The smell of melted chocolate and marshmallows always takes me back to snow days with my kids. That cozy warmth you get from a steaming mug? Now imagine it as rich, creamy hot chocolate fudge that melts on your tongue. This recipe has been everywhere lately – from Pinterest holiday boards to TikTok candy makers – and for good reason.
This easy hot cocoa fudge combines just chocolate chips, sweetened condensed milk, and mini marshmallows into squares of pure comfort. It’s like turning your favorite winter drink into a giftable treat, but without any fancy equipment or tricky temperatures. Full details in the blog!
I’ve been tweaking this recipe since 2019 when my daughter asked if we could “eat” hot chocolate instead of drinking it. After countless kitchen experiments and family taste tests, I found the perfect balance of creamy and sweet. I tested it with my pickiest eaters. You’ll love the secret!
Hot Chocolate Fudge: Easy Irresistible Recipe Guide
Ingredients
Method
- Prepare an 8×8 inch pan by lining it with parchment paper or foil and lightly spray with non-stick cooking spray to avoid sticking.
- Combine milk chocolate chips, semi-sweet chocolate chips, and butter in a double boiler or microwave-safe bowl; add the sweetened condensed milk and hot chocolate mix.
- Heat the mixture over medium heat on the stove, stirring constantly until everything has fully melted and blended smoothly; if using a microwave, heat for 45 seconds, stir, then continue heating in 15-second bursts until melted.
- Once melted, mix in the vanilla extract thoroughly.
- Fold 2 cups of mini marshmallows into the chocolate mixture gently.
- Pour the fudge batter into the prepared pan.
- Sprinkle the remaining mini marshmallows evenly over the top and press them lightly into the fudge.
- Cover the pan and refrigerate for a minimum of 4 hours to let the fudge set completely.
Notes
- Be sure to stir frequently while melting the chocolate to avoid any burning. For easier removal, allow the parchment or foil to overhang the edges of the pan for lifting out the fudge easily after chilling.
Why You’ll Love This Hot Chocolate Fudge
This recipe is pure magic for busy kitchens. You’re transforming packets of hot chocolate mix into something that looks like you spent hours in a candy shop. No candy thermometer, no stirring over the stove for ages – just melt, mix, and chill.
The mini marshmallows scattered throughout create perfect little pockets of sweetness, just like the ones floating in your favorite mug. Plus, it makes 16 generous squares, so you can keep some for yourself and still have plenty to share with neighbors or tuck into holiday gift boxes.
Best part: Even if you’ve never made candy before, this works every single time. My friend Sarah tried it last week after years of being intimidated by fudge recipes, and hers turned out perfectly creamy on the first try.
Key Ingredients & Tools
The beauty of this recipe is how it uses everyday ingredients you probably already have. Those hot chocolate packets hiding in your pantry? They’re about to become the star of the show, adding that distinctive cocoa flavor that makes this fudge taste exactly like your favorite winter drink.
The combination of milk chocolate and semi-sweet chocolate chips creates the perfect balance – not too sweet, not too bitter. Sweetened condensed milk does all the heavy lifting for texture, making everything silky and smooth without any guesswork.
| Ingredient | Purpose | Easy Swap |
|---|---|---|
| Hot chocolate packets | Signature flavor | 6 tbsp hot cocoa powder |
| Mini marshmallows | Texture & sweetness | Chopped regular marshmallows |
| Semi-sweet chips | Rich chocolate base | Dark chocolate chips |
| Milk chocolate chips | Creamy sweetness | White chocolate chips |
Step-by-Step Instructions
Start by lining your 8×8 pan with parchment paper and giving it a light spray. Trust me on this – nothing’s sadder than perfect fudge that won’t come out of the pan cleanly.
The double boiler method gives you the most control, but the microwave works beautifully too. If you’re going the microwave route, use 45-second intervals and stir between each one. The chocolate can go from perfect to seized up in seconds, so baby those chips!
- Melt chocolate chips and butter with sweetened condensed milk
- Stir in hot chocolate powder until completely smooth
- Add vanilla extract for that extra warmth
- Fold in 2 cups of marshmallows gently
- Pour into pan and top with remaining marshmallows
Pro tip: Press those top marshmallows just enough so they stick but still look fluffy and inviting.
Pro Tips & Variations
The key to smooth, creamy fudge is patience with the melting process. Stir constantly and keep the heat gentle. If your mixture looks grainy, it usually means the chocolate got too hot too fast.
Want to make it extra special? Try crushing a few peppermint candies and sprinkling them on top with the marshmallows. Or swap half the mini marshmallows for chopped graham crackers for a s’mores vibe that’ll have everyone asking for the recipe.
- Make it festive: Add red and green mini marshmallows for holidays
- Gift-worthy: Cut into small squares and wrap in cellophane bags
- Flavor boost: Try different hot chocolate flavors like salted caramel or mint
Serving, Storage & Reheating
This fudge needs a full 4 hours to set properly – I know it’s tempting to check earlier, but trust the process. Once it’s firm, cut it with a sharp knife wiped clean between cuts for those perfect, bakery-worthy squares.
Store covered in the refrigerator for up to two weeks, though it rarely lasts that long in my house. You can also freeze individual pieces wrapped in plastic wrap for up to three months.
| Storage Method | Duration | Notes |
|---|---|---|
| Room temperature | 2-3 days | Keep covered, may soften |
| Refrigerated | 2 weeks | Best texture and freshness |
| Frozen | 3 months | Wrap pieces individually |
Serving suggestion: Let refrigerated pieces sit at room temperature for about 10 minutes before serving – they’ll have the perfect bite without being too firm.
Expert Insight: The Science Behind Perfect Fudge
According to food scientist Harold McGee, author of “On Food and Cooking,” the key to silky hot chocolate fudge lies in temperature control:
“Fudge achieves its signature texture when sugar syrup reaches exactly 234-240°F, creating the perfect balance between crystalline structure and creamy smoothness.”
Harold McGee, On Food and Cooking
This precise temperature range ensures your fudge sets properly while maintaining that melt-in-your-mouth quality we all crave.
For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!
My Hot Chocolate Fudge Story
Last December, my kids were begging for something sweet after sledding, but I was out of store-bought treats. I grabbed my air fryer and whipped up this Hot Chocolate Fudge in minutes it became our new winter tradition! Now they ask for it every snowy afternoon, and I love how quickly it comes together.
FAQs ( Hot Chocolate Fudge )
How long does this fudge take to set?
This recipe typically takes 2-3 hours to fully set at room temperature. For faster results, refrigerate for 1-2 hours. The fudge should feel firm to the touch and hold its shape when cut into squares.
Can I make this recipe without marshmallows?
Yes, you can skip the marshmallows if preferred. The texture will be slightly denser but still delicious. Consider adding extra vanilla extract or a pinch of sea salt to enhance the chocolate flavor without the marshmallow sweetness.
What’s the best way to store homemade fudge?
Store cut pieces in an airtight container at room temperature for up to one week. Layer pieces between parchment paper to prevent sticking. For longer storage, refrigerate for up to three weeks or freeze for up to three months.
Can I use milk chocolate instead of dark chocolate?
Absolutely! Milk chocolate creates a sweeter, creamier result that many prefer. The setting time remains the same, but you might want to reduce any additional sugar in the recipe since milk chocolate is already quite sweet.
Why is my fudge too soft or not setting properly?
Soft fudge usually means the mixture wasn’t heated enough or the ratios are off. Make sure to use the exact amounts specified and heat until fully combined. High humidity can also affect setting – try refrigerating in humid weather.
Conclusion
Your hot chocolate fudge is going to be absolutely divine – rich, creamy, and dotted with those perfect little marshmallows that remind you of snow day afternoons. The beauty is in how simple it comes together, transforming everyday ingredients into something that tastes like pure comfort. You’ll love how it melts on your tongue with all that cozy cocoa flavor.
Try sprinkling crushed candy canes on top for a peppermint twist, or use different flavored hot chocolate packets for variety. This easy hot cocoa fudge keeps beautifully in the fridge for two weeks – just let it soften at room temperature before serving. My neighbor always doubles the recipe because her grandkids request it every visit!
I’d love to see your fudge creations! Share a photo and tell me – do you have special hot chocolate memories from childhood? This recipe makes the perfect neighbor gift or holiday treat. Save it for your next cookie exchange, and watch everyone ask for the secret. Happy baking, friends!
