Nearly everyone loves fudges, and nearly everyone loves Hot chocolate. Here’s them combined! Enjoy!
You will need!
Ingredients
Chocolate Fudge Base
- ▢ 3 cups semi-sweet chocolate chips
- ▢ 14 ounce (or 396-gram) can of sweetened condensed milk
- ▢ ¼ cup heavy cream
White Chocolate Layer
- ▢ 2 cups good quality white baking chips (I used Honeydukes of course)
- ▢ 14 ounce (or 396-gram) can of sweetened condensed milk
- ▢ 2½ tablespoons heavy cream
- ▢ 2½ cups mini marshmallows
Equipment needed
- Measuring cups
- Measuring spoons
- Bowls
- 8×8 baking dish
- parchment paper
- Cooking spray
- Muggle Microwave or double broiler
- offset spatula
- knife
Instructions
- Line an 8×8 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. You may also use the double broiler method for this if you do not have access to a Microwave
- 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.
- Repeat the method of choice from step 2 with the white chocolate chips
- 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.
