Hot Chocolate Fudge Recipe (Easy & Creamy)

A close-up image of a single square of homemade hot chocolate fudge, showcasing its smooth, creamy texture and a melted marshmallow on top.

Hot Chocolate Fudge Recipe (Easy & Creamy)

This easy Hot Chocolate Fudge recipe captures the cozy flavor of hot cocoa in a rich, creamy, no-fail fudge. Made with simple ingredients and no candy thermometer, it's the perfect decadent treat for holidays, gifts, or any occasion.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 36 squares

Course: Dessert, Snack

Cuisine: American

Calories: 110

Ingredients Equipment Method Notes

Ingredients

14 oz sweetened condensed milk one can
2 cups semi-sweet chocolate chips
2 tbsp unsalted butter
2 tbsp unsweetened cocoa powder
1/4 tsp salt
2 cups mini marshmallows plus more for topping, if desired
1 tsp vanilla extract

Equipment

1 8x8 inch baking pan
1 Saucepan

Instructions

Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides to use as handles.
In a medium saucepan, combine the sweetened condensed milk, chocolate chips, and butter. Cook over low-medium heat, stirring constantly, until completely melted and smooth.
Remove from heat. Whisk in the cocoa powder and salt until no lumps remain.
Add the mini marshmallows and vanilla extract. Stir continuously until the marshmallows are fully melted and the fudge is thick and glossy.
Quickly pour the fudge into the prepared pan and spread evenly. Top with extra mini marshmallows, if desired.
Refrigerate for at least 3-4 hours, or until firm.
Use the parchment handles to lift the fudge from the pan. Cut into small squares and serve.

Notes

Storage: Store fudge in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.
Variations: Add 1/2 teaspoon of peppermint extract for a festive twist, or a pinch of cinnamon and cayenne for a Mexican hot chocolate flavor.