Hot Chocolate on a Stick

By
Elizabeth LaBau
Sweet Book of Candy Making Elizabeth LaBau
Elizabeth LaBau
A professional pastry chef, cookbook author, and writer, Elizabeth LaBau has published more than 600 articles on baking and candy making.
Learn about The Spruce Eats' Editorial Process
Updated on 12/21/21
Hot chocolate on a stick

The Spruce / Elizabeth LaBau

Prep: 10 mins
Cook: 5 mins
Chilling Time: 4 hrs
Total: 4 hrs 15 mins
Servings: 25 servings
Yield: 25 lollipops
Nutrition Facts (per serving)
151 Calories
8g Fat
17g Carbs
3g Protein
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Nutrition Facts
Servings: 25
Amount per serving
Calories 151
% Daily Value*
Total Fat 8g 11%
Saturated Fat 4g 20%
Cholesterol 13mg 4%
Sodium 65mg 3%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 3%
Total Sugars 12g
Protein 3g
Vitamin C 2mg 10%
Calcium 70mg 5%
Iron 1mg 5%
Potassium 201mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Hot chocolate on a stick produces delicious blocks of chocolate fudge that can be dissolved in hot milk to produce rich, creamy hot chocolate. This is truly a candy that does double duty: Enjoy eating it plain, use it as a hot chocolate base, or do both.

For this recipe, you will also need 25 lollipop sticks.

Ingredients

  • 1/2 cup heavy cream

  • 1 (14-ounce) can sweetened condensed milk

  • 18 ounces (3 cups) chopped semisweet chocolate, or chips

  • 4 ounces (3/4 cup) chopped unsweetened chocolate

Steps to Make It

  1. Gather the ingredients.

  2. Prepare an 8 x 8-inch pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

  3. Place the chopped semi-sweet and unsweetened chocolates in a large heat-safe bowl.

  4. Pour the heavy cream and condensed milk into a medium saucepan and whisk until combined.

  5. Put the saucepan over medium heat. Bring the liquid to a simmer, whisking frequently so that the condensed milk does not scorch on the bottom of the pan.

  6. Once the liquid is simmering, pour the hot cream over the chopped chocolate and let it sit for a minute to soften. Begin whisking the cream and chocolate together, until the chocolate is melted and you have a shiny, smooth mixture.

  7. Pour the chocolate into the prepared pan and smooth it into an even layer. Allow it to sit and firm up overnight, or for 3 to 4 hours in the refrigerator.

  8. Once the fudge block is firm, use a large, sharp knife to cut it into twenty-five pieces (five rows and five columns).

  9. Skewer each block with a lollipop stick.

Tips

  • For the smoothest cuts, rinse the knife in hot water and dry it between each cut.
  • Store in an airtight container for up to a week at room temperature, two weeks in the refrigerator or up to a month in the freezer.

Recipe Variations

  • This clever candy makes a great gift, and you can make endless variations. Add large ​marshmallows to the hot chocolate skewers, roll the fudge blocks in crushed peppermint or cocoa, or drizzle them with white chocolate before packaging.

Hot Chocolate Instructions

To make hot chocolate, heat a mug of milk (water does not work well in this instance) and add a chocolate block. Allow it to sit and soften for a minute, then vigorously stir until it is dissolved.