Mint and chocolate are a match made in dessert heaven, and this Mint Chocolate Fudge proves it! It’s rich, creamy, and has the perfect hint of refreshing mint.
Whether you’re making it for the holidays, a special gift, or just because you love mint chocolate, this fudge is sure to be a hit. And the best part? It’s super easy to make—no baking, no stress.
Let’s dive in!
What You’ll Need
Ingredients:
- For the Chocolate Layer:
- 2 cups semi-sweet chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon vanilla extract
- For the Mint Layer:
- 2 cups white chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon peppermint extract
- 2-3 drops green food coloring (optional, for color)
- Optional: Chocolate shavings or sprinkles for garnish
Tools:
- Medium saucepan
- Heatproof spatula
- 8×8-inch baking pan
- Parchment paper
- Measuring cups/spoons
Pro Tips
- Layer patience! Let the chocolate layer set slightly before adding the mint layer to keep them clean and separate.
- Use high-quality chocolate. It makes a big difference in flavor and texture!
- Don’t overdo the mint. A little peppermint extract goes a long way—taste as you go.
- Prep your pan. Line your pan with parchment paper, leaving extra on the sides for easy lifting later.
- Chill completely. Let the fudge set fully in the fridge before cutting into squares.
Substitutions and Variations
- No green food coloring? Skip it! The fudge will taste just as good without the color.
- Add texture. Stir crushed mint candies or Andes mints into the mint layer for some crunch.
- Dairy-free? Use dairy-free chocolate chips and coconut condensed milk.
How to make it
1. Make the Chocolate Layer
In a medium saucepan, combine the semi-sweet chocolate chips and half of the sweetened condensed milk (7 oz). Heat over low heat, stirring constantly, until the mixture is melted and smooth. Stir in the vanilla extract. Pour the mixture into an 8×8-inch baking pan lined with parchment paper and spread evenly. Let it cool slightly while you prepare the mint layer.
2. Make the Mint Layer
In a clean medium saucepan, combine the white chocolate chips and the remaining sweetened condensed milk (7 oz). Heat over low heat, stirring constantly, until melted and smooth. Stir in the peppermint extract and green food coloring (if using) until fully mixed.
3. Pour the Mint Layer
Gently pour the mint mixture over the slightly set chocolate layer in the pan. Spread evenly with a spatula.
4. Chill the Fudge
Place the pan in the refrigerator and let the fudge chill for at least 2-3 hours, or until completely firm.
5. Cut and Serve
Once the fudge is firm, lift it out of the pan using the parchment paper. Cut into squares with a sharp knife. Garnish with chocolate shavings or a sprig of mint if desired.
Leftovers and Storage
- Store fudge in an airtight container in the fridge for up to 2 weeks.
- You can freeze the fudge for up to 3 months. Thaw in the fridge before serving.
Conclusion
This Mint Chocolate Fudge is a total crowd-pleaser with its rich chocolate base and creamy, refreshing mint layer. It’s so simple to make and perfect for holidays, gifts, or just treating yourself. Give it a try and let me know how it turned out in the comments. Did you add your own twist? Happy snacking! 🍫🌿✨
