Hot Cocoa Marshmallow Fudge – Rich, Creamy Fudge Loaded with Marshmallows

Decadent fudge flavored like hot cocoa, with creamy chocolate, swirls of marshmallow and a soft texture that melts in your mouth—perfect for holiday dessert trays.

Why You’ll Love This Recipe

If you’re a fan of hot cocoa season, this fudge brings those cosy flavours into a handheld dessert form. It’s rich, indulgent and so satisfying. Plus, fudge is easy to slice ahead, wrap up or serve to guests.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• semi‑sweet or milk chocolate chips or chopped chocolate
• sweetened condensed milk
• butter
• vanilla extract
• mini marshmallows (plus a handful extra for topping)
• optional: cocoa powder, pinch of salt, chopped peppermint or nuts

directions

1. Line an 8×8‑inch (20×20 cm) square pan with parchment paper and lightly grease.
2. In a heavy‑bottomed saucepan, combine chocolate and sweetened condensed milk over low heat. Stir until chocolate is fully melted and mixture is smooth.
3. Remove from heat and stir in butter and vanilla extract until incorporated.
4. Fold in mini marshmallows, then pour the mixture into the prepared pan. Use a spatula to spread evenly.
5. Immediately press extra marshmallows (and optional toppings) onto the surface of the fudge.
6. Chill in the refrigerator for at least 2 hours (or until firm).
7. Once set, lift the fudge out via the parchment overhang and cut into squares.

Servings and timing

Yields about 16 squares from an 8×8 inch pan. Preparation time about 15 minutes, plus 2+ hours chilling.

Variations

• Use dark chocolate for a richer flavour.
• Add a swirl of light‑flavoured fudge (white chocolate) for a marbled look.
• Mix in chopped peppermint candies or candy canes for a seasonal mint twist.
• Add chopped nuts for extra texture (hazelnuts or pecans work well).

storage/reheating

Store in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze up to 3 months; thaw in the fridge. Let fudge sit at room temperature for 10 minutes before serving to soften.

FAQs

Can I make it without sweetened condensed milk?

You can use heavy cream and sugar, but the texture and ease will change; the condensed milk version is simpler and reliable.

Why are my marshmallows sinking?

Pour the fudge mixture while still hot, and press marshmallows immediately so they stay on the surface.

How do I get a clean cut?

Chill thoroughly. Use a sharp knife warmed in hot water and wiped clean between cuts.

Can I portion into smaller pieces?

Yes — you can cut into smaller squares or even triangles for party servings.

Will the fudge be too sweet?

The condensed milk adds sweetness. If you prefer less sweetness, use dark chocolate and reduce extra toppings like marshmallows or candy.

Can I make this vegan?

Yes — substitute vegan condensed‑milk alternative, use vegan butter and dairy‑free chocolate. Chill until firm before slicing.

Does it need to be refrigerated?

Yes — to maintain its shape and firmness, keep it chilled until serving.

Can I add flavour extracts?

Yes — almond, peppermint or orange extracts pair nicely with chocolate. Use ~½ teaspoon so flavour isn’t overpowering.

Is this good for gift boxes?

Absolutely — once chilled and cut, wrap squares in decorative parchment or mini baking cups.

Why did my fudge crack when cutting?

Fudge that is too hard or over‑chilled can crack. Let it sit for a few minutes at room temperature then cut with a warm knife.

Conclusion

Hot Cocoa Marshmallow Fudge delivers the rich, comforting taste of hot chocolate in an elegant dessert format. It’s smooth, indulgent and ideal for holiday gatherings, gifts or treating yourself.

Hot Cocoa Marshmallow Fudge – Rich, Creamy Fudge Loaded with Marshmallows

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Hot Cocoa Marshmallow Fudge is a rich, creamy chocolate fudge inspired by your favorite winter drink. It’s packed with mini marshmallows and flavored with cocoa and chocolate chips, making it the perfect holiday indulgence or edible gift.

• Author: Emma Harper
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 20 minutes (including chilling)
• Yield: 36 squares 1x
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 3 cups semi-sweet chocolate chips
• 1 (14 oz) can sweetened condensed milk
• 1/4 cup unsweetened cocoa powder
• 1/4 cup unsalted butter
• 1 tsp vanilla extract
• 1/8 tsp salt
• 2 cups mini marshmallows

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Instructions

1. Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a medium saucepan over low heat, combine chocolate chips, sweetened condensed milk, cocoa powder, and butter.
3. Stir constantly until the mixture is melted and smooth.
4. Remove from heat and stir in vanilla extract and salt.
5. Let the mixture cool for 2–3 minutes, then fold in mini marshmallows.
6. Pour the fudge mixture into the prepared pan and spread evenly.
7. Refrigerate for at least 2 hours, or until fully set.
8. Remove from pan using parchment overhang, cut into squares, and serve or gift.

Notes

• Letting the fudge cool slightly before adding marshmallows helps keep them from melting.
• Store fudge in an airtight container in the refrigerator for up to 2 weeks.
• Add crushed peppermint or white chocolate chips for extra flair.

Nutrition

• Serving Size: 1 square
• Calories: 150
• Sugar: 18g
• Sodium: 30mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 10mg