Print

Hot Chocolate Fudge Squares

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 31 reviews

These Hot Chocolate Fudge Squares are a decadent and festive dessert combining rich semi-sweet and milk chocolate chips with creamy sweetened condensed milk and fluffy marshmallows. Perfect for holiday treats, gifting, or cozying up with a chocolate lover’s delight, these squares are easy to make with a quick microwave melting process and a simple chill to set the fudge.

Ingredients

Scale

Fudge Base

  • 1 1/2 cups semi-sweet chocolate chips
  • 1 1/2 cups milk chocolate chips
  • 1 can (14 oz) sweetened condensed milk
  • 2.55 oz hot chocolate mix (3 envelopes)
  • 4 tbsp salted butter, cut into pieces
  • 2 tsp pure vanilla extract
  • 4 cups miniature marshmallows, divided

Chocolate Drizzle

  • 1/2 cup semi-sweet chocolate chips (for drizzle)
  • 2 tsp vegetable oil

Instructions

  1. Prepare the Pan: Line an 8×8-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal of the fudge. Lightly coat the parchment paper with nonstick spray to prevent sticking.
  2. Melt Chocolate Mixture: In a microwave-safe bowl, combine the semi-sweet chocolate chips, milk chocolate chips, sweetened condensed milk, hot chocolate mix, and butter pieces. Microwave on high for 1 minute, then stir. Continue microwaving in 45-second intervals, stirring after each, until the mixture is smooth and fully melted, about 2½ to 3 minutes total.
  3. Add Vanilla: Stir in the pure vanilla extract until fully incorporated into the melted chocolate mixture.
  4. Fold in Marshmallows: Gently fold 2 cups of the miniature marshmallows into the chocolate mixture, distributing them evenly without breaking them too much.
  5. Soften Marshmallows: Microwave the mixture again for 20 to 30 seconds to help soften the marshmallows and better integrate them into the fudge.
  6. Spread Mixture Into Pan: Pour the fudge mixture into the prepared baking dish and spread it evenly using a spatula.
  7. Add Topping: Sprinkle the remaining 2 cups of miniature marshmallows over the top of the fudge and press them lightly into the surface so they adhere but maintain their fluffy texture.
  8. Chill to Set: Cover the pan and refrigerate the fudge for at least 2 hours or until firm and set.
  9. Remove Fudge from Pan: Use the parchment paper overhang to lift the fudge out of the baking dish and place it onto a cutting board.
  10. Melt Chocolate for Drizzle: In a microwave-safe bowl, combine 1/2 cup semi-sweet chocolate chips and 2 teaspoons vegetable oil. Microwave for 30 seconds and stir until smooth and glossy.
  11. Drizzle Chocolate: Drizzle the melted chocolate evenly over the marshmallow-topped fudge and allow it to set at room temperature.
  12. Slice and Serve: Using a sharp knife, ideally warmed and wiped dry before slicing, cut the fudge into 25 squares. Keep refrigerated until ready to serve.

Notes

  • For the cleanest cuts, run a sharp knife under hot water, dry it thoroughly, and slice the fudge when it is cold. This technique produces smooth, professional-looking edges.
  • You can swap salted butter for unsalted if preferred, adjusting for salt added elsewhere.
  • Store the fudge refrigerated in an airtight container for up to one week.
  • This fudge can be gifted wrapped in decorative parchment or wax paper tied with ribbon for special occasions.

Find it online: https://yumfoodusa.com/hot-chocolate-fudge-squares/