Hot Chocolate Fudge Recipe

Introduction

Indulge in rich, creamy Hot Chocolate Fudge that combines the comforting flavors of milk and semi-sweet chocolate with the cozy taste of hot chocolate mix. This easy-to-make fudge is perfect for satisfying your sweet tooth or gifting during the holidays.

Ingredients

• 1 1/2 cups semi-sweet chocolate chips
• 1 1/2 cups milk chocolate chips
• 1/4 cup unsalted butter
• 1 (14 oz) can sweetened condensed milk
• 2 hot chocolate packets (or 6 tablespoons hot chocolate mix)
• 2 teaspoons vanilla extract
• 3 cups mini marshmallows

Instructions

1. Step 1: Line an 8×8 inch pan or casserole dish with parchment paper or foil, and lightly spray with non-stick cooking spray to prevent the fudge from sticking.
2. Step 2: Combine the milk chocolate chips, semi-sweet chocolate chips, and butter in a double boiler or microwave-safe bowl. Stir in the sweetened condensed milk and hot chocolate mix.
3. Step 3: If using a double boiler, warm over medium heat, stirring constantly to avoid burning, until the mixture melts completely. If microwaving, heat for 45 seconds, stir, then continue heating in 15-second intervals, stirring between, until melted.
4. Step 4: Remove from heat, stir in the vanilla extract, then gently fold in 2 cups of the mini marshmallows.
5. Step 5: Pour the fudge mixture into the prepared pan. Sprinkle the remaining 1 cup of mini marshmallows on top and gently press them into the fudge to ensure they stick.
6. Step 6: Cover and refrigerate for at least 4 hours, or until firm, before cutting into squares and serving.

Tips & Variations

• Use flavored hot chocolate mix like peppermint or salted caramel to add a unique twist to your fudge.
• For extra texture, fold in chopped nuts such as walnuts or pecans with the marshmallows.
• If you prefer a smoother top, omit the marshmallows on top and sprinkle crushed candy canes instead.
• To avoid burning the chocolate, stir constantly and use gentle heat whether you choose the double boiler or microwave method.

Storage

Store the fudge in an airtight container in the refrigerator for up to two weeks. Before serving, you can let it sit at room temperature for a few minutes to soften slightly. Fudge also freezes well; wrap pieces tightly in plastic wrap and place in a freezer bag for up to three months. Thaw in the refrigerator before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use only one type of chocolate chips?

Yes, you can use all milk chocolate or all semi-sweet chocolate chips according to your preference, but combining both gives a richer, balanced flavor.

What if I don’t have a double boiler?

You can melt the ingredients carefully in the microwave using short intervals and stirring frequently to avoid burning, as described in the instructions.

Hot Chocolate Fudge Recipe

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★★★★★

4.8 from 114 reviews

• Author: Zoe
• Total Time: 4 hours 20 minutes
• Yield: 16 squares 1x

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Description

This Hot Chocolate Fudge recipe combines rich semi-sweet and milk chocolate chips with creamy sweetened condensed milk and a hint of vanilla, infused with hot chocolate mix for an extra cozy flavor. Mini marshmallows add a delightful texture both inside and on top, making it an irresistible treat perfect for cold weather or any chocolate craving.

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Ingredients

Scale 1x2x3x

Chocolate Mixture

• 1 1/2 cups semi-sweet chocolate chips
• 1 1/2 cups milk chocolate chips
• 1/4 cup unsalted butter
• 1 (14 oz) can sweetened condensed milk
• 2 hot chocolate packets (or 6 tablespoons hot chocolate mix)
• 2 teaspoons vanilla extract

Marshmallows

• 3 cups mini marshmallows

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Instructions

1. Prepare the Pan: Line an 8×8 inch pan or casserole dish with parchment paper or foil. Lightly spray with non-stick cooking spray to ensure easy removal of the fudge once set.
2. Melt the Chocolate: In a double boiler over medium heat, combine the semi-sweet and milk chocolate chips, butter, sweetened condensed milk, and hot chocolate powder. Stir constantly to prevent burning until fully melted and smooth. Alternatively, use a microwave-safe bowl and heat in 45-second intervals, stirring in between, until melted.
3. Add Flavorings and Marshmallows: Remove from heat, stir in the vanilla extract, then gently fold in 2 cups of mini marshmallows to incorporate them evenly throughout the fudge.
4. Pour and Top: Pour the fudge mixture into the prepared pan. Scatter the remaining 1 cup of mini marshmallows evenly over the surface, pressing them gently into the fudge to help them adhere.
5. Set the Fudge: Cover the pan and refrigerate for at least 4 hours, or until the fudge is firm and set.
6. Serve: Once set, lift the fudge out of the pan using the parchment paper or foil edges. Cut into squares and serve chilled for best texture and taste.

Notes

• Using a double boiler helps to melt the chocolate gently and prevents scorching, but a microwave works well if you use short intervals and stir frequently.
• For a stronger hot chocolate flavor, increase the hot chocolate mix to 8 tablespoons.
• Make sure to press the marshmallows on top gently so they stick and don’t fall off when cutting or serving.
• Store leftover fudge in an airtight container in the refrigerator for up to one week.
• You can substitute mini marshmallows with regular marshmallows chopped into smaller pieces if necessary.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Keywords: hot chocolate fudge, chocolate fudge, marshmallow fudge, no bake fudge, holiday fudge, easy chocolate dessert