Hot Chocolate Fudge is creamy, rich, packed with pockets of mini marshmallows in the mixture, and even more pressed on top. There’s nothing better than turning the beloved hot cocoa flavor into a decadent holiday treat.
Hot Cocoa Fudge
Our easy Hot Chocolate Fudge recipe fuses the creamy flavor of a cup of hot cocoa with the richness of chocolate fudge to create a delicious homemade candy. While sipping on a steaming beverage on a chilly winter day will always warm me up, sometimes I crave those same cozy comforts in food form!
Making fudge in the microwave is unbelievably quick and easy – simply melt, stir, pour the mixture in the pan, sprinkle with mini marshmallows, wait for it to set in the fridge, and dessert is done!
This hot cocoa fudge recipe mimics the rich chocolate flavors of your favorite hot beverage. It contains both chocolate chips and hot cocoa powder, so it delivers a double dose of rich chocolate decadence. It’s the perfect treat to share or enjoy solo with a warm drink by your side.
Hot Chocolate Fudge Ingredients
- Semi sweet chocolate chips: Provide a deeper chocolate flavor to balance the sweetness from other ingredients. Feel free to substitute dark chocolate chips or use all milk chocolate chips for a different fudge flavor.
- Milk chocolate chips: Add creaminess and a lighter chocolate flavor to complement the semi-sweet chips.
- Sweetened condensed milk: Use sweetened condensed milk, not evaporated milk. Evaporated milk does not thicken or set the fudge.
- Hot chocolate mix: This mix infuses the fudge with the signature flavor of hot cocoa, making it taste like the classic drink in solid form. You can use either pre-portioned packets or ½ cups of canned hot cocoa powder.
- Salted butter: Use unsalted butter if necessary, but add a ⅛ teaspoon of salt.
- Pure vanilla extract
- Miniature marshmallows: You can substitute mini marshmallow bits for the mini marshmallows.
- Vegetable oil: Thins the chocolate slightly, making it easier to drizzle and ensuring a glossy, professional-looking finish once it sets.
See the recipe card for full information on ingredients and quantities.
How to Make Hot Chocolate Fudge
- Make the Chocolate Mixture: Add the semi-sweet and milk chocolate chips, sweetened condensed milk, hot chocolate mix, and butter to a microwave-safe bowl. Microwave for 1 minute, stir, and continue to heat in 45-second increments until melted and smooth.
- Pour In The Pan: Stir in the vanilla followed by the marshmallows. Microwave for 20 to 30 seconds, and stir 2 to 3 times. Pour and spread the fudge into the prepared pan.
- Sprinkle And Set: Sprinkle the remaining mini marshmallows over the top of the fudge. Cover with plastic wrap and chill in the refrigerator for 2 hours or until firmly set.
- Decorate With A Drizzle: Microwave the chocolate chips and oil for 30 seconds, then stir until melted and smooth. Drizzle over the tops of the mini marshmallows.
- Slice And Serve: Cut the fudge 5 slices x 5 slices. Keep refrigerated until ready to serve. Enjoy!
Serving Suggestions
Homemade fudge is perfect for gift giving, potlucks, holiday parties, Christmas dessert platters, or any time you have a candy craving.
Serve your fudge squares while sipping some Unicorn Hot Chocolate, Crockpot Hot Chocolate, or spiked Boozy Hot Chocolate.
Tips & Variations
- Prepare the Pan: I like to line my 8×8 baking dish with parchment paper, leaving a slight overhang to help lift the fudge out of the pan. I also use small binder clips to fasten the top edge of the parchment paper to the baking dish. This helps ensure the parchment paper does not fold over on top of the fudge as it firms up.
- Make It Minty: If you want a chocolate mint-flavored fudge, feel free to add peppermint extract instead of vanilla to the chocolate mixture. Then, you can top your treat with chopped Andes mints, chopped peppermint candies, or crushed candy canes.
- Stop the Sticking: To prevent the chocolate from sticking to the offset spatula, you can slightly dampen the spatula before smoothing it. I suggest wetting a paper towel and squeezing out the excess water before wiping the spatula on the damp paper towel.
- Cut Your Candy: To cut your fudge, use a sharp kitchen knife. You can warm the knife by running it under warm water, then dry it off with a towel before slicing.
How To Melt Using the Stovetop Method
If you do not have a microwave, you can heat the same ingredients in a saucepan or double boiler over medium heat until the chips start to melt. Be very careful not to get any moisture from the double boiler into the bowl or it can cause the chocolate chips to seize up when stirring. If this happens, you will need to start over with a new batch of ingredients.
How to Store Hot Chocolate Fudge
- Room Temperature: Store in an airtight container at room temperature for up to 1 week. Keep it in a cool, dry place away from heat or sunlight.
- Refrigerator: For longer storage, keep the fudge in an airtight container in the fridge for up to 3 weeks. For the best texture, let it sit at room temperature before serving.
- Freezer: Wrap the fudge tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag or container. Freeze for up to 3 months. Thaw in the fridge overnight and bring to room temperature before enjoying.
More Homemade Fudge Recipes
- Easy Chocolate Fudge
- Milky Way Fudge
- Fireball Fudge
- Grinch Fudge
- White Chocolate Caramel Fudge
- Fantasy Fudge
- Butterfinger Fudge
- Boston Cream Fudge
Hot Chocolate Fudge
Serves — 25
Hot Chocolate Fudge is a fun way to enjoy the flavor of a cup of hot cocoa in candy form! Easy to make in the microwave in 5 minutes.
Prep Time 10 minutes
Cook Time 5 minutes
Chill Time 2 hours
Total Time 2 hours 15 minutes
Ingredients
- 1½ cups semi sweet chocolate chips (I used Nestle brand)
- 1½ cups milk chocolate chips (I used Nestle brand)
- 14 ounce can sweetened condensed milk
- 2.55 ounces (3 envelopes .85 ounces each) hot chocolate mix (I used Nestle brand)
- 4 tablespoons salted butter sliced into pats
- 2 teaspoons pure vanilla extract
- 4 cups miniature marshmallows (Divide 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
- 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.
- 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.1½ cups semi sweet chocolate chips, 1½ cups milk chocolate chips, 14 ounce can sweetened condensed milk, 2.55 ounces (3 envelopes .85 ounces each) hot chocolate mix, 4 tablespoons salted butter
- 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)
- Stir in the vanilla until completely incorporated.2 teaspoons pure vanilla extract
- Stir in 2 cups of the miniature marshmallows until well incorporated, reserving the remaining 2 cups for the topping.4 cups miniature marshmallows
- Microwave for 20 to 30 seconds, and stir 2 to 3 times.
- Pour the fudge into the prepared baking dish. Use an offset spatula to evenly spread the fudge.
- 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.
- Cover the top of the baking dish with plastic wrap and chill in the refrigerator for 2 hours or until firmly set.
- 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.
- In a microwave safe bowl heat the chocolate chips and vegetable oil for 30 seconds, and stir until melted and smooth.½ cup semi sweet chocolate chips, 2 teaspoons vegetable oil
- Drizzle the tops of the miniature marshmallows with the chocolate. Allow the chocolate to dry before using a sharp kitchen knife to cut 5 slices x 5 slices. Keep refrigerated until ready to serve.
Jenn’s Notes
Storage:
- Room Temperature: Store in an airtight container at room temperature for up to 1 week. Keep it in a cool, dry place away from heat or sunlight.
- Refrigerator: For longer storage, keep the fudge in an airtight container in the fridge for up to 3 weeks. For the best texture, let it sit at room temperature before serving.
- Freezer: Wrap the fudge tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag or container. Freeze for up to 3 months. Thaw in the fridge overnight and bring to room temperature before enjoying.
- I like to line my 8×8 baking dish with parchment paper, leaving a slight overhang to help lift the fudge out of the pan. I also use small binder clips to fasten the top edge of the parchment paper to the baking dish. This helps ensure the parchment paper does not fold over on top of the fudge as it firms up.
- If you want a chocolate mint-flavored fudge, feel free to add peppermint extract instead of vanilla to the chocolate mixture. Then, you can top your treat with chopped Andes mints, chopped peppermint candies, or crushed candy canes.
- To prevent the chocolate from sticking to the offset spatula, you can slightly dampen the spatula before smoothing it. I suggest wetting a paper towel and squeezing out the excess water before wiping the spatula on the damp paper towel.
- To cut your fudge, use a sharp kitchen knife. You can warm the knife by running it under warm water, then dry it off with a towel before slicing.
Nutrition Info
Calories: 246kcal | Carbohydrates: 32g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 74mg | Potassium: 142mg | Fiber: 2g | Sugar: 27g | Vitamin A: 130IU | Vitamin C: 0.5mg | Calcium: 70mg | Iron: 1mg
I’m confused….am I using 2 cans of sweetened milk or splitting the can in half? Same with the cream. You call for 1/4 cup of heavy cream for the first layer and 2 1/2 tbsp for the second.
Hi Debra – Check out the recipe card now, it should make more sense. There was a change in the recipe card (technical stuff) that added the ingredients to the steps, which I think makes it more confusing, so I removed it. LMK if you still have questions. Sorry about that!