Velvety Hot Chocolate Fudge

A long winter evening has a way of slowing everything down, especially in my friend’s apartment where the windows fog up the moment the heat kicks on. I was there after work, shoes kicked off by the door, watching snow pile up on the fire escape like it had nowhere better to be.

My coworker had just dropped by with a bag of groceries and zero plan, which is usually how the best desserts happen. We stood in the kitchen debating tea versus dessert, hands hovering over the stove, both of us tired but not ready to call it a night. Someone mentioned hot chocolate. Someone else mentioned fudge.

The pause that followed felt important. There was music playing softly, the kind you forget to skip because it fits the moment too well. Chocolate chips were poured into a bowl without measuring cups, marshmallows escaped the bag and rolled across the counter, and suddenly the apartment felt warmer than it had all day.

This wasn’t a baking project meant to impress anyone. It was comfort cooking, the kind that asks very little and gives a lot back. By the time the fudge went into the fridge, we were already planning who deserved the first square.

Short Description

A rich, creamy hot chocolate fudge made with two kinds of chocolate, sweetened condensed milk, and fluffy marshmallows, chilled until perfectly sliceable and irresistibly smooth.

Key Ingredients

• 1 ½ cups semi-sweet chocolate chips
• 1 ½ cups milk chocolate chips
• ¼ 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

Tools Needed

• 8×8 inch pan or casserole dish
• Parchment paper or foil
• Non-stick cooking spray
• Double boiler or microwave-safe bowl
• Silicone spatula or wooden spoon
• Measuring cups

Cooking Instructions

Step 1: Prepare the Pan
Line an 8×8 inch pan with parchment paper or foil, leaving an overhang on the sides. Lightly spray with non-stick cooking spray to prevent sticking and make lifting easier once chilled.

Step 2: Melt the Chocolate Base
Place the milk chocolate chips, semi-sweet chocolate chips, and butter into a double boiler. Set over medium heat and stir constantly. Once the butter begins to melt, pour in the sweetened condensed milk and hot chocolate mix.

Continue stirring until the mixture is fully melted and smooth. If using a microwave, heat for 45 seconds, stir, then continue heating in 15 second intervals until glossy and fully melted.

Step 3: Add Vanilla
Remove the chocolate mixture from heat and stir in the vanilla extract. The fudge should look thick, silky, and deeply chocolatey.

Step 4: Fold in Marshmallows
Gently stir in 2 cups of the mini marshmallows, folding just until evenly distributed. Pour the fudge mixture into the prepared pan and smooth the top with a spatula.

Step 5: Finish the Top
Sprinkle the remaining 1 cup of mini marshmallows evenly over the surface. Gently press them into the fudge so they adhere without sinking completely.

Step 6: Chill
Cover the pan and refrigerate for at least 4 hours, or until fully set. The fudge should feel firm but slightly soft when pressed.

Why You’ll Love This Recipe

Deep Chocolate Flavor
The combination of milk chocolate, semi-sweet chocolate, and hot cocoa mix creates a layered, cozy chocolate taste that feels familiar and indulgent.

Minimal Effort
No baking, no thermometer, and no complicated steps. It comes together with gentle heat and a little patience.

Crowd Friendly
This fudge slices cleanly and looks great on a platter, making it perfect for gatherings or gift boxes.

Soft and Creamy Texture
Sweetened condensed milk keeps the fudge smooth and rich without becoming overly dense.

Mistakes to Avoid & Solutions

Overheating the Chocolate
Chocolate can seize or scorch if overheated. Keep the heat at medium or lower and stir constantly. If microwaving, short bursts with frequent stirring are essential.

Skipping the Pan Lining
Without parchment or foil, the fudge can stick badly. Always line the pan and spray lightly for easy removal.

Adding Marshmallows Too Early
If the mixture is too hot, the marshmallows will melt completely. Let the fudge cool slightly before folding them in to keep pockets of softness.

Cutting Too Soon
Warm fudge will not hold clean edges. Chill fully before slicing for neat squares.

Serving and Pairing Suggestions

Serve chilled or slightly softened at room temperature for the creamiest texture.

Pair with hot coffee, peppermint tea, or classic hot chocolate for a cozy dessert moment.

Arrange on a dessert board with cookies, strawberries, and pretzels.

Cut into small squares for buffet-style serving or stack on a plate for casual family-style sharing.

Storage and Reheating Tips

Store fudge in an airtight container in the refrigerator for up to 7 days.

Separate layers with parchment paper to prevent sticking.

For a softer bite, let the fudge sit at room temperature for 10 minutes before serving.

Reheating is not recommended, as it can cause the chocolate to lose structure.

FAQs

1. Can I use only one type of chocolate?
Yes, but the flavor will change. Using both milk and semi-sweet balances sweetness and richness.

2. Do I need a double boiler?
No. A microwave works well if you heat in short intervals and stir often.

3. Can I freeze hot chocolate fudge?
Yes. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.

4. Why did my fudge turn grainy?
This usually happens from overheating. Gentle heat and constant stirring help keep it smooth.

5. Can I use large marshmallows instead?
Mini marshmallows work best. If using large ones, chop them into small pieces before adding.

Tips & Tricks

Lightly grease your spatula to smooth the top without sticking.

Sprinkle flaky salt over the top before chilling for a sweet-salty contrast.

Use a warm knife when cutting for extra clean edges.

Recipe Variations

Peppermint Hot Chocolate Fudge
Replace vanilla with 1 teaspoon peppermint extract. Top with crushed candy canes before chilling for a festive crunch.

Dark Chocolate Espresso Fudge
Swap milk chocolate chips for dark chocolate chips and add 1 teaspoon instant espresso powder with the hot chocolate mix. The result is deeper and slightly bitter-sweet.

Nutty Marshmallow Fudge
Stir in ½ cup chopped toasted walnuts or pecans with the marshmallows for added texture and warmth.

Final Thoughts

This hot chocolate fudge feels like a pause button on a busy day. It doesn’t ask for perfect timing or fancy tools, just a little attention and a love for chocolate. Making it reminded me how comforting simple desserts can be, especially when shared in a small kitchen with someone who didn’t expect dessert at all.

The marshmallows on top soften just enough to feel playful without disappearing. Each square tastes familiar but still special, like something you’ve had before but forgot how much you loved. It’s the kind of treat that quietly disappears from the fridge one piece at a time. Not because it’s flashy, but because it feels good to reach for. That, to me, is the best kind of recipe.