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Hot Chocolate Peppermint Fudge

Hot chocolate peppermint fudge combines semisweet chocolate, cocoa mix, and peppermint in an easy stovetop-melted treat. Mini marshmallows and crushed peppermint candies add a festive topping to each creamy, firm piece.
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Prep Time 15 minutes
Cook Time 8 minutes
chilling and standing 3 hours 10 minutes
Total Time 3 hours 33 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

For the fudge
  • 1 tsp nonstick cooking spray
  • 18 oz semisweet chocolate chips
  • 1 can (14 oz) sweetened condensed milk
  • 0.25 cup hot cocoa mix
  • 2 tbsp unsalted butter
  • 0.25 tsp peppermint extract
For the topping
  • 1 cup mini marshmallows
  • 0.33 cup peppermint candies finely crushed

Equipment

  • 1 8-inch square pan

Method
 

Make the fudge
  1. Line an 8-inch square pan with parchment paper, leaving an overhang on two sides.
  2. Lightly coat the parchment with cooking spray.
  3. Set a heatproof bowl over a saucepan of barely simmering water, making sure the bowl does not touch the water.
  4. Put the chocolate chips, sweetened condensed milk, hot cocoa mix, and butter in the bowl and stir over low heat for 5–8 minutes, until smooth and fully melted.
  5. Remove the bowl from the heat and stir in the peppermint extract.
Top and chill
  1. Spread the fudge mixture evenly in the prepared pan.
  2. Scatter the mini marshmallows and crushed peppermint candies over the top and gently press them in.
  3. Refrigerate for 2–3 hours, until firm.
  4. Lift the fudge out using the parchment overhang and let it stand at room temperature for 10 minutes.
  5. Cut into 36 pieces.

Notes

For clean cuts, use a warm knife. Store airtight in the refrigerator for up to 2 weeks; freeze for up to 3 months. For a dairy-free swap, use dairy-free chocolate chips and a dairy-free condensed milk alternative.