The Best Hot Chocolate Fudge Recipe
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You’re going to love this easy hot chocolate fudge recipe. It’s perfect for the holiday season! This creamy, chocolatey treat combines simple ingredients for a rich, satisfying dessert that’s ideal for gifting or enjoying at home.
Featuring layers of hot cocoa flavor, fluffy marshmallows, and a smooth, velvety texture, it’s a go-to dessert during colder months.
Like our Christmas fudge, Peppermint fudge and Mexcican Chocolate Fudge, this is an easy and delicious candy recipe.
Why You’ll Love This Recipe
- Simple Ingredients: Uses everyday items you may already have, like milk chocolate chips, vanilla extract, and sweetened condensed milk.
- Perfect for Holidays: This hot cocoa fudge makes excellent holiday gifts and is a crowd-pleaser at gatherings.
- Easy Preparation: Made without complex tools—a microwave-safe bowl and parchment paper are all you need.
- Fun Variation Options: You can switch up the recipe by adding dark chocolate chips, white chocolate chips, or even a swirl of caramel sauce.
- Rich Chocolate Flavor: Hot cocoa mix adds extra depth, while marshmallows create a chocolate marshmallow fudge that melts in your mouth.
Ingredients for homemade fudge
- Semi-sweet chocolate chips
- Milk chocolate chips
- Unsalted butter
- Sweetened condensed milk
- Hot chocolate mix
- Vanilla extract
- Miniature marshmallows
How to make creamy fudge
Step 1 – Line an 8×8-inch baking dish with parchment or wax paper. Set aside.
Add the chocolate chips, butter, and sweetened condensed milk.
Step 2 – Heat in 30-second increments, stirring well in between, until melted.
Add the hot chocolate mix and vanilla, and stir well to combine. Fold in half of the miniature marshmallows.
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Step 3- Pour the fudge mixture into the baking dish and smooth out evenly.
Step 4 – Top with remaining marshmallows, pressing the marshmallows gently into the fudge.
Chill in the refrigerator for 4 hours, or over night. Cut into squares and enjoy.
Tips for the Best Results
- Choose Your Chocolate Wisely: Use a mix of milk chocolate chips and semi-sweet chocolate chips for balanced sweetness and a creamy texture.
- Melting Tips: Use 30-second intervals when microwaving to avoid scorching the chocolate mixture.
- Even Layers: Pour the fudge mixture into an 8×8 square pan lined with parchment paper or wax paper, smoothing it out with an offset spatula for an even layer.
- Perfect Marshmallow Topping: Press regular mini marshmallows or dehydrated marshmallows lightly into the top layer to keep them in place.
- Chill Thoroughly: Allow at least 4 hours of chilling in the refrigerator for the best firm texture. For faster setup, place the pan in the freezer for 1-2 hours.
Substitutions and Variations
- Chocolate Options: Swap milk chocolate chips with dark chocolate chips or bittersweet chocolate for a richer flavor. Add a handful of white chocolate chips for a sweet twist.
- Marshmallow Variations: Try using dehydrated marshmallows or mini marshmallows for a classic hot cocoa look.
- Enhanced Flavor: Sprinkle on some sea salt for a balanced taste, or sprinkle in hot chocolate powder for extra cocoa flavor.
- Toppings: Top with crumbled candy cane or drizzle with homemade hot fudge sauce to create layers of flavor.
- Additional Mix-ins: Stir in chopped nuts, peanut butter, or small pieces of caramel for unique texture and flavor. You could also try mixing in some crushed peppermint candies.
FAQs About Hot Chocolate Fudge
Yes, store it in an airtight container lined with plastic wrap to keep it fresh. The fudge will stay good for up to two weeks in the refrigerator.
Not at all! This easy fudge recipe is made without a candy thermometer, using a microwave-safe bowl or low heat in a saucepan to melt the ingredients.
Sweetened condensed milk is crucial for the creamy texture. Regular milk may not achieve the same smoothness and firmness.
Use a sharp knife to cut the chilled fudge into small squares. For cleaner cuts, wipe the knife between each cut.
Wax paper or cooking spray will also work to line the pan. Just make sure the fudge doesn’t stick when removing it.
More yummy holiday recipes
Hot Chocolate Fudge
Equipment
- Large Bowl
- square baking dish
Ingredients
- 1 cup semi-sweet chocolate chips
- 1 1/2 cups milk chocolate chips
- 3 tbsp. unsalted butter
- 14 oz. sweetened condensed milk
- 1/2 cup hot chocolate mix two packets
- 2 tsp. vanilla extract
- 4 cups miniature marshmallows
Instructions
- Line an 8×8 inch baking dish with parchment or wax paper. Set aside.
- Add the chocolate chips, butter, and sweetened condensed milk.
- Heat on 30 second increments, stirring well in between, until melted.
- Add the hot chocolate mix and vanilla, and stir well to combine.
- Fold in half of the miniature marshmallows.
- Pour the fudge mixture into the baking dish, and smooth out evenly.
- Top with remaining marshmallows, pressing the marshmallows gently into the fudge.
- Chill in the refrigerator for 4 hours, or over night.
- Cut into squares and enjoy.
Notes
- Â Pour the fudge mixture into an 8×8 square pan lined with parchment paper or wax paper, smoothing it out with an offset spatula for an even layer.
- Press regular mini marshmallows or dehydrated marshmallows lightly into the top layer to keep them in place.
- Allow at least 4 hours of chilling in the refrigerator for the best firm texture. For faster setup, place the pan in the freezer for 1-2 hours.
- Store leftovers in an airtight container.Â
Nutrition
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This is so easy and tasty!