No-cook fudge is a classic, easy gift idea or last-minute dessert idea. This No-Cook Hot Chocolate Microwave Fudge has two layers of homemade fudge topped off with mini hot chocolate marshmallos for the ultimate homemade fudge.
This is a sponsored post written by me on behalf of Shriner’s Hospital for Children. All opinions expressed are mine.
One of my favorite things about visiting Old-fashioned General Stores is sampling their homemade fudge and picking out a slice to take home and share.
However, the last few times I’ve seen homemade fudge on sale it’s been crazy expensive! Easily $8 or more for a slice – usually more than $10!
Now that I know how easy no-cook fudge is to make at home, I really can’t justify spending $10 or more on a single slice of store-bought fudge. This recipe (along with my other no-cook fudge recipes – like our Bailey’s Irish Cream Fudge or our Rainbow Fudge) makes easily double or triple what the amount of fudge you’d get in those rustic slices for a fraction of the price.
I couldn’t decide between milk chocolate or white chocolate for our teacher gift this year, so I went with both! The white fudge layer kind of reminds me of the foam that settles on the top of our hot cocoa so I decided to take the theme all the way and top with some mini hot chocolate marshmallows. Of course, you can marble the fudge or do just one type if you prefer.
This homemade hot chocolate fudge is a great gift for kids to help make since it just involves measuring, using the microwave, and stirring – removing the risk of burns that can come with recipes that require cooking.
My daughter can’t wait to bring her homemade fudge in to share with her teachers – and it’s proven a lot easier than trying to find nut-free treats to buy for her teacher whose son has a nut allergy. (As a bonus, this fudge is also pretty sturdy so it can handle being packaged up and transported to school by kids – unlike some other homemade gifts.)
This fudge is silky and rich with a sugary crunch from the mini marshmallow garnish.
Fire safety and prevention is a topic close to my heart as a friend lost her 5 year old son a few years ago to a house fire. Since then, I have been meticulous about ensuring that our smoke alarms (and CO detectors) are checked and replaced regularly and we practice our fire escape plan every three months.
But fire prevention – and burn prevention – is an obvious first step. Here are some simple ways you can keep your family safe this holiday season:
- Water live trees daily (70% of people know to do this but only 45% actually do it!)
- Turn pot handles towards the back of the stove
- Keep a lid or cookie tray nearby while cooking to extinguish cooking fires
- Roll up sleeves (or wear short sleeves) while cooking
- Use flameless candles
- Amend your family’s escape plan if the winter weather (or Christmas decor) changes things
- Inspect your lights
For more ideas as to how you can be Burn Aware and protect your family this season, check out the Shriner’s Burn Aware page.
Ingredients for Hot Chocolate Fudge
- 1 Cups Dark Chocolate Chips
- 1 Cup White Chocolate Chips
- 6 Tablespoons Sweetened Condensed Milk, divided
- 1 Cup Mini Mallow Bits or Mini Marshmallows
Tip: use the rest of your sweetened condensed milk to make iced coffee or homemade ice cream.
Kitchen Tools You May Find Helpful
- Measuring cups and spoons
- Microwave-safe bowls
- Casserole dish or loaf pan
- Rubber spatula
How to Make Hot Chocolate Fudge
Line a square 9×9 pan with parchment paper. Set aside.
In a microwave-safe bowl, combine dark chocolate chips with 3 Tablespoons sweetened condensed milk.
Heat for 25 seconds, stir well, and reheat for another 25 seconds as needed until you get a smooth consistent texture.
Fold the mixture out into the lined pan and smooth to an even layer using an offset spatula.
Place in the freezer as you deal with the white chocolate chips.
In a second microwave-safe bowl, combine white chocolate chips with 3 Tablespoons sweetened condensed milk and repeat the same heating procedure as for the dark chocolate chips.
Layer the white fudge layer over the dark chocolate layer and smooth with an offset spatula.
Press in your mini marshmallows and refrigerate at least 4 hours (or overnight) to set.
When ready, remove pan from fridge and remove the fudge from the pan, then the parchment paper.
Cut into inch squares for bite-sized servings.
Grab your free printable for our easy Hot Chocolate Fudge recipe: