This is the ultimate mint chocolate fudge—smooth, creamy, and made with two dreamy layers. A rich, dark chocolate bottom topped with a sweet, minty green layer that melts in your mouth. This is the one that always disappears first on dessert trays.
Why I Love This Recipe
This fudge is what I make every winter when I want something festive but easy. The two layers make it look fancy, but it’s super simple to pull off. It’s the perfect combo of rich and refreshing.
- That color contrast is stunning on a platter
- You only need 7 ingredients
- No baking, no thermometer, no stress
- Looks store-bought, tastes better than store-bought
- Perfect for gifting
What You’ll Need
- 2 cups semi-sweet chocolate chips
- 1 tablespoon unsalted butter (for chocolate layer)
- 1 (14 oz) can sweetened condensed milk (divided)
- ½ teaspoon peppermint extract
- 1 cup white chocolate chips
- 1 tablespoon unsalted butter (for mint layer)
- ¼ teaspoon salt
- A few drops of green food coloring
Pro Tips
- Use gel food coloring for the mint layer—it gives stronger color with less liquid
- Make sure the bottom layer is firm before adding the top one
- Line your pan well with parchment for clean layers
- Don’t stir too much after melting or it can get grainy
- Slice with a warm knife for perfect squares
Tools You’ll Need
- Medium saucepan
- Rubber spatula
- 8×8 square pan
- Parchment paper
- Small bowls for prep
- Knife
Substitutions and Variations
- Use dark chocolate chips for a more intense base
- Skip the food coloring if you want a white mint layer
- Add peppermint candy on top if you like crunch
- Swap peppermint for vanilla if you don’t like mint
Make Ahead Tips
You can make this up to 5 days ahead. Chill it in the fridge, covered tightly. It also freezes well for up to 3 months.
Recipe + Instructions
Servings: 16 squares
Total Time: 20 minutes + 2 hours chilling
Cook Time: 10 minutes
Step 1: Make the chocolate layer
In a saucepan over low heat, melt 2 cups semi-sweet chocolate chips, 1 tablespoon butter, and half the can of sweetened condensed milk (about ⅔ cup). Stir until smooth.
Step 2: Add peppermint extract and salt
Once melted, remove from heat and stir in 1½ teaspoons peppermint extract and ¼ teaspoon salt. Stir until fully blended and smooth.
Step 3: Pour and set chocolate layer
Pour the chocolate mixture into a parchment-lined 8×8 pan. Smooth the top evenly. Chill in the fridge for 20–30 minutes until firm.
Step 3: Make the mint layer
In a clean saucepan, melt 1 cup white chocolate chips, 1 tablespoon butter, and the remaining sweetened condensed milk over low heat. Stir until smooth. Remove from heat and add ½ teaspoon peppermint extract and a few drops of green food coloring. Stir until evenly colored and combined.
Step 4: Pour mint layer on top
Once the chocolate layer is set, pour the mint mixture gently over it. Smooth the top and tap the pan to even it out.
Step 5: Chill until fully set
Refrigerate for at least 2 hours until both layers are firm and set completely.
Step 6: Cut and serve
Lift the fudge out of the pan using the parchment paper. Cut into 16 neat squares. Serve on a white round plate.
Leftovers and Storage
Store in an airtight container in the fridge for up to 5 days. You can freeze the cut squares in a freezer-safe container with parchment between layers for up to 3 months.
Why This Recipe Works (Quick Science)
The two types of chocolate set at different rates and melt differently. Semi-sweet chocolate gives you a rich, stable base, while white chocolate melts creamier and holds color well, making it perfect for the mint layer. Sweetened condensed milk replaces traditional sugar syrup, keeping it soft without crystalizing.
Common Mistakes
- Pouring mint layer too soon: If the bottom isn’t set, layers will blend
- Overheating white chocolate: It seizes easily—go low and slow
- Too much peppermint: A little goes a long way
- Cutting while warm: Wait until fully chilled or the layers smudge
What to Serve With
- A hot cup of coffee or mint tea
- Chocolate-dipped pretzels
- Holiday cookie trays
- Light fruit like strawberries or orange slices
FAQ
Can I double this recipe?
Yes! Use a 9×13 pan and double everything.
Can I use peppermint oil instead of extract?
Yes, but use much less—start with just a drop or two.
Do I need to freeze it to set?
Nope—just refrigerate. Freezing is only for long storage.
What kind of food coloring should I use?
Gel or liquid both work, but gel gives a brighter green with less liquid.
Final Thoughts
This layered mint chocolate fudge is as pretty as it is delicious. It’s simple, satisfying, and perfect for gifting, parties, or keeping all to yourself (no shame in that). If you make it, let me know how it went in the comments—I’d love to hear your twist on it!
