Cin's "Marshmallow-Swirl Fudge"

Straws Kitchen


This is another fudge recipe I make during the Holidays.
I make small packages of this fudge and give for Christmas gifts....because, it is one of my most requested gifts from my family for themselves every year.
It does make great gifts.

OPTION: If you are tired of chocolate fudge, I also have omited the chocolate morsels and use Butterscotch on this recipe too.

P.S. My "hot pads" in my pic...they are sooo tattered now.
I wish they still looked like that...=;D

P.S.S. I also added a pic of my Marshmallow (Chocolate) Swirl Fudge along with my White Chocolate-Peppermint Candy Fudge

★★★★★ 3 votes
Stove Top


1 1/2 c
2/3 c
evaporated milk (the small can)
2 Tbsp
1/4 tsp
2 c
mini marshmallows
1 1/2 c
simi-sweet chocolate morsels
1/2 c
nuts; chopped (or heath chips)
1 tsp
pure vanilla


1Prepare pan: Line with aluminum foil for easy removal of fudge (I use a glass 8x9x2 pan).
2Combine sugar, milk, butter and salt in a medium size heavy-duty saucepan (cast iron is good).
Bring to a full rolling boil over medium heat, stirring constantly for 4 to 5 minutes.
3Remove from heat, stir in marshmallows, morsels, nuts and vanilla.
Stir vigorously for 1-minute or until marshmallows are melted (well, mostly I don't totally melt them, I like to see the white swirled throughout fudge).
4Pour into prepared the prepared 8x9x2" square glass baking pan, refrigerate for 2-hours or until firm.
5When set and firm lift fudge from pan, remove foil, cut into squares. Store in air-tight container.

About this Recipe

Main Ingredient: Sugar
Regional Style: American
Other Tags: Quick & Easy, Heirloom