Hot Chocolate Fudge

24 Pieces
Prep Time 10 minutes
Refrigerate 4 hours
Total Time 4 hours 10 minutes

Hot Chocolate Fudge is the perfect holiday treat! With sweetened condensed milk, vanilla, chocolate chips, hot chocolate mix, and topped with marshmallows. 

This easy Candy Recipe is a combination of two classic seasonal treats Hot Chocolate and Chocolate Fudge. Serve it at your next holiday party for a unique crowd-pleasing dessert!

top down photo ofHot Chocolate Fudge with cereal marshmallows


Hot chocolate is the most iconic drink of the winter season, and it’s no wonder why. There’s nothing quite like a big mug of hot, creamy, chocolate-y goodness on a cold day. This recipe takes the taste we all love from hot chocolate and turns it into a fun, shareable dessert. Use your favorite kind of hot cocoa mix to make an equally delicious fudge!

Serve Hot Chocolate Fudge with other holiday favorites like Eggnog and Buckeye Balls at your next holiday get-together. The mini-marshmallows on top make an especially festive presentation that’s perfect for a party. It’s a rich, creamy finger food that adults and kids will absolutely love!


Fudge is also great for gift-giving. Cut the Hot Chocolate Fudge into squares then package it in a cookie tin. Lay a piece of parchment paper or decorative tissue paper over the bottom of the tin and between each layer of fudge so they don’t stick. 

If you’re sending fudge in the mail put the container in a similar sized shipping box. To keep the fudge chilled in transit pack a frozen gel pack with it. Be sure to wrap the gel pack in plastic to make sure it doesn’t leak. Send it off for the ultimate edible-gift!

bite taken out of Hot Chocolate Fudge


  • Start by prepping your pan with aluminum foil and cooking spray so the fudge doesn’t stick.
  • Add chocolate chips, hot chocolate mix, and sweetened condensed milk to a sauce pan. Make sure to keep the heat low and stir as the chocolate melts.
  • Getting fudge to the right temperature is one of the hardest parts of any fudge recipe. If you overcook, you’ll end up with dry crumbly fudge. Undercooking makes fudge that won’t set right. To take out any guess work use a candy thermometer in the fudge mixture. The ideal temperature to bring your fudge to is 235 degrees F.
  • The chocolate mixture should be melted and smooth. Turn off the heat and add in the vanilla. 
  • Spread the fudge into your prepared pan, then top it with your marshmallows. Press the marshmallows in gently so they’re still on top, but stuck into the fudge. 
  • Be sure to let the fudge set for the full 4 hours before digging in. 



If you wait to do all of your holiday baking until a few weeks before Christmas, it will all seem overwhelming. The great thing about this Hot Chocolate Fudge is that you can store it in the freezer for up to 6 months. Most fudge and a lot of cookie recipes are great make-ahead desserts. You can do your holiday baking slowly in the months leading up to Christmas, and keep the holiday goodies in the freezer until you need them. Here are the easy step-by-step directions for storing your fudge.

  • Start by preparing the fudge as usual and letting it set in the fridge. 
  • Slice the fudge into bite-sized squares. 
  • Wrap each piece of fudge in a piece of wax paper then double wrap it in plastic wrap. This will make sure the fudge stays fresh, keeps it’s shape and doesn’t stick to the other pieces. 
  • Once you’ve wrapped all the candies, put them in a ziplock freezer bag or other airtight container, and put them in the freezer.
  • When you’re ready to serve the fudge move it to the fridge to thaw out, unwrap, and enjoy!

Hot Chocolate Fudge in baking pan with foil


  • Chocolate chips: Depending on how deep of a chocolate taste you want, replace the semisweet chips with dark chocolate or milk chocolate chips. 
  • Flavor add-ins: To change up the taste try replacing the vanilla extract with peppermint or mint. You could also add a little cinnamon or ginger to your mixture. 
  • Two Layer Hot Chocolate Fudge: You can make this fudge with one layer of regular chocolate fudge and a top layer of white chocolate fudge. Cut the recipe in half to make the bottom layer. Follow the same recipe for the white chocolate fudge, but take out the cocoa mix and use white chocolate chips instead of semisweet. Pour the chocolate mixture in the pan first, then top it with white chocolate. Add on the marshmallows, and put it in the fridge to set. 



  • Serve: Fudge keeps well at room temperature for up to a week. Be sure to store it in an airtight container in a cool area. 
  • Store: To keep your Hot Chocolate Fudge a little longer store it in the fridge. It will stay fresh for 2 weeks. If you’ve cut the fudge into squares, store them in a ziplock bag or other airtight container with the layers separated by parchment paper. 
  • Freeze: Fudge can keep well in the freezer for 6 months. Keep it in an airtight container with the pieces wrapped. 

Hot Chocolate Fudge with mini marshmallows

Pin this recipe now to remember it later

Pin Recipe

Hot Chocolate Fudge

Hot Chocolate Fudge is the perfect holiday treat! With sweetened condensed milk, vanilla, chocolate chips, hot chocolate mix, and topped with marshmallows. 
Yield 24 Pieces
Prep Time 10 minutes
Total Time 4 hours 10 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder



  • Line an 8x8 pan with foil and spray with vegetable oil spray.
  • Add semi-sweet chocolate chips, hot chocolate mix and sweetened condensed milk to a large saucepan on low heat.
  • Stir until chocolate is melted.
  • Once chocolate mixture is smooth, turn off heat and add in vanilla extract.
  • Add fudge to baking pan and spread evenly.
  • Top with cereal marshmallows and press in gently.
  • Refrigerate for 4 hours before slicing.


Calories: 173kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 7mg | Sodium: 25mg | Potassium: 168mg | Fiber: 2g | Sugar: 17g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg
Keyword: Hot Chocolate Fudge

Hot Chocolate Fudge collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. This chocolate fudge recipe is so awesome and it’s so easy to make! I baked one last week and a half was gone within 15 mins. So fudgy and delicious. Thank you!

  2. Is it possible to add in the mini marshmallows after you remove the fudge from the burner? I know these are hard, not soft like a regular marshmallow.
    Of all the blogs I subscribe to, yours is always the one I know will not disappoint! As a seasoned cook and baker, I’m pretty hard to please!
    Love your marinara sauce.
    Thank you!

    1. You want to add the mini marshmallows once the fudge is spread out onto the prepared pan.
      I’m so glad you’re loving the site! Enjoy!

    1. I’ve added a link to the recipe card for the mini marshmallows. If you click on the green link, it’ll take you to the brand that I used. Enjoy!