Oh, friend, do you ever get that craving for something incredibly comforting, wonderfully sweet, and utterly chocolatey? Something that instantly transports you back to chilly evenings, wrapped in a blanket, sipping on a steaming mug of hot cocoa? Well, get ready, because I’m about to share a recipe that captures all that cozy nostalgia in one perfect, decadent bite: Hot Chocolate Fudge!
This isn’t just any fudge, it’s a hug in dessert form. And the best part? It’s unbelievably easy and quick to whip up. No candy thermometer, no fuss, just pure chocolate bliss that comes together in minutes. It’s one of those magical recipes that reminds me of childhood, but with the grown-up ease of being practically no-bake, just like our beloved no-bake marshmallow slice. Seriously, once you try this, you’ll wonder where it’s been all your life!
Why You’ll Love Hot Chocolate Fudge
- Fast: Ready in under 15 minutes of active prep time!
- Easy: No special equipment or advanced skills required.
- Giftable: Makes a beautiful, thoughtful homemade present.
- Crowd-pleasing: A universally loved treat that disappears quickly!
Ingredients
Gather your sweet treasures, my friend. Here’s what you’ll need to create this chocolatey dream:
- 1½ cups Semi-Sweet Chocolate Chips: These are the base, providing that classic, deep chocolate flavor.
- 1½ cups Milk Chocolate Chips: For that extra creamy, smooth sweetness that makes this fudge truly irresistible.
- 14 ounce can Sweetened Condensed Milk: Our magical binder! This is what makes the fudge perfectly smooth and requires absolutely no candy thermometer.
- 2.55 ounces Hot Chocolate Mix: (Approximately 3 standard envelopes) This is the secret ingredient that infuses our fudge with that unmistakable hot chocolate essence.
- 4 tablespoons Salted Butter, sliced into pats: A little butter goes a long way to add richness and a silky texture.
- 2 teaspoons Pure Vanilla Extract: Vanilla always enhances chocolate and brings out its best flavors.
- 4 cups Miniature Marshmallows (divided: 2 cups for fudge, 2 cups for topping): Because what’s hot chocolate without marshmallows? We’re using them inside and out for ultimate fluffiness!
For the Chocolate Drizzle:
- ½ cup Semi-Sweet Chocolate Chips: For a beautiful finishing touch.
- 2 teaspoons Vegetable Oil: Helps the chocolate melt smoothly and gives it a lovely sheen for drizzling.
How to Make Hot Chocolate Fudge
Alright, let’s get cooking! You’re just a few simple steps away from a delicious batch of homemade fudge.
- Prep Your Pan: First things first, grab an 8×8 baking dish. Line it with parchment paper, making sure to leave a little overhang on the sides – trust me, this makes lifting the fudge out later a breeze! Give that parchment paper a light spray with nonstick cooking spray.
- Combine Your Fudge Base: In a medium, microwave-safe bowl, toss in your semi-sweet chocolate chips, milk chocolate chips, the entire can of sweetened condensed milk, your hot chocolate mix, and those pats of salted butter.
- Melt It Down: Pop the bowl into the microwave and heat at full power for 1 minute. Now, take it out and give it a good stir. You’ll notice things are starting to get melty. Continue microwaving in 45-second increments, stirring really well after each, until all the chocolate is completely melted and the mixture is silky smooth. This usually takes me about 2.5 to 3 minutes total. Resist the urge to over-microwave; gentle heating and thorough stirring are key!
- Stir in the Vanilla: Once your chocolate mixture is smooth and glossy, stir in the pure vanilla extract until it’s fully incorporated. That lovely aroma is already starting!
- Fold in the Marshmallows: Now for the fun part! Gently fold in 2 cups of the miniature marshmallows until they are well incorporated into the warm, gooey fudge mixture. Seeing those little clouds melt into the rich chocolate always makes me happy. If you’re a fan of combining chocolate and marshmallows, you might also adore our Reese’s Marshmallow Brownies.
- A Quick Boost: Microwave the mixture for just another 20 to 30 seconds. This helps the marshmallows soften and slightly melt, making the fudge even creamier. Give it 2 to 3 good stirs.
- Pour and Spread: Pour the hot chocolate fudge mixture into your prepared baking dish. Use an offset spatula or a spoon to spread the fudge evenly across the pan.
- Top with More Marshmallows: Sprinkle the remaining 2 cups of miniature marshmallows generously over the surface of the fudge. Gently press them down with your hand or the back of a spoon to make sure they stick.
- Chill Out: Cover the baking dish with plastic wrap and pop it into the refrigerator for at least 2 hours, or until the fudge is firmly set. Patience is a virtue here, but it’s worth the wait!
- Lift and Prep for Cutting: Once your fudge is beautifully set, use the parchment paper overhang to lift the entire block of fudge out of the pan and onto a cutting board.
- Make the Drizzle: In a separate small, microwave-safe bowl, combine your ½ cup semi-sweet chocolate chips and 2 teaspoons of vegetable oil. Microwave for 30 seconds, then stir until it’s completely melted and smooth. The oil helps keep the chocolate fluid and shiny.
- Drizzle Away: Artfully drizzle the melted chocolate over the miniature marshmallows on top of your fudge. Let the chocolate drizzle dry a bit; you can speed this up by placing it back in the fridge for 10-15 minutes if you’re in a hurry.
- Slice and Serve: Using a sharp kitchen knife, cut the fudge into 5×5 slices. I find running my knife under hot water and wiping it clean between cuts helps create super neat squares!
- Keep it Cool: Store your magnificent hot chocolate fudge in the refrigerator until you’re ready to share (or devour!).
Substitutions & Additions
This Hot Chocolate Fudge is fantastic on its own, but feel free to get creative! Here are a few ideas to shake things up:
- Different Chocolates: Swap out some semi-sweet chips for dark chocolate for a richer flavor, or even white chocolate chips for a sweeter, creamier twist.
- Flavor Extracts: A few drops of peppermint extract turn this into a festive treat, or try almond, orange, or even a hint of espresso extract.
- Fun Toppings: Before the drizzle sets, sprinkle with crushed peppermints, sprinkles, chocolate shavings, chopped nuts (like pecans or walnuts), or a pinch of sea salt for a sweet and salty kick.
- Marshmallow Magic: Try using mini dehydrated marshmallows (like those found in instant hot chocolate packets) for extra crunch, or even swirl in some homemade marshmallow fluff before it sets!
- Spice it Up: A tiny pinch of cayenne pepper in the fudge mixture can add a delicious, subtle warmth – a “Mexican hot chocolate” vibe.
- More No-Bake Fun: If you’re loving how easy and versatile this no-bake recipe is, you absolutely must explore our other delightful concoctions that don’t require an oven. Be sure to check out our collection of no-bake desserts, including our vibrant Orange Creamsicle Cheesecake, for even more effortless treats!
Tips for Success
Even though this recipe is super easy, a few little tips can make it absolutely perfect every time!
- Don’t Over-Microwave: Chocolate can seize up if it gets too hot. Melt in short increments and stir thoroughly. The residual heat will continue to melt any stubborn chips.
- Quality Ingredients Matter: While this recipe is forgiving, using good quality chocolate chips and condensed milk will elevate the flavor significantly.
- Chill Thoroughly: Don’t rush the chilling process! Two hours is a minimum, but leaving it longer will ensure your fudge is perfectly firm and easy to cut.
- Sharp Knife for Clean Cuts: For those picture-perfect squares, use a sharp kitchen knife. I like to wipe it clean and run it under hot water between cuts.
- Prep Ahead: This fudge is fantastic for making a day or two in advance, making it perfect for parties or last-minute gifts.
How to Store Hot Chocolate Fudge
Once your delectable Hot Chocolate Fudge is made, you’ll want to keep it fresh!
- Refrigerator: Store the fudge in an airtight container in the refrigerator for up to 2 weeks. It actually tastes best chilled, so keeping it in the fridge is perfect.
- Freezer: For longer storage, you can freeze individual pieces of fudge. Wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container for up to 2-3 months. Thaw in the refrigerator or at room temperature before serving.
FAQs
Got questions? I’ve got answers!
Q: Can I use a different size pan?
A: Yes, you can! An 8×8-inch pan gives you nice thick squares. If you use a 9×13-inch pan, your fudge will be thinner, so you might want to adjust the chilling time accordingly.
Q: Can I make this on the stovetop instead of the microwave?
A: Absolutely! Combine the chocolate chips, sweetened condensed milk, hot chocolate mix, and butter in a heavy-bottomed saucepan over low heat. Stir constantly until melted and smooth. Remove from heat, stir in vanilla and marshmallows, then proceed with the recipe!
Q: How long does this fudge last?
A: When stored properly in an airtight container in the refrigerator, it will stay fresh and delicious for up to 2 weeks. But honestly, it rarely lasts that long in my house!
Q: Is this truly “no-bake”?
A: Yes, in the traditional sense! We use the microwave for melting and combining, so no oven baking is required. It’s a fantastic recipe for when you don’t want to heat up your kitchen!
I truly hope this Hot Chocolate Fudge brings as much joy and comfort to your home as it does to mine. It’s a simple pleasure that delivers big on flavor and coziness. Happy fudging!
For more delicious recipes and kitchen inspiration, be sure to follow us on Pinterest!
Melt-in-Your-Mouth Hot Chocolate Fudge
This Hot Chocolate Fudge is a comforting, wonderfully sweet, and utterly chocolatey treat that captures cozy nostalgia in one decadent bite. Unbelievably easy and quick to whip up, it requires no candy thermometer and comes together in minutes, making it perfect for chilly evenings or a thoughtful homemade gift.
Ingredients
Equipment
Method
- Step 1: Prep Your Pan: Grab an 8×8 baking dish. Line it with parchment paper, leaving a little overhang on the sides. Lightly spray the parchment paper with nonstick cooking spray.
- Step 2: Combine Your Fudge Base: In a medium, microwave-safe bowl, combine the semi-sweet chocolate chips, milk chocolate chips, the entire can of sweetened condensed milk, hot chocolate mix, and pats of salted butter.
- Step 3: Melt It Down: Pop the bowl into the microwave and heat at full power for 1 minute. Take it out and give it a good stir. Continue microwaving in 45-second increments, stirring really well after each, until all the chocolate is completely melted and the mixture is silky smooth (usually takes about 2.5 to 3 minutes total). Avoid over-microwaving.
- Step 4: Stir in the Vanilla: Once your chocolate mixture is smooth and glossy, stir in the pure vanilla extract until it’s fully incorporated.
- Step 5: Fold in the Marshmallows: Gently fold in 2 cups of the miniature marshmallows until they are well incorporated into the warm, gooey fudge mixture.
- Step 6: A Quick Boost: Microwave the mixture for just another 20 to 30 seconds. Give it 2 to 3 good stirs to help the marshmallows soften and slightly melt.
- Step 7: Pour and Spread: Pour the hot chocolate fudge mixture into your prepared baking dish. Use an offset spatula or a spoon to spread the fudge evenly across the pan.
- Step 8: Top with More Marshmallows: Sprinkle the remaining 2 cups of miniature marshmallows generously over the surface of the fudge. Gently press them down with your hand or the back of a spoon.
- Step 9: Chill Out: Cover the baking dish with plastic wrap and pop it into the refrigerator for at least 2 hours, or until the fudge is firmly set.
- Step 10: Lift and Prep for Cutting: Once your fudge is set, use the parchment paper overhang to lift the entire block of fudge out of the pan and onto a cutting board.
- Step 11: Make the Drizzle: In a separate small, microwave-safe bowl, combine ½ cup semi-sweet chocolate chips and 2 teaspoons of vegetable oil. Microwave for 30 seconds, then stir until it’s completely melted and smooth.
- Step 12: Drizzle Away: Artfully drizzle the melted chocolate over the miniature marshmallows on top of your fudge. Let the chocolate drizzle dry (can speed this up by placing it back in the fridge for 10-15 minutes).
- Step 13: Slice and Serve: Using a sharp kitchen knife, cut the fudge into 5×5 slices. Run your knife under hot water and wipe it clean between cuts for neat squares.
- Step 14: Keep it Cool: Store your fudge in the refrigerator until you’re ready to share (or devour!).
Notes
Substitutions & Additions: Swap out some semi-sweet chips for dark chocolate for a richer flavor, or white chocolate chips for a sweeter twist. Add a few drops of peppermint, almond, orange, or espresso extract for different flavors. For fun toppings, sprinkle with crushed peppermints, sprinkles, chocolate shavings, chopped nuts (like pecans or walnuts), or a pinch of sea salt before the drizzle sets. Try using mini dehydrated marshmallows or swirl in homemade marshmallow fluff. A tiny pinch of cayenne pepper can add a delicious, subtle warmth for a ‘Mexican hot chocolate’ vibe.
Tips for Success: Don’t over-microwave chocolate; melt in short increments and stir thoroughly. Use good quality chocolate chips and condensed milk for best flavor. Chill thoroughly for at least two hours to ensure the fudge is perfectly firm and easy to cut. Use a sharp kitchen knife and wipe it clean between cuts for perfect squares. This fudge is great for making a day or two in advance.
How to Store: Store the fudge in an airtight container in the refrigerator for up to 2 weeks. It tastes best chilled. For longer storage, freeze individual pieces wrapped tightly in plastic wrap, then placed in a freezer-safe bag or container for up to 2-3 months. Thaw in the refrigerator or at room temperature before serving.