Chocolate fudge

Chocolate Fudge Recipe

Chocolate Fudge is the time-pressed hostess's best friend. No baking. No fancy utensils. No cooking expertise. All you need for this Chocolate Fudge recipe are a few ingredients and a microwave. The espresso powder in this recipe adds a sophistication that will make guests think this deep, rich fudge hailed from an artisanal chocolate store.

Yield: 24 pieces

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2 cups miniature marshmallows
1, 14-oz. can sweetened condensed milk
1 tsp. instant espresso powder, dissolved in 2 Tbsp. hot water
Pinch of salt
12 oz. semisweet chocolate chips
1 cup milk chocolate chips
1½ tsp. vanilla
1 cup chopped pecans (optional)


  1. In a large microwave-safe mixing bowl, stir the marshmallows, milk, espresso powder and salt together.
  2. Microwave for 3 minutes (do not use the low setting).
  3. Remove from the microwave, and stir the mixture until smooth.
  4. Add all the chocolate chips and stir until melted.
  5. Add the vanilla and pecans (optional).
  6. Line an 8-by-8-inch pan with waxed paper.
  7. Spread the fudge mixture evenly in the pan.
  8. Cover and chill in the refrigerator for at least 2 hours.
  9. After it is chilled, turn out onto a cutting board, peel off the wax paper, and cut into pieces.

Tip: This recipe requires the fudge to be chilled 2 hours.

Espresso powder in this fudge makes it a no-no for kids on Christmas Eve. But a yes-yes for parents. Or Santa.