If you love a cozy mug of hot chocolate topped with marshmallows, this Marshmallow Hot Chocolate Fudge is about to become one of your favorite holiday treats. It’s rich, creamy, chocolatey, and packed with that classic hot cocoa flavor we all crave this time of year.
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This fudge is one of those recipes that looks impressive but is secretly incredibly easy. There’s no candy thermometer, no complicated steps, and no stress. Just a few simple ingredients, one saucepan, and a little fridge time—and you’re left with a RIDICULICIOUS dessert that’s perfect for gifting, parties, or sneaking a piece straight from the fridge.
Table of contents
Why You’ll Love This Marshmallow Hot Chocolate Fudge
This recipe checks all the holiday boxes, and then some:
- Tastes just like hot chocolate in fudge form
- Made with simple pantry ingredients
- No baking required
- Perfect for cookie trays and edible gifts
- Creamy marshmallow flavor in every bite
It’s the kind of dessert that both kids and adults go back for—sometimes more than once.
Ingredients You’ll Need
Fudge Base
- 3 cups semi-sweet chocolate chips
- 1 (14-ounce) can sweetened condensed milk
- 4 tablespoons butter
- ½ cup hot cocoa mix (or 2 packets)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Marshmallow Flavor
- 1 cup marshmallow cream
How to Make Marshmallow Hot Chocolate Fudge
1. Prepare the Pan
Line an 8×8-inch baking dish with parchment paper, leaving an overhang on the sides so the fudge can be lifted out easily after chilling.
2. Melt the Chocolate
In a medium saucepan over low heat, add the chocolate chips, sweetened condensed milk, and butter. Stir constantly until everything is melted and smooth.
3. Add the Hot Chocolate Flavor
Remove the pan from the heat. Stir in the hot cocoa mix, vanilla extract, and salt. The mixture will be thick, glossy, and full of rich chocolate flavor.
4. Add the Marshmallow Cream
Spoon the marshmallow cream into the warm fudge mixture and gently mix it in. Marshmallow cream can be stubborn, so don’t worry if it doesn’t blend perfectly—just mix as evenly as you can.
5. Smooth and Chill
Pour the fudge into the prepared pan and smooth the top with a spatula. Refrigerate for 3–4 hours, or until fully set.
6. Slice and Serve
Lift the fudge out using the parchment paper and slice into squares. Small pieces are perfect since this fudge is rich and satisfying.
Helpful Tips for Perfect Fudge
- Keep the heat low to prevent scorching the chocolate
- Stir constantly while melting for the smoothest texture
- If the marshmallow cream is extra thick, warming it slightly can help
- Lightly greasing your knife makes slicing much easier
Fun Variations to Try
If you want to switch things up, this fudge is easy to customize:
- Peppermint Hot Chocolate Fudge: add crushed candy canes
- Rocky Road Style: fold in mini marshmallows and chopped nuts
- Mexican Hot Chocolate: add a pinch of cinnamon
- Extra Chocolate: drizzle melted chocolate over the top
How to Store Marshmallow Hot Chocolate Fudge
- Room temperature: up to 5 days in an airtight container
- Refrigerator: up to 2 weeks
- Freezer: up to 3 months (great for early holiday prep)
Separate layers with parchment paper to keep pieces from sticking.
FAQ
Can I use a different type of chocolate?
Yes.
Milk chocolate will make the fudge sweeter, while dark chocolate gives it a deeper, richer flavor. Semi-sweet offers the best balance.
Can this fudge be frozen?
Absolutely.
Wrap it tightly and store in a freezer-safe container. Thaw in the refrigerator before serving.
Does this fudge need to stay refrigerated?
Not necessarily.
It’s fine at room temperature for several days, but refrigeration helps it hold its shape longer.
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Marshmallow Hot Chocolate Fudge
Ingredients
- 3 cups semi-sweet chocolate chips
- 1 14-ounce sweetened condensed milk
- 4 tablespoons butter
- ½ cup hot cocoa mix or 2 packets
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup marshmallow cream
Instructions
- Line an 8×8-inch baking dish with parchment paper, leaving an overhang for easy removal.
- In a medium saucepan over low heat, add the chocolate chips, sweetened condensed milk, and butter. Stir constantly until melted and smooth.
- Remove from heat and stir in the hot cocoa mix, vanilla extract, and salt until fully combined.
- Add the marshmallow cream and gently mix it into the fudge as evenly as possible.
- Pour the mixture into the prepared pan and smooth the top.
- Refrigerate for 3–4 hours, or until firm.
- Lift out using the parchment paper and slice into squares before serving.
Notes
Notes
- Keep the heat low while melting to prevent scorching the chocolate.
- Marshmallow cream can be stubborn—don’t overwork it. Just mix and smooth.
- Lightly greasing your knife helps create cleaner slices.