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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.

Ingredients

Scale

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

Find it online: https://reemcook.com/hot-chocolate-fudge-recipe/