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

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

  1. In a microwave safe bowl; combine white chocolate chips with 5 Tablespoons sweetened condensed milk.
  2. In a separate bowl; combine dark chocolate chips with remaining sweetened condensed milk.
  3. Line a square 9×9 pan (or 8×8) with foil or parchment paper and generously grease with butter or shortening.
  4. 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.
  5. 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)
  6. Top with mini marshmallows then gently press down.
  7. Refrigerate at least 6 hours to set.
  8. Remove fudge and foil from pan. Carefully peel all foil from fudge.
  9. Cut fudge into bite sized pieces and serve.

HOT CHOCOLATE FUDGE RECIPE!!! + WonkyWonderful (4)

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

  1. In a microwave safe bowl; combine white chocolate chips with 5 Tablespoons sweetened condensed milk.
  2. In a separate bowl; combine dark chocolate chips with remaining sweetened condensed milk.
  3. Line a square 9x9 pan (or 8x8) with foil or parchment paper and generously grease with butter or shortening.
  4. 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.
  5. 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)
  6. Top with mini marshmallows then gently press down.
  7. Refrigerate at least 6 hours to set.
  8. Remove fudge and foil from pan. Carefully peel all foil from fudge.
  9. 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.

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Nutrition Information

Yield 12Serving Size g
Amount Per ServingCalories 431Total Fat 19gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 6gCholesterol 22mgSodium 88mgCarbohydrates 59gFiber 2gSugar 54gProtein 6g

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Reader Interactions

Comments

  1. HOT CHOCOLATE FUDGE RECIPE!!! + WonkyWonderful (8)Auntiepatch says

    Did you take some time off or did I miss some of your blogs for some reason?

    Reply

    • HOT CHOCOLATE FUDGE RECIPE!!! + WonkyWonderful (11)Nicole Harris says

      Thanks Dorothy! The ID Nog is delicious!

      Reply

  2. HOT CHOCOLATE FUDGE RECIPE!!! + WonkyWonderful (12)Carly Holtzman says

    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

    • HOT CHOCOLATE FUDGE RECIPE!!! + WonkyWonderful (13)Nicole Harris says

      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

  3. HOT CHOCOLATE FUDGE RECIPE!!! + WonkyWonderful (14)Rondee says

    Any ideas on how long these would stay fresh sealed air tight and put in the frig?

    Reply

    • HOT CHOCOLATE FUDGE RECIPE!!! + WonkyWonderful (15)Nicole Harris says

      I eat my batches of fudge for about a week. After that they tend to get stale.

      Reply

  4. HOT CHOCOLATE FUDGE RECIPE!!! + WonkyWonderful (16)Lucy Renard says

    I love the sound of this fudge! I can’t wait to make some for Christmas. How long does it keep? Xx

    Reply

    • HOT CHOCOLATE FUDGE RECIPE!!! + WonkyWonderful (17)Nicole Harris says

      I always eat my fudge within a week at most. After that it tends to get stale tasting.

      Reply

  5. HOT CHOCOLATE FUDGE RECIPE!!! + WonkyWonderful (18)Jackie says

    Can you find those mini marshmallows anywhere or do I need to try a certain p;lace?

    Reply

    • HOT CHOCOLATE FUDGE RECIPE!!! + WonkyWonderful (19)Nicole Harris says

      Hi Jackie! Yes, you can find these at most grocery stores in the marshmallow or hot cocoa section. Enjoy!

      Reply

  6. HOT CHOCOLATE FUDGE RECIPE!!! + WonkyWonderful (20)Jess says

    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

    • HOT CHOCOLATE FUDGE RECIPE!!! + WonkyWonderful (21)Nicole Harris says

      Gosh, I don’t know. I have never tried that. I totally should have! Let me know if you give it a try.

      Reply

  7. HOT CHOCOLATE FUDGE RECIPE!!! + WonkyWonderful (22)April says

    I am wondering if you could substitute peanut butter chips for the white chocolate?

    Reply

    • HOT CHOCOLATE FUDGE RECIPE!!! + WonkyWonderful (23)Nicole Harris says

      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

  8. HOT CHOCOLATE FUDGE RECIPE!!! + WonkyWonderful (24)Shannon says

    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

    • HOT CHOCOLATE FUDGE RECIPE!!! + WonkyWonderful (25)Nicole Harris says

      Thanks for the tip!

      Reply

  9. HOT CHOCOLATE FUDGE RECIPE!!! + WonkyWonderful (26)Caroline says

    Hi!

    The recipe looks great! I dont have a microwave..could I melt everything au bain marie and for how long?

    Greetings, Caroline

    Reply

    • HOT CHOCOLATE FUDGE RECIPE!!! + WonkyWonderful (27)Nicole Harris says

      Yes, the double boiler method should work fine. I can’t say for how long because I do not use that method. Enjoy!

      Reply

  10. HOT CHOCOLATE FUDGE RECIPE!!! + WonkyWonderful (28)Stacey says

    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

    • HOT CHOCOLATE FUDGE RECIPE!!! + WonkyWonderful (29)Nicole Harris says

      The milk chocolate should work fine. I love a good milk chocolate fudge 🙂

      Reply

  11. HOT CHOCOLATE FUDGE RECIPE!!! + WonkyWonderful (30)Alisa says

    I love chocolate and this is really too delicious thank you for sharing

    Reply

  12. HOT CHOCOLATE FUDGE RECIPE!!! + WonkyWonderful (31)Anju says

    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

    • HOT CHOCOLATE FUDGE RECIPE!!! + WonkyWonderful (32)Nicole Harris says

      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

  13. HOT CHOCOLATE FUDGE RECIPE!!! + WonkyWonderful (33)sally Brooks says

    If I want to double this recipe what size pan should I use

    Reply

    • HOT CHOCOLATE FUDGE RECIPE!!! + WonkyWonderful (34)Nicole Harris says

      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

  14. HOT CHOCOLATE FUDGE RECIPE!!! + WonkyWonderful (35)Kate says

    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

    • HOT CHOCOLATE FUDGE RECIPE!!! + WonkyWonderful (36)Nicole Harris says

      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

  15. HOT CHOCOLATE FUDGE RECIPE!!! + WonkyWonderful (37)Darlene says

    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

    • HOT CHOCOLATE FUDGE RECIPE!!! + WonkyWonderful (38)Nicole Harris says

      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

  16. HOT CHOCOLATE FUDGE RECIPE!!! + WonkyWonderful (39)Brittany says

    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

    • HOT CHOCOLATE FUDGE RECIPE!!! + WonkyWonderful (40)Nicole Harris says

      Awesome! Happy new Year 🙂

      Reply

  17. HOT CHOCOLATE FUDGE RECIPE!!! + WonkyWonderful (41)Honey + Lime says

    You are going to have someone set their home on fire with this recipe. Foil should NEVER be used in a microwave.

    Reply

    • HOT CHOCOLATE FUDGE RECIPE!!! + WonkyWonderful (42)Nicole Harris says

      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

  18. HOT CHOCOLATE FUDGE RECIPE!!! + WonkyWonderful (43)Addisonisabear says

    How long does this take to make?

    Reply

    • HOT CHOCOLATE FUDGE RECIPE!!! + WonkyWonderful (44)Nicole Harris says

      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

  19. HOT CHOCOLATE FUDGE RECIPE!!! + WonkyWonderful (45)Jessica Baker says

    I’m having trouble finding the mallow bites in my area. Have you tried just using mini marshmallows, or chopping mini marahmallows?

    Reply

    • HOT CHOCOLATE FUDGE RECIPE!!! + WonkyWonderful (46)Nicole Harris says

      You can use those 🙂

      Reply

  20. HOT CHOCOLATE FUDGE RECIPE!!! + WonkyWonderful (47)dulcist3gmailcomBeverly says

    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

  21. HOT CHOCOLATE FUDGE RECIPE!!! + WonkyWonderful (48)Ellen says

    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

    • HOT CHOCOLATE FUDGE RECIPE!!! + WonkyWonderful (49)Nicole Harris says

      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

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.

Why is my 3 ingredient fudge not setting? ›

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.

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.

Is evaporated milk or condensed milk better for fudge? ›

Use Evaporated Milk- Make sure to use evaporated milk and not sweetened condensed milk. If you accidentally use sweetened condensed milk your fudge will be incredibly over the top sweet. Cut up the Butter– Before adding the butter in make sure to cut it into smaller pieces for faster melting.

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).

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.

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.

Why didn't my fudge work? ›

– The most likely explanation is that your fudge didn't quite reach the full temperature it needed to be. If the mixture only ever reaches 110 or 112 degrees celcius it will always be soft. Our advice would be to buy a candy thermometer and take the guesswork out of the fudge making.

How do you firm up homemade 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.

Why do you add vanilla to fudge? ›

Vanilla is often added to chocolate candies or other chocolate recipes because it complements and accents the flavor of chocolate.

How long do you boil fudge to get to soft ball stage? ›

How long does it take to make fudge:
  1. about 18 min to reach boiling.
  2. about 40 minutes to reach soft ball stage.
  3. 60 minutes to cool.
  4. 28 minutes to beat in a KitchenAid (your time for this may vary)
  5. 4 hours to set.

Should I stir fudge while 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.

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.

What consistency should fudge be before it sets? ›

Points to remember

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.

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!

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.

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.

What would cause fudge not to harden? ›

The most common culprit behind unset fudge is inaccurate temperature control. If the sugar mixture hasn't reached the correct temperature, your fudge won't set. Ensure you use a reliable candy thermometer and follow temperature guidelines meticulously to achieve the desired consistency.

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