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
  Marshmallow Creme Brulee Fudge Recipe The Original Fantasy Fudge Recipe (not the imposter!)Thanksgiving Menu and Side Recipes Funnel Cake Fries & Marshmallow Dip | Homemade Fried Dough Recipe
  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
  Millionaire Shortbread recipe (easy to follow!) - The Recipe Rebel
  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

Learn 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.

View Details ›

Can you fix fudge that didn't set? ›

OPTION 3) Sieve together some powdered sugar and cocoa powder, and gradually work this into your unset fudge until it reaches the consistency of dough, then roll out and cut into squares, or shape into balls and then roll in powdered sugar (roll the balls in icing sugar, not yourself).

Find Out More ›

Why did my fudge turn out grainy? ›

If your fudge is tough, hard, or grainy, then you may have made one of several mistakes: You may have overcooked it, beaten it too long, or neglected to cool it to the proper temperature.

Learn More Now ›

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).

Learn More ›

Do you stir fudge while it is boiling? ›

Brush the sides of the pan with a wet brush at the beginning of cooking to dissolve sugar crystals stuck to the sides. Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done.

How do you keep homemade fudge from being grainy? ›

Grainy Fudge

The sugars probably crystallized, a common mistake when making candy like fudge or caramel. If the melting sugar splashes onto the sides of the pan, it turns back into crystals and causes the fudge to seize up. To avoid this issue, swirl the pan instead of stirring it with a spoon.

See Details ›

How do you make fudge not crumbly? ›

If you let your fudge get too hot, the sugars will start to concentrate and the fudge will be crumbly, dull, and hard. To fix it, put it back into the saucepan and add about 3–4 US tbsp (44–59 ml) of 35% fat whipping cream. Stir the mixture as you heat it until the sugar in the fudge is melted.

Tell Me More ›

Why is my old fashioned fudge not hardening? ›

If you didn't reach the correct temperature during the cooking process, it might not set properly. Use a candy thermometer to ensure that you reach the recommended temperature. Overcooking or Undercooking:Solution: Cooking the fudge for too long or too short a time can affect its texture.

Learn More ›

Why won't my 2 ingredient fudge set? ›

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

Get More Info ›

Why did my fudge turn out like caramel? ›

Fudge can turn into caramel due to overcooking or undercooking, incorrect temperatures, or wrong ingredients.

Show Me More ›

How do you fix grainy hot fudge? ›

The trick to fixing graininess is to melt the sugar crystals to give them another chance at setting properly. Just add a little liquid to make sure the mixture doesn't burn while you try to reset the crystals.

Discover More ›

What happens if you boil fudge too long? ›

Candy that isn't cooked long enough will end up too soft; overcooking makes fudge crumbly or hard. High-quality fudge has many small crystals. If the process of crystallization begins too early, fewer crystals form and they become much larger.

Find Out More ›

How long do you boil fudge for soft ball stage? ›

How long does it take to make fudge:

about 18 min to reach boiling.
about 40 minutes to reach soft ball stage.
60 minutes to cool.
28 minutes to beat in a KitchenAid (your time for this may vary)
4 hours to set.

Read The Full Story ›

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!

See Details ›

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.

Learn More ›

What do I do if my fudge doesn't harden? ›

How can you fix soft fudge? Put it in a microwave safe bowl that is large enough that it won't boil over. Reheat it to the boiling point and cook for about 3 more minutes. Then you can beat some powdered sugar into it if this doesn't make it set.

Discover More ›

What thickens fudge? ›

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. Stir the fudge as it heats, but only until the sugar in the chocolate is completely melted again.

Get More Info ›

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

Chocolate Fudge Made In Microwave

How Do You Make Hot Chocolate Layered Fudge

Microwave Hot Chocolate Fudge

Ingredients

Instructions

Notes

Recommended Products

Nutrition Information

Reader Interactions

Comments

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FAQs

What is the secret to good fudge? ›

Why did my fudge turn out like caramel? ›