It’s Christmas in July here in the recipe section of The Mom Maven! I made so many new recipes last holiday season I couldn’t get them all on my blog so I decided to save them for Christmas in July! We are kicking off this mini-series with Jordan’s favorite Hot Cocoa Fudge.
I found it funny that Jordan loved this fudge because fudge is usually too sweet for him. He doesn’t like my Peppermint Chocolate Chip Fudge at all. He loved this so much he brought the leftovers to his house after our family Christmas celebration!
Christmastime is about the only time you can make fudge here in Florida. Otherwise it is too darn humid. I can’t tell you how many times I have tried to make my aunt’s peanut butter fudge recipe since I moved to Florida and it just doesn’t work here like it did in Massachusetts. Peanut Butter Fudge is my absolute favorite and some day I will find a way to make it in Florida but for today, here is how to make Hot Cocoa Fudge.
Love chocolate and marshmallows? Then this Hot Cocoa Fudge will become a favorite of yours. With only 5 ingredients it's pretty easy to make as well.
- 14 oz sweetened condensed milk
- 1 TBS cocoa powder
- 3 cups milk chocolate chips
- 2 tsp vanilla extract
- 36 mini marshmallows
Line a 9×9" pan with aluminum foil and set aside.
Pour the sweetened condensed milk into a medium sauce pan over low heat.
Whisk the cocoa powder into the sweetened condensed milk.
Pour the chocolate chips into the milk mixture. Stir until melted and combined.
Stir in the vanilla extract.
Pour the chocolate mixture into the prepared pan.
Gently press the mini-marshmallows into the fudge, in a 6×6 grid.
Cover the pan and place it into the refrigerator for at least 4 hours.
When you remove the pan from the refrigerator, remove the fudge from the pan by lifting the aluminum foil out of the pan.
Peel the foil off the fudge. Cut fudge into 36 small pieces, each with a mini marshmallow in the middle.
Store the fudge in an air tight container for up to 2 weeks.