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Hot Chocolate Fudge with Marshmallows

A rich and creamy fudge loaded with chocolate, marshmallows, and a festive touch of peppermint, perfect for holiday gatherings or cozy nights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 2 hours 15 minutes
Servings: 16 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Chocolate Mixture
  • 2 cups Semi-sweet chocolate chips Use an extra half cup for drizzling on top!
  • 1.5 cups Milk chocolate chips Blends beautifully with the semi-sweet
  • 3 tablespoons Butter Adds creaminess
  • 14 ounces Sweetened condensed milk Provides luscious texture
  • 4 packages Hot chocolate mix Infuses extra chocolatey goodness
  • 2 teaspoons Vanilla extract Brightens flavor
Add-ins
  • 4 cups Marshmallows Divided for mixing and topping
  • 0.5 cups Peppermint candy canes or crushed peppermints Adds festive crunch

Method
 

Preparation
  1. Line an 8x8-inch baking dish with parchment paper, leaving some overhang for easy removal later.
  2. In a medium saucepan, combine the semi-sweet chocolate chips, milk chocolate chips, butter, and sweetened condensed milk. Heat over medium-low, stirring continuously until everything is melted and smooth. Be careful not to let it burn.
  3. Remove from heat and stir in the hot chocolate mix, vanilla extract, and 2 cups of marshmallows until well combined.
  4. Pour the fudge mixture into your prepared baking dish, spreading it evenly.
  5. Sprinkle the remaining marshmallows and the crushed peppermint candy canes on top.
  6. Place the dish in the refrigerator for about 2-3 hours, or until the fudge is firm.
  7. Once set, lift the fudge out using the parchment paper overhang and cut it into squares. Drizzle the extra melted chocolate on top if desired.

Notes

Store any leftover fudge in an airtight container at room temperature for up to a week. It can be refrigerated for up to two weeks, but make sure it's well covered to prevent drying out.