Indulge in the rich, velvety delight of Hot Chocolate Fudge, a treat that melts in your mouth with every bite. This decadent dessert combines the deep, comforting flavors of cocoa with a smooth, creamy texture that’s utterly irresistible. Perfect for any occasion, each piece is a small burst of joy, offering just the right balance of sweetness and richness. With a prep time of just 25 minutes, it’s surprisingly simple to create this luxurious confection at home.
As the fudge sets over an hour, the aroma of chocolate fills your kitchen, building anticipation for the first taste. Each serving is a perfectly portioned indulgence, packing only 72 calories yet delivering a satisfying experience. Whether you’re sharing with friends or savoring it solo, this Hot Chocolate Fudge promises to be a crowd-pleaser, offering a delightful escape into chocolatey bliss.
What You’ll Need for Hot Chocolate Fudge
- 1 can (14 oz / 396 g) sweetened condensed milk
- 1 cup (175 g) semisweet chocolate chips
- 1 cup (175 g) milk chocolate chips
- 1 Tablespoon butter (for greasing and adding richness)
- 1 pouch (.73 oz) hot chocolate mix (Swiss Miss recommended)
- ½ teaspoon vanilla extract (for enhanced flavor)
- 1 ½ cups (60 g) mallow bits, divided (for a gooey, marshmallowy texture)
How to Make Hot Chocolate Fudge
- Prepare the pan: Line an 8×8-inch pan with aluminum foil and lightly grease the foil with butter. Set aside.
- Melt the base: In a medium-sized saucepan over medium-low heat, combine the sweetened condensed milk, semisweet chocolate chips, milk chocolate chips, and butter. Stir frequently until the chocolate begins to melt.
- Add the hot chocolate mix: Once the chocolate is partially melted, stir in the hot chocolate mix. Continue stirring until the powder dissolves, the chocolate and butter are fully melted, and the mixture is smooth and well combined.
- Incorporate vanilla: Remove the saucepan from the heat and stir in the vanilla extract.
- Mix in mallow bits: Add ½ cup (20 g) of the mallow bits to the fudge mixture and stir to combine. Immediately pour the mixture into the prepared pan.
- Top with more mallow bits: Sprinkle the remaining 1 cup (40 g) of mallow bits evenly over the top of the fudge. Gently press them down so they stick to the surface.
- Cool and set: Allow the fudge to cool completely at room temperature (this may take several hours). For faster results, refrigerate for 1-2 hours until firm.
- Cut and serve: Once set, lift the fudge out of the pan using the foil, peel it away, and cut into squares. Enjoy!
Perfect Pairings: Sauce and Topping Ideas
Elevate your Hot Chocolate Fudge by drizzling it with a warm caramel or chocolate sauce for an extra indulgent treat. For a festive touch, sprinkle crushed peppermint candies or a dusting of cocoa powder on top. If you’re feeling adventurous, a dollop of whipped cream or a scoop of vanilla ice cream makes this fudge even more irresistible.
Smart Storage: Keeping Your Fudge Fresh
Store your fudge in an airtight container at room temperature for up to a week, or refrigerate it for up to two weeks. For longer storage, wrap individual pieces in plastic wrap and freeze them in a freezer-safe bag for up to three months. Let it come to room temperature before serving for the best texture.
Quick Tips: Time-Saving Hacks
To speed up the cooling process, place the fudge in the refrigerator for 1-2 hours instead of waiting for it to cool at room temperature. If you’re short on time, use a pre-measured hot chocolate mix packet to skip the hassle of measuring. For easy cleanup, line your pan with parchment paper instead of foil.
Fun Variations: Mix It Up!
Try swapping the mallow bits for mini marshmallows or adding a handful of chopped nuts like pecans or almonds for a crunchy twist. For a richer flavor, use dark chocolate chips instead of milk chocolate. You can even experiment with flavored hot chocolate mixes, like peppermint or caramel, to create a unique spin on this classic treat.
Essential Equipment: What You’ll Need
Make sure you have a medium-sized saucepan for melting the ingredients and an 8×8 baking pan for setting the fudge. A silicone spatula is perfect for stirring and scraping the mixture, and a sharp knife will help you cut clean, even pieces once the fudge has cooled. Don’t forget the aluminum foil or parchment paper for easy removal!
Hot Chocolate Fudge
Ingredients
- 1 14-oz can sweetened condensed milk 396 g
- 1 cup semisweet chocolate chips 175 g
- 1 cup milk chocolate chips 175 g
- 1 Tablespoon butter
- 1 pouch hot chocolate mix I used a .73 oz Swiss Miss packet
- ½ teaspoon vanilla extract
- 1 ½ cup mallow bits 60 g, divided
Instructions
- Line an 8×8 pan with aluminum foil and lightly grease or butter the foil. Set aside.
- Combine sweetened condensed milk, semisweet chocolate chips, milk chocolate chips, and butter in a medium-sized saucepan over medium-low heat. Stir frequently.
- Once chocolate begins to melt, stir in hot chocolate mix. Stir well until hot chocolate powder is dissolved, chocolate and butter are melted, and ingredients are well combined.
- Remove from heat and stir in vanilla extract.
- Stir ½ cup (20g) of the mallow bits into the fudge mixture and immediately pour into your prepared 8×8 pan.
- Pour the remaining mallow bits over the top of the fudge immediately, press down slightly so that they stick to the surface.
- Allow fudge to cool completely before cutting (this will take several hours at room temperature, or you can speed up the process and refrigerate 1-2 hours).