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5 from 2 votes

Hot Cocoa Fudge

Author: Lisa Longley


  • 3 cups milk chocolate chips
  • 14 oz sweetened condensed milk
  • 1 TBSP unsweetened cocoa powder
  • 2 tsps vanilla extract
  • 1 cup marshmallow bits


  • Line a 9 by 9 inch pan with aluminum foil.
  • Over medium low heat, add the sweetened condensed milk to a small saucepan. Whisk in the cocoa powder.
  • Stir in the chocolate chips and stir consistently until well combined. Stir in the vanilla extract.
  • Pour into the pan, and add the marshmallow bits, gently pressing them into the fudge. (You may not need all of them.)
  • Refrigerate for at least four hours, covered, before removing the fudge from the pan by lifting the aluminum foil, peeling it off the fudge, and cutting the fudge to serve.
  • Store in an airtight container at room temperature for up to two weeks.