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Hot Chocolate Fudge Recipe

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4.1 from 42 reviews

  • Author: admin
  • Total Time: 3 hours 20 minutes
  • Yield: 25 small squares 1x
  • Diet: Vegetarian

Description

This Hot Chocolate Fudge recipe combines rich semi-sweet chocolate chips with creamy sweetened condensed milk and hot cocoa mix to create a decadent, no-bake treat. Enhanced with mini marshmallows and a hint of peppermint, this fudge is perfect for holiday celebrations or cozy winter evenings. Easy to prepare on the stovetop with simple ingredients, it delivers a soft, chewy texture and festive flavors in just a few minutes of cooking plus chilling time.

Ingredients

Scale

Fudge Base

  • 3 cups semi-sweet chocolate chips
  • 1 (14 oz) can sweetened condensed milk
  • 1/2 cup hot cocoa mix (with or without mini marshmallows)
  • 1/4 cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Mix-ins and Toppings

  • 1/2 cup mini marshmallows (plus more for topping)
  • 1/4 cup crushed peppermint candies or sprinkles (optional)

Instructions

  1. Prepare the Pan: Line an 8×8-inch baking pan with parchment paper, allowing the sides to have an overhang for easy fudge removal later.
  2. Melt Ingredients: In a medium saucepan over low heat, combine the chocolate chips, sweetened condensed milk, hot cocoa mix, butter, vanilla extract, and salt. Stir constantly to prevent burning, cooking until the mixture is smooth and fully melted, approximately 5 to 7 minutes.
  3. Add Marshmallows: Remove the saucepan from heat and gently fold in the 1/2 cup mini marshmallows. This creates delightful pockets of gooey texture inside the fudge.
  4. Transfer to Pan: Pour the fudge mixture into the prepared pan and smooth the top evenly with a spatula.
  5. Add Toppings: Sprinkle additional mini marshmallows and crushed peppermint candies or festive sprinkles over the fudge. Press them gently into the surface so they adhere.
  6. Chill: Refrigerate the fudge for at least 3 hours, or until it is fully set and firm to the touch.
  7. Serve: Once set, lift the fudge from the pan using the parchment paper overhang. Cut into 25 small squares and serve chilled.

Notes

  • Using a hot cocoa mix with mini marshmallows adds extra melty texture inside the fudge.
  • Avoid overcooking while melting to ensure a soft, chewy fudge texture.
  • Store fudge in an airtight container in the refrigerator for up to 1 week.
  • For longer storage, freeze fudge for up to 3 months.
  • Prep Time: 10 minutes
  • Cook Time: 7 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

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Find it online: https://mettehelbak.com/hot-chocolate-fudge-recipe/