Creamy Marshmallow Hot Chocolate Fudge Recipe

Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later. Lightly grease the parchment paper with cooking spray or butter to prevent sticking.

In a medium heavy-bottomed saucepan over low heat, combine the semi-sweet chocolate chips, sweetened condensed milk, unsweetened cocoa powder, and heavy whipping cream. Stir constantly with a silicone spatula to ensure the chocolate melts evenly and does not scorch on the bottom of the pan.

Once the mixture is completely melted, smooth, and glossy, remove the saucepan from the heat source. Stir in the pure vanilla extract and fine sea salt until fully incorporated into the chocolate base.

Let the mixture cool slightly for about 2 minutes so it does not completely melt the marshmallows. Gently fold in 1 cup of the mini marshmallows, leaving some streaks of white visible for a marbled look.

Spread the chocolate mixture evenly into the prepared baking pan, smoothing the top with your spatula. Press the remaining 1/2 cup of mini marshmallows gently into the top of the fudge so they adhere.

Refrigerate the fudge for at least 2 hours, or until it is completely firm to the touch. Slice into small squares using a warm, sharp knife and serve at room temperature for the best creamy texture.