Dessert · American

Hot Chocolate Fudge

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · July 27, 2026

This layered fudge tastes just like a mug of hot cocoa, with a rich dark chocolate base, a creamy white chocolate top, and a scattering of tiny marshmallows. It comes together in the microwave with no candy thermometer and no fuss. Make it ahead, chill, and slice into perfect little squares.

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Hot Chocolate Fudge

Why you'll love this

  • No stove and no candy thermometer needed.
  • Two chocolate layers plus marshmallows in every bite.
  • Perfect for gifting or a holiday cookie tray.
  • Make it days ahead and it keeps beautifully.

EveryDayMeal recipe

Hot Chocolate Fudge

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

Ingredients

  • 2 cups chocolate chips
  • 2 tablespoons heavy cream
  • 1 can (14 ounces) sweetened condensed milk
  • 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
  • Wax paper or foil

Instructions

  1. Line an 8-inch square baking pan with wax paper or foil, letting it hang over the sides so you can lift the fudge out later, then coat lightly with nonstick spray.
  2. In a microwave-safe bowl, combine the chocolate chips, heavy cream, and half of the sweetened condensed milk. Microwave in 20-second bursts, stirring between each, until the chocolate is fully melted and smooth, so it sets up glossy rather than grainy.
  3. Stir the vanilla into the dark chocolate mixture until it looks silky and evenly blended.
  4. Scrape the dark chocolate mixture into the prepared pan and spread it into an even layer with a spatula, pushing it into the corners.
  5. In a separate bowl, combine the white chocolate chips with the rest of the condensed milk. Microwave in 20-second bursts, stirring between each, until melted and smooth (white chocolate scorches easily, so go slow).
  6. Spread the white chocolate layer evenly over the dark chocolate base while both are still soft, so they set together.
  7. Scatter the mini marshmallows over the top and gently press them into the surface so they stay put once the fudge firms up.
  8. Refrigerate for about 4 hours, or until fully set and firm to the touch.
  9. Lift the fudge out using the overhanging paper, then peel it away completely.
  10. Cut into bite-sized squares with a sharp knife and serve.

Tips from the kitchen

  • Wipe your knife clean between cuts for neat, sharp-edged squares.
  • Melt the white chocolate slowly in short bursts; it seizes and turns chalky if it gets too hot.
  • For clean layers, spread the white chocolate gently so it does not swirl into the dark layer below.

Estimated nutrition per serving: 115 cal · 1g protein · 16g carbs · 5g fat

Make it your own

  • Swap the dark chocolate for semisweet or milk chocolate chips for a sweeter base.
  • Sprinkle crushed candy canes over the marshmallows for a peppermint hot cocoa version.
  • Add a pinch of flaky salt on top to balance the sweetness.

Storing & make-ahead

Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months. Let frozen fudge thaw in the fridge before slicing.

Good to know

Why did my fudge turn out grainy?
The chocolate likely overheated. Melt in short 20-second bursts and stir often to keep it smooth.
Can I use regular-size marshmallows?
Yes, just snip them into smaller pieces so they press flat into the top layer.
How long does it take to set?
About 4 hours in the fridge. For firmer squares, chill overnight.
Can I double the recipe?
Yes, use a 9-by-13-inch pan and expect a slightly thinner set of layers.

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