This hot chocolate fudge started as a cold-weekend experiment when I wanted the taste of a steamy mug of cocoa in a handheld sweet. I reached for pantry staples, melted everything in the microwave, and discovered a fudge that tastes like a snow day memory: rich, velvety chocolate with little pillows of marshmallow in every bite. The first time I made it, I sliced neat squares for a neighborhood sledding party, and I remember how quickly the plate cleared. A few adults asked for the “secret,” and it turns out the hot cocoa mix is the magic that makes the chocolate taste nostalgic and extra cozy. What I love most is the texture contrast: a smooth, glossy chocolate base that sets beautifully, topped with a soft, sticky layer of marshmallows that catch a gentle drizzle of melted chips. It is easy enough for a weeknight treat yet special enough for holidays and bake sales. This is the kind of no-stress dessert that lets you be present with your people, then deliver a platter everyone will remember long after the last crumb disappears.

Ingredients

• Semi-sweet chocolate chips: Choose a reliable brand like Nestle for consistent melt and cocoa depth. Semi-sweet balances sweetness while keeping the fudge rich and classic in flavor.
• Milk chocolate chips: Adds creamy sweetness and a smooth finish. Milk chocolate rounds out the flavor, helping the fudge taste like a mug of hot cocoa.
• Sweetened condensed milk: The backbone of no-fail fudge, this sweet, thick milk ensures silky texture and sets to a stable, sliceable consistency.
• Hot chocolate mix: Use 3 packets (0.85 ounces each). The mix infuses nostalgic cocoa flavor and a hint of malt that reads “hot chocolate.”
• Salted butter: A few tablespoons add shine and richness, and the salt sharpens the chocolate notes. Slice into pats for even melting.
• Pure vanilla extract: A splash brightens and rounds the chocolate base. Use pure extract for the cleanest flavor.
• Miniature marshmallows: Stir some into the fudge for chewy pockets and scatter the rest on top for a playful, toasty finish.
• Semi-sweet chips + vegetable oil (drizzle): The oil loosens the chocolate for smooth drips that set with a soft sheen and clean slice.

Instructions

Prepare the pan: Line an 8x8-inch baking dish with parchment, leaving a 2-inch overhang on two sides for lifting. Lightly mist the parchment with nonstick spray. Clip the paper to the rim with small binder clips so it stays flat while you spread the fudge later. Melt the chocolate base: In a medium microwave-safe bowl, combine 1 1/2 cups semi-sweet chips, 1 1/2 cups milk chips, 14 ounces sweetened condensed milk, 2.55 ounces hot chocolate mix, and 4 tablespoons sliced salted butter. Microwave at full power for 1 minute, stir well, then continue in 45-second bursts until smooth, 2 1/2 to 3 minutes total. Incorporate vanilla: Stir in 2 teaspoons pure vanilla extract until fully blended. The mixture should be glossy and thick with no visible streaks. If a few unmelted bits remain, microwave 15 seconds more and stir thoroughly. Fold in marshmallows: Working quickly, fold in 2 cups miniature marshmallows until evenly distributed. Microwave the bowl for 20 to 30 seconds and stir 2 to 3 times to soften the marshmallows slightly without melting them completely. Spread and level: Scrape the mixture into the prepared pan and use an offset spatula to spread it into the corners. Tap the pan gently on the counter to settle the surface and release hidden air pockets. Add the topping: Scatter the remaining 2 cups miniature marshmallows over the top. Press them very lightly to help them adhere. Cover the pan with plastic wrap and refrigerate until set, about 2 hours. Unpan the fudge: Remove binder clips. Use the parchment overhang to lift the slab to a cutting board. If the edges cling, run a thin knife between parchment and pan to loosen. Make and apply drizzle: In a small microwave-safe bowl, heat 1/2 cup semi-sweet chips with 2 teaspoons vegetable oil for 30 seconds. Stir until smooth and fluid. Drizzle over the marshmallow layer in zigzags. Let the drizzle set, then cut into 25 squares (5 by 5). Keep refrigerated until serving.

Storage Tips

Refrigerate the sliced fudge in an airtight container lined with parchment to prevent sticking and moisture transfer. Layer with more parchment if stacking. It stays fresh and fudgy for up to 1 week. For longer storage, freeze portions in a freezer-safe container, tightly wrapped and labeled, for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature for 15 to 20 minutes before serving for the best texture. Avoid warm countertops or sunny spots which can soften the marshmallow topping. If condensation forms after thawing, leave the lid slightly ajar for a few minutes to let excess moisture escape.

Ingredient Substitutions

For a slightly less sweet base, replace 1/2 cup milk chips with semi-sweet chips. No salted butter? Use unsalted butter plus a generous pinch of fine salt. If you only have baking chocolate, chop it finely and use 3 cups total by volume. For the drizzle, coconut oil can replace vegetable oil at a 1:1 ratio for a subtle coconut note. Need a vegetarian option? Choose vegetarian mini marshmallows made without gelatin, and verify the hot chocolate mix is suitable for your needs. If you prefer darker flavor, swap the hot chocolate mix for 2 to 3 tablespoons of Dutch-process cocoa plus 2 to 3 tablespoons powdered sugar.

Serving Suggestions

Serve squares slightly chilled for tidy edges or let them sit out 10 minutes for a softer bite. Arrange on a white platter so the marshmallow topping pops, and sprinkle a little crushed peppermint or a dusting of cocoa for a festive touch. Pair with hot coffee, chai, or peppermint tea. For holiday dessert boards, mix the fudge among ginger cookies, candied oranges, and roasted nuts. When gifting, tuck parchment between layers in a tin and include a handwritten tag with the cutting grid: 5 by 5 squares for perfect portions.

Cultural Background

Classic American fudge traces back to late 19th-century candy-making experiments, where cooks discovered that sweetened condensed milk could stabilize chocolate into a creamy, sliceable confection without painstaking sugar stages. This version borrows the beloved winter ritual of hot cocoa, turning a drink into a bite. The addition of marshmallows nods to campfire s’mores and diner-style hot chocolate, blending two nostalgic traditions into a playful, modern treat that feels familiar at first taste.

Seasonal Adaptations

For autumn, add 1 teaspoon ground cinnamon and a pinch of nutmeg to the base, then top with crushed graham crackers. In December, swap the drizzle for melted white chocolate and finish with crushed peppermint candies. For Valentine’s Day, stir in 1/2 teaspoon espresso powder for depth and sprinkle tiny heart sprinkles on the marshmallows. In summer, press mini graham pieces into the topping and add a quick torch to a few marshmallows for a s’mores vibe. Small changes shift the mood without rewriting the method.

Meal Prep Tips

Make the base and topping up to 2 days ahead: prepare and chill the fudge fully, then keep covered in the pan. Drizzle and slice the day you plan to serve for the cleanest lines. If you need bite-size portions, cut into 36 small squares instead of 25. For party platters, separate layers with parchment so the marshmallows remain fluffy. When transporting, keep the container level and chilled with an ice pack. A thin, oiled chef’s knife or warm bench scraper will give you uniform cuts in seconds.

There is something wonderfully simple about a treat that brings a room to a pause. This hot chocolate fudge does exactly that, inviting everyone to reach for one more square. Make it once, and it will become your new winter tradition.