Hot Chocolate Fudge
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6 Ingredients
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15 min total
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Serves Makes about 36 pieces
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Easy
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United States
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Dessert
Recipe byThe ZestyPlate Kitchen
An easy two-tone fudge: a layer of dark chocolate beneath white chocolate, topped with mini marshmallows. No-cook, microwave-made and very sweet.
This hot chocolate fudge is essentially a mug of cocoa turned into a sweet: a layer of dark chocolate fudge under a layer of white, with mini marshmallows pressed on top. It's all done in the microwave in minutes, with no thermometer and no boiling sugar to worry about. Rich and very sweet, it makes a lovely homemade gift, if it lasts that long.
Jump to recipe
Prep 15 min
Total 15 min
Easy
Scale:
- 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 Chocolate
Preparation
- Line an 8-inch square baking pan with wax paper or foil and coat it with non-stick spray.
- In a microwave-safe bowl, combine the dark chocolate chips, cream and half the condensed milk. Microwave in 20-second bursts, stirring between each, until melted.
- Stir the vanilla into the dark chocolate mixture until smooth.
- Tip it into the pan and spread it into an even layer.
- In a separate bowl, combine the white chocolate chips with the remaining condensed milk and microwave in 20-second bursts, stirring between each, until melted.
- Spread the white chocolate evenly over the dark layer.
- Scatter the mini marshmallows on top and gently press them down.
- Refrigerate for 4 hours, or until set.
- Lift the fudge out using the paper, peel it away, cut into bite-sized pieces and serve.
Tips from the ZestyPlate Kitchen
- Melt the chocolate in short bursts, stirring between each one, so it doesn't seize or catch.
- Spread the layers quickly, before the fudge starts to firm up and become hard to smooth.
- Press the marshmallows gently into the top layer while it's still soft so they hold once set.
- Line the pan with paper so you can lift the whole slab out and cut neat pieces.
Frequently Asked Questions
The chocolate most likely overheated. Melt it gently in short bursts, stir often, and stop the moment it's smooth.
Stored airtight in the fridge it keeps for up to two weeks. Let it come back to cool room temperature before serving for the best texture.
You can, though they're what gives the hot-chocolate effect. Chopped nuts, sprinkles or a dusting of cocoa make good alternatives.
Melt each chocolate mixture gently in a heatproof bowl set over barely simmering water, stirring until smooth.
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