Creamy Marshmallow Hot Chocolate Fudge Recipe

Fudge making is a cherished winter tradition in many family kitchens, bringing everyone together around a warm stove. This recipe captures the comforting flavor of a piping hot mug of cocoa topped with melting marshmallows, but in a sliceable, shareable treat. It is the perfect sweet addition to holiday cookie trays or cozy movie nights by the fire.

Ingredients

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3 cups semi-sweet chocolate chips1 can (14 ounces) sweetened condensed milk2 tablespoons heavy cream1 teaspoon pure vanilla extract1 cup mini marshmallows, divided0.5 cup dehydrated marshmallow bits0.25 teaspoon fine sea salt

Instructions

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1

Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later, and lightly grease the paper.

2

In a medium saucepan over low heat, combine the semi-sweet chocolate chips, sweetened condensed milk, heavy cream, and fine sea salt, stirring constantly with a spatula until the mixture is smooth and glossy, about 5 to 7 minutes.

3

Remove the saucepan from the heat immediately to prevent the chocolate from seizing, and stir in the pure vanilla extract until fully incorporated.

4

Let the mixture cool slightly for 2 minutes, then gently fold in half of the mini marshmallows to create beautiful white swirls throughout the warm chocolate.

5

Pour the fudge mixture into the prepared baking pan, smooth the top with a spatula, and press the remaining mini marshmallows and dehydrated marshmallow bits into the surface.

6

Chill the fudge in the refrigerator for at least 2 hours until completely firm, then lift out using the parchment paper overhang and slice into squares with a warm knife before serving.

Tips

• Use low heat when melting the chocolate to avoid scorching or seizing, which makes the fudge grainy.
• Wipe your knife with a warm, damp cloth between each cut to get perfectly clean, professional-looking fudge slices.
• Line the baking pan with parchment paper rather than foil, as fudge releases much cleaner from parchment.

Substitutions

• Swap semi-sweet chocolate chips for milk chocolate chips to make a sweeter, kid-friendly version that mimics classic milk chocolate cocoa.
• Swap heavy cream for canned coconut cream to add a subtle tropical note while keeping the ultra-creamy texture.
• Swap dehydrated marshmallow bits for crushed candy canes if you want to add a festive minty crunch to the topping.

Storage

Store this fudge in an airtight container between sheets of wax paper in the refrigerator for up to 2 weeks. You can also freeze it for up to 3 months by wrapping the sliced block tightly in plastic wrap and heavy-duty foil. Let it thaw in the fridge overnight before serving.

FAQs

Can I make this fudge in the microwave?

Yes, you can melt the chocolate chips and condensed milk in a microwave-safe bowl in 30-second bursts, stirring in between. Once fully melted and smooth, stir in the vanilla, cream, and marshmallows as directed.

Why did my fudge turn out dry and crumbly?

This usually happens if the chocolate was overheated or cooked too long. Always melt the ingredients over low heat and remove them from the burner as soon as the chocolate is smooth.

Do I have to use sweetened condensed milk?

Yes, sweetened condensed milk is essential for this quick-fudge method because it provides the structure, sweetness, and creaminess. Do not substitute it with evaporated milk, as your fudge will not set.