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
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  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
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  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 perfect 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).

Discover More ›

What's the difference between chocolate fudge and hot fudge? ›

The main difference is the texture. Hot fudge is thicker and more rich while chocolate sauce is thinner and more pourable. Chocolate sauce stays sauce in the refrigerator, while hot fudge gets cold and thick…like fudge.

See Details ›

Why is my fudge not setting hard? ›

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.

What ingredient makes fudge hard? ›

As water gradually evaporates, sugar is concentrated and the temperature of the mixture rises above 100°C (212°F). If there is too much evaporation, when the cooking time is too long, there will not be enough water left in the fudge and it will be too hard.

Learn More Now ›

What not to do when making fudge? ›

7 Common Mistakes to Avoid for Candy Shop-Worthy Fudge and Caramels

Using the Wrong Pan. All candy and confections start by melting sugar. ...
Stirring the Sugar. ...
Not Using a Candy Thermometer. ...
Leaving Out the Parchment Paper Lining. ...
Skipping the Cooking Spray. ...
Scraping the Pot. ...
Using a Cold Knife to Slice.

Dec 16, 2015

Learn More Now ›

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.

Read The Full Story ›

What makes hot fudge taste different? ›

Hot fudge is made by boiling together cream, sugar, chocolate, and sometimes butter—the traditional ingredients for fudge—into what is essentially just an undercooked, unset version of the confection. It differs from plain old chocolate sauce by virtue of being gooier and more viscous.

See Details ›

What makes fudge taste like fudge? ›

Fudge is a type of confectionery made with sugar, butter, and milk that often includes cocoa powder or melted chocolate. It has a creamy texture and can be flavored with various ingredients such as nuts, fruits, or spices. Fudge may also contain marshmallow creme or condensed milk to give it an even richer flavor.

Learn More ›

Is hot fudge just chocolate syrup? ›

In the simplest terms, it all comes down to viscosity — hot fudge is thicker than both chocolate sauce and chocolate syrup, with a richer, more decadent chocolate flavor.

How do you make fudge more solid? ›

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.

Explore More ›

What to do with failed fudge? ›

Options for what you can do with your unset fudge:

OPTION 1) Depending on how runny it is, you can either use it as a frosting for cakes, or a sauce for ice-cream. OPTION 2) Freeze it overnight. Cut it into squares. Cover each square thickly in melted chocolate, ensuring no part of the fudge is exposed.

Discover More Details ›

What consistency should fudge be before it sets? ›

You know it's ready when a small amount of the mixture dropped into a glass of cold water sets into a soft ball that you can lift out with a teaspoon and pinch between your fingers. Turn off the heat and keep stirring for 5 minutes or until the mix starts to thicken a little.

Read The Full Story ›

Should I stir fudge while boiling? ›

Don't stir!

Once the fudge reaches soft-ball stage on the candy thermometer, remove from the heat and let the temperature drop to 110°F. Keep that spoon or spatula out of the pot until this happens. If you stir too early in the process, you'll make the sugar crystals too big and end up with grainy fudge.

Know 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!