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.
Ingredients
- 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
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