Ingredients
Scale
- 3 cups Semi-sweet chocolate chips (standard 12 oz bag works great)
- 1 can (14 oz) Sweetened condensed milk
- 1/2 cup Hot cocoa mix (any variety, with or without mini marshmallows)
Instructions
- Start by lining an 8×8-inch square baking pan with parchment paper. Ensure the paper hangs over the edges slightly; this creates “handles” that make it easy to lift the fudge out later. If you do not have parchment paper, a light coating of non-stick cooking spray or butter on the pan will work, but parchment is the gold standard for clean edges.
- Combine the chocolate chips and the sweetened condensed milk in a large microwave-safe bowl. Heat the mixture in 30-second intervals, stirring thoroughly between each session. Once the chocolate is mostly melted and glossy, whisk in the hot cocoa mix. Continue stirring until the powder is fully incorporated and the mixture is completely smooth. If you prefer the stovetop, use a double boiler over low heat to prevent the chocolate from scorching.
- Pour the thick chocolate mixture into your prepared pan. Use a spatula to smooth the top into an even layer. If you want to add extra flair, press a few extra mini marshmallows or crushed candy canes into the top now. Place the pan in the refrigerator for at least 2 to 3 hours, or until the fudge is firm to the touch. Once set, lift the fudge out using the parchment paper handles and slice into 24 even squares with a sharp, warm knife.
- Cook Time: 15 minutes