Chocolate Firecrackers

Chocolate Firecrackers
Elizabeth LaBau
Prep: 30 mins
Cook: 7 mins
Cooling Time: 20 mins
Total: 57 mins
Servings: 16 servings
Nutritional Guidelines (per serving)
304 Calories
10g Fat
54g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 16
Amount per serving
Calories 304
% Daily Value*
Total Fat 10g 13%
Saturated Fat 6g 30%
Cholesterol 0mg 0%
Sodium 27mg 1%
Total Carbohydrate 54g 20%
Dietary Fiber 3g 9%
Total Sugars 37g
Protein 2g
Vitamin C 0mg 0%
Calcium 15mg 1%
Iron 2mg 12%
Potassium 139mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These chocolate firecrackers for the Fourth of July are a blast. They start with an easy chocolate fudge recipe, rolled into cylinders, then dipped in red candy coating. A black licorice "wick" completes the resemblance to fireworks. Feel free to add your favorite nuts or other mix-ins to the fudge.


  • 12 ounces semisweet chocolate chips

  • 4 ounces unsweetened chocolate, chopped

  • 7 ounces marshmallow cream or Marshmallow Fluff

  • 3 tablespoons water

  • 1 teaspoon vanilla extract

  • 2 tablespoons cocoa powder

  • 1 pound red candy coating

  • 1 package black licorice

Steps to Make It

  1. Gather the ingredients.

  2. Combine chocolate chips and unsweetened chocolate in a large microwave-safe bowl. Microwave chocolates in 30-second increments until melted, stirring after every 30 seconds to prevent overheating.

  3. Once chocolate is melted, add marshmallow cream or Marshmallow Fluff, water, and vanilla extract. Stir until everything is well mixed and the streaks of marshmallow cream disappear.

  4. Scrape fudge into an 8 x 8-inch pan lined with waxed paper or foil and press it into an even layer. Press a layer of cling wrap on top. Refrigerate it until it is firm enough to cut, about 1 hour.

  5. Take fudge from the pan and slice it in half, then cut each half into 8 thin rectangles, about 1 x 4 inches long.

  6. Dust your hands with cocoa powder, then roll the rectangles between your palms to round them out and make them cylinder shaped. Place the cylinders on a baking sheet lined with waxed paper or parchment, and if they have softened during the rolling process, refrigerate until firm.

  7. Place the red candy coating (candy wafers/confectionary coating) in a microwave-safe bowl and microwave in 30-second increments, stirring after every 30 seconds to prevent overheating. Stir until melted and smooth.

  8. Take a toothpick and poke a hole in the top of each cylinder, wiggling the toothpick a bit to widen the hole. This is where the licorice will be inserted later, so make it large enough for the licorice string to fit in.

  9. Snip the licorice into 16 small pieces, each about an inch long.

  10. Use dipping tools or a fork to dip a piece of fudge in the red coating. Let the excess drip back into the bowl, then place it back on the baking sheet. Stick a piece of licorice into the top of the fudge where you made the hole. Repeat until all of the fudge is dipped in red and has a licorice wick. Refrigerate the tray to set the coating completely, about 20 minutes.


  • Chocolate firecrackers can be stored in an airtight container in the refrigerator for up to two weeks. For the best taste and texture, serve them at room temperature.