The first time I made Hot Chocolate on a Stick, my entire kitchen transformed into this intoxicating cloud of melted chocolate, warm cream, and a whisper of vanilla sweetness that made me feel like I was standing inside a cozy winter market stall. I remember stirring the thick, glossy mixture on the stove, watching it slowly turn into the richest chocolate fudge I’d ever made, and feeling that little spark of holiday excitement in my chest. When the sticks set and I dipped the first one into steaming milk, I knew instantly why this recipe has become one of my absolute favorite winter traditions.
Why You’ll Love This Recipe
You’re going to love this recipe because it gives you the creamiest, richest hot chocolate imaginable with zero fuss—just swirl one of these chocolate sticks into warm milk and you’ve got a decadent, café-style drink that tastes like pure winter magic, and it’s honestly so fun to make and even more fun to give as gifts.
Ingredients
- 3 cups semi-sweet chocolate chips
- 4 oz bittersweet baking bar
- 14 oz can sweetened condensed milk
- 1/2 cup heavy cream
- 1 1/2 cups mini marshmallows
- 28–30 lollipop sticks
- 1 gallon whole milk
I’ve tested this recipe with different chocolate blends, and the combination of semi-sweet and bittersweet gives the perfect balance—deep, rich chocolate flavor without being too sugary. The sweetened condensed milk is what makes the mixture fudgy and smooth, so don’t replace it with evaporated milk. You can use milk chocolate if you prefer something sweeter, but the final drink will be noticeably lighter. Mini marshmallows are optional, but I love folding them in for a fun, nostalgic touch.
Equipment Needed
- Medium saucepan
- Rubber spatula
- Measuring cups and spoons
- 8×8 or 9×9 baking pan
- Parchment paper
- Knife
- Lollipop or popsicle sticks
I prefer using a heavy-bottomed saucepan because it keeps the chocolate from scorching. A rubber spatula helps scrape the melted fudge mixture without sticking, and parchment paper makes removing the hardened chocolate unbelievably easy—I once tried making this without parchment and spent way too much time prying stuck chocolate out of a pan. A sharp knife is essential for cutting clean squares so your sticks slide in without breaking the fudge apart.
Step-by-Step Instructions
When I start making Hot Chocolate on a Stick, the first thing I do is line my baking pan with parchment paper, leaving a little overhang on the sides. I can’t stress enough how much this helps when it’s time to lift the slab out. Then I chop the bittersweet baking bar because smaller pieces melt faster and more evenly. The sound of chocolate chunks hitting the cutting board always reminds me of winter baking with my family.
Next, I combine the chocolate chips, chopped chocolate, sweetened condensed milk, and heavy cream in my saucepan over low heat. The key here is patience—melting chocolate too quickly leads to seizing, and trust me, cleaning seized chocolate out of a pan is not fun. As it slowly melts, the mixture becomes thick, glossy, and heavenly smelling. I always take a second to pause and breathe in the warmth of the chocolate steam—there’s just something soothing about it.
Once the mixture is fully melted and silky, I remove it from the heat and fold in the mini marshmallows. They don’t melt completely, which I love because they create little pockets of fluff throughout the fudge. Then I spread the mixture into the prepared pan, smoothing the top with my spatula. It’s thick and sticky, but it presses down beautifully. I let the mixture cool for about 10 minutes before inserting the lollipop sticks to ensure they stand upright without leaning.(See the next page below to continue…)