An easy two-tone fudge — a layer of dark chocolate beneath white chocolate, topped with mini marshmallows. No-cook, microwave-made and irresistibly sweet.
This hot chocolate fudge is a no-bake dream — layers of dark and white chocolate fudge topped with mini marshmallows, just like a mug of cocoa in candy form. It comes together in the microwave in minutes with no thermometer or boiling sugar. Rich, sweet and utterly moreish, it makes a wonderful homemade gift or treat.
Prep 15 min
Total 15 min
Easy
- 2 cups Chocolate Chips
- 2 tbs Heavy Cream
- 1 – 14-ounce can Condensed Milk
- 1 tsp Vanilla Extract
- 1-⅓ cups White Chocolate Chips
- 1-½ cups Miniature Marshmallows
Tags:
Snack ChocolateVideo
Preparation
- Line an 8-inch square baking pan with wax paper or foil and coat with non-stick spray.
- In a microwave-safe bowl, combine the dark chocolate chips, cream and half of the condensed milk. Microwave in 20-second intervals, stirring in between, until melted.
- Stir the vanilla into the dark chocolate mixture until smooth.
- Transfer to the pan and spread into an even layer.
- In a separate bowl, combine the white chocolate chips with the remaining condensed milk and microwave in 20-second intervals, stirring in between, until melted.
- Spread the white chocolate evenly over the dark chocolate layer.
- Top with the mini marshmallows and gently press them down.
- Refrigerate for 4 hours, or until set.
- Lift the fudge out with the paper, peel it off, cut into bite-sized pieces, and serve.
Tips from the ZestyPlate Kitchen
- Melt the chocolate in short bursts, stirring between each, so it doesn't seize or scorch.
- Work quickly to spread the layers before the fudge starts to set.
- Press the marshmallows gently into the top layer so they stick once set.
- Line the pan with paper for easy lifting and clean cutting.
Frequently Asked Questions
The chocolate likely overheated. Melt it gently in short bursts, stirring often, and stop as soon as it's smooth.
Stored airtight in the fridge, it keeps for up to two weeks. Let it come to cool room temperature before serving for the best texture.
Yes — though they give the hot-chocolate effect. You could top it with chopped nuts, sprinkles or a dusting of cocoa instead.
Yes — melt the chocolate mixtures gently in a heatproof bowl set over barely simmering water, stirring until smooth.
