Ingredients
Scale
For the fudge:
- 3 cups white chocolate chips (about 18 oz)
- 1 can (14 oz) sweetened condensed milk
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- Pinch of salt
- 1½ cups mini marshmallows
For the topping:
- 2 tablespoons unsweetened cocoa powder
- ½ cup mini marshmallows (for decorating)
Instructions
- Line an 8×8 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal. This is key – don’t skip it!
- In a medium saucepan over low heat, combine the white chocolate chips, sweetened condensed milk, and butter. Stir constantly until everything melts together and becomes smooth. This takes about 5-7 minutes. Don’t rush it with higher heat or you’ll risk burning the chocolate.
- Remove from heat and stir in the vanilla extract and salt. The mixture should be glossy and thick.
- Gently fold in 1½ cups of mini marshmallows. Work quickly here – you want them mixed in before the fudge starts to set.
- Transfer the fudge mixture to your prepared pan. Use a spatula to spread it evenly into the corners. The marshmallows will create a bumpy surface, and that’s exactly what you want.
- Sprinkle the cocoa powder over the top of the fudge. Use a butter knife or skewer to swirl it in with gentle circular motions. Don’t overmix – you want distinct chocolate swirls, not a uniform brown color.
- Press the remaining ½ cup of mini marshmallows gently into the top, spacing them out so every piece gets at least one.
- Refrigerate for at least 3 hours, or until completely firm. Overnight is even better if you have the patience.
- Use the parchment overhang to lift the fudge out of the pan. Cut into small squares – this is rich, so smaller pieces are better. A sharp knife dipped in hot water (and wiped dry between cuts) will give you the cleanest edges.
- Prep Time: 5 minutes
- Chill Time: 3 hours
- Cook Time: 10 minutes
