HOT CHOCOLATE FUDGE RECIPE!!! + WonkyWonderful (2024)

November 18, 2015 By Nicole Harris 42 Comments

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This Hot Chocolate Fudge Recipe brings two of your favorite winter desserts together. Hot cocoa and rich fudge topped with marshmallows! The perfect holiday party recipe.

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Chocolate Fudge Made In Microwave

Making fudge in the microwave is unbelievably quick and easy! Just melt, stir, pour and wait for it to set. This Hot Chocolate Fudge is simple and a show-stopper!

This Hot Chocolate Fudge Recipe is perfect for parties and as edible holiday gifts. This fudge gets a lot of ooooohs and aaaaahs. Not just because it tastes awesome but everybody loves that it looks like a mug of hot chocolate in fudge form.

Ingredients Needed For Chocolate Microwave Fudge(screenshot for grocery list)

Dark Chocolate Chips
Sweetened Condensed Milk
White Chocolate Chips
Mallow Bits, mini hot chocolate marshmallows

How Do You Make Hot Chocolate Layered Fudge

In a microwave safe bowl; combine white chocolate chips with 5 Tablespoons sweetened condensed milk.
In a separate bowl; combine dark chocolate chips with remaining sweetened condensed milk.
Line a square 9×9 pan (or 8×8) with foil or parchment paper and generously grease with butter or shortening.
Microwave dark chocolate 30 seconds, stir. Microwave 15 seconds then stir vigorously until chocolate is smooth. Transfer mixture into prepared pan and spread into an even layer.
Microwave white chocolate 30 seconds. Stir until smooth. Spread mixture on top of dark chocolate layer.(This will take some finesse to spread into a thin layer)
Top with mini marshmallows then gently press down.
Refrigerate at least 6 hours to set.
Remove fudge and foil from pan. Carefully peel all foil from fudge.
Cut fudge into bite sized pieces and serve.

Microwave Hot Chocolate Fudge

Yield: 12

Prep Time: 5 minutes

Total Time: 5 minutes

This Hot Chocolate Fudge Recipe brings two of your favorite winter desserts together. Hot cocoa and rich fudge topped with marshmallows! The perfect holiday party recipe.

Ingredients

2 Cups Dark Chocolate Chips
14 ounces Sweetened Condensed Milk - divided
1½ Cup White Chocolate Chips
1½ Cups Mallow Bits, mini hot chocolate marshmallows

Instructions

In a microwave safe bowl; combine white chocolate chips with 5 Tablespoons sweetened condensed milk.
In a separate bowl; combine dark chocolate chips with remaining sweetened condensed milk.
Line a square 9x9 pan (or 8x8) with foil or parchment paper and generously grease with butter or shortening.
Microwave dark chocolate 30 seconds, stir. Microwave 15 seconds then stir vigorously until chocolate is smooth. Transfer mixture into prepared pan and spread into an even layer.
Microwave white chocolate 30 seconds. Stir until smooth. Spread mixture on top of dark chocolate layer.(This will take some finesse to spread into a thin layer)
Top with mini marshmallows then gently press down.
Refrigerate at least 6 hours to set.
Remove fudge and foil from pan. Carefully peel all foil from fudge.
Cut fudge into bite sized pieces and serve.

Notes

I use the white chocolate layer just to stick the marshmallows on top. Some readers have wanted a thicker layer of white chocolate. If you prefer a thick white layer feel free to increase the white chocolate layer ingredients to fit your preference.

Reader Interactions

Comments

Auntiepatch says
November 18, 2015 at

Did you take some time off or did I miss some of your blogs for some reason?
Reply
- Nicole Harris says
  November 23, 2015 at
  
  Nope. I’ve been here doing my thing 😀 Glad you are back!
  See Also
  P2 hCG Diet Dessert Drink Recipe: 14-calorie Caramel Stevia Hot Chocolate with Milk or half & Half Chocolate Coconut Balls (A Nanaimo Bars Recipe) | The Bewitchin' Kitchen 17 Recipes You Can Make With a Can of Chickpeas Amish Caramel Corn Recipe Melts In Your Mouth
  Reply
Dorothy @ Crazy for Crust says
November 29, 2015 at

What a great idea! And it’s so cute too. Love the ID Nog!!
Reply
- Nicole Harris says
  December 1, 2015 at
  
  Thanks Dorothy! The ID Nog is delicious!
  Reply
Carly Holtzman says
November 29, 2015 at

It’s a great recipe! Can you freeze it and how long does it last? Also is there a substitute for the condensed milk?
Thanks
Reply
- Nicole Harris says
  December 1, 2015 at
  
  Thanks Carly! I know some folks freeze fudge but I personally do not like the consistency of fudge after it has been thawed out. So I never freeze it. As far a a sub for condensed milk, that would be an entirely different fudge recipe. Their are many recipes that do not use sweetened condensed milk if you do a google search or look on pinterest 🙂
  Reply
Rondee says
December 8, 2015 at

Any ideas on how long these would stay fresh sealed air tight and put in the frig?
Reply
- Nicole Harris says
  December 9, 2015 at
  
  I eat my batches of fudge for about a week. After that they tend to get stale.
  Reply
Lucy Renard says
December 9, 2015 at

I love the sound of this fudge! I can’t wait to make some for Christmas. How long does it keep? Xx
Reply
- Nicole Harris says
  December 9, 2015 at
  
  I always eat my fudge within a week at most. After that it tends to get stale tasting.
  Reply
Jackie says
December 18, 2015 at

Can you find those mini marshmallows anywhere or do I need to try a certain p;lace?
Reply
- Nicole Harris says
  December 22, 2015 at
  
  Hi Jackie! Yes, you can find these at most grocery stores in the marshmallow or hot cocoa section. Enjoy!
  Reply
Jess says
May 22, 2016 at

Could I mix this fudge into a mug of hot milk and expect a hot chocolate drink? Or would that not work? It’s probably to dense to melt in milk.
Reply
- Nicole Harris says
  May 26, 2016 at
  
  Gosh, I don’t know. I have never tried that. I totally should have! Let me know if you give it a try.
  Reply
April says
October 7, 2016 at

I am wondering if you could substitute peanut butter chips for the white chocolate?
Reply
- Nicole Harris says
  See Also
  More than 25 Fudge Recipes - just in time for the holiday season!
  October 12, 2016 at
  
  I have never tried to melt pb chips so I can’t say for sure. Let me know if you give it a try 🙂
  Reply
Shannon says
November 14, 2016 at

Most of the white chocolate chips I have tried taste really “off”. The brand I recommend (& so does America’s test kitchen) is Guittard brand Choc-au-Lait chips. They have a lovely creamy vanilla flavor & no odd chemical notes. I will be using it to try out your recipe which sounds wonderful! Thanks!
Reply
- Nicole Harris says
  November 20, 2016 at
  
  Thanks for the tip!
  Reply
Caroline says
November 20, 2016 at

Hi!
The recipe looks great! I dont have a microwave..could I melt everything au bain marie and for how long?
Greetings, Caroline
Reply
- Nicole Harris says
  November 20, 2016 at
  
  Yes, the double boiler method should work fine. I can’t say for how long because I do not use that method. Enjoy!
  Reply
Stacey says
November 28, 2016 at

Hi, could I use milk chocolate instead of dark, I have some in the fridge to use up. Or does it need dark to take away the richness of the white?
Reply
- Nicole Harris says
  December 1, 2016 at
  
  The milk chocolate should work fine. I love a good milk chocolate fudge 🙂
  Reply
Alisa says
November 29, 2016 at

I love chocolate and this is really too delicious thank you for sharing
Reply
Anju says
December 2, 2016 at

How do you store this? Just wrap in wax paper/foil on the counter? Or can it just sit out if it’s for a day? I don’t want it to dry out for tomorrow’s party:)
Reply
- Nicole Harris says
  December 2, 2016 at
  
  I cover it with plastic wrap to keep it from drying out. You can leave it on your counter or in the refrigerator. If you do refrigerate it just take it out 1-2 hours before the party to soften. Enjoy!
  Reply
sally Brooks says
December 5, 2016 at

If I want to double this recipe what size pan should I use
Reply
- Nicole Harris says
  December 5, 2016 at
  
  You can use a 9×13 pan and the fudge will have thicker layers. If you have a dish larger than 9×13 that will work. Or, obviously two 9×9 pans 🙂
  Reply
Kate says
December 5, 2016 at

Looking forward to trying this! Has anyone tried using parchment paper instead of foil? I’m wondering if it would be easier to peel off.
Reply
- Nicole Harris says
  December 9, 2016 at
  
  I’m not sure. I never have much luck with parchment paper in general (probably operator error, lol!) Let me know if you try 🙂
  Reply
Darlene says
December 13, 2016 at

Probably going to taste good but there’s no way that was enough white choc mix to cover the dark layer! I lost an inch all the way around the pan!
Reply
- Nicole Harris says
  December 14, 2016 at
  
  Yes, the white chocolate is really just for sticking the mallows to the fudge. If you prefer a complete white chocolate layer you can definitely double the amount. Happy Holidays 🙂
  Reply
Brittany says
December 28, 2016 at

Thanks so much for this yummy recipe! I made it for Christmas and it was a big hit with the family. I made it using milk chocolate instead of dark chocolate chips (as mentioned in the comments), since my family doesn’t care for dark and it came out great.
For the pan I used my silicon square pan so no prep was required, I just poured the chocolate directly in it, put it in the fridge and peeled the pan away once it cooled. If you haven’t used silicon pans before I highly recommend them for fudge and butterscotch, (but I still like metal pans for oven cake/bread baking).
Reply
- Nicole Harris says
  December 29, 2016 at
  
  Awesome! Happy new Year 🙂
  Reply
Honey + Lime says
September 26, 2018 at

You are going to have someone set their home on fire with this recipe. Foil should NEVER be used in a microwave.
Reply
- Nicole Harris says
  September 27, 2018 at
  
  That’s why the chocolate is microwaved in Microwave Safe Bowls then transferred to the foil lined pan once melted. The foil never goes into the microwave. (per the instructions)
  Reply
Addisonisabear says
December 23, 2018 at

How long does this take to make?
Reply
- Nicole Harris says
  December 23, 2018 at
  
  It takes about 10 minutes to make. But, it needs to set in the refrigerator for 6 hours. You could probably get away with 4 hours in a pinch.
  Reply
Jessica Baker says
December 16, 2019 at

I’m having trouble finding the mallow bites in my area. Have you tried just using mini marshmallows, or chopping mini marahmallows?
Reply
- Nicole Harris says
  December 23, 2019 at
  
  You can use those 🙂
  Reply
dulcist3gmailcomBeverly says
December 21, 2019 at

I used PB chips and I have to say it really takes a lot of finesse to spread them on top of the chocolate. I think the next time I will let the chocolate set for several hours and then spread the PB chips on top.
Reply
Ellen says
December 21, 2019 at

Both my dark chocolate and white chocolate were extremely thick. I pressed it down and when I put the marshmallows on they were not going in but sitting on top. I put it in the fridge and hopefully it will take but I don’t think so. I followed the recipe exactly. Is this normal? Looks great I hope it works!!
Reply
- Nicole Harris says
  December 23, 2019 at
  
  I hope it worked out. Yes, spreading the layer on top does take some finesse.
  Reply

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HOT CHOCOLATE FUDGE RECIPE!!! + WonkyWonderful (2024)

FAQs

What is the secret to good fudge? ›

Tips for Making Fudge

Monitor the Temperature with a Candy Thermometer. If you end up with soft fudge that turns into a puddle in your hands or hard fudge that is a bit reminiscent of a crunchy candy, improper temperature is likely to blame. ...
Avoid Stirring Once the Mixture Comes to a Simmer. ...
Beat Thoroughly.

Mar 8, 2023

Tell Me More ›

How do you fix fudge that didn't set up? ›

To fix it, you can reheat the fudge mixture over low heat and continue cooking until it reaches the proper temperature. Be sure to use a candy thermometer to monitor the temperature accurately. Alternatively, you can try to salvage chewy fudge by mixing it into ice cream or using it as a topping for desserts.

Discover More ›

What is the secret to smooth fudge that is not gritty? ›

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

Learn More ›

How do you know when fudge is beaten enough? ›

After letting the fudge cool, it's time to beat it. It is important to stir constantly with a wooden spoon until the mixture starts to thicken and its surface starts to look dull or matte. Now is the time to stop beating and pour the fudge into a mould.

Discover More Details ›

What makes high quality fudge? ›

You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

View Details ›

Do you stir fudge while it is boiling? ›

Stir the ingredients to dissolve the sugar until the mixture comes to a boil. If your recipe uses milk, stirring will keep the mixture from curdling. But once it reaches about 236–238 degrees F/113–114 degrees C (the "soft-ball" stage), do not stir it or even shake the pan.

Read On ›

Why did my fudge fail? ›

If your fudge doesn't firm up after a few hours, you either have too high an amount of liquid to sugar, or your mixture hasn't reached the soft-ball stage. Using a candy thermometer can help home cooks avoid this problem.

See Details ›

Can you remelt fudge if it doesn't set? ›

If it's overcooked (resulting in grainy fudge) or undercooked (resulting in poor setting) all you really need to do is add a bit of cream, reheat the fudge to the target temperature, and let it set again.

Why did my fudge turn out like taffy? ›

If the temperature is too low, the fudge will be too soft and sticky, and if it's too high, it will turn into a hard, crumbly mess. The ideal temperature to cook fudge is between 232-234 degrees F (111-112 degrees C).

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Why is my homemade fudge grainy? ›

Grainy fudge is usually a result of sugar crystals forming during the cooking process. If the sugar crystals are not properly dissolved before cooling, they can create a gritty texture.

See Details ›

What happens if you over stir fudge? ›

Once the sugar has dissolved and the mixture has come to a boil, do not stir it. If you do, the sugar can crystallize, giving your fudge a gritty texture. As you beat the fudge, pay attention to color and texture. Once the fudge loses its sheen and thickens, put down your spoon.

Find Out More ›

What can I do with ruined fudge? ›

To fix oily, hard or grainy fudge, scoop the fudge back into a pot with about a cup of water. Cook it over low heat until the fudge dissolves. Then bring the fudge back up to the temperature specified in the recipe and follow the remaining steps. The flavor may be slightly diluted, but the texture will be improved.

Discover More Details ›

What happens if you don't beat fudge? ›

However, if you don't beat it at all, the crystals won't form properly, so your fudge won't set. If you forget to beat the fudge, try heating it back up over low heat, then beat it once it's slightly softened. If you beat the fudge too soon, the crystals will be too large, and the fudge will be grainy.

Tell Me More ›

What does cream of tartar do in fudge? ›

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!

Learn More Now ›

How can I firm up my fudge? ›

How do you fix fudge that is too soft? Bring the fudge back to a boil with 1–2 US tbsp (15–30 ml) of cream. If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream.

Get More Info ›

What keeps fudge from getting hard? ›

Too Soft or Too Hard Fudge

The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.

Get More Info Here ›

How do you keep fudge smooth? ›

If the sugar crystals are not properly dissolved before cooling, they can create a gritty texture. To avoid this, ensure that you stir the fudge mixture consistently and remove any sugar crystals that form on the sides of the pan using a wet pastry brush.

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