Hot Chocolate Fudge

Baking Recipes Reading Time: 7 minutes

This Hot Chocolate Fudge tastes just like your favorite winter drink turned into a tasty treat! With smooth layers of chocolate, soft marshmallows, and a touch of sweetness, every bite melts in your mouth like a warm sip of cocoa.

It’s an easy, no-fuss treat to make when you want something simple that still feels special. Whether it’s for a seasonal holiday platter or just a chocolate fix at home, this fudge delivers that hot-chocolate-by-the-fire taste with minimal effort.

As you scroll to the recipe, don’t forget the tips section below. There are a few easy tricks that make this turn out perfectly every time!

Hot Chocolate Fudge
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Serves: 12
Prep time: 5 minutes 
Cook time: 10 minutes
Total time: 3 hours and 15 minutes

Why You’ll Love This Recipe

This fudge is as delicious as it is easy. The chocolate base is creamy, and the mini marshmallows add that melty touch that makes it feel like an instant favorite.

You don’t need fancy equipment or candy thermometers; just a saucepan, a few ingredients, and a little stirring.

It’s quick, simple, and full of that cozy, heartwarming flavor —sure to be a hit at your family or work holiday gatherings!

A plate of chocolate fudge squares topped with mini marshmallows, crushed peppermint, and drizzled with chocolate.

How To Make Hot Chocolate Fudge

Bowls of white chocolate chips, milk chocolate chips, and chocolate chips, sweetened condensed milk, butter, vanilla extract, hot cocoa mix, and peppermint candies on a white surface.

Ingredients

  • 1 1/2 cups of milk chocolate chips
  • 1 1/2 cups of semi sweet chocolate chips
  • 14 oz can of sweetened condensed milk
  • 3 tbsp of unsalted butter
  • 1/2 cup of hot chocolate mix (around 4 packages)
  • 1 tsp of vanilla extract
  • 3 cups of mini marshmallows (divided)
  • 1/2 cup of crushed up peppermints (or candy canes)
  • 1/2 cup of semi sweet chocolate chips
A plate with stacked chocolate bars topped with white and dark chocolate drizzle, set on a red plaid cloth, with a glass of milk and a whisk nearby.
A plate of white chocolate peppermint bark pieces drizzled with dark chocolate, placed on a red plaid cloth.

Step-by-Step Guide

1. Line an 8×8 baking dish with parchment paper and set aside.

In a double boiler, add the 1 1/2 cups of milk chocolate chips, 1 1/2 cups of semi-sweet chocolate chips, sweetened condensed milk, butter, and hot chocolate mix.

A metal bowl containing sweetened condensed milk, butter, chocolate chips, and brown sugar on a white surface.

Stir constantly over medium heat until smooth and melted.

2. Add 2 cups of the marshmallows and stir until completely melted and combined.

A metal mixing bowl containing chocolate batter and a pile of mini marshmallows on top, ready to be mixed together.

Remove from the heat.

Add in the vanilla and stir once more.

Pour and scrape the fudge into the lined baking dish.

3. Sprinkle the remaining 2 cups of marshmallows on top of the fudge and lightly tap them into the fudge.

Sprinkle the crushed peppermints all over the top of the marshmallows.

A square baking pan lined with parchment paper is filled with mini marshmallows and crushed peppermint pieces on top of a dessert base.
A baking pan filled with mini marshmallows and crushed peppermint on top of a yellow parchment paper lining.

Refrigerate for 3 hours.

4. Melt the 1/2 cup of semi-sweet chocolate in a microwave-safe bowl.

Add the melted chocolate to a small zip lock bag and set aside.

Take the fudge out the fridge and lift the parchment paper up to get the fudge out.

Cut the fudge into 12 squares.

Cut the tip off the zip lock bag and begin drizzling chocolate over top of the fudge.

Squares of popcorn clusters drizzled with chocolate are arranged on parchment paper on a baking tray.
Nine squares of a dessert bar with a marshmallow topping and chocolate drizzle, arranged on a sheet of brown parchment paper.

5. Place in the fridge for 5 minutes to let the chocolate harden.

Serve and enjoy!

A plate of popcorn drizzled with chocolate sits on a wooden board with a red plaid cloth, next to a whisk and a glass of milk.
A plate of chocolate fudge squares topped with marshmallows and drizzled with chocolate, set on a red and plaid tablecloth.

Tips, Tricks and Storage

  • Use Good Chocolate: Fudge is all about flavor and texture, so use good-quality chocolate chips and hot chocolate. You can also carefully drizzle the chocolate over the top using a spoon or fork, rather than using a zip-lock bag.
  • Don’t Rush the Melt: Melt everything slowly over low heat so the mixture stays silky and smooth. High heat can make the chocolate grainy or burn it. 
  • Crush the Peppermint: Crush the peppermints or candy canes with a food processor or carefully break them up in a zip-lock bag. 
  • Storage: Store your fudge in an airtight container in the fridge for 3-4 days. It also freezes well for up to three months. Just thaw it in the fridge before serving.
A plate of chocolate fudge squares topped with mini marshmallows and drizzled with chocolate sits on a white plate over a red plaid cloth.

Substitutions and Variations

You can mix things up with a swirl of peanut butter or even chopped nuts for a little crunch.

Fudge toppings are versatile, so make them your own with your choice of additions. 

A plate of chocolate peppermint bark squares topped with white drizzle and crushed candy canes, set on a red plaid cloth next to a glass of milk and a whisk.

Frequently Asked Questions

Q: Can I make this in the microwave?

Yes! Just melt the chocolate, butter, and condensed milk in short bursts, stirring often until smooth. Add marshmallows after it cools slightly.

Q: What’s the best chocolate to use?

Semi-sweet or milk chocolate chips both work great. You can even mix the two for a balance of sweetness and richness.

Q: Can I use large marshmallows instead of mini?

Definitely, just cut them into smaller pieces before mixing in so they distribute evenly through the fudge.

Q: How do I know when it’s set?

The fudge should be firm to the touch and slice cleanly once chilled. If it’s still sticky, let it chill a bit longer.

Looking for other seasonal favorites? Try the Pumpkin Cinnamon Roll Cookies or Air Fryer Apple Cider Doughnuts next!

Hot Chocolate Fudge

Print Recipe
A plate of chocolate fudge topped with marshmallows and chocolate drizzle, set on a plaid cloth next to a glass of milk, a whisk, and a bowl of peppermint candies.
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Prep Time:5 minutes
Cook Time:10 minutes
Chill Time:3 hours
Total Time:3 hours 15 minutes

Ingredients

  • 1 ½ cups of milk chocolate chips
  • 1 ½ cups of semi sweet chocolate chips
  • 14 oz can of sweetened condensed milk
  • 3 tbsp of unsalted butter
  • ½ cup of hot chocolate mix around 4 packages
  • 1 tsp of vanilla extract
  • 3 cups of mini marshmallows divided
  • ½ cup of crushed up peppermints or candy canes
  • ½ cup of semi sweet chocolate chips

Instructions

  • Line an 8×8 baking dish with parchment paper and set aside. In a double boiler, add the 1 1/2 cups of milk chocolate chips, 1 1/2 cups of semi-sweet chocolate chips, sweetened condensed milk, butter, and hot chocolate mix. Stir constantly over medium heat until smooth and melted.
  • Add 2 cups of the marshmallows and stir until completely melted and combined. Remove from the heat. Add in the vanilla and stir once more. Pour and scrape the fudge into the lined baking dish.
  • Sprinkle the remaining 2 cups of marshmallows on top of the fudge and lightly tap them into the fudge. Sprinkle the crushed peppermints all over the top of the marshmallows. Refrigerate for 3 hours.
  • Melt the 1/2 cup of semi-sweet chocolate in a microwave-safe bowl. Add the melted chocolate to a small zip-lock bag and set aside. Take the fudge out of the fridge and lift the parchment paper to remove it. Cut the fudge into 12 squares. Cut the tip off the ziplock bag and begin drizzling chocolate over the top of the fudge.
  • Place in the fridge for 5 minutes to let the chocolate harden. Serve and enjoy!

Notes

Tips, Tricks & Storage

  • Use Good Chocolate: Fudge is all about flavor and texture, so use good-quality chocolate chips and hot chocolate. You can also carefully drizzle the chocolate over the top using a spoon or fork, rather than using a zip-lock bag.
  • Don’t Rush the Melt: Melt everything slowly over low heat so the mixture stays silky and smooth. High heat can make the chocolate grainy or burn it.
  • Crush the Peppermint: Crush the peppermints or candy canes with a food processor or carefully break them up in a zip-lock bag.
  • Storage: Store your fudge in an airtight container in the fridge for 3-4 days. It also freezes well for up to three months. Just thaw it in the fridge before serving.

Private Notes

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Servings: 12 servings
A plate of chocolate fudge squares with white and pink drizzle sits on a red plaid cloth, next to a glass of milk, a whisk, and a white vase with greenery.
A plate stacked with chocolate fudge pieces topped with marshmallows and a white drizzle, set on a red plaid cloth, with a glass of milk and vase in the background.

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