Description
This rich and creamy Hot Chocolate Fudge combines the nostalgic flavors of hot cocoa in a decadent, easy-to-make treat. Featuring a smooth blend of semi-sweet and milk chocolate chips, sweetened condensed milk, and hot chocolate mix, this fudge is topped with fluffy miniature marshmallows and a glossy chocolate drizzle, making it perfect for cozy gatherings or festive celebrations.
Ingredients
Scale
Fudge Base
- 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 (divided: 2 cups for the body of the fudge and 2 cups for the topping)
Chocolate Drizzle
- ½ cup semi sweet chocolate chips
- 2 teaspoons vegetable oil
Instructions
- Prepare the pan: Line an 8×8 inch baking dish with parchment paper, leaving a slight overhang on the sides to help lift the fudge out after it sets. Secure the parchment edges with small binder clips to prevent folding over the fudge during chilling. Lightly spray the parchment paper with nonstick cooking spray.
- Melt the chocolate mixture: In a medium microwave-safe bowl, combine the semi sweet and milk chocolate chips, sweetened condensed milk, hot chocolate mix, and sliced butter pats. Microwave at full power for 1 minute, then stir thoroughly. Continue to microwave in 45-second increments, stirring after each, until the chocolate is completely melted and smooth—about 2 ½ to 3 minutes total.
- Add flavor and marshmallows: Stir in the vanilla extract until fully incorporated. Then add 2 cups of miniature marshmallows and mix well. Microwave the mixture for an additional 20 to 30 seconds and stir 2 to 3 times to ensure the marshmallows start to melt into the chocolate base.
- Set the fudge base: Pour the fudge mixture into the prepared baking dish. Use an offset spatula to spread it evenly. Sprinkle the remaining 2 cups of miniature marshmallows evenly over the top and gently press them into the surface so they adhere.
- Chill the fudge: Cover the baking dish with plastic wrap and refrigerate for about 2 hours or until the fudge is firm and set.
- Prepare the chocolate drizzle: In a microwave-safe bowl, combine ½ cup semi sweet chocolate chips with 2 teaspoons vegetable oil. Microwave for 30 seconds, then stir until smooth and melted.
- Finish and serve: Once the fudge is set, remove the binder clips and use the parchment paper overhang to lift the fudge out of the pan onto a cutting board. Drizzle the melted chocolate evenly over the tops of the marshmallows. Let the drizzle dry completely before using a sharp kitchen knife to cut into 25 squares (5×5 slices). Keep refrigerated until serving.
Notes
- Use binder clips to keep parchment paper edges secured to ensure a clean lift for the fudge.
- Microwave times may vary; stir frequently to prevent burning the chocolate.
- Store fudge in an airtight container in the refrigerator for up to 1 week.
- For a dairy-free variation, use dairy-free chocolate chips and condensed milk alternatives.
- Press marshmallows gently to ensure they stick but avoid pushing them too deep into the fudge base.
- Allow chocolate drizzle to fully set for a neat presentation before slicing.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Microwaving
- Cuisine: American
Keywords: hot chocolate fudge, chocolate fudge, microwave fudge, marshmallow fudge, holiday fudge recipe, easy fudge recipe, sweet treat
