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Spray a 20 x 20-cm (8 x 8-inch) baking pan with cooking spray.
Cut two strips of parchment paper the same width of the pan, but double the length, so that the parchment extends beyond the pan. Place them in the pan, so they’re going in opposite directions.
Put the butter, mandarin juice and zest, milk and sugar in a saucepan.
Place over high heat, stirring occasionally and bring to a boil.
Reduce the heat to medium and continue to cook, stirring, until the mixture reaches soft-ball stage (238°F / 115°C), about 10 minutes.
Remove from the heat and add the marshmallows. Stir until the marshmallows have completely melted and are incorporated.
Add the chocolate and stir until completely melted and mixed in.
Pour the mixture into the sprayed, parchment-lined pan and let cool on the counter for 1-2 hours, then transfer to the fridge to cool completely.
When you’re ready to serve, gently pull the parchment paper and lift the fudge out of the pan.
Place on a cutting board and use a sharp knife to cut the fudge into six rows, and then cut each of those rows into six pieces.
You can return the pieces to the pan, wrap with plastic wrap or transfer to an air-tight container and refrigerate for 5-7 days.