Hot Chocolate Fudge Recipe

Introduction

This Hot Chocolate Fudge is the coziest, creamiest treat you’ll love anytime. Rich and smooth, it captures the deep chocolate flavor of your favorite hot cocoa in a soft, fudgy square. Perfect for holidays or any special sweet craving, it’s quick to make and always satisfying.

Ingredients

• 3 cups semi-sweet chocolate chips
• 1 (14 oz) can sweetened condensed milk
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup mini marshmallows
• Optional: crushed peppermint or chocolate shavings for topping

Instructions

1. Step 1: In a medium saucepan over low heat, combine the semi-sweet chocolate chips and sweetened condensed milk. Stir constantly until the mixture is smooth and fully melted.
2. Step 2: Add the unsweetened cocoa powder, salt, and vanilla extract to the melted chocolate mixture. Stir well until everything is fully combined and smooth.
3. Step 3: Remove the pan from heat and gently fold in the mini marshmallows until evenly distributed. Some marshmallows will melt slightly while others remain whole.
4. Step 4: Line an 8×8-inch pan with parchment paper. Pour the fudge mixture into the pan and smooth the top. Sprinkle with optional crushed peppermint or chocolate shavings if desired. Chill in the fridge for at least 2 hours or until firm.
5. Step 5: Once set, lift the fudge out using the parchment paper and cut into 16 small squares. Serve and enjoy!

Tips & Variations

• Always line your pan with parchment or foil for easy removal and clean cuts.
• Use dark chocolate chips for a richer, slightly less sweet fudge.
• Add 1/2 cup chopped pecans or walnuts along with the marshmallows for added crunch.
• Top with crushed candy canes or chocolate shavings after chilling for a festive touch.

Storage

Store the fudge in an airtight container in the fridge for up to 2 weeks. For longer storage, freeze the fudge in layers separated by parchment paper for up to 3 months. Bring to room temperature before serving for the softest texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dark chocolate chips?

Yes! Dark chocolate chips make the fudge richer and slightly less sweet, which many people prefer.

How long does this fudge last?

It stays fresh for up to 2 weeks when stored tightly covered in the fridge.

Hot Chocolate Fudge Recipe

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★★★★★

4.7 from 90 reviews

This Hot Chocolate Fudge is a rich, creamy, and deeply chocolatey treat that melts in your mouth like your favorite cup of hot cocoa. Made with just six ingredients and no candy thermometer required, this fudge is perfect for holiday gifts or year-round snacking. It’s easy to make, features a cozy mix of semi-sweet chocolate, sweetened condensed milk, cocoa powder, and mini marshmallows, and delivers a smooth, indulgent texture every time.

• Author: reem
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 2 hours 15 minutes
• Yield: 16 squares 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Fudge Base

• 3 cups semi-sweet chocolate chips
• 1 (14 oz) can sweetened condensed milk
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

Mix-ins

• 1 cup mini marshmallows
• Optional: crushed peppermint or chocolate shavings for topping

Instructions

1. Melt the chocolate chips and sweetened condensed milk: In a medium saucepan over low heat, combine 3 cups of semi-sweet chocolate chips with 1 (14 oz) can of sweetened condensed milk. Stir constantly until the mixture is smooth and fully melted, ensuring a silky base without overheating the chocolate.
2. Mix in cocoa powder, salt, and vanilla: To the melted chocolate mixture, add 1/4 cup unsweetened cocoa powder, 1/4 teaspoon salt, and 1/2 teaspoon vanilla extract. Stir thoroughly until all ingredients are well incorporated and the mixture is smooth.
3. Fold in the mini marshmallows: Remove the saucepan from heat. Gently fold in 1 cup of mini marshmallows, distributing them evenly throughout the fudge mixture. Some marshmallows will melt slightly while others remain whole, adding texture and a classic hot chocolate feel.
4. Pour into lined pan and chill: Line an 8×8 inch baking pan with parchment paper. Pour the fudge mixture into the pan and smooth the top for an even layer. Sprinkle optional crushed peppermint or chocolate shavings on top if desired. Refrigerate for at least 2 hours or until the fudge is firm to the touch.
5. Slice and serve: Once set, lift the fudge out of the pan using the parchment paper. Cut into 16 small squares using a sharp knife. Serve chilled or at room temperature for a softer texture.

Notes

• Always line the pan with parchment or foil to easily lift out the fudge without sticking.
• Melt the chocolate slowly over low heat to keep the mixture silky and prevent burning.
• A pinch of salt balances the sweetness and enhances the chocolate flavor.
• Allow the baking dish to be cool before pouring in the fudge to ensure proper setting.
• Store leftovers in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.
• To freeze, slice fudge pieces and separate layers with parchment paper.
• Optional additions such as chopped nuts can be folded in along with marshmallows for extra texture and flavor.

Keywords: Hot Chocolate Fudge, chocolate fudge, holiday fudge recipe, easy fudge, creamy fudge, marshmallow fudge