Hot Chocolate Fudge Recipe
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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Table of Contents
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.
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Microwave Hot Chocolate Fudge
Equipment
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
Nutrition
Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
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.
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!!
I hope it worked out. Yes, spreading the layer on top does take some finesse.
Does this have to be stored in the refrigerator or can it stay on the counter? If so, how long can it safely stay out?
I think next time I might try using some more condensed milk in the white to help it spread easier, it was probably my fault as I used the whole bag (slightly over the 1 1/2 C requested), though I did add a little more sc milk as well. I saw you said it takes some finesse, but do you have any tips? The dark chocolate spread out fine, but the white was dry and not a cohesive mixture anymore. I ended up misting the top lightly with water to give the marshmallows something to help them stick.
I used Ghiradelli white chocolate chips for reference.