This hot chocolate on a stick recipe first appeared in November 2009 and became one of the most popular posts on Foodie with Family. Many people now include these in their holiday gift-giving traditions.
This clever idea comes from the King Arthur Flour Baker’s Circle: a chocolate block that melts into hot milk or is enjoyed as a dense, fudgy treat. I prefer a friendlier name, so I call them Hot Chocolate on a Stick.
These are essentially an ultra-rich, creamy chocolate fudge. You can cut them into squares and stir them into hot milk for instant, decadent hot chocolate, or skewer them on sticks to nibble directly. For a festive touch, skewer a marshmallow on top of each square.
If you like to make your marshmallows from scratch, homemade marshmallows pair beautifully with these chocolate squares and open up lots of flavor combinations: mocha chocolate with cocoa marshmallows, orange chocolate with vanilla marshmallows, chocolate with raspberry marshmallows, or classic chocolate with vanilla marshmallows.
Combine velvety, rich fudge with light, airy marshmallows and you have something heavenly. These little confections are perfect for gift boxes, teacher presents, or a special treat at home.
One batch will keep you happy; another makes for pretty wrapped gifts; and additional batches are perfect to give to neighbors, teachers, mail carriers, or anyone who could use a little seasonal cheer.
Do I need homemade marshmallows?
No—store-bought marshmallows work fine and can be skewered on top after the fudge cools. That said, homemade marshmallows are lighter and have a fresher flavor that pairs especially well with the rich chocolate.
Make Hot Chocolate on a Stick
Scroll for an easy-print recipe at the end.
Ingredients:
- ½ cup heavy cream
- 14-ounce can sweetened condensed milk (about 1¼ cups)
- 3 cups semisweet chocolate (chopped chocolate bars or chips)
- ¾ cup unsweetened baking chocolate (about 4 ounces)
- wooden sticks, lollipop sticks, candy canes, or bamboo skewers
- optional: crushed candy canes, cocoa powder, and marshmallows
- Line an 8 x 8-inch or 9 x 9-inch pan with foil and set aside.
- Combine the heavy cream and sweetened condensed milk in a heavy-bottomed saucepan over medium heat. Warm until steaming but not boiling, stirring occasionally to prevent scorching.
- Remove the pan from the heat and add all the chocolate. Let it sit undisturbed for 10 minutes so the chocolate can melt.
- After 10 minutes, whisk vigorously until the mixture is thick and glossy. If desired, add a few drops of flavoring extract or a small amount of powdered espresso or vanilla, and whisk to incorporate.
- Using a rubber or silicone spatula, spread the chocolate evenly in the prepared foil-lined pan.
- Let the pan cool at room temperature for 12 hours or overnight so the fudge firms slowly.
- Remove the solidified fudge from the pan and peel away the foil. Place on a cutting board.
- Heat a knife under hot water, dry it, and use it to cut the fudge into 16 equal squares. If you like, press each square into crushed candy canes, roll in cocoa powder, or top with a marshmallow. Insert a lollipop stick, candy cane, or skewer into the center of each piece if you want a stick.
- Eat immediately or wrap each piece tightly and store at room temperature.
Cook’s Notes
- Be sure you use sweetened condensed milk, not evaporated milk. The condensed milk is what helps the fudge set properly.
- Remove the cream and sweetened condensed milk from the heat before adding the chocolate so the chocolate melts gently without scorching.
- Homemade marshmallows are wonderful but optional. If you prefer store-bought marshmallows, they work fine for skewering or topping.
- If you skip homemade marshmallows, you can press a layer of mini marshmallows onto the hot fudge before it sets and gently press them in place.
- Wrap each piece individually in plastic wrap or treat bags and store at room temperature once wrapped.
Ingredients
- 1/2 cup heavy cream
- 14-ounce can sweetened condensed milk (1 1/4 cups)
- 3 cups semisweet chocolate (chopped bars or chips)
- 3/4 cup unsweetened baking chocolate (4 ounces)
- wooden sticks, lollipop sticks, candy canes or bamboo skewers
Optional
- 1 batch homemade marshmallows, cut to the same size as the fudge
Instructions
- Line an 8 x 8-inch or 9 x 9-inch pan with foil and set aside.
- Combine the cream and sweetened condensed milk in a heavy-bottomed saucepan over medium heat. Heat until steaming but not boiling, stirring occasionally.
- Add the chocolate and remove from heat. Let sit 10 minutes to melt, then whisk until thick and shiny. Add flavorings if desired and whisk to incorporate.
- Spread the mixture evenly in the prepared pan. Let cool at room temperature for 12 hours or overnight to firm.
- Remove the fudge from the pan, peel off the foil, and place on a cutting board.
- Heat a knife with hot water, dry it, and cut the fudge into 16 equal cubes. Top with marshmallows and insert a stick if desired.
- Wrap tightly and store at room temperature.
Optional
- Top each cube with a homemade marshmallow, insert a stick, then wrap and store.
Nutrition (estimate per serving)
Calories: 408 kcal • Carbohydrates: 53 g • Protein: 5 g • Fat: 20 g • Saturated Fat: 12 g • Sugar: 40 g
Nutritional information is an estimate. Calculate with your actual ingredients if precise values are required.
This post was originally published in November 2009, republished in 2011, and updated in December 2018 with improved instructions, photos, and cook’s notes.