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.
This is a sponsored post written by me on behalf of International Delight.
Is there anything more comforting than a mug of hot chocolate on a cold winter day? How about a glass of thick, rich eggnog while sitting next to a crackling fire? Guess what, it finally dipped below 70 degrees here in Northern California. Yippee!
You know what that means. . . I can actually enjoy all of the winter activities and traditions. Like hot chocolate and eggnog. I just love a mug of hot chocolate on a cold day, especially after months of 100+ degree weather!
I don’t always know when the craving is going to hit me. Luckily International Delight now has Hot Chocolate and Nog. For hot chocolate, just heat and serve. And the Nog has been a great addition to my morning coffee!
Get into the holiday spirit with International Delight Hot Chocolate and Nog! Visit InternationalDelight.com to share how ID helps you capture the spirit of the season for a chance to win a holiday brunch for friends and family hosted by International Delight!
So what should you serve with a warm mug of International Delight Hot Chocolate? Hot Chocolate Fudge, of course! And I’ve got you covered because this Hot Chocolate Fudge Recipe is super quick and easy. It takes just a few simple ingredients and is made in the microwave.
It is perfect for parties and 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.
Bring on winter. Bring on the holidays. Bring on jingling bells. Bring on snow. And bring on hot chocolate mustaches on smiling faces.
I’m ready.
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Microwave Hot Chocolate Fudge
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 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.
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.
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Auntiepatch says
November 18, 2015 atDid you take some time off or did I miss some of your blogs for some reason?
Nicole Harris says
November 23, 2015 atNope. I’ve been here doing my thing 😀 Glad you are back!
Dorothy @ Crazy for Crust says
November 29, 2015 atWhat a great idea! And it’s so cute too. Love the ID Nog!!
Nicole Harris says
December 1, 2015 atThanks Dorothy! The ID Nog is delicious!
Carly Holtzman says
November 29, 2015 atIt’s a great recipe! Can you freeze it and how long does it last? Also is there a substitute for the condensed milk?
Thanks
Nicole Harris says
December 1, 2015 atThanks 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 🙂
Rondee says
December 8, 2015 atAny ideas on how long these would stay fresh sealed air tight and put in the frig?
Nicole Harris says
December 9, 2015 atI eat my batches of fudge for about a week. After that they tend to get stale.
Lucy Renard says
December 9, 2015 atI love the sound of this fudge! I can’t wait to make some for Christmas. How long does it keep? Xx
Nicole Harris says
December 9, 2015 atI always eat my fudge within a week at most. After that it tends to get stale tasting.
Jackie says
December 18, 2015 atCan you find those mini marshmallows anywhere or do I need to try a certain p;lace?
Nicole Harris says
December 22, 2015 atHi Jackie! Yes, you can find these at most grocery stores in the marshmallow or hot cocoa section. Enjoy!
Jess says
May 22, 2016 atCould 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.
Nicole Harris says
May 26, 2016 atGosh, I don’t know. I have never tried that. I totally should have! Let me know if you give it a try.
April says
October 7, 2016 atI am wondering if you could substitute peanut butter chips for the white chocolate?
Nicole Harris says
October 12, 2016 atI have never tried to melt pb chips so I can’t say for sure. Let me know if you give it a try 🙂
Shannon says
November 14, 2016 atMost 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!
Nicole Harris says
November 20, 2016 atThanks for the tip!
Caroline says
November 20, 2016 atHi!
The recipe looks great! I dont have a microwave..could I melt everything au bain marie and for how long?
Greetings, Caroline
Nicole Harris says
November 20, 2016 atYes, the double boiler method should work fine. I can’t say for how long because I do not use that method. Enjoy!
Stacey says
November 28, 2016 atHi, 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?
Nicole Harris says
December 1, 2016 atThe milk chocolate should work fine. I love a good milk chocolate fudge 🙂
Alisa says
November 29, 2016 atI love chocolate and this is really too delicious thank you for sharing
Anju says
December 2, 2016 atHow 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:)
Nicole Harris says
December 2, 2016 atI 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!
sally Brooks says
December 5, 2016 atIf I want to double this recipe what size pan should I use
Nicole Harris says
December 5, 2016 atYou 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 🙂
Kate says
December 5, 2016 atLooking forward to trying this! Has anyone tried using parchment paper instead of foil? I’m wondering if it would be easier to peel off.
Nicole Harris says
December 9, 2016 atI’m not sure. I never have much luck with parchment paper in general (probably operator error, lol!) Let me know if you try 🙂
Darlene says
December 13, 2016 atProbably 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!
Nicole Harris says
December 14, 2016 atYes, 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 🙂
Brittany says
December 28, 2016 atThanks 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).
Nicole Harris says
December 29, 2016 atAwesome! Happy new Year 🙂
Honey + Lime says
September 26, 2018 atYou are going to have someone set their home on fire with this recipe. Foil should NEVER be used in a microwave.
Nicole Harris says
September 27, 2018 atThat’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)
Addisonisabear says
December 23, 2018 atHow long does this take to make?
Nicole Harris says
December 23, 2018 atIt 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.