Equipment Needed
- An 8×8 inch baking pan
- Parchment paper
- Medium-sized, heavy-bottomed saucepan
- Rubber spatula
- Two mixing bowls (one microwave-safe)
- Spoon or knife for swirling
Step-by-Step Instructions
First, let’s set ourselves up for success. I always line my 8×8 inch pan with parchment paper, leaving enough overhang on two sides to create a sling. This is my non-negotiable first step—trying to pry set fudge out of a bare pan is a lesson in frustration I only needed to learn once. Now, in your heavy-bottomed saucepan, combine the semi-sweet chocolate chips, the entire can of sweetened condensed milk, and the butter. Place this over the lowest heat setting your stove offers. We’re going for a slow, gentle melt to avoid any risk of the chocolate seizing or scorching.
This is the stage where patience pays off. I stand by the stove with my spatula, stirring almost constantly and scraping the bottom thoroughly. You’ll watch the chips slowly lose their shape and meld with the milk into a gloriously thick, glossy, and smooth chocolate lava. When there isn’t a single lump left, I immediately remove the pan from the heat. Off the heat, I vigorously stir in the vanilla extract and the pinch of salt. Don’t skip the salt—it makes a huge difference by cutting the sweetness and making the chocolate flavor taste deeper and more complex.
Now, for the marshmallow swirl. I spoon the marshmallow fluff into a separate microwave-safe bowl. If the fluff is very stiff, I’ll stir in a tablespoon of milk or cream to make it a bit more loose and pliable—this makes swirling much easier. I then heat it in the microwave for just 10-15 seconds to make it soft and smooth, but not liquid. Next, I pour about two-thirds of the warm chocolate fudge mixture into your prepared pan and spread it into an even layer.(See the next page below to continue…)