If you're craving something rich, creamy, and deeply chocolatey, this Hot Chocolate Fudge Recipe is just the treat for you. It's perfect for cozy evenings when you want a little indulgence or for special gatherings when you want to impress with something homemade and decadent. I love how this fudge balances the sweetness of marshmallows with intense cocoa, making it a truly irresistible dessert.
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Why This Recipe Works
What makes this Hot Chocolate Fudge Recipe stand apart is its incredibly smooth texture combined with a deep and balanced chocolate flavor that's neither too sweet nor too bitter. Using sweetened condensed milk ensures a creamy base that sets perfectly in the fridge without needing complex candy thermometers or constant stirring. Plus, mini marshmallows folded in add a playful, melty contrast both inside and on top of the fudge.
- Consistent Texture: The blend of melted chocolate, butter, and condensed milk creates a silky, fudgey finish every single time.
- Deep, Balanced Flavor: Cocoa powder intensifies the chocolate notes while a hint of salt amplifies sweetness.
- Simple Ingredients: Pantry staples come together quickly, so you can enjoy homemade fudge without fuss.
- Fast Prep, Big Payoff: About 15 minutes of hands-on time transforms into fudge that's ready to share in just a couple of hours.
Ingredient Game Plan
Choosing quality ingredients is key when making hot chocolate fudge. Since the recipe is short on components, each one shines through. I like to use semi-sweet chocolate chips with a good cocoa percentage for that rich, classic flavor. It's amazing how swapping your regular butter for unsalted makes the sweetness and chocolate pop even more.
- Semi-sweet chocolate chips: Opt for a brand with at least 60% cocoa for rich flavor and smooth melting.
- Sweetened condensed milk: This is your creamy, sweet base-make sure it's full fat for best results.
- Unsalted butter: Allows you to control salt levels and adds velvety richness.
- Unsweetened cocoa powder: Choose Dutch-processed if you want a smoother, less acidic note.
- Mini marshmallows: Adds softness inside the fudge and a toasty top if you broil at the end.
- Vanilla extract and salt: They balance sweetness and enhance chocolate depth.
- Heavy cream (optional): For those who want an extra smooth, slightly softer fudge.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Hot Chocolate Fudge Recipe
Step 1 - Prep & Season
Start by lining your 8×8-inch baking pan with parchment paper. This little step saves so much hassle when you want to remove the fudge later. It should have enough overhang to lift the fudge out comfortably. Then gather your ingredients and measure them carefully. I like to measure everything before melting anything - it keeps the process smooth and stress-free.
Step 2 - Build Flavor
In a medium saucepan over low heat, melt together the chocolate chips, sweetened condensed milk, and butter. Stir gently but consistently - this prevents scorching and produces a silky, shiny mixture. Once smooth, whisk in the cocoa powder, salt, and vanilla extract. You'll notice the aroma deepening here, a sure sign your fudge is coming to life. Folding in the mini marshmallows here adds little pockets of softness and sweetness that melt beautifully as the fudge sets.
Step 3 - Finish for Best Texture
Pour the fudge into the prepared pan, smoothing the top with a spatula. Scatter extra mini marshmallows on top to create a fluffy, golden crust after chilling. Place the pan in the fridge for at least two hours - resist peeking too often! You'll know it's ready when the fudge feels firm to the touch but still creamy inside. This slow set keeps it soft yet sliceable, avoiding a chalky texture that sometimes happens with rushed cooling.
Pro Moves I Swear By
Over the years, I've found a few tricks that make this Hot Chocolate Fudge Recipe foolproof every time. Pay attention to the heat - low and slow is your friend when melting the chocolate mixture. Rushing this part risks a grainy finish. Also, don't skip the salt; it balances the sweetness like magic. Finally, try folding the marshmallows in gently to preserve a tender bite throughout the fudge.
- Doneness Cue: The surface should be shiny and firm to the touch after chilling, with no sticky spots.
- Temperature Trick: Use a low flame or double boiler setup to avoid overheating chocolate and burning it.
- Make-Ahead Move: You can prepare the fudge up to two days ahead and keep it chilled, making hosting stress-free.
- Skip This Pitfall: Avoid stirring too vigorously once marshmallows are added to preserve their soft texture.
Serve It Up
Finishing Touches
When it's time to serve your hot chocolate fudge, I like to cut it into small squares so everyone can savor the richness without feeling overwhelmed. Sometimes, I lightly toast the marshmallow topping under the broiler for just a minute to give it that irresistible golden, slightly crisp finish-it fills the kitchen with a warm, toasty scent that's hard to resist.
Great Pairings
This fudge pairs wonderfully with a cup of steaming coffee or a creamy latte to balance the sweetness. For texture contrast, try serving it alongside crunchy nuts or fresh berries-those tart pops cut through the richness delightfully. It also makes a fantastic gift wrapped in festive paper, perfect for winter holidays or birthday surprises.
Easy Plating Wins
For a weeknight treat, just stack the fudge squares on a pretty plate and add a few marshmallows on the side. If you're entertaining, create little piles on decorative trays with edible gold leaf or a dusting of cocoa powder to elevate the look. I promise it will impress even the toughest fudge critics at your table.
Make-Ahead & Storage
Storing Leftovers
Store your leftover fudge in an airtight container or wrapped tightly in parchment paper to maintain moisture. Kept in the fridge, it will stay fresh for up to one week. You'll notice the marshmallow topping might set a little firmer, but the inside remains soft and buttery.
Freezer Notes
This hot chocolate fudge freezes beautifully. Wrap tightly in plastic wrap and then in a freezer bag to prevent freezer burn. It keeps well for up to 2 months. When you're ready to enjoy, thaw it slowly overnight in the fridge to preserve that supple texture and luscious flavor.
Reheating Hot Chocolate Fudge Recipe Without Drying Out
If you prefer your fudge a bit softer before eating, a quick microwave zap (about 10 seconds at 50% power) works wonders. Alternatively, place it briefly in a low oven (around 200°F/90°C) wrapped in foil to warm without drying out. Avoid overheating, or you'll risk losing the luscious, silky quality that makes this Hot Chocolate Fudge Recipe so special.
Frequently Asked Questions
Yes, you can, but the fudge will be sweeter and less intense in chocolate flavor. Semi-sweet creates the best classic balance, but feel free to experiment based on your preference.
Graininess often happens if the chocolate overheats or if it cools too quickly without proper stirring. Make sure to melt gently over low heat and stir consistently but gently.
Absolutely! Walnuts, pecans, or even crushed peppermint make delightful additions. Fold them in along with the marshmallows for extra texture and flavor.
The fudge should feel firm on the surface and hold its shape when sliced. If it feels too soft or sticky, let it chill longer in the fridge before cutting.
Final Thoughts
Making this Hot Chocolate Fudge Recipe always feels like a gift to myself and those I share it with. It's simple enough for a weeknight dessert but special enough to bring along for holidays and celebrations. I hope you find the same comfort and delight in these velvety squares of chocolate bliss. Remember, a little patience during chilling goes a long way, and don't be afraid to add your favorite twist once you master the base. Happy fudge making!
PrintComplete Recipe
Hot Chocolate Fudge Recipe
This rich and creamy Hot Chocolate Fudge combines decadent semi-sweet chocolate with the nostalgic flavors of mini marshmallows and a hint of vanilla. With a smooth, luscious texture made from melted chocolate chips, sweetened condensed milk, and butter, enhanced by cocoa powder and a touch of salt, this fudge is perfect for satisfying your chocolate cravings. Chilled until set and topped with extra marshmallows, this easy homemade treat is a delightful dessert or gift for chocolate lovers.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
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 dish with parchment paper, ensuring the paper extends over the edges to easily lift the fudge out once set.
- Melt ingredients: In a saucepan over low heat, combine the semi-sweet chocolate chips, sweetened condensed milk, and unsalted butter. Stir continuously until the mixture is fully melted and smooth.
- Add cocoa and flavoring: Stir in the unsweetened cocoa powder, salt, and vanilla extract until evenly incorporated into the chocolate mixture.
- Mix in marshmallows: Fold the mini marshmallows gently into the fudge mixture to distribute them evenly without melting them completely.
- Pour into pan: Transfer the fudge mixture into the prepared baking pan, spreading it out evenly.
- Add topping: Sprinkle extra mini marshmallows on top for decoration and added texture.
- Chill until set: Refrigerate the fudge for about 2 hours or until firm to the touch and ready to cut into squares.
- Serve: Once set, lift the fudge from the pan using the parchment paper edges and cut into small squares to enjoy.
Notes
- For a creamier texture, stir in the optional heavy cream with the cocoa powder and vanilla extract.
- Use parchment paper to prevent sticking and make removing fudge easier.
- Store fudge in an airtight container in the refrigerator for up to two weeks.
- Feel free to add nuts or dried fruit to the fudge mixture for extra texture and flavor.
- If mini marshmallows are unavailable, regular marshmallows chopped into smaller pieces work well.
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