Introduction

This Hot Chocolate Fudge is a rich, creamy treat that combines the comforting flavors of hot cocoa with indulgent chocolate and marshmallows. Perfect for chilly evenings or festive occasions, this fudge is both easy to make and irresistibly delicious.

The image shows several square pieces of chocolate fudge with white marshmallows mixed inside and on top, arranged on a white marbled surface. Each piece has two layers: a thick bottom layer of dark brown chocolate fudge with embedded soft white marshmallows visible inside, and a top layer of whole white marshmallows, drizzled with thin lines of melted chocolate. In the background, there is a white bowl filled with dark chocolate chips, and a white cutting board with more fudge pieces. Scattered mini marshmallows and chocolate chips are placed around the fudge pieces. The overall look is rich and creamy with a contrast between the dark chocolate and bright white marshmallows. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups semi sweet chocolate chips
1 ½ cups milk chocolate chips
1 (14 ounce) can sweetened condensed milk
3 envelopes hot chocolate mix (0.85 ounces each)
4 tablespoons salted butter, sliced into pats
2 teaspoons pure vanilla extract
4 cups miniature marshmallows (divide into 2 cups for the fudge and 2 cups for topping)

Chocolate Drizzle:

½ cup semi sweet chocolate chips
2 teaspoons vegetable oil

Instructions

Step 1: Line an 8×8-inch baking dish with parchment paper, leaving a slight overhang to lift the fudge out easily. Use small binder clips to secure the paper edges so it doesn’t fold over as the fudge sets.
Step 2: Lightly spray the parchment paper with nonstick cooking spray.
Step 3: In a medium microwave-safe bowl, combine the semi sweet and milk chocolate chips, sweetened condensed milk, hot chocolate mix, and sliced butter pats.
Step 4: Microwave on full power for 1 minute, stir well, then continue microwaving in 45-second intervals, stirring each time, until the chocolate is melted and smooth—about 2 ½ to 3 minutes total.
Step 5: Stir in the vanilla extract until fully incorporated.
Step 6: Fold in 2 cups of miniature marshmallows until evenly mixed, reserving the remaining 2 cups for topping.
Step 7: Microwave the mixture for 20 to 30 seconds, stirring 2 to 3 times for a smooth, creamy texture.
Step 8: Pour the fudge into the prepared baking dish and spread evenly with an offset spatula.
Step 9: Sprinkle the remaining 2 cups of miniature marshmallows over the top, pressing down gently to adhere.
Step 10: Cover the dish with plastic wrap and refrigerate for at least 2 hours or until firmly set.
Step 11: Once set, remove the binder clips and use the parchment paper overhang to lift the fudge out onto a cutting board.
Step 12: For the chocolate drizzle, microwave the semi sweet chocolate chips and vegetable oil in a microwave-safe bowl for 30 seconds, then stir until smooth and melted.
Step 13: Drizzle the melted chocolate over the marshmallows and allow it to dry completely.
Step 14: Cut the fudge into 5-by-5 slices using a sharp kitchen knife. Keep refrigerated until ready to serve.

Tips & Variations

For a richer flavor, use dark chocolate chips instead of semi sweet.
Try adding a pinch of cinnamon or a splash of peppermint extract for a festive twist.
Use cream cheese or peanut butter chips for a unique fudge variation.
Make sure to press the marshmallows gently to avoid them sinking into the fudge before it sets.

Storage

Store the fudge in an airtight container in the refrigerator for up to two weeks. To soften before serving, bring the fudge to room temperature for about 10 minutes. Avoid freezing to maintain the best texture.

How to Serve

A close-up image shows a three-layered chocolate fudge square held between a woman's thumb and finger. The bottom layer is thick and dark brown with a dense, slightly crumbly texture. The middle layer contains small white marshmallows embedded inside the chocolate base. The top layer has whole white mini marshmallows lined up across the fudge, with a smooth drizzle of darker chocolate wave-patterned over them. In the blurred background, there is a white plate piled with similar fudge squares, a white bowl filled with mini marshmallows, and another white bowl with dark chocolate chips. The scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate for this fudge?

Yes, you can substitute semi sweet or milk chocolate chips with dark chocolate or white chocolate chips, but keep in mind this may change the flavor and sweetness level.

How long does the fudge need to chill before cutting?

It should chill for at least 2 hours or until it is completely firm to ensure clean cutting and proper texture.