There’s something so magical about fudge, isn’t there? It’s one of those treats that feels luxurious but is surprisingly easy to make. This hot chocolate fudge recipe brings all the cozy, nostalgic vibes of a steaming cup of cocoa into rich, velvety squares of chocolatey perfection. With its creamy texture, the pop of mini marshmallows, and that undeniable hot chocolate flavor, this dessert will quickly become your go-to for winter gatherings, gift boxes, or a quiet night curled up with a blanket.

I first made this fudge during one of those snowy weekends where everything slows down, and the world feels like it’s wrapped in a soft, white quilt. My kids were building snowmen in the backyard, cheeks flushed from the cold, and I wanted to surprise them with a warm, chocolatey treat. But instead of the usual hot cocoa, I decided to try something new. By the time they came inside, shivering and giggling, the fudge was cooling in the fridge, and the whole kitchen smelled like melted chocolate and sweet vanilla. Needless to say, it was a hit—and now, it’s become a tradition every winter.

What makes hot chocolate fudge so special?

Fudge is a classic dessert, but this version adds a twist that makes it stand out. The inclusion of hot chocolate mix gives it a deeper, almost nostalgic flavor that instantly transports you back to cozy winter nights. And the mini marshmallows? They aren’t just for show—they add a soft, pillowy texture that perfectly complements the rich chocolate. Plus, the fudge is incredibly easy to make with just a handful of ingredients, and no candy thermometer is required. That means even if you’re a beginner in the kitchen, you can whip this up without a hitch.

A little history on fudge (and hot chocolate’s sweet influence)

Fudge itself has a fun backstory. It’s believed to have been invented in the late 1800s when someone “fudged” a caramel recipe and ended up creating this creamy confection instead (talk about a happy accident!). Over the years, fudge has evolved into countless variations, but its defining characteristic is always that smooth, melt-in-your-mouth texture.

Hot chocolate, on the other hand, has roots dating back to the ancient Mayans, who drank a bitter, spiced version of the beverage. Europeans sweetened it up in the 17th century, turning it into the comforting drink we know today. By combining the two—fudge and hot chocolate—you’re essentially blending centuries of dessert history into one delightful bite.

Let’s talk ingredients: the chocolatey stars of the show

This recipe comes together with a few pantry staples, but each one plays a crucial role in achieving that perfect fudge. Here’s what you need to know:

Semi-sweet chocolate chips: These provide a slightly more intense chocolate flavor to balance the sweetness. If you’re out, dark chocolate chips work too, but the fudge will be richer.
Milk chocolate chips: For that creamy, milky flavor reminiscent of classic hot chocolate. In a pinch, you could substitute white chocolate for a fun twist.
Unsalted butter: Adds a luscious, melt-in-your-mouth texture. Make sure it’s unsalted—this isn’t the time for a savory surprise.
Sweetened condensed milk: The magic ingredient that makes this fudge smooth and rich. No substitutes here—it’s non-negotiable for that creamy consistency.
Hot chocolate mix: This is what gives the fudge its signature flavor. Use your favorite brand for a personal touch (I’ve tried everything from Swiss Miss to Ghirardelli, and they all work beautifully).
Vanilla extract: Enhances the chocolate and adds warmth to the flavor profile. If you’re feeling fancy, try a splash of bourbon vanilla!
Mini marshmallows: The chewy, sweet addition that makes this fudge fun and festive. You can swap these for marshmallow fluff if that’s what you have on hand.

Tools you’ll need: keeping it simple

Making fudge doesn’t require much in the way of fancy gadgets. Here’s what you’ll want:

8×8 pan: The perfect size for thick, square pieces of fudge. If you prefer thinner fudge, use a 9×13 pan instead.
Parchment paper or foil: For easy removal. Trust me, peeling fudge out of a sticky pan is no fun.
Double boiler or microwave-safe bowl: If you’ve never used a double boiler, it’s essentially a heat-safe bowl placed over a pot of simmering water. It gently melts chocolate without scorching it. Don’t have one? A microwave works too—just stir often!
Mixing spoon or spatula: Silicone is best because it’s easy to clean and doesn’t stick.

Step-by-step: my foolproof method (and lessons learned)

Prep your pan: Line an 8×8 pan with parchment paper or foil, letting the edges hang over for easy lifting later. Give it a light spray with non-stick cooking spray—just enough to prevent sticking, but not so much that your fudge tastes like oil (been there, done that).
Melt the chocolate: Combine your milk chocolate chips, semi-sweet chocolate chips, butter, sweetened condensed milk, and hot chocolate mix in a double boiler. Stir gently over medium heat until everything is melted and smooth. If you’re using the microwave, heat for 45 seconds, stir, then continue in 15-second intervals. (Pro tip: Stop microwaving as soon as there are a few lumps left; they’ll melt as you stir.)
Add the vanilla and marshmallows: Stir in the vanilla extract for that extra layer of flavor. Then, gently fold in 2 cups of mini marshmallows. Don’t overmix—you want the marshmallows to stay intact.
Pour and top: Pour the fudge mixture into your prepared pan, spreading it evenly. Sprinkle the remaining marshmallows on top and press them lightly so they stick.
Chill out: Cover the pan and pop it in the fridge for at least 4 hours (overnight is even better). This is the hardest part—resisting the urge to sneak bites while it sets!

Variations to try (because why stop at just one?)

Vegan: Swap the butter for coconut oil, use dairy-free chocolate chips, and opt for a vegan condensed milk. There are plenty of vegan marshmallows out there too!
Gluten-free: Most hot chocolate mixes are naturally gluten-free, but double-check the label to be sure.
Peppermint hot chocolate fudge: Stir in a teaspoon of peppermint extract and sprinkle crushed candy canes on top.
Nutty version: Fold in 1/2 cup of chopped pecans or walnuts for added crunch.
Spicy twist: Add a pinch of cayenne pepper or cinnamon to the melted chocolate for a Mexican hot chocolate vibe.

How to serve and store your fudge

When you’re ready to serve, cut the fudge into bite-sized squares. For a festive touch, arrange them on a platter with a sprinkle of cocoa powder or powdered sugar. They also look adorable nestled in mini cupcake liners for parties or gift boxes.

This fudge pairs beautifully with a steaming mug of—you guessed it—hot chocolate! If that’s too much chocolate for you (no judgment), a creamy latte or spiced chai works wonderfully too. For adults, a glass of red wine or a splash of Bailey’s in your coffee is pure bliss.

To store, keep the fudge in an airtight container in the fridge for up to 2 weeks. If you’re gifting it, wrap individual pieces in wax paper for a homemade touch. And yes, it freezes well—just thaw it in the fridge before serving.

Adapting for different servings

If you want to make a smaller batch, halve the recipe and use a loaf pan. For a crowd, double the ingredients and use a 9×13 pan, but note that thicker fudge might need a bit more chilling time.

Potential hiccups (and how to avoid them)

Fudge too soft? Make sure you chilled it long enough. Also, double-check that you measured the sweetened condensed milk accurately—too much can make the mixture too gooey.
Chocolate seized up? If the chocolate mixture looks grainy, it may have overheated. Add a splash of warm milk and stir gently until it smooths out.

Go ahead, give this hot chocolate fudge a try, and don’t be afraid to make it your own. It’s a little piece of comfort you can share—or keep all to yourself. Either way, it’s guaranteed to bring a smile to your face!

FAQs

Can I use dark chocolate instead of milk chocolate chips?
Absolutely! Just know the flavor will be more intense.
What’s the best way to cut fudge neatly?
Use a warm knife (dip it in hot water and wipe dry) for clean, sharp edges.
Can I freeze this fudge?
Yes! Wrap it tightly and freeze for up to 3 months. Thaw in the fridge overnight before serving.
Why is my fudge sticking to the pan?
Be sure to line your pan with parchment or foil and give it a light spray of non-stick cooking spray.
Can I use marshmallow fluff instead of mini marshmallows?
Yes, but fold it in gently and adjust the amount to avoid making the fudge too sticky.