Ingredients
Scale
- 3 cups (18 oz.) semi-sweet chocolate chips
- 1 (14 oz.) can sweetened condensed milk
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 7 ounces marshmallow creme (fluff)
Instructions
- Step 1: Line an 8×8 inch square pan with parchment paper or foil, allowing overhang on the sides for easy removal, and lightly grease the lining.
- Step 2: Combine the chocolate chips, sweetened condensed milk, butter, and salt in a heavy-bottomed saucepan over medium-low heat. Stir constantly until the chocolate is fully melted and the mixture is smooth and glossy. Remove from heat.
- Step 3: Stir in the vanilla extract until fully incorporated. Immediately pour the hot fudge mixture into the prepared pan, spreading it evenly with a spatula.
- Step 4: Drop spoonfuls of the marshmallow creme evenly over the surface of the hot fudge. Use a butter knife or skewer to gently swirl the marshmallow creme into the fudge, creating a marbled effect without fully mixing.
- Step 5: Refrigerate the fudge for at least 3 hours, or until completely firm. Once set, use the parchment paper overhang to lift the fudge from the pan, peel off the paper, and cut into 1-inch squares.
Notes
- For maximum freshness, store cut squares in an airtight container in the refrigerator for up to two weeks, or freeze for future indulgence.
- If the fudge is very cold and hard, let the cut pieces sit at room temperature for 15 minutes before serving; this softens the texture just enough to enhance the richness.
- Elevate the experience by serving these rich squares alongside a mug of strong coffee or a chilled glass of milk, perhaps dusted lightly with cocoa powder.
- When swirling the marshmallow creme, use a light hand; overmixing will muddy the colors, so aim for just 5-7 gentle passes through the fudge to achieve a beautiful, defined marble effect.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American