Have you tried this hot cocoa fudge yet? It’s a hot chocolate–flavored fudge that literally melts in your mouth. Semi-sweet and milk chocolate combine to create a rich, creamy fudge studded with pockets of mini marshmallows and finished with marshmallows pressed on top. One piece won’t be enough.
The mini marshmallows add a delightful chew and contrast to the silky chocolate. This fudge is easy to make and captures that classic hot cocoa flavor everyone loves. Like other fudges, it makes a thoughtful holiday gift or a cozy treat to keep on hand.
Hot Chocolate Fudge Ingredients
This recipe leans on familiar fudge ingredients with the pleasant surprise of hot cocoa mix and a marshmallow-studded finish. Using a mix of semi-sweet and milk chocolate chips gives the fudge that comforting hot chocolate taste.
Ingredients:
- 2 cups semi-sweet chocolate chips, divided
- 1 1/2 cups milk chocolate chips
- 3 tablespoons butter
- 14 ounces sweetened condensed milk
- 1/2 cup hot chocolate mix (about 4 individual packets)
- 2 teaspoons vanilla extract
- 4 cups mini marshmallows, divided
- 1/2 cup crushed peppermints or candy canes for garnish (optional)
How to make Hot Chocolate Fudge
1. Line an 8×8-inch square pan with foil or parchment paper and lightly spray it with cooking spray.
2. In a double boiler or heatproof bowl set over simmering water, combine 1 1/2 cups semi-sweet chocolate chips, 1 1/2 cups milk chocolate chips, 3 tablespoons butter, 14 ounces sweetened condensed milk, and the hot chocolate mix. Stir constantly until the chocolate melts and the mixture is smooth.
3. Remove from heat and stir in 2 cups of the marshmallows for about one minute so they begin to soften and incorporate.
4. Stir in 2 teaspoons of vanilla extract until fully combined.
5. Pour the fudge into the prepared pan and gently press the remaining 2 cups of mini marshmallows into the top. Smooth the surface with a spatula.
6. Cover and refrigerate for about 4 hours, or until the fudge is firm.
7. When set, remove the fudge from the pan and cut into squares.
8. Heat the remaining 1/2 cup of semi-sweet chocolate chips in short intervals in the microwave, stirring between intervals, until melted and smooth. Drizzle the melted chocolate over the fudge. If desired, sprinkle crushed peppermints over the chocolate while it is still wet so they adhere.
Storage
Store fudge in an airtight container at room temperature or in the refrigerator. Fudge keeps best within the first week, and generally lasts 1–2 weeks when stored properly. To freeze, place pieces in a freezer-safe container for up to 3–4 months. Thaw individual squares on the counter before serving.
Tips and Variations
– Use any plain hot chocolate mix you enjoy; avoid strongly flavored varieties so they don’t overpower the chocolate and marshmallows.
– Dehydrated marshmallows work well as a crunchy topping and give a fun hot-cocoa-like texture.
– For an easier drizzle, transfer the melted chocolate to a sandwich bag, snip a small corner, and pipe over the fudge.
Recipe at a glance
- Prep time: 15 mins
- Cook time: 7 mins
- Chill time: 4 hrs
- Total time: about 4 hrs 22 mins
- Yield: 16 squares
- Calories (approx.): 403 kcal per square
Enjoy this rich, nostalgic hot chocolate fudge — perfect for holiday sharing or a cozy night in.