Dessert · American

Hot Chocolate Fudge

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · October 2, 2026

This two-layer fudge tastes just like a mug of hot cocoa topped with marshmallows, only you can slice it into little squares. It comes together in the microwave with no candy thermometer and no fuss, then firms up in the fridge while you go about your day.

Jump to recipe
Hot Chocolate Fudge

Why you'll love this

  • No thermometer and no stovetop candy-making required.
  • Tastes like hot cocoa with marshmallows in solid form.
  • Makes a big batch, perfect for gifting.
  • Only six ingredients.

EveryDayMeal recipe

Hot Chocolate Fudge

Prep
15m
Total
255m
Serves
36
Level
Easy

Ingredients

  • 2 cups semisweet or dark 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
  • Wax paper or foil
  • 2 microwave-safe bowls
  • Rubber spatula
  • Sharp knife

Instructions

  1. Line an 8-inch square pan with wax paper or foil, leaving a little overhang on the sides so you can lift the fudge out later, then coat it lightly with nonstick spray.
  2. In a microwave-safe bowl, stir together the dark chocolate chips, heavy cream, and half of the sweetened condensed milk. Microwave in 20-second bursts, stirring well after each one, until the chocolate is fully melted and glossy (this keeps it from scorching).
  3. Stir the vanilla into the dark chocolate mixture until it is completely smooth and no streaks remain.
  4. Scrape the dark chocolate mixture into the lined pan and spread it into an even layer with a spatula so the base sets flat.
  5. In a separate bowl, combine the white chocolate chips with the remaining condensed milk. Microwave in 20-second bursts, stirring between each, until smooth (white chocolate melts faster, so watch it closely).
  6. Pour the white chocolate mixture over the dark layer and spread it to the edges in an even sheet.
  7. Scatter the miniature marshmallows over the top and press them down gently so they stick into the soft fudge.
  8. Refrigerate for about 4 hours, or until the fudge is firm and set all the way through.
  9. Lift the fudge out using the paper overhang and peel away all the wax paper or foil.
  10. Cut into small bite-sized squares with a sharp knife and serve.

Tips from the kitchen

  • Wipe your knife clean between cuts for neat squares.
  • Melt in short bursts and stir often; chocolate holds its shape when overheated and can seize.
  • Let the dark layer set for a few minutes before adding the white layer so they stay distinct.

Estimated nutrition per serving: 130 cal · 2g protein · 18g carbs · 6g fat

Make it your own

  • Swap the mini marshmallows for marshmallow bits for a drier, crunchier top.
  • Add a pinch of flaky salt over the marshmallows for salted-chocolate contrast.
  • Stir crushed candy canes into the white layer for a peppermint cocoa version.

Storing & make-ahead

Keep the 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 chocolate bars instead of chips?
Yes, just chop them finely so they melt evenly in the microwave.
My chocolate got grainy, what happened?
It likely overheated. Melt in short 20-second bursts and stir between each to keep it smooth.
Can I speed up the setting time?
Pop it in the freezer for about 1 hour instead of 4 hours in the fridge, then cut while cold.
Do I have to use heavy cream?
The cream makes the dark layer silky, but you can skip it; the fudge may be a touch firmer.

Related recipes