Hot Cocoa Fudge Recipe

Hot Cocoa Fudge Recipe

Cozy, Creamy Hot Cocoa Fudge Recipe

If you love wrapping your hands around a mug of hot chocolate on a cold night, this Hot Cocoa Fudge Recipe is your new winter obsession—no baking, rich chocolate flavor, creamy texture, and plenty of marshmallows in every bite.

This homemade hot cocoa fudge tastes like your favorite hot chocolate mix turned into a dreamy, sliceable chocolate fudge dessert. It’s packed with real chocolate, a touch of hot cocoa mix, and topped with mini marshmallows, so every square feels like a tiny mug of hot cocoa. I like to call this my “snow day fudge,” because I tend to make it when the weather turns nasty, the house gets quiet, and everyone wants something sweet and cozy. It’s also a fantastic holiday fudge recipe for gift boxes, cookie trays, and office parties—people grab one piece, then go back for “just one more.”

Full Recipe Introduction

Let me explain what makes this particular hot cocoa fudge special.

Most hot chocolate fudge recipes lean heavily on chocolate chips and sweetened condensed milk—and we do that too—but this version has actual hot cocoa mix stirred in, plus a little cocoa powder, which really deepens the “hot cocoa” flavor. On top, you get that classic marshmallow hot cocoa fudge look: a layer of mini marshmallows that get just a tiny bit sticky and soft as the fudge sets.

What I love about this easy hot cocoa fudge is that it feels festive and fun without being fussy. No candy thermometer. No brittle sugar. No standing over the stove muttering and stirring like you’re in a science lab. It’s mostly melt, stir, pour, and chill. Honestly, if you can stir a pot and line a pan, you can make this.

Is it healthy? Well, it’s still fudge—rich chocolate fudge is meant to be a treat. But compared with many old-fashioned recipes that use corn syrup and a long boiling step, this one is a bit lighter on the sugar complexity and a lot easier on your stress levels. You can also control the type of chocolate and marshmallows you use, and even make it dairy-free with a couple of smart swaps (I’ll share those in the Variations section).

I like to serve this:

• On Christmas Eve dessert plates with hot cocoa for the kids and coffee for the grown-ups
• As a winter fudge recipe for snow-day movie marathons
• Cut into tiny squares for holiday tins and neighbor gifts
• At winter potlucks when I need something I can make a day or two ahead

And you know what? It’s also a fun project with kids or grandkids. They can help stir, sprinkle marshmallows, and “taste test.” My grandchildren think I make this just for them; secretly, it’s for me too.

Why You’ll Love This Recipe

• No oven needed – This is a completely no-bake hot cocoa fudge recipe; your stovetop or microwave does the melting, the fridge does the rest.
• Very beginner-friendly – No candy thermometer, no soft-ball stage—just simple, reliable steps.
• Rich, creamy texture – Thanks to the combo of chocolate chips, butter, and sweetened condensed milk, you get super creamy hot cocoa fudge every time.
• Real hot cocoa flavor – Hot cocoa mix and cocoa powder make it taste like a mug of hot chocolate in fudge form.
• Perfect for gifting – Sturdy enough to pack into tins or boxes, pretty enough to impress friends and coworkers.
• Customizable – Easy to switch to peppermint, mocha, or dairy-free versions without rewriting the whole recipe.
• Kid-approved – Marshmallows on top make it a guaranteed hit at school parties, sleepovers, and family gatherings.
• Freezer-friendly – You can make this holiday fudge recipe weeks ahead and stash it for busy December days.
• Small-batch or big-batch friendly – The recipe doubles well for a crowd, or halves neatly for a quiet weekend treat.

Ingredients

Here’s everything you’ll need for this easy hot cocoa fudge. I’ll list the essentials first, then a few substitutions and notes.

For the fudge:

• 3 cups (about 18 oz / 510 g) semisweet chocolate chips
  • (You can use half milk chocolate and half semisweet for a sweeter hot chocolate fudge.)
• 1 can (14 oz / 396 g) sweetened condensed milk
• 4 tablespoons (56 g) unsalted butter, cut into pieces
• 1/4 cup hot cocoa mix (regular or dark chocolate; I like Ghirardelli or Swiss Miss)
• 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine sea salt (or 1/2 teaspoon if using unsalted hot cocoa mix)

For the topping:

• 1 1/2 cups mini marshmallows (Jet-Puffed, store brand, or vegan minis if needed)
• 2–3 tablespoons crushed candy canes or peppermint candies (optional but festive)
• 1–2 tablespoons mini chocolate chips or chocolate shavings (optional, for extra chocolatey look)

Pan prep:

• 1 tablespoon butter or neutral oil for greasing the pan
• Parchment paper (strongly recommended—makes the fudge much easier to lift and slice)

Ingredient Tips & Substitutions

• Chocolate chips: Use a good-quality brand like Ghirardelli, Guittard, or even Trader Joe’s if you have it. Cheaper chocolate can sometimes set up grainy.
• Sweetened condensed milk: Make sure it’s sweetened condensed, not evaporated milk—they are not interchangeable. Carnation and Eagle Brand are both great.
• Butter: Salted butter works too; just reduce the added salt to a pinch.
• Hot cocoa mix: Use a mix you actually enjoy drinking. Dark chocolate mixes will give a deeper, less-sweet flavor. Avoid mixes with lots of dehydrated marshmallows already in them, as they can melt oddly.
• Marshmallows: If you only have big marshmallows, snip them into smaller pieces with kitchen scissors lightly coated in oil.
• Dairy-free option: Use dairy-free chocolate chips, coconut-based sweetened condensed milk, and vegan butter. Skip the topping or use vegan mini marshmallows.

Directions

This hot cocoa fudge recipe comes together in just a few simple steps. I’ll walk you through the stovetop method first, then share a quick microwave note.

1. Prepare the pan.
   Lightly grease an 8×8-inch (20×20 cm) baking pan with butter or oil. Line it with parchment paper, leaving an overhang on two sides to create “handles.” This will help you lift out the fudge neatly later. Lightly grease the parchment as well if your paper tends to stick.

2. Set up your ingredients.
   Measure out the chocolate chips, sweetened condensed milk, butter, hot cocoa mix, cocoa powder, salt, and vanilla. Having everything ready in small bowls makes the process smoother—especially since the chocolate melts quickly and you want to stir right away.

3. Melt the chocolate mixture.
   In a medium, heavy-bottomed saucepan, combine the chocolate chips, sweetened condensed milk, and butter. Set over low to medium-low heat. Stir gently but constantly with a heatproof spatula or wooden spoon. The goal is slow, gentle melting; if the heat is too high, the chocolate may seize or turn grainy.

4. Add cocoa and hot cocoa mix.
   When the mixture is about 75% melted and looks glossy, sprinkle in the hot cocoa mix, cocoa powder, and salt. Keep stirring until everything is fully melted and smooth. This should look like a thick, shiny chocolate frosting. If you see streaks, keep stirring off the heat for a minute or two.

5. Stir in vanilla.
   Remove the pan from the heat and stir in the vanilla extract. This is your creamy hot cocoa fudge base. Give it one last good stir, scraping the sides and bottom of the pot to catch any unmixed bits.

6. Pour and smooth the fudge.
   Immediately pour the hot chocolate fudge mixture into your prepared pan. Use a spatula to spread it into an even layer, pushing it gently into the corners. Work fairly quickly here; as the fudge cools, it firms up and gets harder to spread.

7. Add the marshmallow topping.
   While the fudge is still warm and soft, scatter the mini marshmallows evenly over the top. Press them down very gently with clean fingertips or the back of a spoon so they stick to the surface. If using, sprinkle crushed candy canes and mini chocolate chips over the marshmallows.

8. Chill until firm.
   Let the fudge cool at room temperature for 20–30 minutes, then transfer it to the refrigerator. Chill for at least 2 hours, or until the fudge is firm when you press gently in the center. For the cleanest cuts, chilling 3–4 hours (or overnight) works best.

9. Slice into squares.
   Use the parchment overhang to lift the entire block of fudge out of the pan and place it on a cutting board. With a long, sharp knife, cut the fudge into 25 small squares (5×5) or 16 larger squares (4×4). Wipe the knife with a warm, damp cloth between cuts for neat edges.

10. Serve and enjoy.
    Arrange the fudge on a plate or stand and serve slightly chilled or at cool room temperature. This hot cocoa fudge recipe pairs beautifully with coffee, tea, or—no surprise—a mug of hot cocoa.

Microwave Method (Quick Note):
If you prefer, you can melt the chocolate chips, butter, and sweetened condensed milk in a large microwave-safe bowl in 20–30 second bursts, stirring well each time, until smooth. Then stir in the hot cocoa mix, cocoa powder, salt, and vanilla. Continue with the recipe as written.

Servings & Timing

• Yield: About 16–25 pieces of fudge, depending on how you slice it
• Prep Time: 15–20 minutes active time
• Chill Time: 2–4 hours (hands-off)
• Total Time: About 2 1/2–4 1/2 hours (mostly chilling)

For parties, I usually cut the fudge into smaller bite-sized pieces so people can sample other treats too. If it’s just family on a snow day, we cut bigger squares and call it “a treat with a fork.”

Variations

Once you’ve made this creamy hot cocoa fudge recipe once, it’s fun to play around with flavors.

• Peppermint Hot Cocoa Fudge: Add 1/2 teaspoon peppermint extract with the vanilla and top with extra crushed candy canes.
• Mocha Hot Chocolate Fudge: Stir in 1 tablespoon instant espresso powder or instant coffee granules along with the cocoa powder.
• Salted Hot Cocoa Fudge: Sprinkle flaky sea salt lightly over the marshmallows just before chilling for a sweet-salty contrast.
• Double Marshmallow Hot Cocoa Fudge: Fold 1 cup mini marshmallows into the fudge mixture itself, then add another 1–1 1/2 cups on top.
• Dairy-Free Hot Cocoa Fudge: Use dairy-free chocolate chips, coconut-based sweetened condensed milk, and plant-based butter; check labels on marshmallows too.
• Nutty Hot Cocoa Fudge: Stir in 1/2–3/4 cup chopped toasted almonds, walnuts, or pecans for crunch before spreading in the pan.

Storage & Reheating (Well, Re-“Softening”)

Fudge doesn’t really need reheating, but how you store it makes a big difference in texture and flavor.

• Room Temperature:
  If your kitchen is cool (around 65–70°F / 18–21°C), you can store the fudge in an airtight container at room temperature for up to 3–4 days. Place parchment or wax paper between layers so the marshmallows don’t stick.

• Refrigerator:
  For longer storage, keep the fudge in a tightly sealed container in the fridge for up to 10–12 days. Let it sit at room temp for 10–15 minutes before serving so it softens slightly and tastes creamier.

• Freezer:
  This is a fantastic make-ahead holiday fudge recipe. Wrap individual rows of fudge tightly in plastic wrap, then place in a freezer bag or airtight container. Freeze for up to 2 months.
  To serve, thaw in the refrigerator overnight, then bring to room temperature for about 20 minutes before enjoying.

• Softening “Reheat”:
  If your fudge has been in the fridge and feels extra firm, just leave it on the counter for 15–20 minutes. Avoid microwaving, which can melt the marshmallows and create uneven textures.

Notes From My Kitchen (Little Things That Matter)

• Use gentle heat.
  If you remember one thing, let it be this: low and slow melting is key for a smooth, rich chocolate fudge. High heat can scorch the chocolate or make it grainy.

• Don’t over-stir once it’s smooth.
  Stir while melting, yes, but once everything is glossy and even, stop. Over-stirring as the fudge cools can sometimes encourage sugar crystals and a slightly sandy texture.

• Check your hot cocoa mix sweetness.
  Some mixes are very sweet, others more cocoa-heavy. If your mix is very sweet and you like a darker flavor, use a bit more cocoa powder and slightly less mix next time.

• Line the pan well.
  I tested this homemade hot cocoa fudge with and without parchment. The batches without parchment… let’s just say we had “fudge crumbs” instead of neat squares. They still tasted lovely, but for pretty pieces, parchment is your friend.

• Cut small for parties.
  Fudge is rich. People are often happier with a little square or two next to their coffee instead of a huge chunk. Plus, small pieces stretch farther at big gatherings.

• Flavor is better the next day.
  Like many chocolate desserts, this hot cocoa fudge tastes even better after resting overnight. The flavors blend and mellow, and the texture becomes more uniform.

FAQs

1. Why is my fudge grainy instead of smooth?
Grainy fudge usually means the chocolate got too hot or the mixture was overcooked; next time, use lower heat, stir gently, and remove from heat as soon as it’s melted and smooth.

2. Can I use milk chocolate chips instead of semisweet?
Yes, but the fudge will be sweeter and a bit softer, so I recommend using at least half semisweet chocolate to keep a nice firm texture.

3. Do I have to refrigerate hot cocoa fudge?
Not strictly, as long as your home is cool, but refrigeration helps it set firmly and stay fresh longer, especially if you’re gifting or transporting it.

4. My fudge didn’t set—what happened?
This usually happens if too much liquid was added (like extra milk) or if you used evaporated milk instead of sweetened condensed milk; be sure the measurements and ingredients match the recipe.

5. Can I double this recipe for a 9×13-inch pan?
Yes, doubling works well for a 9×13 pan, though the fudge will be slightly thicker; just make sure your saucepan is large enough to handle the extra volume.

6. Is this hot cocoa fudge gluten-free?
Generally, yes—if your hot cocoa mix and marshmallows are gluten-free. Always check labels, as some flavored mixes or add-ins can contain gluten.

7. Can I make this fudge without marshmallows?
Absolutely. It will still be a delicious rich chocolate fudge; you can top it with chopped nuts, sprinkles, or leave it plain.

8. How far ahead can I make this for the holidays?
You can make it up to 10–12 days ahead if refrigerated, or up to 2 months ahead if frozen. Just remember to thaw chilled or frozen fudge slowly for the best texture.

Conclusion

This Hot Cocoa Fudge Recipe gives you all the comfort of a steaming mug of hot chocolate, wrapped up in a creamy, sliceable, giftable treat. It’s simple to make, easy to personalize, and just feels like winter and the holidays in every bite.

If you try this homemade hot cocoa fudge, I’d love to hear how it turned out—tell me what variation you used, who you shared it with, or how fast it disappeared. And if you’re in a cozy, cold-weather mood, you might also enjoy pairing it with other chocolate treats or a big pot of actual hot cocoa for a full-on “hot chocolate bar” night.

Hot Cocoa Fudge

This Hot Cocoa Fudge tastes like your favorite mug of hot chocolate turned into a rich, creamy, sliceable treat, complete with mini marshmallows on top. No baking, no candy thermometer—just melt, stir, pour, and chill.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 2 hours hrs 30 minutes mins

Course Candy, Dessert

Cuisine American

Servings 16 pieces

Calories 180 kcal

Ingredients

  

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• 3 cups semisweet chocolate chips about 18 oz / 510 g; can use half milk chocolate and half semisweet for a sweeter fudge
• 14 oz sweetened condensed milk 1 can (396 g), not evaporated milk
• 4 tablespoons unsalted butter 56 g, cut into pieces
• 1/4 cup hot cocoa mix regular or dark; use a mix you enjoy drinking
• 2 tablespoons unsweetened cocoa powder natural or Dutch-process
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine sea salt use 1/2 teaspoon if using unsalted hot cocoa mix; reduce if using salted butter
• 1 1/2 cups mini marshmallows for topping; use vegan mini marshmallows if needed
• 2-3 tablespoons crushed candy canes or peppermint candies optional, for topping
• 1-2 tablespoons mini chocolate chips or chocolate shavings optional, for topping
• 1 tablespoon butter or neutral oil for greasing the pan
• parchment paper for lining the pan

Instructions

 

• Lightly grease an 8×8-inch (20×20 cm) baking pan with butter or oil. Line it with parchment paper, leaving an overhang on two sides to create handles, then lightly grease the parchment if needed.
  1 tablespoon butter or neutral oil, parchment paper
• Measure out the chocolate chips, sweetened condensed milk, butter, hot cocoa mix, cocoa powder, salt, and vanilla so they are ready to add as you work.
  3 cups semisweet chocolate chips, 14 oz sweetened condensed milk, 4 tablespoons unsalted butter, 1/4 cup hot cocoa mix, 2 tablespoons unsweetened cocoa powder, 1 teaspoon pure vanilla extract, 1/4 teaspoon fine sea salt
• In a medium heavy-bottomed saucepan, combine the chocolate chips, sweetened condensed milk, and butter. Set over low to medium-low heat and stir gently but constantly until the mixture is mostly melted and glossy.
  3 cups semisweet chocolate chips, 14 oz sweetened condensed milk, 4 tablespoons unsalted butter
• When the mixture is about 75% melted, sprinkle in the hot cocoa mix, cocoa powder, and salt. Continue stirring over low heat until everything is fully melted, smooth, and thick like a shiny chocolate frosting.
  1/4 cup hot cocoa mix, 2 tablespoons unsweetened cocoa powder, 1/4 teaspoon fine sea salt
• Remove the pan from the heat and stir in the vanilla extract, scraping the sides and bottom of the pan to make sure everything is evenly combined.
  1 teaspoon pure vanilla extract
• Immediately pour the hot fudge mixture into the prepared pan. Use a spatula to spread it into an even layer, pushing it gently into the corners. Work fairly quickly as the fudge thickens as it cools.
• While the fudge is still warm and soft, scatter the mini marshmallows evenly over the top and press them down very gently so they adhere. If using, sprinkle crushed candy canes and mini chocolate chips or shavings over the marshmallows.
  1 1/2 cups mini marshmallows, 2-3 tablespoons crushed candy canes or peppermint candies, 1-2 tablespoons mini chocolate chips or chocolate shavings
• Let the fudge cool at room temperature for 20–30 minutes, then transfer the pan to the refrigerator. Chill for at least 2 hours, or 3–4 hours (or overnight) for the cleanest slices.
• Use the parchment overhang to lift the fudge from the pan onto a cutting board. With a long, sharp knife, cut into 25 small squares (5×5) or 16 larger squares (4×4), wiping the knife with a warm, damp cloth between cuts for neat edges.
• Arrange the hot cocoa fudge on a plate or platter and serve slightly chilled or at cool room temperature. Store any leftovers in an airtight container.
• Alternatively, melt the chocolate chips, butter, and sweetened condensed milk together in a large microwave-safe bowl in 20–30 second bursts, stirring well after each, until smooth. Stir in the hot cocoa mix, cocoa powder, salt, and vanilla, then continue with pouring into the pan, topping, chilling, and slicing as directed.
  3 cups semisweet chocolate chips, 14 oz sweetened condensed milk, 4 tablespoons unsalted butter, 1/4 cup hot cocoa mix, 2 tablespoons unsweetened cocoa powder, 1 teaspoon pure vanilla extract, 1/4 teaspoon fine sea salt

Notes

Storage: In a cool kitchen (65–70°F / 18–21°C), store fudge in an airtight container at room temperature for up to 3–4 days with parchment or wax paper between layers. Refrigerate up to 10–12 days; let sit at room temp 10–15 minutes before serving for best texture. For longer storage, wrap well and freeze up to 2 months; thaw in the refrigerator overnight, then bring to room temp before serving.

Tips: Use gentle, low heat to melt the chocolate for a smooth, non-grainy fudge. Avoid over-stirring once the mixture is fully melted and glossy. Line the pan well with parchment for easy removal and neat squares. Fudge is rich, so smaller pieces work best for parties. Flavor improves after resting overnight.

Variations: Add 1/2 teaspoon peppermint extract with the vanilla and extra crushed candy canes on top for Peppermint Hot Cocoa Fudge. For Mocha Fudge, stir in 1 tablespoon instant espresso or coffee powder with the cocoa. For Salted Hot Cocoa Fudge, sprinkle flaky sea salt over the marshmallows before chilling. For Double Marshmallow Fudge, fold 1 cup mini marshmallows into the fudge and add another 1–1 1/2 cups on top. For a dairy-free version, use dairy-free chocolate chips, coconut-based sweetened condensed milk, vegan butter, and vegan marshmallows.

Nutrition

Calories: 180kcal

Keyword Christmas Fudge, Easy Fudge Recipe, Holiday Candy, Hot Chocolate Fudge, Hot Cocoa Fudge, Marshmallow Fudge, No-bake fudge

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