Hot Cocoa Fudge (Uses Hot Chocolate Powder Mix!)
If cozy winter nights had a flavor, this hot cocoa fudge would be it. Rich, chocolatey, and topped with mini marshmallows, it’s basically hot chocolate in bite-sized candy form. The best part?
It only takes a handful of ingredients and a few minutes of cooking to whip up, and the fridge does the rest of the work for you.
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This is one of those treats that feels extra special during the holiday season. It makes a fantastic homemade gift, looks adorable on a cookie tray, and is perfect to nibble on during a Christmas movie night. Plus, it’s simple enough for kids to help with, especially the part where you scatter marshmallows on top.
Looking for more winter and Christmas themed party recipes? Try Decorated Christmas Tree Oreos (Easy & No Bake!) and Grinch Fruit Kabobs (Easy Christmas Party Snack). Don’t miss this Easy Green Grinch Cheesecake Dip, and *Festive* Grinch Meringue Pops (Fun Holiday Treat).
❤️Don’t Leave Before You Check Out These Fun Ideas!❤️
Ingredients Needed for Hot Cocoa Fudge
Dark chocolate chips – add richness and balance the sweetness
Milk chocolate chips – make the fudge creamy and smooth
Butter – gives shine and a silky texture
Sweetened condensed milk – the base that binds everything together
Hot chocolate mix – adds that cozy cocoa flavor
Vanilla extract – enhances and rounds out the chocolate
Dehydrated marshmallows – the perfect hot cocoa topping in fudge form
How to Make Easy Hot Chocolate Fudge
Line an 8×8 baking pan with foil or parchment and lightly butter the lining.
In a double boiler (or heatproof bowl over simmering water), combine sweetened condensed milk and butter. Stir frequently until smooth and heated through.
Add dark and milk chocolate chips. Keep stirring until fully melted and incorporated, then remove from heat.
Stir in vanilla extract and hot chocolate mix until everything is well combined.
Pour the fudge mixture evenly into the prepared pan.
Immediately sprinkle dehydrated marshmallows over the top, pressing them gently so they stick.
Refrigerate for at least 4 hours, or until firm.
Lift fudge out of the pan using the foil, cut into 16 squares, and serve.
Helpful Tips
- For clean slices, warm your knife under hot water and dry before cutting.
- Use mini marshmallows if you can’t find dehydrated ones.
- Swap one pouch of hot chocolate mix for a flavored version (like peppermint or caramel) to change things up.
- Make sure chocolate melts gently over low heat to avoid scorching.
Substitutions and Variations
Use all dark chocolate chips for a richer, less sweet fudge.
Add crushed candy canes on top instead of marshmallows for a peppermint version.
Mix in chopped nuts for texture.
Try flavored hot chocolate mixes (salted caramel, peppermint, mocha) for different holiday spins.
Drizzle with white chocolate before chilling for a pretty presentation.
How to Store
Store chocolate fudge in an airtight container in the fridge. It stays fresh for up to a week.
Common FAQs
Yes, it’s actually better when made a day in advance. Store in the fridge until ready to serve.
Absolutely. Wrap tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge before serving.
You can use a microwave in short bursts, stirring in between, but keep the heat low to avoid burning the chocolate.
Not recommended. It won’t provide the same sweetness or creaminess as hot chocolate mix.
Hot cocoa fudge is the kind of recipe that makes you want to grab a blanket, a mug of cocoa, and settle in by the Christmas tree. It’s cozy, chocolatey, and festive…basically everything a holiday dessert should be. Whether you’re gifting it, sharing it at a party, or sneaking a square straight from the fridge, this fudge never disappoints.
Hot Chocolate Fudge Recipe
Ingredients
- 1 C Dark Chocolate Chips
- 1 ½ C Milk Chocolate Chips
- 3 Tbsp Butter
- 14 oz can Sweetened Condensed Milk
- 3 Pouches Hot Chocolate Mix 1.38 oz pouches
- 2 tsp Vanilla
- Dehydrated Marshmallows
Instructions
- Line an 8×8 pan with foil or parchment and butter it lightly.
- Heat condensed milk and butter in a double boiler until smooth.
- Stir in chocolate chips until melted and incorporated.
- Add vanilla and hot chocolate mix; stir until combined.
- Spread mixture evenly in prepared pan.
- Sprinkle with marshmallows and press lightly.
- Refrigerate 4 hours until firm.
- Cut into 16 pieces and store in the fridge.
Notes
- Use a warm knife for smooth cuts.
- Store in fridge up to a week or freeze for longer storage.
- Experiment with flavored hot chocolate mixes for fun variations.
