2 cups semi-sweet chocolate chips

1 (14 oz) can sweetened condensed milk

2 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

¼ teaspoon salt

1 cup marshmallow fluff (or marshmallow cream)

Cook Mode Prevent your screen from going dark

Melt Chocolate: In a medium saucepan over low heat, melt chocolate chips, condensed milk, and butter. Stir constantly until smooth.

Add Flavoring: Remove from heat and stir in vanilla extract and salt until fully combined.

Pour into Pan: Line an 8×8-inch baking dish with parchment paper. Pour the chocolate mixture into the pan and spread evenly.

Swirl Marshmallow: Drop spoonfuls of marshmallow fluff on top of the fudge. Gently swirl using a knife, avoiding overmixing for defined ribbons.

Chill: Refrigerate for at least 2 hours or until fully set.

Cut and Serve: Once firm, lift fudge out with parchment paper. Cut into squares and serve.

Avoid over-swirling for bold marshmallow streaks.

For a s’mores version, sprinkle crushed graham crackers on top or add a graham cracker crust.

Use a kitchen torch for a toasted marshmallow finish.

For a dairy-free version, use dairy-free chocolate and coconut condensed milk.

Add chopped dark chocolate or nuts for extra texture.