Name: Hot Chocolate Fudge
Prep time: 10 min
Cook time: 5 min
Total time: 3 h 15 min
Cuisine: American
Ingredients: 3 cups (510 g) semi-sweet chocolate chips; 1 (14 oz / 396 g) can sweetened condensed milk; 2 packets hot cocoa mix (about ⅓ cup); 2 tbsp unsalted butter; 1 tsp vanilla extract; 1½ cups halal or vegan mini marshmallows, divided; 4 candy canes, crushed; ¼ cup dark chocolate chips, melted

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If Christmas had a flavor, it would taste like a mug of hot cocoa topped with marshmallows and a candy cane on the side. This Hot Chocolate Fudge turns that cozy drink into a rich, creamy, melt-in-your-mouth treat. It’s made with just a few ingredients, needs no candy thermometer, and is topped with mini marshmallows, crushed candy canes and a drizzle of chocolate.

It’s perfect for cookie trays, holiday parties, neighbor gifts and Christmas movie nights.

Square of hot chocolate fudge topped with mini marshmallows, crushed candy canes and chocolate drizzle, held up in front of more fudge and red Christmas ornaments.

Why You’ll Love This Hot Chocolate Fudge

No candy thermometer. Just melt, stir and chill.
Only 6 main ingredients.
Creamy and rich with the flavor of real hot cocoa.
Festive and gift-worthy. It looks beautiful in a tin.
Make-ahead friendly. Keeps for up to 2 weeks.

Ingredients

Semi-sweet chocolate chips – 3 cups (510 g).
Sweetened condensed milk – One 14 oz (396 g) can.
Hot cocoa mix – 2 packets (about ⅓ cup), for that real hot chocolate flavor.
Unsalted butter – 2 tablespoons.
Vanilla extract – 1 teaspoon.
Mini marshmallows – 1½ cups, divided (use halal or vegan marshmallows made without pork gelatin).
Candy canes – 4, crushed.
Dark chocolate – ¼ cup chips, melted, for drizzling.

How to Make Hot Chocolate Fudge

1. Prepare the pan

Line an 8×8-inch pan with parchment paper, leaving an overhang on two sides so you can lift the fudge out easily.

2. Melt the base

In a medium saucepan over low heat, combine the chocolate chips, condensed milk, hot cocoa mix and butter. Stir constantly until completely melted and smooth, about 5 minutes. Remove from the heat and stir in the vanilla.

3. Add the marshmallows

Let the mixture cool for 2 minutes, then fold in ½ cup of the mini marshmallows so they stay mostly whole.

4. Spread and top

Spread the fudge evenly in the pan. Immediately press the remaining marshmallows and the crushed candy canes into the top.

5. Drizzle and chill

Drizzle with the melted dark chocolate and refrigerate for at least 3 hours, until firm.

6. Cut and serve

Lift the fudge out of the pan and cut it into squares with a sharp knife, wiping the knife between cuts.

Tips for the Best Fudge

Keep the heat low so the chocolate doesn’t seize or burn.
Don’t use evaporated milk. Sweetened condensed milk is what makes it set.
Cool slightly before adding marshmallows so they don’t melt completely.
Use a hot knife for clean, smooth cuts.

Variations

Mint hot chocolate fudge: Add ½ tsp peppermint extract.
Milk chocolate: Use milk chocolate chips for a sweeter fudge.
White chocolate swirl: Swirl in melted white chocolate before chilling.
No candy canes: Top with festive sprinkles instead.

How to Store

Store in an airtight container in the refrigerator for up to 2 weeks, layered with parchment. You can freeze fudge for up to 3 months; thaw in the fridge overnight.

Frequently Asked Questions

Why didn’t my fudge set?
It may not have chilled long enough, or evaporated milk was used instead of condensed milk.

Can I make it in the microwave?
Yes. Microwave the base in 30-second bursts, stirring between each, until smooth.

How far ahead can I make it?
Up to 2 weeks ahead if kept chilled, which makes it great for gifting.

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