching.
Season the fudge: Remove the pan from heat. Stir in the vanilla extract and salt until fully blended and uniform in color.
Pour and layer: Transfer the warm fudge mixture into the prepared pan, spreading it evenly with the spatula to create a smooth surface.
Add marshmallow swirls: Drop spoonfuls of marshmallow fluff evenly over the fudge. Using a butter knife or toothpick, gently swirl the fluff into the chocolate in a figure-eight motion—just enough to create marbled ribbons without fully mixing.
Chill to set: Cover the pan loosely with plastic wrap and refrigerate for at least 2 hours, or until firm to the touch.
Slice and serve: Lift the fudge block out of the pan using the parchment overhang. Place on a cutting board and slice into 1-inch squares with a sharp knife (wipe the blade between cuts for clean edges).
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