Hot Chocolate Fudge with Marshmallows: An Easy Holiday Treat Recipe

Hot Chocolate Fudge

Hot Chocolate Fudge is creamy and rich, the kind of homemade candy that tastes like a warm mug of cocoa in a single square. Mini marshmallows are mixed right into the fudge, and more are pressed on top for a soft, pillowy finish.

this …

It turns hot cocoa flavor into a holiday treat, and it always earns a spot on my Christmas dessert platters.

Hot Cocoa Fudge

This easy Hot Cocoa Fudge recipe fuses the creamy taste of hot cocoa with rich chocolate fudge to make homemade candy. Chocolate chips and hot cocoa powder both go into the bowl, so the chocolate flavor lands twice. There is no tricky candy making involved.

The whole batch comes together in the microwave: melt, stir, pour the mixture into the pan, sprinkle mini marshmallows on top, and let it set in the fridge.

The recipe makes 25 servings. Prep takes about 10 minutes, the melting takes about 5 minutes, and the fudge chills for 2 hours, so plan on roughly 2 hours and 15 minutes from the first step to the first bite.

Most of that time is hands off, which is exactly why this recipe works so well during a busy holiday week.

I like to think of it as shortcut candy. You get the deep chocolate flavor of a classic fudge without dragging out a candy thermometer, and the marshmallows keep every square tender instead of dry and crumbly. It also travels well, so it is an easy thing to bring to a neighbor, a teacher, or a cookie swap.

What makes this fudge feel festive is the marshmallow layer. Two cups go into the warm chocolate, where they soften and hold the squares tender, and two cups go on top so every piece has that familiar cocoa and marshmallow pairing. The chocolate drizzle finishes it with a glossy snap.

Use sweetened condensed milk, not evaporated milk. Evaporated milk will not thicken or set this fudge.

Hot Chocolate Fudge Ingredients

The shopping list is short, and most of it probably sits in your pantry right now. Here is the full list, split between the fudge itself and the chocolate drizzle on top.

A few swaps are worth knowing before you shop. Semi sweet chocolate chips bring the deeper chocolate flavor, and you can trade them for dark chocolate chips or use all milk chocolate chips if you prefer a sweeter batch.

Milk chocolate chips are the creamy, lighter half of the pair. Sweetened condensed milk is not negotiable, and it is the one ingredient I never swap.

For the hot cocoa flavor, the small packets and canned powder both work, and I have used each of them with good results. If salted butter is not in the fridge, unsalted butter plus 1/8 teaspoon salt does the same job.

And when the marshmallows run low, mini marshmallow bits make a fine substitute for the full size minis.

One batch works out to about 246 calories per serving, with 32 grams of carbohydrates, 3 grams of protein, 12 grams of fat, 7 grams of saturated fat, 2 grams of fiber, 27 grams of sugar, 74 milligrams of sodium, and 13 milligrams of cholesterol. Those figures come from the source recipe and are based on 25 servings.

How to Make Hot Chocolate Fudge

This part goes fast, so read through the steps once and have the pan lined before you start melting.

1. Prepare the pan. Line an 8 by 8 inch baking dish with parchment paper and leave a slight overhang so the fudge can be lifted out later. Small binder clips fastened to the top edge of the parchment keep it from folding over the fudge as it firms. Lightly spray the parchment with nonstick cooking spray.
2. Combine the base. Add the semi sweet chocolate chips, milk chocolate chips, sweetened condensed milk, hot chocolate mix, and sliced butter pats to a medium microwave safe bowl.
3. Melt. Heat at full power for 1 minute, stir well, then continue heating in 45 second increments until the chocolate is melted and completely smooth. This usually takes about 2 1/2 to 3 minutes.
4. Add the vanilla. Stir in the vanilla until it is completely incorporated.
5. Fold in the marshmallows. Stir in 2 cups of the miniature marshmallows, reserving the other 2 cups for the topping. Microwave for 20 to 30 seconds and stir 2 to 3 times.
6. Pour and spread. Pour the fudge into the prepared dish and use an offset spatula to spread it evenly.
7. Top it. Sprinkle the remaining miniature marshmallows over the surface and gently press them down so they adhere.
8. Chill. Cover the dish with plastic wrap and refrigerate for 2 hours, or until the fudge is firmly set.
9. Lift and drizzle. Remove the binder clips and use the parchment overhang to lift the fudge onto a cutting board. Microwave the drizzle chocolate chips and the vegetable oil for 30 seconds, stir until melted and smooth, then drizzle over the marshmallows.
10. Cut and serve. Let the chocolate dry, then cut 5 slices by 5 slices with a sharp kitchen knife. Keep the fudge refrigerated until you are ready to serve.

I suggest setting a timer for the 45 second increments rather than guessing. Chocolate goes from nearly melted to scorched quickly, and short bursts keep it smooth.

Serving Suggestions

Homemade fudge suits just about any gathering. I bring it for gift giving, potlucks, holiday parties, and Christmas dessert platters, and it also handles a plain old candy craving on a Tuesday night. Serve the fudge squares alongside Unicorn Hot Chocolate, Crockpot Hot Chocolate, or a spiked Boozy Hot Chocolate for a full cocoa themed spread.

For gift giving, I cut the fudge into squares, nestle them in small paper cups, and stack them in a lined tin. A batch of 25 squares fills several small boxes, which makes holiday gifting feel generous without a lot of work.

Tips & Variations

Prepare the pan first. Line an 8 by 8 inch baking dish with parchment paper and leave a slight overhang so the fudge lifts out cleanly. Small binder clips can fasten the top edge of the parchment to the baking dish, which stops the paper from folding over the fudge as it firms.

Try a mint version. For chocolate mint fudge, replace the vanilla in the chocolate mixture with peppermint extract and top the fudge with chopped Andes mints, chopped peppermint candies, or crushed candy canes.

Stop the sticking. Chocolate loves to cling to an offset spatula. Slightly dampen the spatula by wiping it on a wet paper towel with the excess water squeezed out, and the fudge will spread without dragging.

Cut clean squares. Use a sharp kitchen knife. Warming the knife under warm water and drying it with a towel before slicing is an option that gives noticeably neater edges.

Keep the texture soft. Because the marshmallows are stirred into the warm chocolate, they soften slightly and keep the fudge tender. Press the topping marshmallows down gently rather than pushing them deep into the surface.

Make it ahead. I suggest making the fudge the day before you plan to serve it. The chill time is only 2 hours, but a full night in the refrigerator makes the squares easier to cut cleanly.

Double it for a crowd. One batch fills an 8 by 8 inch dish and cuts into 25 squares, so two batches cover a large dessert table without much extra effort.

How To Melt Using the Stovetop Method

If you do not have a microwave, the same ingredients can be heated in a saucepan or a double boiler over medium heat until the chips begin to melt. Keep an eye on the mixture and stir often, since the chocolate will set faster once it starts to smooth out.

Keep moisture from the double boiler out of the bowl. A few drops of water can cause the chocolate chips to seize when you stir them, and seized chocolate turns grainy and stiff.

If that happens, you will need to start over with a new batch of ingredients, which is the main reason I keep the bowl dry and the heat moderate.

How to Store Hot Chocolate Fudge

Fudge keeps well, and a little planning means you can make it days before you need it.

• Room temperature: Store the fudge in an airtight container for up to 1 week in a cool, dry place away from heat and sunlight.
• Refrigerator: For longer storage, keep it in an airtight container in the refrigerator for up to 3 weeks. Let it sit at room temperature before serving so the texture softens back up.
• Freezer: Wrap the fudge tightly in plastic wrap or aluminum foil, place it in a freezer safe bag or container, and freeze for up to 3 months. Thaw it in the fridge overnight and bring it to room temperature before enjoying.

Room temperature storage only works in a cool, dry place, so in a warm kitchen I move the container straight to the refrigerator.

I also like to slice the fudge before freezing and tuck parchment between the layers, so I can pull out just a few squares at a time. Either way, the fudge tastes best when it has had a few minutes to relax on the counter.

FAQs

Hot Chocolate Fudge

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

Hot Chocolate Fudge Hot Chocolate Fudge is creamy and rich, the kind of homemade candy that tastes like a warm mug of cocoa in a single square. Mini marshmallows are mixed right into the fudge, and more are pressed on top for a soft, pillowy finish.

• Total Time: 135 min
• Yield: 25 1x

Ingredients

Scale 1x2x3x

Fudge
1.5 cups semi sweet chocolate chips
1.5 cups milk chocolate chips
14 ounce sweetened condensed milk
2.55 ounces hot chocolate mix
4 tablespoons salted butter, sliced into pats
2 teaspoons pure vanilla extract
4 cups miniature marshmallows, divided (2 cups for body, 2 cups for topping)

Chocolate Drizzle
0.5 cup semi sweet chocolate chips
2 teaspoons vegetable oil

Cook Mode Prevent your screen from going dark

Instructions

1-Line an 8×8 baking dish with parchment: 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.
2-Add the semi sweet and milk chocolate: 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)
3-Stir in the vanilla until completely incorporated: Stir in the vanilla until completely incorporated.
4-Stir in 2 cups of the miniature: 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.
5-Pour the fudge into the prepared baking: Pour the fudge into the prepared baking dish. Use an offset spatula to evenly spread the fudge.
6-Sprinkle the remaining miniature marshmallows over the: 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.
7-Cover the top of the baking dish: Cover the top of the baking dish with plastic wrap and chill in the refrigerator for 2 hours or until firmly set.
8-Once the fudge is set, remove the: 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.
9-In a microwave safe bowl heat the: 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.
10-Allow the chocolate to dry before using: Allow the chocolate to dry before using a sharp kitchen knife to cut 5 slices x 5 slices. Keep refrigerated until ready to serve.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

• Prep Time: 10 min
• Cook Time: 5 min
• Method: stovetop

Nutrition

• Calories: 246kcal
• Sugar: 27g
• Sodium: 74mg
• Fat: 12g
• Saturated Fat: 7g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 13mg