Hot Chocolate Fudge

Homemade hot chocolate fudge loaded with semi-sweet and milk chocolate chips, sweet condensed milk, and squishy melty fluffy marshmallows.

Have you tried this hot chocolate fudge yet? You’re missing out bit time!

Homemade hot fudge with delicious decadent hot fudge sauce is double, not triple chocolate flavor. The dessert also has extra sweetness from condensed milk and marshmallows yet is perfectly balanced with a buttery salty flavor.

It is like a cup of hot chocolate with marshmallows in a form of fudge! And the sauce? It works on anything from fudge or ice cream to brownie sundaes.

Why You’ll Love This Recipe

• It is chewy, chocolatey, melt-in-your-mouth creamy dessert. Perfectly sweet for any chocolate lover.
• This easy hot fudge recipe takes barely 20 minutes, the hard part is to wait for it to chill. No baking, flour measuring, no double boiler, or using candy thermometer is needed.
• Big batch – a simple recipe with just 7 ingredients makes 16 (or 18) squares.
• A perfect chocolate fudge for the holiday season – an easy win for busy moms and always a crowd-pleaser.
• It looks stunning because the marshmallows pop here and there. Can be great for potluck or gifting.

Ingredients Notes

• Semisweet chocolate chips + Milk chocolate chips are the base of the chocolate flavor, the fudge and semi-sweet chips will be also in the sauce. If you don’t want it too sweet, replace milk chocolate chips with dark chocolate chips.
• Sweetened condensed milk, the better the quality the better will be the end result. Make sure not to buy low-fat or zero-fat condensed milk. Condensed milk helps the fudge to set and have the creamy thick texture. Easier to buy sweetened condensed milk, but if out of luck, make your own by simply boiling evaporated milk with sugar, stirring constantly, until the mixture is thick.
• Hot chocolate mix .4 hot chocolate powder packets are equal about 1/2 cup, is exactly how much we need for the recipe. You can of course use any brand (from Starbucks to Swiss Miss) or use your any of you favorite recipes to make cocoa. After all, it is what will give the hot chocolate fudge its signature flavor.
• Salted butter. You can still use unsalted butter but with some added salt. I like the subtle touch of saltiness, I think it balances out the sweetness and makes the fudge very special. There are easy recipes that skip butter and use heavy cream instead, but I would insist on butter. I think it gives so much buttery goodness and creaminess to the final product.
• Mini marshmallows. Can’t skip them! They will melt inside the fudge to add the creamy gooey sweetness and we also will add them as a topping (plus sauce on top, you see where this recipe is going? You will be in a sugar coma!). Dehydrated marshmallows work for topping too.
• Vanilla extract, for light flavoring. Vanilla is a go-to choice to pair with chocolate, but you can use other extracts: coconut or almond will be great.

Kitchen Equipment

• 8×8 baking dish
• Medium saucepan

How To Make Hot Chocolate Fudge

1: Prepare The Hot Chocolate Fudge Base

1. Line an 8×8 dish with parchment paper or aluminum foil. Spritz with cooking spray and set aside.
2. Combine the 1 ½ cups of semi-sweet chocolate chips, milk chocolate chips, sweetened condensed milk, hot chocolate mix, and butter in a medium saucepan. Cook the chocolate mixture over low heat until melted and smooth, stirring frequently.
3. Remove from heat and fold in half of the marshmallows and vanilla. 

2: Chill The Fudge

1. Transfer the fudge to the prepared dish and press it into a smooth even layer.
2. Top with the remaining marshmallows, and gently press into the fudge.
3. Refrigerate for 4-6 hours to set. You can leave it overnight as well. Once chilled, you’re ready to make the sauce or serve it as is.

Hot Fudge Sauce Recipe

1. Melt the remaining semi-sweet chocolate chips in a microwave-safe bowl, best on half power. Cook in 30-second increments, stirring in between each interval until smooth.
2. Drizzle the chocolate sauce over the top of the fudge using a spoon or a plastic bag with cut-off corner.
3. Remove from the dish and cut into 1” cubes to serve.
4. Serve warm with vanilla ice cream or whipped cream.

Storage

Cool completely before storing. Store hot chocolate fudge in an airtight container for up to 10 days at room temperature. 

Freeze in a freezer-safe container for up to 3 months, tightly wrapped in a few layers of plastic wrap or foil. Thaw on the counter when ready to serve.

Great to make 1 day ahead, as you can chill the hot chocolate fudge overnight. Make the sauce the next day, right before serving.

Substitutions & Variations

• The alternative recipe usually calls for unsweetened cocoa powder (or chocolate bar), white or brown sugar (instead of sweetened condensed milk), butter, and, sometimes extra light corn syrup. Such delicious recipes also require medium heat to properly mel and combine.
• You don’t have to use semi-sweet chocolate chips or milk ones, dark chocolate chips are a great option too, if you like bitter chocolate fudge. Chopped chocolate would work as well.
• Hot Fudge Sundae. Assemble a sunday with hot chocolate fudge sauce at the bottom, then add ice cream, whipped cream, nuts, sprinkles, and whatever else you want!
• Turn it into a cake: make a simple cake with cocoa powder and top it with rich hot chocolate fudge sauce.
• Idea for hot fudge topping: instead of melted chocolate chips, you can make homemade hot fudge sauce with unsalted butter, chocolate chips, condensed milk or heavy cream, and vanilla extract. You simply heat and stir the ingredients until they are well combined without lumps. You can use this sauce with brownies too.
• Add-ons: different chocolate chips, including white chocolate chips, chopped nuts, candy cane (crushed), caramel or butterscotch bits, crushe peppermint candies, etc.

Expert Tips To Make The Best Hot Fudge With Chocolate Chips

• Make sure to use long, sturdy, sharp knife to cut the fudge and have neat smooth edges. Run it under hot water and it will cut the hot fudge just like butter.
• Do not skip parchement paper or foil lining for the baking dish. To remove from the pan, simply lift the paper or foil and transfer fudge in one piece to a plate/working area.

Popular Questions

Is It Better To Use Condensed Milk Or Evaporated Milk For Fudge?

Only use sweetened condensed milk to make hot chocolate fudge, as it acts as sweetener, binder and builds the texture and creamy consistency thanks to sugar it contains. Evaporated milk doesn’t add much to the hot fudge and can’t replace condensed milk.

What Is The Secret To Good Fudge?

Properly melting and combining all the ingredients without lumps, using sweetened condensed milk, as well as chilling the fudge for at least 4 hours are top tips to make the best and easiest hot chocolate fudge.

If you love this easy holiday treat, you’re going to love these other holiday recipes too. Please click each link below to find the easy, printable recipe!

More Fudge Recipes

Microwave Peanut Butter Fudge

Christmas Cookie Fudge

Keto Fudge

Fudge with Chocolate Frosting

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