Hot Chocolate Fudge
A rich, velvety no-bake chocolate fudge infused with hot cocoa flavor and topped with a layer of soft mini marshmallows.
Ingredients
Scale
- 3 cups Semi-Sweet Chocolate Chips
- 1 can (14 ounces) Sweetened Condensed Milk
- 2 tablespoons Unsalted Butter
- 1 teaspoon Vanilla Extract
- 1.5 cups Mini Marshmallows
- 2 tablespoons Instant Cocoa Mix
- 0.125 teaspoons Salt
Instructions
- Line an 8×8 inch square baking pan with parchment paper, ensuring there is a slight overhang on the sides for easy removal.
- In a medium saucepan over low heat, combine the chocolate chips, sweetened condensed milk, and unsalted butter.
- Stir the mixture constantly until the chocolate is completely melted and the texture is smooth and glossy.
- Remove the saucepan from the heat and stir in the vanilla extract, instant cocoa mix, and salt until fully combined.
- Pour the warm fudge into the prepared baking pan and smooth the top with a spatula.
- Let the fudge sit for 2 minutes, then evenly sprinkle the mini marshmallows over the top, pressing them down very gently to set.
- Place the pan in the refrigerator and chill for at least 3 hours, or until the fudge is completely firm.
- Once set, use the parchment paper handles to lift the fudge out of the pan.
- Slice into 1-inch squares using a sharp, clean knife.
- Store in an airtight container at room temperature or in the fridge.
Notes
- Avoid boiling the mixture to keep the fudge creamy rather than hard.
- Wipe your knife with a warm damp cloth between cuts for perfectly clean edges.
- Toast the marshmallows with a kitchen torch for a campfire hot cocoa effect.
Find it online: https://dishmio.com/hot-chocolate-fudge/