Snow was falling outside, covering the neighborhood in quiet white, and our fireplace crackled as we tried to decide on a sweet treat to end the night. Someone suggested brownies, another wanted hot cocoa, so we met in the middle. The idea of turning hot chocolate into fudge sparked laughter and curiosity, and within minutes, the kitchen was alive with movement and anticipation.
As the chocolate and butter melted together, the scent filled the air like a warm blanket. The mixture thickened and shimmered, and when the marshmallows went in, they softened into little clouds that made the whole bowl look like a winter wonderland. The kids hovered around, spoons in hand, stealing little tastes as I poured the glossy mixture into a pan.
When it finally chilled, the fudge was smooth and dense, scattered with puffy marshmallows that peeked through like snow on rooftops. We gathered around the counter, nibbling on small squares while the windows steamed up from the heat inside. It became one of those cozy family moments where time slows down, the world feels small, and chocolate brings everyone together.
Short Description
This Hot Chocolate Fudge combines rich layers of milk and semi-sweet chocolate with creamy condensed milk and fluffy marshmallows. Easy to make and irresistibly smooth, it tastes just like your favorite cup of hot cocoa in a chewy, chocolatey square.
Key Ingredients
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1½ cups semi-sweet chocolate chips
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1½ cups milk chocolate chips
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14 oz sweetened condensed milk
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2.55 oz hot chocolate mix (3 packets)
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4 tbsp salted butter, sliced
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2 tsp pure vanilla extract
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4 cups miniature marshmallows (divided: 2 cups for fudge, 2 cups for topping)
Tools Needed
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8×8-inch baking dish
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Parchment paper
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Microwave-safe mixing bowl
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Spatula
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Measuring cups and spoons
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Plastic wrap
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Sharp knife
Cooking Instructions
Step 1: Prepare the Baking Dish
Line your 8×8-inch pan with parchment paper, leaving a bit hanging over the edges to help lift the fudge out later. Lightly mist with nonstick spray. Secure the corners with clips if needed to keep the paper in place.
Step 2: Melt the Chocolate Mixture
In a large microwave-safe bowl, combine both chocolate chips, sweetened condensed milk, hot chocolate mix, and butter. Microwave for 1 minute, then stir. Heat again for 45 seconds, stir, and repeat once more until smooth. Stir in vanilla extract and mix until glossy and fully melted.
Step 3: Add Marshmallows and Chill
Fold in 2 cups of miniature marshmallows while the mixture is still warm. They should melt slightly, creating that gooey hot chocolate texture. Microwave for another 20–30 seconds if needed to make it pourable. Spread the mixture evenly into your prepared dish. Top with the remaining 2 cups of marshmallows, pressing gently so they stick but stay fluffy. Cover with plastic wrap and chill for at least 2 hours.
Step 4: Drizzle and Serve
Lift the fudge from the pan using the parchment handles. Melt ½ cup of chocolate chips with 2 tsp oil and drizzle over the top for a pretty finish. Let it set for about 15 minutes, then slice into neat squares. Tip: Warm your knife under hot water and dry it before cutting for smooth, clean edges.
Why You’ll Love This Recipe
No candy thermometer or special equipment needed
Creamy, chocolatey texture with marshmallow swirls
Perfect for holiday gifts, parties, or cozy nights in
Ready in minutes with simple ingredients
Freezes beautifully for make-ahead treats
Mistakes to Avoid & Solutions
Overheating the chocolate
Too much heat can cause chocolate to seize and turn grainy.
Solution: Heat in short bursts and stir frequently to maintain a silky texture.
Using evaporated milk instead of condensed
Evaporated milk won’t provide the sweetness or creamy texture needed for fudge.
Solution: Always use sweetened condensed milk from the can, it’s essential for structure and flavor.
Skipping parchment paper
Without it, removing the fudge cleanly becomes difficult.
Solution: Line the pan with parchment so you can lift and cut clean squares easily.
Overmixing after adding marshmallows
Too much stirring will melt them completely and lose the soft bits inside.
Solution: Gently fold them in until just combined for pockets of gooey texture.
Cutting before fully set
Warm fudge won’t hold its shape and can crumble.
Solution: Chill for at least 2 hours before slicing for perfect, firm squares.
Serving and Pairing Suggestions
Serve with mugs of coffee, milk, or peppermint hot chocolate.
Wrap individual squares in parchment and tie with string for edible gifts.
Add a sprinkle of crushed candy canes on top for a festive touch.
Pair with fruit platters or cookies on dessert boards for parties.
Storage and Reheating Tips
Store fudge in an airtight container with parchment between layers.
Keep in the fridge for up to 2 weeks or freeze for up to 2 months.
Serve at room temperature for the best texture.
Avoid microwaving, let it soften naturally if chilled or frozen.
FAQs
1. Can I make this on the stove instead of the microwave?
Yes! Melt everything in a saucepan over low heat, stirring constantly until smooth.
2. Can I use white chocolate chips instead?
You can, but the flavor will be milder. Try half white and half milk chocolate for balance.
3. How do I make this less sweet?
Use more semi-sweet or dark chocolate chips and reduce the hot chocolate mix slightly.
4. Can I add nuts or mix-ins?
Definitely! Chopped pecans, almonds, or crushed peppermint work great.
5. How can I keep my fudge creamy, not dry?
Avoid overheating, and don’t skip the butter, it helps maintain moisture and smoothness.
Tips & Tricks
Warm the knife for neat slices every time.
Sprinkle sea salt on top for a salted hot chocolate flavor.
Use high-quality vanilla for a richer taste.
Double the batch and use a 9×13 pan for gifting season.
Recipe Variations
Peppermint Hot Chocolate Fudge: Add ½ teaspoon peppermint extract to the chocolate mixture and top with crushed candy canes.
Mocha Hot Chocolate Fudge: Mix 1 tablespoon instant espresso powder into the hot chocolate mix before melting.
Peanut Butter Swirl Fudge: After spreading the chocolate mixture into the pan, drizzle ¼ cup melted peanut butter and swirl lightly with a knife.
Final Thoughts
This Hot Chocolate Fudge brings the essence of winter straight to the table, rich, smooth, and filled with the cozy taste of cocoa and soft marshmallows. It’s easy enough for a casual evening treat but festive enough to brighten any holiday dessert tray. Each piece melts slowly, leaving behind a blend of creamy chocolate and gentle sweetness that warms you from the inside out.
I often make it when the weather turns cold and the family gathers in the kitchen. The simple process and comforting flavor make it a favorite to share, and every square carries that touch of homemade care that turns an ordinary day into something special.
Hot Chocolate Fudge
Ingredients
- 1½ cups semi-sweet chocolate chips
- 1½ cups milk chocolate chips
- 14 oz sweetened condensed milk
- 2.55 oz hot chocolate mix 3 packets
- 4 tbsp salted butter sliced
- 2 tsp pure vanilla extract
- 4 cups miniature marshmallows divided: 2 cups for fudge, 2 cups for topping
Instructions
- Line an 8×8-inch pan with parchment and lightly spray with oil.
- Microwave chocolate chips, condensed milk, hot chocolate mix, and butter until smooth; stir in vanilla.
- Fold in 2 cups marshmallows, spread in pan, top with more marshmallows, and chill 2 hours.
- Drizzle melted chocolate, let set 15 minutes, then slice with a warm knife.
