Hot Chocolate Fudge
User Reviews
5.0
6 reviews
Excellent
Hot Chocolate Fudge
Report
Rich and creamy hot chocolate fudge combines two of your favorite treats! Top this decadent dessert with lots of mini marshmallows for a gooey chocolate treat that simply melts in your mouth!
Share:
Ingredients
- 14 ounces sweetened condensed milk canned, this is not the same thing as evaporated milk which is not sweetened!
- 1/2 cup hot chocolate mix you can also use three 1.38 ounce pouches
- 3 tablespoons butter
- 1 cup dark chocolate chips
- 1 ½ cup milk chocolate chips you can swap semi-sweet chocolate chips
- 2 teaspoons vanilla extract
- 3-4 cups mini marshmallows divided
Instructions
- Line a square 8x8 pan with parchment paper or aluminum foil. If using aluminum foil, coat the foil in butter so the fudge releases from the foil.
- Pour sweetened condensed milk in a medium pot. Turn the stove to medium heat and gently heat the sweetened condensed milk until just warm, not boiling. Turn the heat to medium low. Place the hot chocolate mix in the pan and mix with a whisk until fully dissolved. Add the butter to the pan and let it melt, stirring well. Turn the heat on the stove off.
- Place the milk chocolate chips and dark chocolate chips in a heat-safe bowl. Heat the bowl in the microwave on half power, stirring about every thirty seconds. Continue heating in thirty-second intervals and stirring at half power until a smooth chocolate sauce forms, about 2-3 minutes.
- Pour the sweetened condensed milk mixture into the chocolate sauce and mix well until combined. Stir quickly, the mixture will thicken as you mix.
- Add the vanilla and stir, then add two cups of mini marshmallows and stir until mixed well, working quickly before the fudge begins to set. Immediately pour the mixture evenly into the prepared pan.
- Sprinkle the top of the fudge with additional mini marshmallows right away. Gently press the marshmallows down into the fudge so they stick into the fudge. Chill in the refrigerator for at least 4 hours to fully set, or overnight.
- Remove the fudge from the refrigerator about 30 minutes before cutting, letting it sit on the counter. Cut the fudge with a sharp knife and enjoy!
Notes
- You can use a cooking spray to spray the foil, but you will need to be generous with the oil so the hot cocoa fudge doesn't stick. I find using parchment paper is easiest as it is naturally non-stick. Generously buttering aluminum foil is another option.
- This recipe is tested for an 8x8 square pan. You can use a square 9x9 pan, or even a shaped pan (like a heart) that is about the same size. The thickness of the fudge may change if you use a slightly different shaped pan from 8x8 but it will be delicious.
Nutrition Information
Show Details
Calories
422kcal
(21%)
Carbohydrates
59g
(20%)
Protein
4g
(8%)
Fat
20g
(31%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
19mg
(6%)
Sodium
133mg
(6%)
Potassium
305mg
(9%)
Fiber
1g
(4%)
Sugar
50g
(100%)
Vitamin A
178IU
(4%)
Vitamin C
1mg
(1%)
Calcium
167mg
(17%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 12Pieces
Amount Per Serving
Calories 422 kcal
% Daily Value*
| Calories | 422kcal | 21% |
| Carbohydrates | 59g | 20% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 19mg | 6% |
| Sodium | 133mg | 6% |
| Potassium | 305mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 50g | 100% |
| Vitamin A | 178IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 167mg | 17% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
