There’s something extra special about hot cocoa on a cold day – that rich chocolate warmth, those melty marshmallows floating on top.
This fudge captures all of that cozy goodness in a creamy, sweet treat you can make in about 15 minutes (plus chill time).
The mini marshmallows throughout give you little pockets of gooey sweetness, while the cocoa powder swirled on top adds that authentic hot chocolate look and an extra hit of chocolate flavor.
It’s the perfect holiday treat, bake sale contribution, or gift for the chocolate-lover in your life.
Ingredients
For the fudge:
- 3 cups white chocolate chips (about 18 oz)
- 1 can (14 oz) sweetened condensed milk
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- Pinch of salt
- 1½ cups mini marshmallows
For the topping:
- 2 tablespoons unsweetened cocoa powder
- ½ cup mini marshmallows (for decorating)
Instructions
Prep your pan: Line an 8×8 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal. This is key – don’t skip it!
Melt the base: In a medium saucepan over low heat, combine the white chocolate chips, sweetened condensed milk, and butter. Stir constantly until everything melts together and becomes smooth. This takes about 5-7 minutes. Don’t rush it with higher heat or you’ll risk burning the chocolate.
Add flavor: Remove from heat and stir in the vanilla extract and salt. The mixture should be glossy and thick.
Fold in marshmallows: Gently fold in 1½ cups of mini marshmallows. Work quickly here – you want them mixed in before the fudge starts to set.
Pour and spread: Transfer the fudge mixture to your prepared pan. Use a spatula to spread it evenly into the corners. The marshmallows will create a bumpy surface, and that’s exactly what you want.
Create the cocoa swirl: Sprinkle the cocoa powder over the top of the fudge. Use a butter knife or skewer to swirl it in with gentle circular motions. Don’t overmix – you want distinct chocolate swirls, not a uniform brown color.
Add final marshmallows: Press the remaining ½ cup of mini marshmallows gently into the top, spacing them out so every piece gets at least one.
Chill: Refrigerate for at least 3 hours, or until completely firm. Overnight is even better if you have the patience.
Cut and serve: Use the parchment overhang to lift the fudge out of the pan. Cut into small squares – this is rich, so smaller pieces are better. A sharp knife dipped in hot water (and wiped dry between cuts) will give you the cleanest edges.
Tips and Notes
- Storage: Keep in an airtight container in the fridge for up to 2 weeks. Let it sit at room temperature for about 10 minutes before serving for the best texture.
- Can’t find white chocolate chips? Use a white chocolate baking bar instead. Just chop it into small pieces first.
- Want darker chocolate fudge? Use milk chocolate or semi-sweet chocolate chips instead of white chocolate. You’ll get a double chocolate version that’s just as good.
- Gifting tip: Cut into squares and place in small paper candy cups. Pack in a decorative tin or box, and you’ve got a homemade gift that looks like it came from a fancy candy shop.
- Kid-friendly task: Little ones can help press the marshmallows into the top. Just make sure the fudge has cooled enough that it won’t burn them.
This fudge is sweet, creamy, and surprisingly easy to make. The hardest part is waiting for it to chill before you can dig in. Make a batch this weekend and see how fast it disappears!
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Hot Cocoa Marshmallow Fudge
Creamy chocolate and white chocolate fudge loaded with mini marshmallows and topped with a beautiful cocoa swirl.
- Total Time: 3 hours 15 minutes
Ingredients
For the fudge:
- 3 cups white chocolate chips (about 18 oz)
- 1 can (14 oz) sweetened condensed milk
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- Pinch of salt
- 1½ cups mini marshmallows
For the topping:
- 2 tablespoons unsweetened cocoa powder
- ½ cup mini marshmallows (for decorating)
Instructions
- Line an 8×8 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal. This is key – don’t skip it!
- In a medium saucepan over low heat, combine the white chocolate chips, sweetened condensed milk, and butter. Stir constantly until everything melts together and becomes smooth. This takes about 5-7 minutes. Don’t rush it with higher heat or you’ll risk burning the chocolate.
- Remove from heat and stir in the vanilla extract and salt. The mixture should be glossy and thick.
- Gently fold in 1½ cups of mini marshmallows. Work quickly here – you want them mixed in before the fudge starts to set.
- Transfer the fudge mixture to your prepared pan. Use a spatula to spread it evenly into the corners. The marshmallows will create a bumpy surface, and that’s exactly what you want.
- Sprinkle the cocoa powder over the top of the fudge. Use a butter knife or skewer to swirl it in with gentle circular motions. Don’t overmix – you want distinct chocolate swirls, not a uniform brown color.
- Press the remaining ½ cup of mini marshmallows gently into the top, spacing them out so every piece gets at least one.
- Refrigerate for at least 3 hours, or until completely firm. Overnight is even better if you have the patience.
- Use the parchment overhang to lift the fudge out of the pan. Cut into small squares – this is rich, so smaller pieces are better. A sharp knife dipped in hot water (and wiped dry between cuts) will give you the cleanest edges.
- Prep Time: 5 minutes
- Chill Time: 3 hours
- Cook Time: 10 minutes
