Hot Chocolate Fudge

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.

Course: Dessert

Cuisine: American

Keyword: Cocoa fudge, Fudge hot chocolate, Hot chocolate fudge, Hot Chocolate Fudge Recipe, Hot cocoa fudge recipe, Recipe for hot chocolate fudge

Servings:

Calories: 192kcal

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 8x8 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