When you're craving something decadently sweet and rich, this Hot Chocolate Fudge Recipe is an absolute treat to whip up. Perfect for cozy nights in or gifting to friends, it captures the luscious, comforting essence of hot chocolate but in a glossy, sliceable fudge form that you'll love sharing and savoring.
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What Sets This Apart
This recipe blends smooth semi-sweet chocolate with rich sweetened condensed milk to create a fudge that's indulgently creamy and just sweet enough. A touch of unsweetened cocoa powder and salt adds depth, while the mini marshmallows give a delightfully soft texture that echoes classic hot chocolate flavors, but with a satisfyingly fudgy twist.
- Consistent Results: Gentle stovetop melting and stirring help avoid grainy or burnt fudge.
- Rich, Balanced Flavor: The cocoa and salt balance the sweetness perfectly without overpowering.
- Pantry-First Ingredients: You likely have most of these in your kitchen already-simple and accessible.
- Weeknight Friendly: Prep and cook in under 30 minutes, then chill while you relax or prep dinner.
Ingredient Snapshot
Each ingredient plays a key role in this Hot Chocolate Fudge Recipe's texture and flavor. Choosing good quality chocolate chips and fresh butter will yield a glossy, luscious finish that you'll be proud to share.
- Semi-sweet Chocolate Chips: Pick a brand with at least 50% cacao for depth without excessive bitterness.
- Sweetened Condensed Milk: This adds creaminess and sweetness; avoid evaporated milk substitutes.
- Unsalted Butter: Controls saltiness; fresh butter enhances richness and smooth melting.
- Unsweetened Cocoa Powder: Use Dutch-processed if you want a smoother flavor and richer color.
- Vanilla Extract: Adds warmth and rounds out chocolate flavor.
- Salt: Just a pinch to balance all the sweetness.
- Mini Marshmallows: Provide soft pockets of gooey texture inside the fudge.
- Heavy Cream (optional): Makes fudge marginally creamier if your preference leans that way.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Hot Chocolate Fudge Recipe
Step 1 - Prep & Season
Start by lining your 8×8-inch pan with parchment paper-this ensures the fudge comes out cleanly without sticking. Gather all ingredients so you're set to go. When melting, use low heat and stir gently but continuously to prevent scorching the chocolate and condensed milk. Be patient here; rushing this step can lead to graininess, and nobody wants that.
Step 2 - Build Flavor
Once your chocolate mixture is silky and smooth, it's time to fold in the cocoa powder, salt, and vanilla extract. These ingredients add complexity to the fudge so it doesn't taste one-dimensional. The mini marshmallows come last, folded in just enough to distribute without melting entirely-they create those lovely, gooey surprises when you bite into your squares.
Step 3 - Finish for Best Texture
Pour the mixture into your prepared pan and sprinkle extra mini marshmallows on top for a visually appealing, toasty finish once chilled. Pop the pan into the fridge for at least 2 hours. The fudge is set perfectly when it's firm to the touch yet still soft enough to cut without crumbling. Resist the urge to skip chilling-you'll notice the texture and flavor truly improve with time.
Cook's Notes & Tricks
I've found that using a gentle hand with heat and stirring keeps this Hot Chocolate Fudge Recipe silky every time. Also, folding the marshmallows in last ensures you capture that delightful texture without melting them into oblivion. A heavy cream splash is optional but recommended if you want a creamier mouthfeel.
- Doneness Cue: Fudge should feel firm on top but still soften slightly with gentle pressure.
- Temperature Trick: Keep your stove on very low heat to avoid burning chocolate while melting.
- Make-Ahead Move: Chill fudge overnight for the best flavor development and firm texture.
- Avoid This Pitfall: Don't rush stirring or the fudge can become grainy or separate.
Serve & Enjoy
Finishing Touches
I love serving this fudge chilled-straight from the fridge, cut into perfect little squares. The extra mini marshmallows on top sometimes get a slight toasty finish in the fridge, adding both visual appeal and a bit of chew. If you want, a light dusting of cocoa powder or a sprinkle of crushed peppermint can add a festive flair without overpowering the classic hot chocolate flavor.
Pairs Beautifully With
This hot chocolate fudge pairs wonderfully with a hot cup of coffee for breakfast or a glass of cold milk anytime. It's also a lovely after-dinner treat served alongside fresh berries or a lightly whipped cream to offset the intense sweetness.
Simple Plating Wins
For casual gatherings, simply arrange fudge squares on a rustic wooden board with a few sprigs of fresh mint. For a more special occasion, present the fudge wrapped in parchment tied with twine or nestled in a pretty dish with silver tongs. You'll find that this dessert really shines when given a little thoughtful presentation.
Make-Ahead, Storage & Reheat
Storing Leftovers
Keep leftover fudge in an airtight container lined with parchment paper to prevent sticking. Stored in the fridge, it stays fresh for up to one week. The texture remains fudgy and moist since this recipe's moisture content protects it from drying out.
Freezing Tips
This fudge freezes well. Wrap tightly in plastic wrap and place in a freezer-safe container. When ready to enjoy, thaw in the fridge overnight. The texture may firm up a bit but remains satisfyingly creamy once back at room temperature.
Reheating Hot Chocolate Fudge Recipe Without Drying Out
To gently rewarm fudge squares, use the microwave at 50% power in 10-second bursts, checking frequently to avoid melting completely. You can also place them in a warm oven (around 200°F/90°C) for a few minutes. Adding a tiny pat of butter or a very light brush of cream before warming helps maintain moisture and gloss.
Frequently Asked Questions
Absolutely! Dark chocolate will make the fudge less sweet and introduce a deeper chocolate flavor. Just ensure it's a good quality bar or chips that melt smoothly to maintain the right fudge texture.
Mini marshmallows add an extra dimension of texture and sweet gooey pockets that mimic the marshmallows in a classic cup of hot chocolate. They soften without fully melting, making the fudge more interesting to eat.
Butter enriches the fudge and helps it set with a smooth texture. Omitting it could result in a fudge that's less creamy and more crumbly. If needed, you might try a substitute like coconut oil but expect texture changes.
Chill the fudge thoroughly before cutting. Use a sharp knife warmed slightly under hot water and wiped dry between cuts. This reduces sticking and helps you achieve clean, pretty squares every time.
Final Thoughts
This Hot Chocolate Fudge Recipe has become one of my favorite quick desserts for when I want something indulgent but fuss-free. You'll enjoy sharing it with family or friends, and the recipe's straightforward method keeps the stress low and the results consistently luscious. Whether it's for a chill evening in or a sweet gift, this fudge hits the spot every time.
PrintFull Recipe
Hot Chocolate Fudge Recipe
This creamy and indulgent Hot Chocolate Fudge combines rich semi-sweet chocolate, sweetened condensed milk, and a touch of vanilla for a smooth, decadent treat. Mini marshmallows folded in create delightful pockets of sweetness, making this fudge a perfect dessert for chocolate lovers and cozy gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 10 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Fudge Base
- 3 cups semi-sweet chocolate chips
- 14 oz sweetened condensed milk
- 4 tablespoon unsalted butter
- 0.25 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 0.5 cup mini marshmallows plus extra for topping
- 0.25 cup heavy cream (optional)
Instructions
- Prepare the Pan. Line an 8×8-inch baking pan with parchment paper to prevent sticking and for easy removal of the fudge.
- Melt Ingredients. In a saucepan over low heat, combine the semi-sweet chocolate chips, sweetened condensed milk, and unsalted butter. Stir constantly until the mixture is smooth and fully melted.
- Add Cocoa and Flavorings. Stir in the unsweetened cocoa powder, salt, and vanilla extract to deepen the chocolate flavor and balance sweetness.
- Fold in Marshmallows. Gently fold 0.5 cup of mini marshmallows into the chocolate mixture to add chewy texture and sweetness pockets throughout the fudge.
- Pour and Top. Pour the fudge mixture into the prepared baking pan and spread evenly. Sprinkle extra mini marshmallows over the top for a decorative and tasty finish.
- Chill to Set. Place the pan in the refrigerator and chill for 2 hours or until firm to allow the fudge to set completely.
- Serve. Once set, remove the fudge from the pan using the parchment paper, cut into squares, and enjoy your homemade hot chocolate fudge.
Notes
- For a creamier texture, add the optional 0.25 cup of heavy cream when melting the chocolate and butter.
- If you prefer a saltier contrast, sprinkle a tiny pinch of flaky sea salt on top before chilling.
- Ensure the heat is low to avoid burning the chocolate when melting.
- Use parchment paper with overhang for easy lifting of fudge from the pan.
- Store leftovers in an airtight container in the fridge for up to 2 weeks.
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