Chocolate Meltaways: A Fabulous Fudge Recipe (2024)

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These chocolate meltaways are bite-sized, hand-held puddles of chocolate cream cheese fudge that are guaranteed to simply melt in your mouth.

Chocolate Meltaways: A Fabulous Fudge Recipe (1)

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These mini milk chocolate meltaways are the perfect holiday treat for many reasons. They don’t take long to make, you don’t have to bake them, and they last in the fridge for up to two weeks. Not that they’ll last that long, as once you have a bite of one of these chocolate meltaways, you’ll be coming back for more. With a mouthwatering fudge center and a sugary exterior, these bite-sized treats literally melt in your mouth.

If you’re also looking for more candies made from cream cheese, check out cream cheese divinity and cream cheese mints.

Recipe Ingredients

  • Cream cheese (check out my easy homemade cream cheese recipe)
  • Butter
  • Cocoa powder
  • Vanilla
  • Lemon juice
  • Milk
  • Confectioner’s sugar

Chocolate Meltaways: A Fabulous Fudge Recipe (2)

Place cream cheese and butter in a large mixing bowl and beat with an electric mixer until smooth and creamy, or about one to two minutes.

Chocolate Meltaways: A Fabulous Fudge Recipe (3)

Add 1/2 cup of cocoa powder, vanilla, lemon juice, and milk, and beat again until fully mixed.

Chocolate Meltaways: A Fabulous Fudge Recipe (4)

Add confectioner’s sugar, one cup at a time, beating well after each and scraping down the sides of the bowl, until thick and very sticky like cookie dough. You may not need all of the confectioner’s sugar, so stop when it has the consistency of cookie dough.

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Stir together remaining cocoa powder and 1/4 cup confectioner’s sugar in a small bowl.

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Pinch off small portions of the dough and roll into 1 inch balls. Roll each ball into the cocoa/sugar mixture. Tap to remove excess. Repeat until all dough is used.

Chocolate Meltaways: A Fabulous Fudge Recipe (7)

You can use some silicone candy molds like those here. Otherwise, you can use a simple technique by pressing down lightly on top of each ball with the tines of a fork to flatten and imprint the design. Yep, so simple and it’s so easy to make these adorable bite-sized fudge treats!

(If you use the link above for the candy molds, please note Southernplate will receive a very small commission should you choose to purchase).

Chocolate Meltaways: A Fabulous Fudge Recipe (8)

Store these chocolate candies covered, in the refrigerator, until ready to serve. These are decadent easy little treats!


  • You can store these chocolate meltaways in the fridge for up to two weeks, as long as all the ingredients were fresh when you made this recipe.
  • If you’d prefer to freeze them, seal them in an airtight container and place them in the freezer for up to one year.

Recipe Notes

Feeling minty? Drop 1/2 teaspoon of mint extract into your dough to instantly make mint chocolate meltaways!

Chocolate Meltaways: A Fabulous Fudge Recipe (9)

Chocolate Meltaways

Chocolate Fudge Meltaways are little bite-sized, hand-held puddles of chocolate cream cheese fudge that melt in your mouth!

Print Recipe Pin Recipe

Prep Time: 5 minutes minutes

Cook Time: 2 hours hours

Total Time: 2 hours hours 5 minutes minutes

Course: Dessert

Cuisine: American

Keyword: chocolate

Servings: 50 -60

Calories: 24kcal

Author: Stacey Lynn


  • 8 ounces cream cheese at room temperature
  • 3 tablespoons butter at room temperature
  • 5 oz unsweetened cocoa powder split up into 1/2 cup (4oz) and 2 tbsp (1 oz)
  • 1 tablespoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 tablespoon milk
  • 6-7 cups confectioner's sugar plus an additional 1/4 cup for dipping


  • Place cream cheese and butter in a large mixing bowl and beat with an electric mixer until smooth and creamy, or about 1 to 2 minutes. Add 1/2 cup of cocoa powder, vanilla, lemon juice, and milk and beat again until well combined.

    8 ounces cream cheese, 3 tablespoons butter, 5 oz unsweetened cocoa powder, 1 tablespoon vanilla extract, 1 tablespoon lemon juice, 1 tablespoon milk

  • Add 6 to 7 cups of confectioner's sugar, one cup at a time, beating well and scraping down the sides of the bowl after each addition. Keep adding sugar until the dough is sticky and thick like cookie dough. You will likely use at least 6 cups but may not need the whole 7.

    6-7 cups confectioner's sugar

  • Stir together the remaining 2 tablespoons of cocoa powder with 1/4 cup of confectioner's sugar in a small bowl until no lumps remain. Pinch dough off and form into one-inch balls before rolling in cocoa powder/sugar mixture.

    5 oz unsweetened cocoa powder, 6-7 cups confectioner's sugar

  • Press down lightly on each ball with the tines of a fork to flatten and imprint a pattern. Store in refrigerator until ready to serve. Can be stored in fridge for up to two weeks if all ingredients are fresh.


All nutritional calculations are approximate as can change depending on the ingredients chosen and the size of the meltaway created.


Serving: 1meltaway | Calories: 24kcal | Carbohydrates: 12g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Fiber: 1g | Sugar: 1g

Tried this recipe?Mention @southernplate or tag #southernplate!

You may also like these chocolate candy and fudge recipes:

Chocolate Peanut Butter Balls No Baking Necessary

Holly Jollies – Candy On A Budget; In A Hurry!

10 Favorite Christmas Candies

Chocolate Fudge That Can Take Over The World

To succeed in life you need three things: A wishbone, a backbone, and a funny bone.

~Reba McEntire

Chocolate Meltaways: A Fabulous Fudge Recipe (2024)


How do you make fudge creamy and not grainy? ›

Grainy Fudge

To avoid this issue, swirl the pan instead of stirring it with a spoon. You can use a wet pastry brush to wipe down any sugar that sticks to the sides of the pot.

What is a chocolate meltaway? ›

Chocolate meltaways, also called velvets, meltaway candies, and by a variety of other smooth-sounding names, are unique confections with melt-in-the-mouth properties.

Why is my fudge dry and crumbly? ›

The ingredients for fudge are combined and cooked to 234 degrees, cooled to 110 degrees without stirring, then beaten until creamy. Candy that isn't cooked long enough will end up too soft; overcooking makes fudge crumbly or hard.

Is it better to use condensed milk or evaporated milk for fudge? ›

You must use full-fat sweetened condensed milk. Do NOT use evaporated milk, as it's much thinner and the fudge won't set properly if you use it.

What not to do when making fudge? ›

7 Common Mistakes to Avoid for Candy Shop-Worthy Fudge and Caramels
  1. Using the Wrong Pan. All candy and confections start by melting sugar. ...
  2. Stirring the Sugar. ...
  3. Not Using a Candy Thermometer. ...
  4. Leaving Out the Parchment Paper Lining. ...
  5. Skipping the Cooking Spray. ...
  6. Scraping the Pot. ...
  7. Using a Cold Knife to Slice.
Dec 16, 2015

What is the secret to smooth fudge that is not gritty? ›

Once the sugar has dissolved and the mixture has come to a boil, do not stir it. If you do, the sugar can crystallize, giving your fudge a gritty texture. As you beat the fudge, pay attention to color and texture. Once the fudge loses its sheen and thickens, put down your spoon.

Should I stir fudge while boiling? ›

Stir the ingredients to dissolve the sugar until the mixture comes to a boil. If your recipe uses milk, stirring will keep the mixture from curdling. But once it reaches about 236–238 degrees F/113–114 degrees C (the "soft-ball" stage), do not stir it or even shake the pan.

What makes fudge firmer? ›

Cooking is necessary to dissolve sugar crystals and to evaporate part of the water in the cream. The length of this step has a direct impact on the firmness of the fudge.

What is melted chocolate and butter called? ›

Chocolate Ganache made with Butter is semi-sweet chocolate melted with butter to create a rich and shiny chocolatey topping, glaze, icing, or filling.

Why use candy melts instead of chocolate? ›

Since candy melts use ingredients of lower quality, they are more affordable than white chocolate. This is due to the fact that candy melts use vegetable oil to replace cocoa butter, which is a highly-priced ingredient in the confectionery and pharmaceutical industry.

How to make fudge more moist? ›

Cut the fudge into small pieces around one inch and put it on the plate and place each fudge with the distance in between. Keep a bowl of water inside the microwave along with the fudge to create moisture for the pieces to inhale. Next, microwave the fudge pieces for just 10 seconds.

What happens if you overboil fudge? ›

Too cooked

This fudge was cooked to a temperature of 118 °C (244 °F). At this temperature, the sugar is too concentrated and there is not enough water left to form syrup around sugar crystals. The result is hard and brittle fudge.

What does cream of tartar do in fudge? ›

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!

What makes high quality fudge? ›

You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

Do you stir fudge while it is boiling? ›

Brush the sides of the pan with a wet brush at the beginning of cooking to dissolve sugar crystals stuck to the sides. Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done.

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