Dessert · American

Hot Chocolate Fudge

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · June 25, 2026

This layered fudge tastes just like a mug of hot cocoa topped with marshmallows, but in a creamy, sliceable bite. A dark chocolate base meets a sweet white chocolate layer, finished with tiny marshmallows on top. No candy thermometer needed, just a microwave and a little patience while it sets.

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Hot Chocolate Fudge

Why you'll love this

  • Tastes like hot cocoa in fudge form, marshmallows and all.
  • No stovetop or thermometer, just a microwave.
  • Makes a big batch perfect for gifting.
  • Two pretty layers with almost no effort.

EveryDayMeal recipe

Hot Chocolate Fudge

Prep
15m
Cook
5m
Total
260m
Serves
36
Level
Easy

Ingredients

  • 2 cups semisweet or dark chocolate chips
  • 2 tablespoons heavy cream
  • 1 can sweetened condensed milk (14-ounce can)
  • 1 teaspoon vanilla extract
  • 1 1/3 cups white chocolate chips
  • 1 1/2 cups miniature marshmallows

Equipment

  • 8-inch square baking pan
  • microwave-safe bowls
  • rubber spatula
  • sharp knife
  • foil or wax paper

Instructions

  1. Line an 8-inch square pan with foil or wax paper, leaving an overhang on two sides, and lightly coat with nonstick spray so the fudge lifts out cleanly later.
  2. In a microwave-safe bowl, combine the dark chocolate chips, heavy cream, and half of the condensed milk. Microwave in 20-second bursts, stirring between each, until fully melted and glossy, about 1 to 2 minutes total. Short bursts keep the chocolate from scorching.
  3. Stir the vanilla into the dark chocolate mixture until smooth and thick, then scrape it into the prepared pan and spread it into an even layer using the back of a spoon.
  4. In a clean bowl, combine the white chocolate chips with the remaining condensed milk. Microwave in 20-second bursts, stirring each time, until melted and smooth. White chocolate burns easily, so go slow.
  5. Spread the white chocolate layer gently over the dark layer, covering it evenly to the edges.
  6. Scatter the mini marshmallows over the top and press them in lightly so they stick as the fudge firms up.
  7. Refrigerate for at least 4 hours, or until completely set and firm to the touch.
  8. Lift the fudge out using the foil overhang, peel away the lining, and cut into small squares with a sharp knife. Wipe the blade between cuts for clean edges.

Tips from the kitchen

  • Use a sharp knife wiped clean between cuts for neat squares instead of crumbly edges.
  • Let the dark layer firm up for a few minutes before adding the white layer so they stay distinct.
  • Press the marshmallows in while the white chocolate is still soft so they anchor as it sets.

Estimated nutrition per serving: 120 cal · 1g protein · 16g carbs · 6g fat

Make it your own

  • Swap the mini marshmallows for marshmallow bits or crushed candy canes.
  • Sprinkle flaky sea salt over the top for a salted chocolate twist.
  • Use peppermint extract in place of some vanilla for a holiday flavor.

Storing & make-ahead

Store cut fudge in an airtight container in the fridge for up to 2 weeks, with wax paper between layers. It also freezes well for up to 3 months; thaw in the fridge before serving.

Good to know

Can I use milk chocolate instead of dark?
Yes, though the fudge will be sweeter and a bit softer. Reduce the condensed milk slightly if it seems too loose.
Why won't my fudge set?
It usually needs more chill time, so give it the full 4 hours. If it's still soft, your chocolate may have been too low quality or under-melted.
Can I make this without a microwave?
Yes, melt each mixture in a heatproof bowl set over a pot of barely simmering water, stirring until smooth.
How small should I cut the pieces?
This fudge is rich, so 1-inch squares are plenty. An 8-inch pan yields about 36 bite-sized pieces.

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