Hot Chocolate Fudge
This Hot Chocolate Fudge recipe is easy to make and looks adorable in cupcake liners, complete with marshmallows and a candy cane mug handle.
Servings 30
Calories 297kcal
Ingredients
- 12 ounces evaporated milk
- (2) 1.38 ounce envelopes hot chocolate mix
- 3 ¾ cups granulated sugar
- ¾ cup butter
- 2 cups semi-sweet chocolate chips
- 1 cup milk chocolate chips
- 7 ounces marshmallow cream
- 2 teaspoon vanilla
- ½ cup Jef-Puffed Mallow Bits or another brand of dehydrated marshmallows
- ½ cup white candy wafers or use white chocolate chips
- 30 mini candy canes or mini pretzel twists
Instructions
- Put mini cupcake liners in mini muffin pans and set them aside.
- Bring the evaporated milk to a simmer in a large, heavy pot over medium heat. Stir in the hot chocolate mix until dissolved.
- Add the granulated sugar and butter. Bring to a boil over medium heat and then boil for 5-6 minutes, stirring often.
- Remove from heat and stir in the semi-sweet chocolate chips, milk chocolate chips, marshmallow cream, and vanilla extract.
- Scoop the fudge into the prepared mini muffin pans. Press Jet-Puffed Mallow Bits into the top of each one. Allow the fudge to cool and set.
- Carefully break (or cut) off the curved part of the mini candy canes. Melt the white candy wafers (or white chocolate chips). Remove the hot chocolate fudge cups from the pan and use the mleted candy wafers to attach mini candy cane (or pretzel) handles.
Video
Notes
Storage: Store in an airtight container in the fridge for up to a week or in the freezer for 1-2 months.
Pan Size: You can make this fudge in a foil-lined, greased 9x13-inch pan if you prefer.
Nutrition
Serving: 1cups | Calories: 297kcal | Carbohydrates: 46g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 79mg | Potassium: 122mg | Fiber: 1g | Sugar: 41g | Vitamin A: 175IU | Vitamin C: 0.2mg | Calcium: 46mg | Iron: 1mg
