Make Hot Chocolate Fudge in just 5 minutes using 5 ingredients and a microwave. Chill for 4 hours and dessert is done!
Hot Cocoa Fudge (No Cocoa Powder Needed)
Our Hot Chocolate Fudge recipe fuses the creamy flavor of a cup of hot cocoa with the richness of chocolate fudge to create a delicious double-layered candy confection.
Making fudge in the microwave is unbelievably quick and easy – simply melt, stir, pour the mixture in the pan, sprinkle with mini marshmallows, and wait for it to set in the fridge.
With its smooth and creamy consistency, this fuss-free, foolproof recipe for homemade fudge is even better (and faster) than any long-cooked candy because no double boiler, candy thermometer, or fancy equipment is needed.
Why We Love This Hot Cocoa Fudge Recipe
- Quick and easy to make.
- Uses only 5 simple ingredients.
- Made to mimic the flavors of your favorite hot beverage but prepared in a fudge form.
- Better than anything made in a fudge factory and less expensive than store-bought old-fashioned fudge.
- Homemade fudge is perfect for gift giving, potlucks, holiday parties, Christmas dessert platters, or any time you have a candy craving.
Hot Chocolate Fudge Ingredients
- Semi sweet chocolate chips: I used Nestle’s but feel free to use your favorite brand.
- Sweetened condensed milk – NOT evaporated milk
- Heavy cream
- White baking chips: I used Ghirardelli but any good quality baking chip will work.
- Mini marshmallows
Substitutions and Additions
- Choose Your Chips: You can substitute dark chocolate chips or milk chocolate chips for semi-sweet chocolate chips.
- Make With Morsels: If you don’t have white baking chips, you can swap equal amounts of white chocolate chips or morsels. You can also substitute bars of white chocolate broken into small pieces.
- Make It Minty: If you want a chocolate mint-flavored fudge, add peppermint extract to the chocolate mixture. Then, you can top your treat with chopped Andes mints, cookie pieces, or crushed peppermint candy.
How to Make Hot Chocolate Fudge
- Make The Chocolate Mixture: Microwave the chocolate chips, sweetened condensed milk, and heavy cream for 45 seconds. Stir and continue heating in 30-second intervals until melted and smooth.
- Pour In The Pan: Spoon the chocolate mixture into the baking dish, smooth the top, and chill while you prepare the white chocolate layer. (Image 1)
- Make The White Chip Mixture: Microwave the white baking chips, sweetened condensed milk, and heavy cream for 45 seconds. Stir and continue heating in 30-second intervals until melted and smooth.
- Layer: Spoon the white baking chip mixture over the chocolate layer, smooth the top, and sprinkle with marshmallow. Cover and chill in the refrigerator for 4 hours. (Image 2 and 3)
- Slice And Serve: Cut the fudge 5 slices x 5 slices. Keep refrigerated until ready to serve. Enjoy!
Pro Tip: Use the parchment paper overhang to remove the fudge from the baking dish before slicing.
Tips For Making The Best Hot Chocolate Fudge
- Good quality white chocolate chips greatly affect how the chocolate melts and mixes with the sweetened condensed milk. My favorite is Ghirardelli white baking chips.
- Be sure you use sweetened condensed milk and not evaporated milk. Your fudge will not set if you use evaporated milk.
- You can substitute mini marshmallow bits for the mini marshmallows.
- To keep the chocolate from sticking to the offset spatula, you can slightly dampen the spatula before smoothing the chocolate. I would suggest wetting a paper towel, squeezing out the excess water before wiping the spatula on the damp paper towel.
- You can line the baking dish with aluminum foil if you do not have parchment paper on hand. You will need to generously spray the foil before adding the first layer of chocolate.
How to Store Hot Chocolate Fudge
- To Store: Store any leftover fudge in an airtight container in the refrigerator for up to 3 weeks.
- To Freeze: You can freeze the fudge for up to 3 months. Wrap the fudge in wax paper and then in aluminum foil. Allow the fudge to thaw overnight in the refrigerator before serving.
More Easy fudge Recipes
More Homemade Fudge Recipes
- Easy Chocolate Fudge
- Milky Way Fudge
- Fireball Fudge
- Grinch Fudge
- White Chocolate Caramel Fudge
- Fantasy Fudge
- Butterfinger Fudge
- Boston Cream Fudge
Hot Chocolate Fudge
Serves — 25
Prep Time 5 minutes
Cook Time 5 minutes
Chill Time 4 hours
Total Time 4 hours 10 minutes
Ingredients
Chocolate Fudge Base
- 3 cups semi-sweet chocolate chips I used Nestle’s
- 14 ounce (or 396-gram) can of sweetened condensed milk
- ¼ cup heavy cream
White Chocolate Layer
- 2 cups good quality white baking chips I used Ghirardelli
- 14 ounce (or 396-gram) can of sweetened condensed milk
- 2½ tablespoons heavy cream
- 2½ cups mini marshmallows
Instructions
- Line an 8×8 baking dish with parchment paper. Be sure to leave an overhang to lift the fudge out of the baking dish. Lightly spray with nonstick cooking spray.
- Add the semi-sweet chocolate chips to a large microwave-safe bowl. Pour the sweetened condensed milk and heavy cream over the chocolate chips. Heat the chocolate chip mixture for 45 seconds. Stir the chocolate chip mixture and continue microwaving and stirring in 30-second intervals until the chocolate is completely melted and smooth.3 cups semi-sweet chocolate chips, 14 ounce (or 396-gram) can of sweetened condensed milk, ¼ cup heavy cream
- Spoon the chocolate mixture into the prepared baking dish. Use an offset spatula to smooth the chocolate mixture. Place the baking dish in the refrigerator while you prepare the white chocolate layer.
- Add the white baking chips to a medium-sized microwave-safe bowl. Pour the sweetened condensed and heavy cream over the white baking chips. Heat in the microwave for 45 seconds. Stir the white baking chip mixture and continue microwaving in 30-second intervals until the white baking chip mixture is smooth.2 cups good quality white baking chips, 14 ounce (or 396-gram) can of sweetened condensed milk, 2½ tablespoons heavy cream
- Remove the baking dish from the refrigerator. Spoon the white baking chip mixture over the chocolate layer. Use an offset spatula to smooth the white baking chip mixture.
- Evenly sprinkle the marshmallow bits over the white chocolate layer. Gently press the marshmallow bits into the top layer. Cover the baking dish and chill in the refrigerator for 4 hours.2½ cups mini marshmallows
- Remove the baking dish from the refrigerator. Use the parchment paper overhang to remove the fudge from the baking dish. Use a large sharp knife to carefully slice the fudge 5 slices x 5 slices. Keep the fudge refrigerated until ready to serve.
Jenn’s Notes
Storage:
- To Store: Store any leftover fudge in an airtight container in the refrigerator for up to 3 weeks.
- To Freeze: You can freeze the fudge for up to 3 months. Wrap the fudge in wax paper and then in aluminum foil. Allow the fudge to thaw overnight in the refrigerator before serving.
- Good quality white chocolate chips greatly affect how the chocolate melts and mixes with the sweetened condensed milk. My favorite is Ghirardelli white baking chips.
- Be sure you use sweetened condensed milk and not evaporated milk. Your fudge will not set if you use evaporated milk.
- You can substitute mini marshmallow bits for the mini marshmallows.
- To keep the chocolate from sticking to the offset spatula, you can slightly dampen the spatula before smoothing the chocolate. I would suggest wetting a paper towel, squeezing out the excess water before wiping the spatula on the damp paper towel.
- You can line the baking dish with aluminum foil if you do not have parchment paper on hand. You will need to generously spray the foil before adding the first layer of chocolate.
Nutrition Info
Calories: 334kcal | Carbohydrates: 41g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 19mg | Sodium: 60mg | Potassium: 285mg | Fiber: 2g | Sugar: 37g | Vitamin A: 157IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 1mg
