Mint Chocolate Fudge
My kids are especially happy with this week’s school lunch treat! I thought this easy mint chocolate fudge recipe would be a festive holiday treat for Saint Patrick’s Day. The fudge was a big hit with everyone and turned out creamy, decadent, and delicious.
Mint Chocolate Fudge
Ingredients:
- 1½ cups white chocolate chips
- 1½ cups milk chocolate chips
- 1 14 oz can of sweetened condensed milk
- 1 tsp mint extract
- 2-3 drops of green food coloring (optional)
How to Make Mint Chocolate Fudge
Line an 8×8 pan with tin foil making sure to have the foil hanging over the edges (for easier fudge removal). Coat the tin foil lightly with cooking spray.
In a small saucepan, over low heat, melt the white chocolate chips.
In a separate saucepan, melt the milk chocolate chips over low heat.
Add half of the sweetened condensed milk to the melted white chocolate chips and the other half to the melted milk chocolate chips.
Remove the pans from the heat and stir both pans until they are fully melted and well combined.
Add the mint extract and the green food coloring to the white chocolate chips; stir until fully combined.
Working quickly, drop a few spoonfuls at a time of each one into the foil-lined baking pan. Continue adding randomly until both saucepans are emptyContinue adding randomly until both saucepans are empty. Shake the 8×8 pan a little to make it even and tap it firmly on the counter to remove air bubbles. Very gently run a butter knife or wooden skewer through the batter a few times to give it a swirled effect.
Place into the refrigerator for at least two hours. Remove from the refrigerator and pull the hanging edges of the tin foil (with the fudge) out of the pan and away from the fudge. Cut into small square pieces – a little goes a long way! Enjoy. Store in the refrigerator in an airtight container.
Equipment
Ingredients
- 1½ cups white chocolate chips
- 1½ cups milk chocolate chips
- 1 14 oz can of sweetened condensed milk
- 1 tsp mint extract
- 2-3 drops of green food coloring
Instructions
- Line an 8x8 pan with tin foil making sure to have the foil hanging over the edges (for easier fudge removal). Coat the tin foil lightly with cooking spray.
- In a small saucepan, over low heat, melt the white chocolate chips.
- In a separate saucepan, over low heat, melt the milk chocolate chips.
- Add half of the sweetened condensed milk to the melted white chocolate chips and the other half to the melted milk chocolate chips.
- Remove the pans from the heat and stir both pans until they are fully melted and well combined.
- Add the mint extract and the green food coloring to the white chocolate chips; stir until fully combined.
- Working quickly, drop a few spoonfuls at a time of each one into the foil-lined baking pan. Continue adding randomly until both saucepans are empty.
- Shake the 8x8 pan a little to make it even and tap it firmly on the counter to remove air bubbles.
- Very gently run a butter knife or wooden skewer through the batter a few times to give it a swirled effect.
- Place into the refrigerator for at least two hours.
- Remove from the refrigerator and pull the hanging edges of the tin foil (with the fudge) out of the pan and away from the fudge.
- Cut into small square pieces - a little goes a long way! Enjoy.
- Store in the refrigerator in an airtight container.
Mint and chocolate are fantastic together! These fudges are definitely worth all the calories, Pam.
Now that is a treat. It also looks easy to make.
Oh, that does look delectable!
the texture of this fudge looks perfect! what a smooth, creamy piece of heaven. love the mint flavor and color. 🙂
We are definitely mint chocolate lovers over here, so I’m really loving this fudge!
Its pretty good 5 rate star!!!
*Thumbs Up*
I am not sure if you are in the UK, but our bags of choc chips have 100grams in a bag, how many grams do I need for this fudge please.
Thanks.
Valerie,
Our bags in the US contain 24 oz or 680 grams (which is about 2 cups) but you only use 1 1/2 cups of each type of chip. I am not sure how many grams that is Sorry!
Pam
I know this was an old comment but I think it’s roughly 500 grams
This is great! I tried this recipe, and all went well with a yummy result!
Can I use mint chocolate chips instead of white chocolate chips and omit the food coloring (do not like using food coloring). And omit the mint abstract too?
Mark,
Sorry for the late reply, I was out of town for the holidays. You can absolutely use mint chocolate chips instead of white chocolate. Omitting the food color is fine too. Hope you love them.
Pam
Just made this, and used a star cookie cutter for my Christmas treats, and I have to say it was one of the easiest and most delicious fudge I’ve ever tasted, I used peppermint instead of mint as it was unavailable at the store. Reminded me of an after dinner mint by red tulip that hasn’t been on the market for several years.
Will make again and is sure to be a regular favourite in my household going forward!
What could you use instead of green food colouring
Zoe,
You can leave it out if you prefer. Also, here is an article about alternatives to food coloring… https://www.biggerbolderbaking.com/all-natural-homemade-food-coloring/
Hope this helps.
-Pam
How do you melt the chocolates without burning it to the pan
Janice,
You must watch the chocolate carefully and stir it often before adding the sweetened condensed milk to the melted chocolate.
-Pam
Smoooooth and minty … yummmy!
Can it be frozen? How long will it keep in the fridge?
Lissy,
I’ve never tried freezing it so I’m not sure how it would turn out but I read the following online:
Refrigerator: Fudge stored in the refrigerator can last 2 to 3 weeks when kept in an air-tight container. Freezer: Frozen fudge will keep for months if wrapped in waxed paper, then again in aluminum foil, and stored in an air-tight container.
I hope this helps!
Pam
Made this for my work crew for Christmas. They Loved it. And so did I. Will definitely make it again
Rose,
Thank you so much for taking the time to let me know. I’m so glad your work crew loved it.
-Pam
I made it. It tasted great but it didn’t seem as soft as fudge. It seemed more like chocolate.
Good recipe. I used Ghirardelli chips. Appreciate the warning to go slow adding the food coloring and mint extract. I microwaved the chocolates. The white did not get as thin and swirlable as the brown. However I was able to spread with a large spoon. Taste and texture is very good.
Judith,
I’m glad you like them! Thanks for taking the time to let me know.
-Pam