Name: Hot Chocolate Fudge Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 4 h 20 min
Cuisine: American
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

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Introduction

This Hot Chocolate Fudge is a rich, creamy treat that combines the comforting flavors of cocoa and marshmallows. Perfect for chilly days or gift-giving, it’s easy to make and irresistibly delicious.

A square glass baking dish lined with shiny aluminum foil holds a layered dessert, placed on a white marbled surface. The bottom layer is dark brown and glossy, likely a chocolate base with a thick and rich texture. On top, there is a thick layer of small, white, cylindrical marshmallows evenly spread, contrasting in color and softness with the smooth dark chocolate underneath. The aluminum foil edges are crinkled, folding around the dish's sides. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Line an 8×8 inch pan or casserole dish with parchment paper or foil. Lightly spray with non-stick cooking spray to prevent sticking.
Step 2: Combine the milk chocolate chips, semi-sweet chocolate chips, and butter in a double boiler. Stir in the sweetened condensed milk and hot chocolate powder. Alternatively, place all ingredients in a microwave-safe bowl.
Step 3: Heat the mixture over medium heat, stirring constantly until melted and smooth. If using a microwave, heat for 45 seconds, stir, then continue heating in 15-second intervals until fully melted.
Step 4: Remove from heat and stir in the vanilla extract. Gently fold in 2 cups of mini marshmallows. Pour the fudge mixture into the prepared pan.
Step 5: Scatter the remaining 1 cup of mini marshmallows over the top, pressing them lightly into the fudge to help them stick.
Step 6: Cover and refrigerate for at least 4 hours until firm. Cut into squares and enjoy.

Tips & Variations

Use a mix of dark and milk chocolate chips for a deeper flavor.
Swap mini marshmallows for crushed peppermint candies during holidays for a festive twist.
Ensure constant stirring when melting chocolate to prevent burning and achieve a smooth texture.

Storage

Store the fudge in an airtight container in the refrigerator for up to two weeks. Let pieces sit at room temperature for 10 minutes before serving to soften slightly. You can also freeze fudge for longer storage; thaw overnight in the refrigerator.

How to Serve

A white plate holds several square pieces of chocolate fudge mixed with white mini marshmallows. Each piece shows a thick, dark brown chocolate layer with many soft, fluffy marshmallows embedded inside and on top, creating a bumpy texture with contrasting white and brown colors. The fudge pieces are stacked in a small pile on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use only one type of chocolate chips?

Yes, you can use all semi-sweet or all milk chocolate chips depending on your preference. Using a blend adds depth, but either works well.

What if I don’t have a double boiler?

You can melt the ingredients in a microwave-safe bowl using short intervals, stirring frequently to avoid burning and ensure even melting.