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    Flour de Liz » Recipes » Fudge Recipes

    Published: Jan 15, 2017 · Modified: Jan 6, 2021 by Liz Pollio · 2 Comments

    Hot Cocoa Fudge

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    Jump to Recipe Print Recipe

    I don’t know anyone who doesn’t love hot cocoa.  It doesn’t just taste like chocolate – it has it’s own unique flavor that you immediately recognize as soon as you taste it. There are so many hot chocolate desserts out there, and while they are chocolatey and delicious, they oftendon’t taste like hot chocolate.  But this Hot Cocoa Fudge tastes just like hot cocoa!

    What you'll need

    All you need is a medium to large pot and a spoon or spatula, and then a square pan (I use 8x8) and parchment paper, wax paper, or nonstick foil to line the pan.

    Ingredients

    sugar
    powdered hot cocoa
    salt
    butter
    evaporated milk
    jar of Fluff
    vanilla
    chocolate chips

    angled top down view of a really cute penguin mug filled with mini marshmallows and two squares of brown hot cocoa fudge on top, and with mini marshmallows and fudge surrounding the mug.

    How to prepare your pan

    Line an 8×8 pan with parchment paper. I like to use binder clips on the edges of the pan to hold the paper in place.

    How to make Hot Cocoa Fudge

    Combine sugar, hot cocoa, salt, butter, milk, and fluff in a large saucepan, heating over low heat while stirring. Once blended, increase to medium heat and bring to a boil. Stir constantly for 5 minutes while it boils, then remove from heat. Stir in vanilla and chocolate chips. The chocolate chips will melt quickly and may even burn a bit to the bottom of the pan.  Stir as best as you can.  You'll notice the chips look slightly different from the rest of the mixture, so you'll want to keep stirring until the mixture is fully combined. Then pour it into the pan and toss it into the fridge for a couple hours.  Once chilled, carefully cut into pieces and enjoy!

    Common Questions

    Should Hot Cocoa Fudge be refrigerated?

    Once the fudge has chilled it does not need to be stored in the fridge, but should be kept in a zip top bag or air-tight container.

    What's the difference between evaporated milk and regular milk?

    Evaporated milk is milk that has been heated to evaporate out some of the water. You can make evaporated milk with regular milk if you don't have a can of evaporated milk. Please note, I have not specifically tested the milk substitutes in this recipe, but these are substitutes that generally work for milk and should work for evaporated milk as well.

    Side few of cubes of brown hot cocoa fudge surrounded by mini marshmallows

    Looking for other fudge recipes? Check these out:

    Salted Caramel Fudge
    Smoky Bourbon Chocolate Fudge

    Looking for other hot cocoa recipes? Check these out:

    Hot Cocoa Pie
    Hot Cocoa Rolls

    Did you try this recipe?  Review and comment below, and share a photo on Instagram and tag @flourdeliz!

    Pin this recipe for later:

    📖 Recipe

    Top down view of a bunch of cubes of brown hot cocoa fudge surrounded by a bunch of mini marshmallows
    Print Recipe
    5 from 2 votes

    Hot Cocoa Fudge

    Homemade fudge that tastes exactly like hot cocoa!
    Prep Time20 minutes mins
    Chill Time2 hours hrs
    Total Time2 hours hrs 20 minutes mins
    Course: Dessert
    Cuisine: American
    Servings: 25 pieces
    Calories: 159kcal

    Equipment

    • 8x8 pan

    Ingredients

    • 1 cup sugar
    • 2 cups hot cocoa
    • 1 teaspoon salt
    • ½ stick butter
    • ½ cup evaporated milk
    • 7.5 oz jar Marshmallow Fluff
    • 1 teaspoon vanilla
    • 12 oz bag chocolate chips

    Instructions

    • Line a square (8x8) pan with parchment paper.
    • Combine sugar, cocoa, salt, butter, milk, and fluff in a large saucepan.
    • Heat over low heat, stirring till blended, then increase to medium heat and bring to a boil.
    • Stir constantly for 5 minutes while the mixture boils.
    • After 5 minutes, remove from heat and stir in vanilla and chocolate chips until melted, smooth, and fully combined.
    • Pour into pan and refrigerate for at least 2 hours.
    • Once chilled, cut into pieces and enjoy!

    Nutrition

    Calories: 159kcal | Carbohydrates: 27g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 127mg | Potassium: 74mg | Fiber: 0.1g | Sugar: 23g | Vitamin A: 69IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 0.05mg

    This post was updated in January 2021 with an improved recipe, new photos, and additional information about the recipe.

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    Comments

      5 from 2 votes (1 rating without comment)

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    1. Scarlett West says

      December 04, 2024 at 7:52 pm

      5 stars
      Love the recipes

      Reply
      • Liz Pollio says

        December 05, 2024 at 8:27 pm

        Thank you, Scarlett! I'm so glad!

        Reply

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    Hi, I'm Liz!

    I started creating my own recipes when I realized that baking blogs usually shared complicated and time-consuming recipes that needed a lot of kitchen equipment and a lot of ingredients. When my grandma mentioned that I should write a cookbook, that inspired me to turn my super simple recipes into a blog. As much as I love to make these super simple recipes for my friends and family, I also love being able to share them with you!

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