5 from 15 votes
Easy Hot Chocolate Fudge Recipe (Microwave)
This microwave fudge combines semisweet and white chocolate chips with sweetened condensed milk and marshmallow bits for a creamy, layered treat. The fudge sets in layers: a rich dark base topped with a smooth white chocolate layer, offering a pleasing contrast in color and flavor. Cooling and refrigeration produce firm, sliceable squares.
Prep Time
15 mins
Additional Time
3 hrs
Total Time
3 hrs 12 mins
Servings:
20
servings
Calories:
253 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2 cups semisweet chocolate chips
- 1 1/2 cups white chocolate chips
- 14 ounce sweetened condensed milk 1 can, Sweetened Condensed Milk (divided)
- 1 1/2 cups marshmallows bits
Instructions
- Prepare a small square pan (8 x 8 or 9 x 9) pan by lining it with parchment paper (or aluminum foil) and coating the parchment or foil with cooking spray.
- In a medium microwave-safe bowl combine semisweet Chocolate Chips and 6 tablespoons (about half the can) Sweetened Condensed Milk, and microwave in 30-second bursts, stirring really well each time, until melted. It should take about 1 minute, tops. *Chocolate continues melting as you stir, so stir for at least 30 seconds between heatings.
- Place the dark chocolate mixture into the 8x8 or 9x9 pan and smooth with a spoon or offset spatula—place in the fridge for 15 minutes to set.
- Just as the 15 minutes are ending, begin melting your white chocolate chips. Add the rest of the can of sweetened condensed milk, to the white chocolate chips and microwave in 30-second bursts, stirring well each time, until melted. It should take about 1 minute, tops.
- *Be sure to stir well between heating in the microwave; chocolate continues to melt while stirring! If you heat too long your chocolate will seize up on you!
- When dark chocolate is set a little, add dollops of the white chocolate mixture (warm first if necessary), and carefully spread it over the dark chocolate base.
- Sprinkle the tiny marshmallow bits over the top of the white chocolate layer and gently press into the fudge.
- Place the fudge in the refrigerator and set for 3 hours or overnight. When set, cut into 1 x 1-inch squares and serve them at room temperature. Enjoy!
Cup of Yum
Notes
- Chill fudge for at least 3 hours or overnight before cutting for easier slicing.
- Dip a sharp knife in boiling water, dry it, and slice to achieve clean fudge pieces; wipe the knife clean between cuts.
- Store fudge at room temperature up to one week in an airtight container with parchment between layers to prevent sticking.
- Refrigerate fudge for up to three weeks for longer storage.
- Fudge freezes well in airtight containers for up to three months; thaw in the refrigerator before serving.
- Use gluten-free chocolate chips and marshmallow bits if needed.
- Dairy-free versions can be made using dairy-free sweetened condensed milk and chocolate chips.
Nutrition Information
Serving
1serving
Calories
253kcal
(13%)
Carbohydrates
31g
(10%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
0.4g
(2%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.01g
(1%)
Cholesterol
11mg
(4%)
Sodium
42mg
(2%)
Potassium
214mg
(5%)
Fiber
1g
(4%)
Sugar
28g
(56%)
Vitamin A
66IU
(1%)
Vitamin C
1mg
(1%)
Calcium
94mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20 servings
Amount Per Serving
Calories 253
% Daily Value*
| Serving | 1serving | |
| Calories | 253kcal | 13% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 11mg | 4% |
| Sodium | 42mg | 2% |
| Potassium | 214mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 66IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 94mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.