There is a special kind of hush that settles over my kitchen when winter settles in. Mornings come slower, the sunlight feels softer, and every drawer I open somehow leads me back to my favorite cocoa mugs. The idea for this Creamy Hot Chocolate Fudge arrived on one of those gently chilled afternoons, somewhere between folding blankets and shooing the cat away from the warm oven door.
A small breeze tapped the window, carrying that unmistakable “cold front is here” whisper, and suddenly all I could think about was the comfort of hot chocolate, but in a form that could be shared, sliced, and savored slowly.
Instead of a steaming mug, I pictured something velvety and rich enough to melt at the edges the moment it hit the tongue, studded with marshmallows the way my mother always made our cocoa after sledding days. So I tied on my apron, prepped a little casserole dish, and let chocolate chips swirl into glossy ribbons over gentle heat. Marshmallows folded in like tiny snowdrifts, and in that first spoonful, everything about the season felt perfectly captured , cozy, nostalgic, endlessly welcoming.
Now this fudge has turned into a quiet afternoon tradition. A small treat after school, a sweet little square tucked next to a cup of peppermint tea, or a festive plate passed around when friends drop by “just for a minute.” It’s fuss-free, lush, and made for moments when you want warmth without lighting the stovetop again.
Short Description
Creamy Hot Chocolate Fudge transforms classic cocoa flavors into a rich, melt-in-your-mouth treat swirled with mini marshmallows for the ultimate cozy dessert bite.
Key Ingredients
- 2 cups semi-sweet chocolate chips
- 1 cup milk chocolate chips
- ½ cup unsalted butter
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
- 6 tablespoons hot chocolate mix
- 3 cups mini marshmallows
Tools Needed
- Baking dish or casserole dish
- Parchment paper or foil
- Non-stick spray
- Double-boiler setup (heat-safe bowl + sauce pan)
- Rubber spatula
- Refrigerator space
Cooking Instructions
Step 1: Prepare Your Pan
Line a baking dish with parchment or foil. Mist lightly with non-stick spray so the fudge releases easily later.
Step 2: Melt Chocolate and Butter
Set up a double boiler. Add semi-sweet chocolate chips, milk chocolate chips, and butter to the bowl. Stir while gently melting until smooth and glossy. Avoid splashes of water; even a drop can cause seizing.
Step 3: Add Sweetened Condensed Milk and Cocoa Mix
Stir in sweetened condensed milk. Sprinkle in hot chocolate mix and continue stirring until silky and uniform. Look for a thick, shiny consistency.
Step 4: Add Vanilla
Remove from heat. Stir in vanilla extract to brighten the chocolate flavor right before cooling begins.
Step 5: Fold in Marshmallows and Set
Fold in 2½ cups mini marshmallows. Spread mixture into your prepared pan. Sprinkle remaining marshmallows on top and press gently. Cover and refrigerate 4 to 5 hours until firm. Slice once fully set.
Troubleshooting: If fudge feels too soft, refrigerate an additional 1 to 2 hours. Creamy Hot Chocolate FudgeIf mixture seizes, add 1 tablespoon warm cream and stir slowly
Why You’ll Love This Recipe
Creamy, nostalgic hot cocoa flavor
Simple, no-bake method
Kid-friendly and holiday-perfect
No candy thermometer required
Ideal for gifting and gatherings
Mistakes to Avoid & Solutions
Using direct heat on chocolate
Chocolate can scorch quickly.
Solution Use a double-boiler and low heat.
Skipping parchment lining
Fudge sticks firmly to the pan without a barrier.
Solution Always line the dish and mist with spray.
Not chilling long enough
Warm fudge won’t slice cleanly.
Solution Refrigerate a full 4 to 5 hours or overnight for firmer pieces.
Adding marshmallows too early
Hot mixture melts them completely.
Solution Let fudge mixture cool slightly before folding in.
Serving and Pairing Suggestions
Serve chilled squares on a dessert board with fresh berries and roasted nuts.
Pair with warm peppermint tea, oat-milk latte, or steamed almond milk.
For party service, cut into mini cubes and display on a tiered tray with festive sprinkles.
Storage and Reheating Tips
Place fudge in an airtight container with parchment between layers.
Refrigerate up to 7 days.
Freeze up to 2 months; thaw overnight in the fridge.
Avoid microwaving , it melts the structure. If you prefer a softer texture, let a piece sit at room temperature for 10 minutes before serving.
FAQs
1. Can I use dark chocolate instead?
Yes, replace the milk chocolate with dark chocolate for deeper flavor.
2. Can vegan substitutes work?
Use dairy-free chocolate, vegan butter, and coconut condensed milk for a plant-based version.
3. How do I cut clean squares?
Use a warm knife, wiping between cuts. Chilled fudge slices best.
4. My fudge is grainy , what happened?
Chocolate overheated. Melt slowly and avoid water contact.
5. Can I add nuts?
Absolutely , walnuts or pecans make a wonderful crunchy addition. Fold in ½ cup.
Tips & Tricks
Use high-quality cocoa mix for richer flavor
Stir constantly while melting chocolate
Add crushed candy canes over the top for winter flair
Dip finished fudge pieces in melted chocolate for a truffle-like treat
Recipe Variations
Peppermint Fudge: Swap vanilla for ½ teaspoon peppermint extract. Chill and drizzle with white chocolate.
Mexican Hot Chocolate Fudge: Add ½ teaspoon cinnamon. Add a pinch of cayenne for warmth.
Salted Caramel Hot Chocolate Fudge: Swirl ⅓ cup caramel into warm fudge.
Final Thoughts
There is something wonderfully comforting about transforming familiar flavors into a new treat that feels both nostalgic and fresh. This Creamy Hot Chocolate Fudge fits right into those moments when the season calls for cozy sweetness and a calm afternoon in the kitchen.
Watching chocolate melt into a glossy pool, folding in fluffy marshmallows, and smoothing everything into a pan brings that gentle sense of seasonal ritual that never gets old. Once chilled and cut, it waits in the refrigerator like a tiny treasure , ready for sharing, gifting, or enjoying with a quiet cup of tea by the window. Every square carries a little winter warmth and a reminder that simple recipes can still spark joy in the most delicious way.
Creamy Hot Chocolate Fudge
Ingredients
- 2 cups semi-sweet chocolate chips
- 1 cup milk chocolate chips
- ½ cup unsalted butter
- 1 can 14 oz sweetened condensed milk
- 1 teaspoon vanilla extract
- 6 tablespoons hot chocolate mix
- 3 cups mini marshmallows
Instructions
- Line a baking dish with parchment or foil and lightly spray for easy release.
- Melt semi-sweet and milk chocolate chips with butter over a double boiler, stirring until smooth and glossy.
- Stir in sweetened condensed milk and hot chocolate mix until thick, shiny, and fully combined.
- Remove from heat and mix in vanilla to enhance flavor.
- Fold in mini marshmallows, spread into the pan, top with extra marshmallows, chill 4–5 hours, then slice once firm.
Notes
