Indulgent Hot Cocoa Fudge with Mini Marshmallows in 15 Minutes

Name: Indulgent Hot Cocoa Fudge with Mini Marshmallows in 15 Minutes
Prep time: 10 min
Cook time: 15 min
Total time: 2 h 25 min
Cuisine: American
Ingredients: 1 cup heavy cream; 3 cups granulated sugar; 1/2 cup unsweetened cocoa powder; 1/4 cup unsalted butter; 1 tsp vanilla extract; 1 cup mini marshmallows

Author: lia

Published: November 15, 2025

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There’s nothing quite like curling up with a rich, creamy square of hot cocoa fudge topped with mini marshmallows – it’s like your favorite winter drink turned into bite-sized magic! This recipe came about one snowy afternoon when I wanted all the cozy comfort of hot chocolate but in a treat I could share (or, let’s be honest, sneak from the fridge at midnight). The result? A silky smooth fudge that melts on your tongue, with those adorable little marshmallows adding the perfect fluffy contrast.

What I love most about this hot cocoa fudge is how simple it is to make – just a few basic ingredients and about 15 minutes of stovetop time. No fancy techniques, no hard-to-find items. The hardest part is waiting those two hours for it to chill (though I won’t judge if you sneak a spoonful of the warm mixture – it’s divine). The combination of deep chocolate flavor from quality cocoa powder and the sweet creaminess of the marshmallows creates that nostalgic hot cocoa taste we all adore, but in a form you can hold in your hand.

This has become my go-to holiday gift – I pack the squares in little tins lined with parchment, and they disappear faster than I can make them. Kids go wild for the marshmallow topping, while adults appreciate the sophisticated chocolate flavor. It’s the kind of recipe that makes people say “You MADE this?” in that wonderfully impressed tone we all love to hear.

Why You’ll Love This Hot Cocoa Fudge with Mini Marshmallows

This isn’t just any fudge—it’s a little square of happiness that checks all the boxes:

Quick & Easy: From stove to fridge in under 30 minutes (minus the chilling time, but who’s counting?). No fancy skills needed—just stir, pour, and try not to eat all the marshmallows before they make it onto the fudge.
Rich, Creamy Perfection: That first bite? Pure chocolate velvet. The cocoa powder gives it depth, while the marshmallows add pockets of sweet fluffiness that melt in your mouth.
Kid-Approved (and Adult-Approved Too): My niece calls these “snowy chocolate bites,” and let’s just say they disappear faster than cookies at a bake sale. Even my chocolate-snob uncle asks for seconds.
Gift-Worthy: Wrap these in pretty boxes or tins, and suddenly you’re “that person” who gives the most coveted holiday treats. Teachers, neighbors, mail carriers—prepare for requests!

Ingredients for Hot Cocoa Fudge with Mini Marshmallows

What I love about this recipe is how simple the ingredient list is—just six pantry staples that probably won’t require a special grocery trip. But here’s the thing: each one plays a specific role in creating that perfect fudge texture, so measure carefully!

1 cup heavy cream – Don’t even think about substituting milk here. That rich fat content is what gives our fudge its luxurious mouthfeel. Cold from the fridge is fine—it’ll heat up soon enough!
3 cups granulated sugar – Yes, it seems like a lot, but this is fudge we’re making! The sugar crystals will dissolve completely into that silky texture we’re after.
1/2 cup unsweetened cocoa powder – Sift this first unless you enjoy battling lumps! I use natural cocoa powder (not Dutch process) for that classic hot chocolate flavor.
1/4 cup unsalted butter, softened – Cut it into chunks before adding—it’ll melt faster. And unsalted lets us control the flavor perfectly.
1 tsp pure vanilla extract – The good stuff, please! That artificial vanilla just won’t give us the same depth.
1 cup mini marshmallows – Plus extra for sprinkling on top if you’re feeling fancy (I always am). The mini size melts just enough while keeping their shape.

See? Nothing weird or complicated. Just grab these basics, and you’re minutes away from fudge heaven. Pro tip: measure everything before you start cooking—once that sugar mixture starts boiling, you’ll want both hands free for stirring!

How to Make Hot Cocoa Fudge with Mini Marshmallows

Okay, let’s dive into the magic! Making this fudge is easier than you think, but there are a few key steps to get that perfect, melt-in-your-mouth texture. Follow along – I’ll walk you through each stage like I’m right there with you in the kitchen.

Preparing the Pan and Mixture

First things first: line an 8×8-inch baking dish with parchment paper, letting some hang over the edges. This isn’t just for easy removal later – it prevents that sad moment when half your fudge sticks to the pan. Trust me, I learned this the hard way!

Now grab a heavy-bottomed saucepan (this helps prevent scorching) and combine the heavy cream, sugar, and sifted cocoa powder. Here’s where the arm workout begins – you’ll need to stir constantly over medium heat. I mean it – no wandering off to check your phone! The sugar needs to dissolve completely before it comes to a boil, or you’ll end up with grainy fudge. The mixture should look like dark chocolate syrup when it’s ready to boil.

Cooking to the Perfect Temperature

This is where that candy thermometer becomes your best friend. Once boiling, clip it to the side of the pan (not touching the bottom!) and keep stirring as it climbs to 235°F – the magical “soft-ball stage.” This temperature is crucial because:

Under 235°F? Your fudge won’t set properly (hello, chocolate sauce).
Over 235°F? Welcome to Crunch Town – population: your ruined fudge.

It usually takes about 5-7 minutes once boiling. Watch for the bubbles to change from big and splashy to smaller and more “ploppy” – that’s when you’re getting close!

Adding Butter, Vanilla, and Marshmallows

Turn off the heat the moment you hit 235°F. Now add your butter and vanilla – the residual heat will melt them beautifully. Stir gently until the butter disappears and the mixture turns glossy. Now comes the fun part: dump in those mini marshmallows!

Fold them in quickly but gently – you want them partially melted but still visible. Then immediately pour into your prepared pan. The marshmallows will rise to the top like little chocolate-covered clouds. If you want extra marshmallow goodness, sprinkle more on top and lightly press them in before chilling.

Chilling and Cutting

Here’s the tough part – walk away! Let the fudge cool at room temperature for about 15 minutes (this prevents condensation), then refrigerate for at least 2 hours. I know, the waiting is torture, but it’s worth it for that perfect firm-yet-creamy texture.

When ready to cut, lift the fudge out using the parchment handles. Use a sharp knife dipped in hot water (wipe dry between cuts) for clean squares. Pro tip: cut into small pieces – this fudge is rich, and a little goes a long way (though no one will judge if you eat three… or five).

Tips for Perfect Hot Cocoa Fudge with Mini Marshmallows

After making this fudge more times than I can count (quality control, you know?), I’ve picked up some foolproof tricks to guarantee success every time:

Sharp Knife = Clean Cuts: Run your knife under hot water and dry it between slices – those marshmallows won’t stand a chance against your smooth, perfect squares.
Patience Pays Off: I know it’s tempting, but don’t shortcut the chilling time! That full 2 hours in the fridge means your fudge will hold its shape instead of turning into a gooey puddle.
Marshmallow Math: Love extra fluff? Double the marshmallows! Not a mega-fan? Cut back to 1/2 cup. The fudge itself is delicious either way.
Thermometer Check: Test your candy thermometer in boiling water first – it should read 212°F. A few degrees off can mean the difference between perfection and a sticky mess.
Room Temp Butter: Soft butter blends in smoothly without cooling your mixture too much. No one wants random butter chunks in their fudge!

There you have it – my hard-earned secrets for fudge that’ll make you look like a pastry pro!

Storing and Serving Hot Cocoa Fudge with Mini Marshmallows

Once you’ve cut your fudge into perfect little squares (if you haven’t eaten half of it already), store it in an airtight container in the fridge. It’ll stay fresh and creamy for up to a week—if it lasts that long! I love arranging the squares on a festive platter for holiday parties or tucking them into pretty tins as gifts. Pro tip: let it sit at room temperature for 5 minutes before serving—it’ll be even more melt-in-your-mouth delicious!

Nutritional Information for Hot Cocoa Fudge with Mini Marshmallows

Each indulgent square of this fudge (about 1.5 inches) packs approximately 180 calories – consider it happiness in edible form! You’re looking at 25g of sugar (hey, it’s dessert!), 8g of fat from that glorious cream and butter combo, and just 1g of protein. These values can vary slightly depending on your specific ingredients – my homemade marshmallows bump the sugar up a tad, while premium cocoa might add an extra gram of fiber. Enjoy in moderation… or don’t, I won’t tell!

FAQ About Hot Cocoa Fudge with Mini Marshmallows

I get asked these questions all the time – here are my tried-and-true answers to help you make perfect fudge every time!

Can I Make This Without a Candy Thermometer?

While I highly recommend using a thermometer (they’re cheap and foolproof!), you can try the cold water test: drop a bit of the boiling mixture into ice water. If it forms a soft ball that flattens when removed, it’s ready. But honestly? Thermometers don’t lie – mine hangs right next to my favorite wooden spoon!

How Do I Prevent the Fudge from Being Too Soft?

If your fudge turns out more sauce than square, two things likely happened: either it didn’t reach 235°F (undercooked) or it didn’t chill long enough. Next time, be patient with both the cooking and cooling stages – good fudge can’t be rushed!

Can I Use Regular Marshmallows Instead of Mini?

Absolutely! Just chop them into small pieces first – big marshmallows make the fudge harder to cut. Bonus: the rough edges create cute little swirls as they melt slightly into the chocolate.

Why Is My Fudge Grainy?

This usually means the sugar didn’t dissolve completely before boiling. Next time, stir more vigorously at the beginning and consider wiping down the pan sides with a wet pastry brush to prevent sugar crystals from forming.

Can I Freeze This Fudge?

You bet! Wrap squares tightly in wax paper and freeze for up to 3 months. Thaw in the fridge overnight – the marshmallows might lose a tiny bit of fluff, but the flavor stays perfect!

Share Your Hot Cocoa Fudge with Mini Marshmallows

I’d love to see your marshmallow-topped creations! Snap a pic of your fudge masterpiece and tag me on Instagram – nothing makes me happier than seeing your kitchen wins. If you loved this recipe (or have genius tweaks!), leave a rating below. Sharing is caring… unless it’s the last piece!