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.

Chocolate Meltaways: A Fabulous Fudge Recipe (5)

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

Chocolate Meltaways: A Fabulous Fudge Recipe (6)

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!

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)


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.

What are chocolate Meltaways? ›

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 did my fudge turn out like caramel? ›

Fudge can turn into caramel due to overcooking or undercooking, incorrect temperatures, or wrong ingredients.

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.

Why do you add vanilla to fudge? ›

Vanilla is often added to chocolate candies or other chocolate recipes because it complements and accents the flavor of chocolate.

How do you firm up homemade fudge? ›

If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream. Stir the fudge as it heats, but only until the sugar in the chocolate is completely melted again.

How do you make homemade fudge firmer? ›

​Harden the fudge:​ Place your container or tins in the fridge for 2 hours, which is the time it takes for the fudge to set. Once it's hardened, cut the fudge into 12 pieces or remove it from the muffin tins. Store in the fridge or the freezer (if you don't devour it right away).

What are chocolate addicts called? ›

A chocoholic is a person who craves or compulsively consumes chocolate. The word "chocoholic" was first used in 1968, according to Merriam-Webster.

What is meltaways? ›

Meltaways are a candy that have a velvet texture that begins to dissolve in your mouth as soon as you eat it. This unique texture is made by combining chocolate that contains cocoa butter with another fat that has a different molecular structure than cocoa butter.

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).

Can you over beat fudge? ›

Beating the cooled batter is one of the crucial steps of fudge-making, but overbeating can turn fudge hard as a rock. Pay close attention to the change in appearance and only beat the fudge until it loses its glossy sheen.

What does soft ball mean when making fudge? ›

making of fudge

termed in kitchen parlance the soft ball stage, that point between 234 and 240 °F (112 and 115 °C) at which a small ball of the candy dropped in ice water neither disintegrates nor flattens when picked up with the fingers.

Should you stir fudge constantly? ›

It is important to stir constantly with a wooden spoon until the mixture starts to thicken and its surface starts to look dull or matte. Now is the time to stop beating and pour the fudge into a mould. Another tip: Do not scrape the sides of the pan or the spoon used for stirring.

What gives fudge its firm texture? ›

The key to creamy, luscious fudge is controlling crystal formation. If the sucrose (table sugar) crystals are small, the fudge will feel creamy and smooth on your tongue. But if the crystals are large, the fudge develops a crumbly, dry, or even coarse 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!


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