Hot Chocolate Fudge

Medically reviewed by Christiana George Updated Date: December 18, 2022

With all the cold weather we have been having lately, a nice, hot chocolate feels so warm and inviting. Now this fudge may not be all warm and cozy, but the flavor is definitely inviting. It is has a smooth, creamy texture and is filled with Jet-Puffed Mallow Bits, and chunks of 3 Musketeer Minis with Hot Cocoa/Marshmallow Filling. You can now eat your hot chocolate while sitting by the fire.

Now I am not usually a fan of milk chocolate. I am a dark chocolate lover, but for Ghirardelli I will make an exception. I wanted a chocolate that wouldn’t over power the taste of the 3 Musketeers.

I had found these Hot Cocoa with Marshmallow 3 Musketeers at Walmart while shopping for Christmas decorations. I just opened the bag recently. I am amazed they lasted that long. These are even better then the regular 3 Musketeers.

Mmm…just look at all that lovely chocolate. Don’t worry there will be plenty of 3 Musketeer bars left after you make this recipe.

These Mallow Bits are just the cutest things. I remember making the Swiss Miss hot chocolate with these little marshmallows in them and always thinking they never put enough in the packet. Now I can pour a whole tube of them into my hot chocolate.

This fudge recipe is so easy. It just requires a lot of will power to resist eating it just like this.

I had to add more Mallow Bits to the top. I couldn’t help it. I am such a kid. And it looks cooler.

This Hot Chocolate Fudge came out so good. It’s really creamy and the chunks of 3 Musketeers are soft so the texture of the fudge is consistent. And the Mallow Bits which are usually crunchy, absorbed the moisture from being in the fridge and became chewy like regular marshmallows, so it was perfect. It tastes just like hot chocolate. Your kids are going to love this.

Hot Chocolate Fudge

by The Sweet Chick

Prep Time: 10 minutes

Cook Time: 5-10 minutes

Keywords: stove top no bake dessert milk chocolate 3 Musketeer Minis Jet-Puffed Mallow Bits fudge American winter

Ingredients (64 squares)

1 can (14 oz.) sweetened condensed milk
1 bag ( 11.5 oz.) Ghirardelli Milk Chocolate Chips
34 mini 3 Musketeer bars (Hot Cocoa with Marshmallow flavor)
1/2 teaspoon vanilla extract
1/2 cup + 1 tablespoon Jet-Puffed Mallow Bits

Instructions

Chop the 3 Musketeers into smaller pieces. I chopped mine into 6 pieces each.

In medium saucepan over low heat, combine the condensed milk, the chocolate chips, and half of the chopped 3 Musketeers.

Heat and stir until all chocolate is completely melted and the mixture is almost smooth (the chocolate chips will be melted, but the marshmallow centers of the 3 Musketeers may not completely dissolve).

Remove from heat, stir in the vanilla, the other half of the chopped 3 Musketeers, and 1/2 cup of the Mallow Bits until completely combined.

Then spread the mixture evenly onto a parchment paper lined 8″ x 8″ pan or glass dish. Sprinkle the top with a tablespoon of Mallow Bits.

Place the container in the fridge and chill until set (about 2 hours).

Remove from fridge and gently lift the parchment paper to remove the fudge from the pan ( you may need to leave it out for a few minutes before removing). Slice and serve.

This recipe may be shared at these fabulous link parties.

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Roasted Acorn Squash With Chile Vinaigrette

Appetizers

Christiana George

Updated Date:
June 8, 2023

I feel like I’ve fallen out of grace. Your good graces, at least. You see, I’d prepared a whole bunch of posts that I was planning on featuring during my time in California, and then I went and had such a flippin’ busy time that almost three weeks went by with hardly a peep. In fact, just about the only thing I did online was add heavily to my secret wedding board on Pinterest, secret because I don’t want to embarrass myself by unleashing the full extent of my wedding mania on you all.

Speaking of which, how the hell am I going to pull off a wedding this year? Last week, I caught a whiff of what the planning process was going to be like: an uphill battle, against the strictures of the industry, the expectations of parents and future in-laws, my own indecision. Too many ideas (and not only my own) and too short on time and money, that is my plight. Don’t worry, I won’t bombard you with the wedding planning details as the year goes on, but I just need to lean on a figurative shoulder for a moment and take a deep breath.

Alright then.

I made this recipe about a month ago, on one of the rare occasions in which I snapped out of my ‘anything goes during the holiday season’ mentality and decided to try a healthy recipe. Is acorn squash even still in season? (It is.) I guess it’s just as pertinent now as it was then.

Acorn squash has a wonderful heft to it, making it a satisfying substitute for meat, but I find it kind of heavy. I tend to fall for anything with lime juice and chile peppers, and figured that in this case, they would lighten the squash considerably. They did.

I suspect the same vinaigrette would taste great on just about anything. It’s tangy and bright, really perfect this drab time of year when a good kick in the butt is exactly what a person needs. (And I don’t mean intensive cycling classes.)

ROASTED ACORN SQUASH WITH CHILE VINAIGRETTE

Adapted from Gourmet

Serves 4

Ingredients:

2 (1 1/2- to 1 3/4-lb) acorn squash
1/2 teaspoon black pepper
1 1/2 tsp salt
5 Tbsp olive oil
2 garlic cloves
3 Tbsp fresh lime juice, or to taste
3 to 4 tsp finely chopped fresh hot red chile, including seeds
1/4 cup chopped fresh cilantro

Directions:

Put oven racks in upper and lower thirds of oven and preheat oven to 450 degrees F. Halve squash lengthwise, then cut off and discard stem ends. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges.

Toss with black pepper, 1 tsp salt, and 2 Tbsp oil in a bowl, then arrange, cut sides down, in 2 large shallow baking pans. Roast squash, switching position of pans halfway through roasting, until squash is tender and undersides of wedges are golden brown, 25 to 35 minutes.

While squash roasts, mince garlic and mash to a paste with remaining 1/2 tsp salt. Transfer paste to a small bowl and whisk in lime juice, chile (to taste), cilantro, and remaining 3 Tbsp oil until combined. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.