Ingredients
Scale
- 3 cups granulated sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 2/3 cup evaporated milk
- 12 ounces semi-sweet chocolate chips
- 7 ounces marshmallow creme
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Step 1: Line an 8×8 inch baking pan with foil, leaving an overhang on the sides.
- Step 2: In a medium saucepan, combine the sugar, butter, and evaporated milk. Cook over medium heat, stirring constantly, until the mixture comes to a rolling boil. Boil for 5 minutes, continuing to stir constantly to prevent scorching.
- Step 3: Remove the saucepan from the heat and stir in the chocolate chips and salt until melted and smooth.
- Step 4: Quickly stir in the vanilla extract.
- Step 5: Drop spoonfuls of marshmallow creme over the chocolate mixture. Gently swirl the marshmallow creme into the chocolate using a knife or skewer. Be careful not to overmix.
- Step 6: Pour the fudge mixture into the prepared pan and spread evenly. Chill in the refrigerator for at least 2 hours, or until firm. Use the foil overhang to lift the fudge from the pan and cut into squares.
Notes
- Store fudge in an airtight container at room temperature for the best texture, or in the refrigerator for longer storage, but be sure to let it come to room temperature before serving.
- For a softer, almost melty, fudge experience, microwave individual squares for just a few seconds.
- Serve your marshmallow swirl fudge with a sprinkle of sea salt to enhance the sweetness and chocolate flavors.
- For the prettiest swirl, gently warm your marshmallow creme in the microwave for a few seconds before dolloping, making it easier to incorporate without overmixing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American