Hot Chocolate Fudge

5 from 3 votes

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 Time10

Cook Time5

Chill Time2

Total Time2 15

Course: Dessert

Cuisine: American

Servings: slices

Calories: 246kcal

Author: Jennifer Fishkind

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 8x8 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.

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.

Tips:

I like to line my 8x8 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.

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