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Hot Chocolate Fudge

American · Dessert · Easy

Hot Chocolate Fudge

Total
4 hr 25 min
Prep
4 hr 15 min
Serves
24
Calories
210
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Dark and white chocolate layers set into soft squares topped with miniature marshmallows. Condensed milk gives this no-bake fudge its smooth, dense bite.

Think of the layers in Hot Chocolate Fudge as the cocoa and marshmallow cap of a mug you can slice. Melt the two chocolates separately with condensed milk, then stack them while the lower layer is still soft enough to bond.

Keep the heat low, especially for the white chocolate, which scorches easily. A long chill makes the slab easier to cut; a warm, dry knife leaves cleaner edges than pressing down with a cold blade.

SweetRichCreamyMake AheadPartyNut-freeEgg-free

Method

  1. Line an 8-inch square pan with parchment, leaving overhang on two sides. Put the dark chocolate chips, heavy cream and half the sweetened condensed milk into a heatproof bowl.

  2. Set the bowl over a saucepan of barely simmering water, keeping its base above the water. Stir over low heat for until melted and smooth. Remove from the heat and mix in the vanilla extract. Spread evenly in the prepared pan.

  3. In a clean heatproof bowl, combine the white chocolate chips and remaining condensed milk. Stir over the same gentle steam for until just smooth, then spread carefully over the dark layer.

  4. Press the miniature marshmallows lightly into the warm top. Refrigerate for until firm, then lift out by the parchment and cut into 24 squares.

Forkue tips

  • Pat a warmed knife dry between cuts so water does not mark the chocolate layers.

Storing and reheating

Keep covered in the refrigerator for up to 1 week, with parchment between layers. Let a square soften briefly at room temperature before serving. Freeze tightly wrapped for up to 2 months.

Kitchen gear

8-inch square panTop picks on AmazonHeatproof bowlTop picks on AmazonSaucepanTop picks on Amazon
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Nutrition per serving, estimated

210Calories
3gProtein
29gCarbs
10gFat

Hot Chocolate Fudge: FAQ

Is evaporated milk a substitute for condensed milk?

No. Sweetened condensed milk supplies the sugar and concentrated milk solids that help the chocolate set into sliceable fudge.

Why did the white layer become grainy?

White chocolate can scorch or seize over high heat. Use barely simmering water and stop heating as soon as the last pieces melt.

How do I store and reheat Hot Chocolate Fudge?

Keep covered in the refrigerator for up to 1 week, with parchment between layers. Let a square soften briefly at room temperature before serving. Freeze tightly wrapped for up to 2 months.

How long does Hot Chocolate Fudge take?

About 4 hr 25 min in total: 4 hr 15 min prep and 10 min cooking.

What do I need to make Hot Chocolate Fudge?

The key ingredients are dark chocolate chips, heavy cream, sweetened condensed milk, vanilla extract, white chocolate chips and miniature marshmallows, plus pantry basics.

Any tips for Hot Chocolate Fudge?

Pat a warmed knife dry between cuts so water does not mark the chocolate layers.

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