Hot Chocolate Fudgern

Hot chocolate fudge is a rich, easy-to-make treat featuring creamy chocolate, fluffy mini marshmallows, and a touch of hot cocoa flavor. Perfect for holidays or everyday snacking, this recipe comes together quickly with simple ingredients and minimal effort.

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Table of Contents

Hot Chocolate Fudge Ingredients
Hot Chocolate Fudge Substitutions and Additions
How To Make Hot Chocolate Fudge
Troubleshooting This Hot Chocolate Fudge Recipe
How To Serve Hot Chocolate Fudge
How To Store Hot Chocolate Fudge
Why This Hot Chocolate Fudge Is The Best
Frequently Asked Questions
More Fudge Recipes You’ll Love
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Hot chocolate fudge takes everything you love about the classic drink and turns it into an irresistible dessert. The combination of creamy chocolate flavor, melted mini marshmallows, and a velvety drizzle of chocolate fudge sauce makes it a showstopper for any occasion. Whether it’s a family gathering or a cozy evening at home, this fudge is bound to become a new favorite.

What You Need To Know

MAIN INGREDIENTS: Semi-sweet chocolate chips, milk chocolate chips, sweetened condensed milk, hot chocolate mix, salted butter, pure vanilla extract, miniature marshmallows.
QUICK STEPS: Prepare pan, melt chocolate chips, condensed milk, hot chocolate mix, and butter, stir in vanilla and half the marshmallows, pour into pan, top with marshmallows, and chill; drizzle with melted chocolate and slice.
TOTAL TIME AND YIELD: 2 hours 15 minutes, 25 slices.

Why This Recipe

This recipe combines semi-sweet chocolate chips and milk chocolate chips to create a rich, indulgent fudge that’s not too sweet or overpowering. The blend ensures a smooth, chocolatey finish in every bite.
The addition of hot chocolate mix gives this fudge a nostalgic, cozy twist, making it taste just like your favorite winter beverage in dessert form.

Hot Chocolate Fudge Ingredients

When it comes to making hot chocolate fudge, the ingredients are straightforward. From creamy sweetened condensed milk to fluffy mini marshmallows, this recipe combines pantry staples in a way that’s both comforting and simple to execute.

Here’s everything you’ll need to make this recipe:

1 ½ cups semi-sweet chocolate chips
1 ½ cups milk chocolate chips
1 (14-ounce) can sweetened condensed milk
3 envelopes (.85 ounces each) hot chocolate mix
4 tablespoons salted butter, sliced into pats
2 teaspoons pure vanilla extract
4 cups miniature marshmallows (divided)

For the chocolate drizzle:

½ cup semi-sweet chocolate chips
2 teaspoons vegetable oil

Hot Chocolate Fudge Substitutions and Additions

Semi-Sweet Chocolate Chips: Swap these for dark chocolate chips if you prefer a more intense chocolate flavor.

Salted Butter: Use unsalted butter and add a pinch of salt to balance flavors.

Vanilla Extract: Experiment with peppermint extract for a festive flair or almond extract for a subtle nuttiness. Start with half the amount, as these flavors can be strong.

Mini Marshmallows: Replace with marshmallow creme for a smoother texture, or try dehydrated marshmallows for a crunchier bite. For a fun twist, use colored mini marshmallows.

Chocolate Drizzle: Add a drizzle of caramel sauce or peanut butter sauce instead of chocolate. If using caramel, make sure it’s slightly warm for easier application.

Vegetable Oil: Substitute with coconut oil for a hint of tropical flavor in the drizzle.

How To Make Hot Chocolate Fudge

This hot chocolate fudge recipe is straightforward with simple ingredients. From creamy sweetened condensed milk to fluffy mini marshmallows, this recipe creates a dessert that is comforting and simple to execute.

STEP ONE: Line an eight by eight inch square pan with parchment paper, leaving a slight overhang on all sides to lift the fudge out easily once it’s set. Use small binder clips to hold the parchment paper in place—this helps it stay secure and prevents it from folding into the fudge.

Lightly spray the paper with nonstick cooking spray to keep the fudge from sticking.

STEP TWO: In a microwave-safe bowl, add the semi-sweet chocolate chips, milk chocolate chips, sweetened condensed milk, hot chocolate mix, and sliced butter pats. Make sure to slice the butter evenly for quicker melting.

STEP THREE: Microwave the mixture at full power for one minute. Stir well to combine the partially melted ingredients. Continue microwaving in 45-second increments, stirring after each interval, until the chocolate is completely melted and smooth. This should take about two and a half to three minutes.

Watch closely to avoid overcooking, which could cause the chocolate to seize.

STEP FOUR: Once the chocolate mixture is fully melted, stir in the vanilla extract until it is completely incorporated. This step adds depth to the chocolate flavor and balances the sweetness.

STEP FIVE: Fold in two cups of mini marshmallows until they are well coated in the melted chocolate mixture. This step gives the fudge a soft, chewy texture and evenly distributes the marshmallows throughout.

STEP SIX: Microwave the marshmallow-filled chocolate mixture for 20 to 30 seconds. Stir two to three times to make sure everything is evenly combined. This step helps the marshmallows melt slightly, blending them into the mixture without fully dissolving.

STEP SEVEN: Pour the fudge mixture into the prepared baking dish. Use an offset spatula or the back of a wooden spoon to spread it evenly into a smooth layer.

STEP EIGHT: Sprinkle the remaining two cups of mini marshmallows over the surface of the fudge. Gently press them down with your hands or a flat spatula to make sure they stick to the surface.

STEP NINE: Cover the baking dish with plastic wrap and refrigerate for two hours, or until the fudge is fully set. For best results, place the dish on a flat surface in the fridge to avoid uneven setting.

STEP TEN: In a small microwave-safe bowl, heat the semi-sweet chocolate chips and vegetable oil for 30 seconds. Stir until smooth.

STEP ELEVEN: Drizzle the melted chocolate over the top of the marshmallows. Allow the drizzle to cool and harden. Once set, use the overhanging parchment paper to lift the fudge out of the pan and place it on a cutting board.

STEP TWELVE: Use a sharp knife to cut the fudge into 25 slices, five rows by five rows.

Troubleshooting This Hot Chocolate Fudge Recipe

The chocolate mixture seizes while melting in the microwave.
Stir thoroughly after each microwave interval and avoid overheating. Microwave in shorter increments (20–30 seconds) as the chocolate nears melting to prevent overheating.

The marshmallows on top fall off the fudge after chilling.
Gently press the marshmallows into the surface of the fudge before chilling to help them stick. If marshmallows have already fallen off, you can “glue” them back on using melted chocolate or a dab of marshmallow fluff.

The fudge doesn’t set properly and stays soft.
Make sure to chill the fudge for the full two hours in the refrigerator. If it still feels soft, leave it for an additional 30 minutes to firm up.

The chocolate drizzle hardens before it can be spread.
Work quickly when drizzling the melted chocolate, or keep it warm by placing the bowl over a small saucepan of hot water.

The knife sticks while cutting the fudge into slices.
Wipe the blade with a damp cloth between cuts to keep it clean and prevent sticking.

The fudge tastes too sweet for some preferences.
Use a mix of dark chocolate or bittersweet chocolate chips instead of milk chocolate chips to balance the sweetness.

How To Serve Hot Chocolate Fudge

Our hot cocoa fudge is a sweet treat that can be served in a variety of ways.

For a festive touch, consider serving the fudge with a sprinkle of crushed peppermint candies on top. This adds a refreshing minty flavor that complements the rich chocolate beautifully.

Homemade hot chocolate is a natural choice to serve with this fudge, enhancing the chocolatey experience. A vanilla latte is another good option, with its creamy coffee flavor providing a smooth contrast to the fudge.

We have plenty of easy recipes for fudge that you can explore for a variety of flavors. To start with, have a look at our strawberry fudge and Milky Way fudge.

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How To Store Hot Chocolate Fudge

Keeping your hot chocolate fudge fresh and ready to enjoy is easy with proper storage. Whether you’re preparing it ahead of time, keeping it chilled, or freezing leftovers for later, these tips will help maintain its texture and flavor.

MAKE AHEAD: This recipe is perfect for making ahead. Prepare the fudge as directed, including adding the marshmallow topping and chocolate drizzle. Once set, store it in an airtight container in the refrigerator for up to one week or freeze it for longer storage.

IN THE FRIDGE: Store the fudge in an airtight container in the refrigerator for up to one week. Layer parchment paper between slices to prevent them from sticking together.

IN THE FREEZER: For longer storage, freeze the fudge in a single layer on a baking sheet until firm. Then, transfer the slices to a freezer-safe airtight container or a zip-top bag with parchment paper between layers. It can be frozen for up to three months. Thaw the fudge in the refrigerator overnight before serving.

REHEATING: While fudge is typically served cold or at room temperature, if you prefer a softer texture, you can let it sit at room temperature for 15–20 minutes before eating.

Why This Hot Chocolate Fudge Is The Best

Hot chocolate fudge is more than just a dessert—it’s a fun, simple, and customizable treat that’s hard to resist. From its rich chocolate base to its fluffy marshmallow topping, there’s plenty to love about this recipe.

Cozy Hot Chocolate Flavors: The addition of hot chocolate mix gives this fudge a nostalgic charm that feels like a warm winter evening.

Perfect Texture: The combination of smooth chocolate and fluffy mini marshmallows creates a melt-in-your-mouth bite every time.

No Special Equipment Needed: You can make this with basic kitchen tools—no need for a double boiler or specialty gadgets.

Frequently Asked Questions

Can I use a different type of chocolate for the fudge?

Yes, you can use dark chocolate chips, bittersweet chocolate, or even white chocolate chips to adjust the sweetness and flavor of the fudge. Keep in mind that changing the type of chocolate will alter the overall taste and texture slightly.

How can I make this recipe festive for holidays?

Add seasonal toppings like crushed candy canes, colored mini marshmallows, or a drizzle of caramel sauce to match the holiday theme.

My chocolate isn’t melting smoothly. What went wrong?

If your chocolate isn’t melting smoothly, it may have overheated. Melt it in shorter intervals and stir frequently to distribute the heat evenly.

What’s the best way to drizzle the melted chocolate on top?

Use a spoon or a piping bag to drizzle the melted chocolate in thin lines across the fudge. Work quickly before the chocolate hardens for the best results.

This hot chocolate fudge is the perfect combination of rich chocolate and fluffy marshmallows, making it an easy-to-make treat that’s both comforting and versatile. Whether for a holiday gathering or a cozy dessert at home, this recipe is sure to be a favorite for any occasion.

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Hot Chocolate Fudge

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Ingredients

1 ½ cups semi sweet chocolate chips
1 ½ cups milk chocolate chips
1 14 ounce can sweetened condensed milk
3 envelopes hot chocolate mix, .85 ounces each
4 tablespoons salted butter sliced into pats
2 teaspoons pure vanilla extract
4 cups miniature marshmallows Divide 2 cups for the body of the fudge and 2 cups for the topping

Chocolate Drizzle:

½ cup semi sweet chocolate chips
2 teaspoons vegetable oil

Instructions

Line an 8×8 baking dish with parchment paper, leave a slight overhang to help in lifting the fudge out of the pan (You can use small binder clips to fasten the top edge of the parchment paper to the baking dish. That will help ensure the parchment paper does not fold over on top of the fudge as they firm up)
Lightly spray the parchment paper with nonstick cooking spray.
Add the semi sweet and milk chocolate chips, sweetened condensed milk, hot chocolate mix and sliced butter pats to a medium size microwave safe bowl.
Heat at full power for 1 minute, stir well and continue to microwave in 45 second increments until the chocolate is melted and completely smooth. (This should take about 2 ½ to 3 minutes)
Stir in the vanilla until completely incorporated.
Stir in 2 cups of the miniature marshmallows until well incorporated, reserving the remaining 2 cups for the topping.
Microwave for 20 to 30 seconds, and stir 2 to 3 times.
Pour the fudge into the prepared baking dish. Use an offset spatula to evenly spread the fudge.
Sprinkle the remaining miniature marshmallows over the surface of the fudge. Gently press the miniature marshmallows down to ensure they adhere to the surface of the fudge.
Cover the top of the baking dish with plastic wrap and chill in the refrigerator for 2 hours or until firmly set.
Once the fudge is set, remove the binder clips and use the overhang of parchment paper to lift the fudge out of the pan onto a cutting board.
In a microwave safe bowl heat the chocolate chips and vegetable oil for 30 seconds, and stir until melted and smooth.
Drizzle the tops of the miniature marshmallows with the chocolate. Allow the chocolate to dry before using a sharp kitchen knife to cut 5 slices x 5 slices. Keep refrigerated until ready to serve.

Notes

Crushed peppermints or crushed candy canes can be sprinkled on top of the miniature marshmallows and chocolate drizzle for a minty version.
½ cup of canned hot chocolate mix can be substituted for the 4 envelopes of mix.
You can substitute your favorite hot chocolate mix for Nestle’s brand.

Nutrition

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