This hot chocolate fudge is a decadent and easy-to-make treat with a rich chocolate flavor, creamy texture, and bursts of marshmallow sweetness - perfect for any occasion!
Prep Time5 minutesmins
Cook Time5 minutesmins
Chill Time4 hourshrs
Total Time4 hourshrs10 minutesmins
Course: Dessert
Cuisine: American
Keyword: Hot Chocolate Fudge Recipe
Servings: 25
Calories: 359kcal
Ingredients
Chocolate Fudge Base
3cupssemi-sweet chocolate chips,I used Nestle’s
14ouncessweetened condensed milk,396 grams
¼cupheavy cream
White Chocolate Layer
2cupsgood quality white baking chips,I used Ghirardelli
14ouncessweetened condensed milk,396 grams
2½tablespoonsheavy cream
2½cupsmini marshmallows
Instructions
Line an 8x8 baking dish with parchment paper. Be sure to leave an overhang to lift the fudge out of the baking dish. Lightly spray with nonstick cooking spray.
Add the semi-sweet chocolate chips to a large microwave-safe bowl. Pour the sweetened condensed milk and heavy cream over the chocolate chips. Heat the chocolate chip mixture for 45 seconds. Stir the chocolate chip mixture and continue microwaving and stirring in 30-second intervals until the chocolate is completely melted and smooth.
Spoon the chocolate mixture into the prepared baking dish. Use an offset spatula to smooth the chocolate mixture. Place the baking dish in the refrigerator while you prepare the white chocolate layer.
Add the white baking chips to a medium-sized microwave-safe bowl. Pour the sweetened condensed and heavy cream over the white baking chips. Heat in the microwave for 45 seconds. Stir the white baking chip mixture and continue microwaving in 30-second intervals until the white baking chip mixture is smooth.
Remove the baking dish from the refrigerator. Spoon the white baking chip mixture over the chocolate layer. Use an offset spatula to smooth the white baking chip mixture.
Evenly sprinkle the marshmallow bits over the white chocolate layer. Gently press the marshmallow bits into the top layer. Cover the baking dish and chill in the refrigerator for 4 hours.
Remove the baking dish from the refrigerator. Use the parchment paper overhang to remove the fudge from the baking dish. Use a large sharp knife to carefully slice the fudge 5 slices x 5 slices. Keep the fudge refrigerated until ready to serve.
Notes
You can line the baking dish with aluminum foil if you do not have parchment paper on hand. You will need to generously spray the foil before adding the first layer of chocolate.
To keep the chocolate from sticking to the offset spatula, you can slightly dampen the spatula before smoothing the chocolate. We suggest wetting a paper towel, squeezing out the excess water before wiping the spatula on the damp paper towel.
You can score a grid pattern on top of the fudge before refrigerating to help cut clean slices.