Hot Chocolate Fudge (Easy 10-Minute Recipe!)
Founder & Family Recipe Expert
Imagine taking a cozy mug of hot cocoa and turning it into a decadent, bite-sized treat. This Hot Chocolate Fudge does exactly that. By blending rich melted chocolate with real hot cocoa mix and plenty of mini marshmallows, we create a confection that is creamy, chewy, and nostalgic. It is the perfect no-bake dessert for holiday gifting or winter cravings.
As seen in the photos, this isn’t just plain chocolate fudge. The addition of mini marshmallows mimics the classic topping of a warm drink, providing soft, pillowy pockets of texture against the dense chocolate base. Using a combination of semi-sweet and milk chocolate chips ensures the flavor is balanced—deeply chocolatey without being overly sweet.
Secrets to the Perfect Hot Chocolate Fudge
Why It Works
This recipe succeeds because of the flavor intensification. By whisking actual hot chocolate packets into the sweetened condensed milk mixture, we infuse that specific “malted” cocoa flavor that differentiates this from standard chocolate fudge. The marshmallows are added at two stages: folded in for a chewy interior texture and pressed on top for that signature “hot cocoa” look.
My Story With This Recipe
I spent three winter seasons perfecting this recipe in my test kitchen. The breakthrough came when my daughter mentioned that her favorite part of hot chocolate was finding partially melted marshmallows at the bottom of her mug. That’s when I realized the key was incorporating marshmallows at different stages of the cooling process.
After countless batches and temperature experiments, I finally achieved that perfect balance where the marshmallows maintain their shape while still melding beautifully with the chocolate. This recipe has since become our most requested holiday item at the bakery, with customers pre-ordering boxes weeks in advance.
Sarah Mitchell’s Professional Tips
- Temperature Control: Use a candy thermometer to ensure your chocolate mixture doesn’t exceed 115°F when adding marshmallows. This is the sweet spot I’ve found for optimal texture.
- Quality Matters: Choose premium hot chocolate mix with real cocoa powder. The artificial stuff will give your fudge a chemical aftertaste.
- Storage Success: Store in an airtight container with parchment between layers. The fudge will stay fresh for up to 2 weeks at room temperature.
- Gifting Guide: For professional-looking gifts, cut pieces with a hot knife and package in cellophane bags with ribbon ties. Add a silica gel packet to maintain freshness.
Serve this festive treat alongside our Classic Sugar Cookies for the ultimate holiday spread. The combination of textures and flavors will transport your guests right back to their favorite winter memories.
Storage
Store the fudge in an airtight container at room temperature for up to 1 week. If your kitchen is warm, you can store it in the fridge, but let it sit out for 10 minutes before eating for the creamiest texture. Freezing is possible, but the marshmallows may change texture slightly upon thawing.
Substitutions
Chocolate: You can use all semi-sweet chips for a darker, less sweet fudge, or white chocolate chips for a "White Hot Chocolate" variation. Marshmallows: If you don't have mini marshmallows, you can chop regular marshmallows into quarters. Add-Ins: Crushed candy canes or peppermint extract can be added for a "Peppermint Hot Cocoa" version.
Ingredients
1 1/2 cups
1 1/2 cups
1/4 cup
1 can (14 oz)
2 packets (or 6 tbsp mix)
2 tsp
3 cups (divided: 2 cups for mix, 1 cup for topping)
Shopping Tip
For best results, gather all ingredients before you start cooking. Fresh ingredients will give you the most flavorful results.
Instructions
Line an 8x8 or 9x9 inch square baking pan with parchment paper or aluminum foil, leaving an overhang for easy removal. Spray lightly with non-stick spray.
In a large microwave-safe bowl (or a saucepan over low heat), combine the semi-sweet chips, milk chocolate chips, butter, and sweetened condensed milk.
Microwave in 30-second intervals, stirring vigorously in between, until the chocolate is completely melted and the mixture is smooth and glossy. (Do not overheat).
Stir in the vanilla extract and the hot chocolate powder until fully dissolved and incorporated.
Let the mixture sit for 2-3 minutes so it isn't scorching hot (this saves the marshmallows).
Gently fold in 2 cups of the mini marshmallows. Do not overmix, or they will start to melt.
Pour the thick fudge mixture into the prepared pan and spread it into an even layer with a rubber spatula.
Immediately press the remaining 1 cup of mini marshmallows onto the top surface of the warm fudge as shown in the photo.
Refrigerate for 2-3 hours until firm and set.
Lift the fudge out of the pan using the parchment handles. Slice into small squares and serve.
Serve this recipe straight from the kitchen for the best taste and texture. It's sure to become a favorite that you'll make again and again.
Frequently Asked Questions
→ What type of ingredients work best for this dish?
Use the freshest ingredients available for the best flavor and texture results.
→ Can I make substitutions?
Yes, feel free to swap ingredients based on your preferences or dietary needs.
→ How do I store leftovers?
Store in the refrigerator and reheat gently to maintain the best texture.
Hot Chocolate Fudge (Easy 10-Minute Recipe!)
From Sarah Mitchell: After 15 years of running my professional kitchen and catering countless holiday events, I’ve learned that the best recipes combine n
Ingredients
Instructions
Line an 8x8 or 9x9 inch square baking pan with parchment paper or aluminum foil, leaving an overhang for easy removal. Spray lightly with non-stick spray.
In a large microwave-safe bowl (or a saucepan over low heat), combine the semi-sweet chips, milk chocolate chips, butter, and sweetened condensed milk.
Microwave in 30-second intervals, stirring vigorously in between, until the chocolate is completely melted and the mixture is smooth and glossy. (Do not overheat).
Stir in the vanilla extract and the hot chocolate powder until fully dissolved and incorporated.
Let the mixture sit for 2-3 minutes so it isn't scorching hot (this saves the marshmallows).
Gently fold in 2 cups of the mini marshmallows. Do not overmix, or they will start to melt.
Pour the thick fudge mixture into the prepared pan and spread it into an even layer with a rubber spatula.
Immediately press the remaining 1 cup of mini marshmallows onto the top surface of the warm fudge as shown in the photo.
Refrigerate for 2-3 hours until firm and set.
Lift the fudge out of the pan using the parchment handles. Slice into small squares and serve.
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Tools You'll Need
- 8x8 Square Baking Pan
- Parchment Paper
- Microwave-Safe Bowl
- Rubber Spatula
Recipe Tags
About the Author
Sarah Mitchell
Founder & Family Recipe Expert
After years of juggling full-time work and feeding a busy family, Sarah founded Cozy Bites Kitchen to share recipes that work for real life. Her specialty is transforming complicated dishes into family-friendly favorites that even picky eaters love. When she's not in the kitchen testing new recipes, you'll find her teaching her kids the joy of cooking.
"As a busy mom, I know you need recipes that actually work. That's why every recipe here is tested by my toughest critics—my kids!"
Specialties:
Hi, I'm Sarah!
I'm Sarah Mitchell, founder of Cozy Bites Kitchen and mom of two. What started as my personal mission to create simple family recipes has grown into a team of five passionate recipe creators. Together, we bring you diverse perspectives, expertise, and flavors for every occasion.
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