Ingredients
Equipment
Method
- Line an 8x8 inch pan with parchment paper, leaving an overhang on the sides.
- In a medium saucepan over low-medium heat, combine semi-sweet chocolate chips, milk chocolate chips, sweetened condensed milk, and butter. Stir constantly until fully melted and smooth.
- Remove the pan from the heat. Immediately stir in the hot cocoa mix and vanilla extract until well combined.
- Let the mixture cool for 1-2 minutes, then fold in 1 1/2 cups of the mini marshmallows.
- Quickly spread the fudge into the prepared pan. Top with the remaining 1/2 cup of mini marshmallows.
- Refrigerate for at least 3-4 hours, or until the fudge is completely firm.
- Lift the fudge from the pan using the parchment paper handles and slice into 36 small squares. Serve and enjoy!
Nutrition
Notes
Tip 1: For clean cuts, run a sharp knife under hot water and wipe it dry between each slice.
Tip 2: Use a high-quality hot cocoa mix for the best flavor. A dark chocolate or gourmet cocoa mix will yield a richer fudge.
Tip 2: Use a high-quality hot cocoa mix for the best flavor. A dark chocolate or gourmet cocoa mix will yield a richer fudge.
