Hot Chocolate Fudge Recipe

Is there anything better than the warm, comforting flavors of hot chocolate on a cold day? What if I told you that you could take that cozy feeling and turn it into the creamiest, dreamiest hot chocolate fudge? This recipe is like a warm hug in dessert form—rich, chocolatey, and topped with soft, gooey marshmallows. Whether you’re making it for a holiday gathering, a last-minute treat, or just because you need some sweetness in your life, this hot chocolate fudge will absolutely hit the spot.

This recipe is special because it’s the perfect marriage of nostalgic hot cocoa and indulgent fudge. The bonus? It’s ridiculously easy to make. No candy thermometers or fancy skills required—just a little melting, stirring, and refrigerating. Let me show you how to create this melt-in-your-mouth dessert!

this RECIPE

A sweet memory: my first hot chocolate fudge

When I first tried hot chocolate fudge, it was at a cozy winter market in a tiny mountain town. Picture snowflakes falling softly, a hot drink in hand, and the smell of roasted chestnuts wafting through the air. Among all the food stalls, one offered a rich, chocolate fudge topped with gooey marshmallows. One bite, and I was hooked—it tasted like sipping a cup of hot cocoa by a fireplace, but in a decadent, chewy square.

Back home, I couldn’t stop thinking about it. I needed to recreate that experience. After a few experiments (and a lot of chocolate sampling!), I landed on this recipe. Now it’s a staple in my kitchen every winter, and I love sharing it with friends and family. It brings a little slice of that mountain town magic into my home, every time.

The story behind fudge (and why hot chocolate is a fun twist!)

Fudge has been around since the late 1800s, and legend has it that it was created by accident when someone “fudged” a batch of caramel. The mistake turned into a happy accident—and now we get to enjoy this velvety confection in so many forms.

Hot chocolate fudge takes that classic treat and gives it a whimsical, seasonal twist. By incorporating hot cocoa mix and mini marshmallows, it captures the essence of everyone’s favorite winter drink. And unlike traditional fudge, which can be finicky to make, this recipe uses sweetened condensed milk for a foolproof result.

Let’s talk ingredients: why these make the magic happen

• Semi-sweet and milk chocolate chips: Combining these two types of chocolate creates a perfect balance of sweetness and richness. If you’re out of one, you can use all semi-sweet or all milk chocolate—just know the flavor will shift slightly.
• Unsalted butter: This adds creaminess and smooth texture. If you only have salted butter, that works too—just skip any additional salt in the recipe.
• Sweetened condensed milk: The unsung hero of easy fudge! It eliminates the need for tricky sugar syrups and guarantees a smooth, velvety texture.
• Hot chocolate mix: This is the secret to that signature hot cocoa flavor. I’ve used everything from premium brands to dollar-store packets, and it all works. (Pro tip: Skip anything with marshmallows already mixed in—those won’t melt smoothly.)
• Vanilla extract: Just a touch to enhance the chocolate flavor. If you’re feeling adventurous, try swapping it for peppermint extract for a minty holiday vibe!
• Mini marshmallows: Folded into the fudge, they add little pockets of chewy sweetness. The ones on top give you that iconic hot cocoa look.

Kitchen tools: what you’ll need (and what you can skip)

Making fudge doesn’t require much—another reason it’s one of my favorite desserts to whip up. Here’s what you’ll need:

• Double boiler: This is key for gently melting the chocolate without scorching it. If you don’t have one, a heatproof bowl set over a simmering pot of water works perfectly.
• Microwave-safe bowl: If the double boiler isn’t your thing, you can melt everything in the microwave. Just be sure to heat in short bursts and stir often to avoid burning.
• 8×8-inch pan: This size creates nice, thick fudge squares. If you want thinner fudge, you can use a 9×13 pan and adjust the cooking time slightly.
• Parchment paper or foil: This makes cleanup a breeze and ensures your fudge lifts out of the pan easily.
• Non-stick spray: A quick spritz on the parchment paper keeps the fudge from sticking.

Step-by-step: how to make hot chocolate fudge

Step 1: Prep your pan

Start by lining an 8×8-inch pan with parchment paper or foil. Leave some overhang on the sides—it’ll make removing the fudge much easier later. Lightly spray with non-stick cooking spray to prevent sticking.

Step 2: Melt the chocolate

In a double boiler (or microwave-safe bowl), combine the milk chocolate chips, semi-sweet chocolate chips, unsalted butter, and sweetened condensed milk. Stir in the hot chocolate mix.

If using the double boiler, heat over medium, stirring constantly, until everything melts into a smooth, glossy mixture. If you’re using the microwave, heat for 45 seconds, stir, and continue in 15-second intervals until melted.

Tip: Stir gently to avoid air bubbles in your fudge. If you rush, you might end up with streaks or grainy texture. (Trust me, I’ve learned this the hard way!)

Step 3: Add vanilla and marshmallows

Once the chocolate mixture is melted and smooth, remove it from heat. Stir in the vanilla extract. Then, gently fold in 2 cups of mini marshmallows.

Step 4: Pour and top

Pour the fudge mixture into your prepared pan, spreading it evenly. Sprinkle the remaining 1 cup of mini marshmallows over the top and gently press them into the surface.

Step 5: Chill and set

Cover the pan and refrigerate for at least 4 hours, or until the fudge is firm. Once it’s set, lift the fudge out using the parchment paper overhang and cut it into squares.

Fun variations to try

• Peppermint hot chocolate fudge: Add 1 teaspoon of peppermint extract and sprinkle crushed candy canes on top.
• Rocky road fudge: Stir in chopped walnuts or almonds with the marshmallows for added crunch.
• Gluten-free version: Most hot chocolate mixes are naturally gluten-free, but double-check the label to be safe.
• Spiced Mexican hot chocolate: Add a pinch of cinnamon and cayenne pepper to the melted chocolate for a warm, spicy kick.
• Caramel drizzle: Swirl in a few tablespoons of caramel sauce before refrigerating for a gooey, caramel-chocolate combo.

How to serve and style your fudge

When serving, I like to cut the fudge into bite-sized squares and stack them on a pretty plate. For extra flair, you can dust the top with cocoa powder or drizzle melted chocolate over the marshmallows.

This fudge is perfect for holiday dessert trays, gifting in cute tins, or just keeping on the counter for a sweet snack. Pair it with a steaming cup of hot cocoa for the ultimate cozy treat!

Drinks that pair perfectly

Hot chocolate fudge pairs beautifully with coffee, tea, or—you guessed it—hot chocolate! For adults, a glass of red wine or a warm spiked cider is also lovely. If you’re feeling fancy, try a peppermint mocha or hazelnut latte.

Storage and reheating tips

Store your fudge in an airtight container in the refrigerator for up to two weeks. For longer storage, you can freeze it (wrapped tightly) for up to three months. To thaw, just pop it in the fridge overnight.

Pro tip: Let the fudge sit at room temperature for 10-15 minutes before serving for the best texture.

Adjusting for different serving sizes

Need more fudge for a crowd? Double or triple the recipe and use a larger pan. Just remember to adjust the chilling time—it might take a little longer to set. For smaller batches, halve the recipe and use a loaf pan instead.

Troubleshooting common issues

• Fudge too soft: Make sure to refrigerate it for the full 4 hours. If it’s still too soft, your chocolate mix ratio might be off—measure carefully next time.
• Marshmallows melting too much: Fold them in gently and let the fudge cool slightly before adding.
• Chocolate seizing: Use low, gentle heat and stir constantly to prevent overheating.

Give it a try!

This hot chocolate fudge is one of those recipes that never fails to impress. It’s rich, indulgent, and packed with nostalgic charm. Plus, the recipe is flexible enough for you to make it your own. I can’t wait for you to try it—and maybe even come up with your own fun variations!

FAQs

1. Can I use dark chocolate chips instead?
Yes! Dark chocolate adds a deeper, less sweet flavor. Feel free to mix and match chocolates to suit your taste.

2. Can I skip the marshmallows?
Sure, but they’re what give this fudge its hot chocolate vibe. If you’re not a fan, try topping the fudge with crushed cookies or sprinkles instead.

3. How long does it take to set?
It needs at least 4 hours in the fridge, but overnight is even better for firmer fudge.

4. Can I use salted butter?
Yes, just omit any additional salt in the recipe.

5. What’s the best way to cut fudge cleanly?
Use a sharp knife dipped in hot water, wiping it clean between cuts. This prevents sticking and gives you smooth edges.

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