Rich, creamy, and packed with marshmallow goodness, this fudge is like biting into your favorite mug of hot chocolate! Perfect for cozy nights or holiday vibes, it’s a sweet treat you’ll want to make all winter long.
Cooking Method: Stovetop vs. Microwave
I’ve tried making fudge both ways—on the stovetop with a double boiler and in the microwave—and honestly, there’s not a huge difference. The stovetop version might give you slightly smoother chocolate, but not enough to make it my go-to. Both methods work great, so it really comes down to what’s easier for you.
What equipment do you need?
- 9×9 cake pan
- Parchment Paper(my favorite parchment paper to use)
- Mixing bowl
- Measuring cups
- Measuring spoons
Let’s talk about the main ingredients
Chocolate Chips
I like to use a mix of semisweet and milk chocolate chips. Feel free to experiment with different flavors to make it your own! Just keep in mind, you’re aiming for that classic “hot cocoa” vibe. Going too far off the path—like super dark or white chocolate—might not hit the mark.
Sweetened Condensed Milk
I’m partial to Eagle Brand, but honestly, any brand will do the job. This stuff is thick, sweet, and absolutely essential. Don’t skimp—it’s the magic glue that holds your fudge together and gives it that creamy texture.
Unsalted Butter
Only have salted butter on hand? No biggie! It’ll give your fudge a slight salted caramel twist, and honestly, who’s going to complain about that?
Hot Chocolate Mix
Packets or scoops? Either works! For my versions, I went with store-brand hot cocoa packets because they’re affordable and easy to grab. Trust me, they deliver—this fudge turned out to be some of the best I’ve ever made.
Mini Marshmallows
If you’re feeling ambitious, homemade marshmallows would totally elevate this recipe. But if you’re like me and went with store-bought minis, no worries—they still make this fudge a total crowd-pleaser.
Now, let me tell you how to make it
Stove top directions:
Step 1: Prep Your Pan
Grab a 9×9 pan and line it with parchment paper. Leave a bit hanging over the edges—this will act as handles to lift the fudge out later. Trust me, this little step makes cleanup and cutting so much easier!
Step 2: Melt the Good Stuff
In a medium-sized saucepan, combine your semisweet and milk chocolate chips, butter, and sweetened condensed milk. Place the pan on low to medium heat and stir constantly. This is key—don’t walk away! Stirring helps everything melt evenly and prevents scorching. Once it’s smooth and creamy, stir in the hot chocolate packets and vanilla extract until fully mixed.
Step 3: Cool and Add Marshmallows
Take the saucepan off the heat and let the mixture cool for about 2 minutes. This quick pause keeps the marshmallows from melting completely when you fold them in. Add 1 cup of mini marshmallows and gently stir, being careful to keep most of them intact for that signature fudge texture.
Step 4: Pour and Top
Pour the fudge mixture into your prepared pan and spread it out evenly. Use a spatula to smooth the top if needed. Sprinkle the remaining ½ cup of marshmallows over the top and lightly press them in so they stick.
Step 5: Cool and Set
Let the fudge sit at room temperature for about an hour to cool down. Then pop it in the fridge for 2–3 hours, or until it’s completely firm. This chilling time is what gives the fudge its perfect bite.
Step 6: Slice and Enjoy
Using the parchment paper “handles,” lift the fudge out of the pan and place it on a cutting board. Slice it into bite-sized squares—how big is up to you! Serve and watch it disappear because this fudge is that good.
Microwave Method:
Step 1: Prep Your Pan
Line a 9×9 pan with parchment paper, letting some hang over the edges. These “handles” will make it easy to lift the fudge out later. Bonus: cleanup is a breeze!
Step 2: Melt the Base
In a large microwave-safe bowl, combine your semisweet and milk chocolate chips, butter, and sweetened condensed milk. Microwave in 30-second intervals, stirring well after each one. Repeat until everything is melted and smooth—this usually takes about 2–3 minutes, depending on your microwave. Stir in the hot chocolate packets and vanilla extract until fully blended.
Step 3: Cool and Add Marshmallows
Let the mixture cool for about 2 minutes in the bowl. This step keeps the marshmallows from melting completely when you mix them in. Gently fold in 1 cup of mini marshmallows, being careful to keep most of them whole for a fun, chewy texture.
Step 4: Pour and Top
Pour the fudge mixture into your prepared pan, spreading it evenly with a spatula. Sprinkle the remaining ½ cup of marshmallows on top, lightly pressing them in so they stick.
Step 5: Cool and Set
Let the fudge sit at room temperature for about an hour to cool down. Then transfer it to the fridge and let it chill for 2–3 hours, or until it’s firm and set.
Step 6: Slice and Enjoy
Use the parchment paper “handles” to lift the fudge out of the pan and onto a cutting board. Slice it into bite-sized squares, and you’re ready to serve. This microwave method is quick, easy, and just as delicious!
Hot Chocolate Fudge Bites
Description
Rich, creamy, and packed with marshmallow goodness, this fudge is like biting into your favorite mug of hot chocolate! Perfect for cozy nights or holiday vibes, it's a sweet treat you’ll want to make all winter long.
Ingredients
Instructions
Stove Top Instructions
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1. Line an 8x8-inch baking dish with parchment paper, leaving extra over the edges for easy lifting later.
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2. In a medium saucepan, combine both types of chocolate chips, butter, and sweetened condensed milk. Heat on low to medium, stirring constantly, until everything is melted and smooth. Mix in the hot chocolate packets and vanilla until fully blended.
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3. Take the pan off the heat and let it cool for about 2 minutes. Fold in 1 cup of mini marshmallows, keeping them mostly intact. Pour the mixture into the lined pan and spread it out evenly.
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4. Sprinkle the remaining ½ cup of marshmallows over the fudge and gently press them into the top.
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5. Let the fudge cool at room temperature for about an hour, then refrigerate it for 2–3 hours or until it’s firm.
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6. Lift the fudge out using the parchment overhang and cut it into bite-sized squares. Enjoy!
Microwave Method
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Prep the Pan: Line a 9x9 pan with parchment paper, leaving some overhang for easy lifting.
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Melt the Base: Combine chocolate chips, butter, and sweetened condensed milk in a microwave-safe bowl. Microwave in 30-second bursts, stirring each time, until smooth. Mix in hot chocolate packets and vanilla.
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Add Marshmallows: Cool for 2 minutes, then fold in 1 cup of mini marshmallows, keeping them mostly intact.
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Pour and Top: Pour into the prepared pan, spread evenly, and top with ½ cup of marshmallows, pressing them gently.
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Set: Cool at room temperature for 1 hour, then chill in the fridge for 2–3 hours until firm.
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Slice and Enjoy: Lift from the pan using the parchment, slice into squares, and serve!
Note
Double up on cinnamon sugar: Make extra! It’s a versatile topping for oatmeal, your popcorn, or even dusting over toast for a cozy flavor boost.
Try browning your butter first: Take your butter game to the next level in step 4. Melt the butter alone first, letting it brown until it smells nutty and toasty. Then, stir in the sugar. This small step adds a ton of rich, caramelized flavor. Look for my video on how to make browned butter.
Get creative with mix-ins: Jazz up your monkey bread with fresh berries, chocolate chips, toasted nuts, or even bits of candied fruit. You can also spice things up by adding cardamom, allspice, ginger, or a fall favorite like pumpkin pie spice to the cinnamon sugar mix. The possibilities are endless—have fun experimenting!
