Mochi Fudge

Mochi rice cakes are a soft, chewy treat (similar to marshmallows) made from rice. You can purchase them at some Asian specialty food stores or online at
December 18, 2014


  1. Lightly grease an 8-inch baking pan and line with parchment paper, leaving access hanging over the sides.
  2. Combine butter and chocolate in a large bowl set over a medium pot of simmering water. Melt chocolate, stirring with a rubber spatula, until smooth.
  3. Slowly stir in sweetened condensed milk and vanilla, stirring constantly, until thick and shiny.
  4. Remove from heat and stir in ¾ cup mochi. Transfer to prepared pan and smooth top.
  5. Sprinkle with remaining ¼ cup mochi and sea salt. Let cool to room temperature, cover, and refrigerate until set, about 4 hours.
  6. Use parchment to lift fudge from pan and transfer to a cutting board. Cut into 1-inch squares.

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  • 1 stick unsalted butter, cubed
  • 15 ounces bittersweet chocolate chips
  • 1 (14-ounce) can sweetened condensed milk
  • ½ teaspoon pure vanilla extract
  • ⅛ teaspoon sea salt
  • 1 cup mochi rice cakes, divided (see note)
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