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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.
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
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.
Add 1/2 cup of cocoa powder, vanilla, lemon juice, and milk, and beat again until fully mixed.
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.
Stir together remaining cocoa powder and 1/4 cup confectioner’s sugar in a small bowl.
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.
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).
Store these chocolate candies covered, in the refrigerator, until ready to serve. These are decadent easy little treats!
Storage
- 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
Chocolate Fudge Meltaways are little bite-sized, hand-held puddles of chocolate cream cheese fudge that melt in your mouth!
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
Ingredients
- 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
Instructions
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.
Notes
All nutritional calculations are approximate as can change depending on the ingredients chosen and the size of the meltaway created.
Nutrition
Serving: 1meltaway | Calories: 24kcal | Carbohydrates: 12g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Fiber: 1g | Sugar: 1g
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
FAQs
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).
Why is my 3 ingredient fudge not setting? ›
The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.
What is the secret to smooth fudge that is not gritty? ›
Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.
How to fix fudge that won't set? ›
How can you fix soft fudge? Put it in a microwave safe bowl that is large enough that it won't boil over. Reheat it to the boiling point and cook for about 3 more minutes. Then you can beat some powdered sugar into it if this doesn't make it set.
What not to do when making fudge? ›
7 Common Mistakes to Avoid for Candy Shop-Worthy Fudge and Caramels
- Using the Wrong Pan. All candy and confections start by melting sugar. ...
- Stirring the Sugar. ...
- Not Using a Candy Thermometer. ...
- Leaving Out the Parchment Paper Lining. ...
- Skipping the Cooking Spray. ...
- Scraping the Pot. ...
- Using a Cold Knife to Slice.
Avoid Stirring Once the Mixture Comes to a Simmer
Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.
Why do you add vanilla to fudge? ›
Vanilla enhances the flavour of chocolate by adding creaminess, balancing sweetness, and countering acidity and bitterness.
What keeps fudge from getting hard? ›
If there is too much evaporation, when the cooking time is too long, there will not be enough water left in the fudge and it will be too hard. Conversely, if the cooking time is too brief and there is not enough evaporation, too much water will remain and the fudge will be too soft.
How do you beat fudge? ›
When the fudge cools to 110 degrees F/43 degrees C, beat the mixture vigorously with a wooden spoon until it's no longer glossy. Then you can stir in the nuts, or any other extra flavorings, and transfer it to the cooling pan. Adding Butter to Fudge | Photo by Meredith.
Why is my fudge like taffy? ›
If the fudge is very soft and slightly chewy then it is possible that it did not quite cook to soft ball stage and next time the mixture should be cooked to a slightly higher temperature (soft ball is 112-116c/235-240F and a sugar or candy thermometer can help).
Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture. Pay attention to the timetable specified in the recipe, and you'll get the hang of it after a batch or two.
How long do you boil fudge to get to soft ball stage? ›
How long does it take to make fudge:
- about 18 min to reach boiling.
- about 40 minutes to reach soft ball stage.
- 60 minutes to cool.
- 28 minutes to beat in a KitchenAid (your time for this may vary)
- 4 hours to set.
Good use of failed fudge: fudge that is too hard, too soft, too runny, too sugary, too chewy, etc. Proportions are as follows: for every 2 cups (roughly 1 pound yield) of any failed fudge that is not runny, you'll need 1 egg, ½ cup all-purpose flour, and ½ cup milk. If fudge is soupy, halve the milk (to ¼ cup).
Can you remelt fudge? ›
OMG My fudge is grainy, what do I do? -
Pop the grainy fudge back into the pan along with some water and a little cream and melt the fudge back down to a liquid and re-boil it to temperature. Heat slowly to begin with and make sure the mixture goes completely smooth before bringing it to the boil.
How do I know if my fudge is going to set? ›
Points to remember
You know it's ready when a small amount of the mixture dropped into a glass of cold water sets into a soft ball that you can lift out with a teaspoon and pinch between your fingers. Turn off the heat and keep stirring for 5 minutes or until the mix starts to thicken a little.
What gives fudge its firm texture? ›
Cooking. 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. As water gradually evaporates, sugar is concentrated and the temperature of the mixture rises above 100°C (212°F).
What makes fudge moist? ›
The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.
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!
Can you beat fudge in a stand mixer? ›
Pour the mixture over the chocolate, being sure to shake, not scrape, the mixture from the pot. Set aside to cool for 10 to 12 minutes. (This prevents a grainy consistency.) Using the clean wooden spoon or a standing mixer on low speed, stir or beat the mixture until the chocolate is completely melted and incorporated.
