Ingredients
Equipment
Method
- Step 1: Prep Your Pan: Grab an 8x8 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 5x5 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.