Mint Chocolate Fudge

5 from 6 votes
11 Comments

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This mint chocolate fudge is the perfect treat for the holidays. Each bite is a smooth, creamy, mint-chocolatey taste of heaven!

Cut pieces of Mint Chocolate Fudge.
Featured with this Recipe
  1. Ingredients in this Mint Chocolate Fudge Recipe
  2. Steps for Making this Fudge
  3. Substitutions or Additions for Mint Fudge
  4. Storing Fudge
  5. Frequently Asked Questions
  6. Try some of our other tasty Fudge Recipes!
  7. How To Make Mint Chocolate Fudge
  8. Mint Chocolate Fudge Recipe

Have you ever noticed that there are so many great things to pair with chocolate? Peanut butter, caramel, vanilla, and of course, MINT. This mint chocolate fudge is especially great for Christmas and St. Patrick’s Day because of the great green color. But, of course, it can be enjoyed all year round. The mild mint flavor pairs perfectly with rich milk chocolate for a delicious treat that is absolutely irresistible.

Ingredients to make Mint Chocolate Fudge including mint chips, white chocolate bars, chocolate bars, butter, sugar, evaporated milk, mint extract, marshmallow creme and white chocolate chips.


Ingredients in this Mint Chocolate Fudge Recipe

  • Milk chocolate bar (such as Hershey bars, broken into pieces) – for the chocolate layer
  • Andes Mint Chips (or chocolate & mint chips) – You can also use the same weight in actual Andes mints.
  • Plain white chocolate, try to find actual chocolate bars, not bark – for the mint layer
  • White chocolate chips
  • Butter
  • Marshmallow fluff (also called Marshmallow Creme)
  • Sugar
  • Evaporated milk or sweetened condensed milk
  • Creme de menthe or mint extract (do not use peppermint extract)
Bowl of mint chips, marshmallow creme, butter, chocolate pieces. Wooden spoon on the side.

Steps for Making this Fudge

  • In a large mixing bowl, combine milk chocolate bar pieces, Ande’s Mint Chips, four Tablespoons of butter, and half of the marshmallow whip. Set aside.
  • In a separate large mixing bowl, combine white chocolate bar pieces, white chocolate chips, four Tablespoons of butter, and remaining marshmallow whip. Set aside.
  • In a LARGE heavy saucepan (it will boil up high), combine sugar, evaporated milk, and creme de menthe. Bring to a rolling boil over medium heat. Stir CONSTANTLY for four minutes.
  • Pour about a cup of cooked mixture into each bowl of chocolate at a time, stirring as constantly as you can for each bowl until you melt all the chocolate (you might want a helper for this part). Try to divide the cooked mixture between the two bowls as evenly as you can.
  • Stir each bowl until all chocolate is melted and smooth.
  • Pour about ⅓ of each type of fudge at a time into a prepared 13×9 inch glass baking dish, greased with butter or cooking spray. Using a knife, swirl the two types of fudge together to make a pretty, swirled design. Some people line the pan with foil or parchment paper, but this can make swirling more difficult.
  • Bring to room temperature, then cover. If you feel like it isn’t setting up, you can refrigerate it to harden further.
Baking dish with mint and chocolate fudge swirled together.

Substitutions or Additions for Mint Fudge

  • If you can’t find the Andes mint chips or chocolate mint chocolate chips for the chocolate mixture, you can just use milk chocolate chips or semi-sweet chocolate chips and add a little extra creme de menthe. For the white chocolate, you can use white chocolate bars or even baking chocolate, just try to avoid using chocolate bark. It is too waxy and will mess with the consistency.
  • This fudge is slightly on the softer side, so if you want it to be a little firmer, boil the milk and sugar for a minute longer. Everyone likes their fudge a little differently, so experiment to your liking.
  • To make a gluten-free recipe, just be careful about your chocolate. The really large Hershey bars have gluten in them (why? I have NO idea). The smaller ones are fine, though and most other chocolate won’t have gluten, so just be sure to check those labels just to be sure!
Plate of Mint Chocolate Fudge pieces.

Storing Fudge

This chocolate mint fudge can be stored at room temperature for about 1 to 2 weeks. Store it in an airtight container or wrap it tightly in plastic. Keep it in a cool, dry place away from direct sunlight and heat. You can also store this fudge in the fridge or freezer. Refrigerated fudge can last for 2 to 3 weeks. Fudge can also be frozen for longer-term storage, lasting 2 to 3 months. Keep it in a large block or store individual pieces. When ready to enjoy, thaw the fudge in the refrigerator or at room temperature. You may notice condensation on the fudge after freezing and thawing. This is normal and it should evaporate off after being uncovered for a little while.

Close up of swirled Mint Chocolate Fudge piece.

Frequently Asked Questions

How long does homemade fudge last?

It depends how it is stored. When stored in the fridge it can last about two to three weeks. It can be stored at room temperature for 1-2 weeks.

Should you refrigerate fudge?

Fudge doesn’t need to be refrigerated but you can if you want to. No matter where you store it, just make sure it is wrapped tightly and stored in an airtight container.

Why didn’t my fudge set up?

While cooking, it probably didn’t get hot enough or boil long enough. If it doesn’t set well at room temperature, try storing it in the fridge.

Do I have to use green food coloring?

No, not at all. You can keep the minty swirls a white color instead.

Read Next: Christmas Cookie Recipes

Cut piece of Mint Chocolate Fudge.

Try some of our other tasty Fudge Recipes!

There are so many ways to enjoy fudge. Check out these great recipes.

How To Make Mint Chocolate Fudge

Cut piece of Mint Chocolate Fudge.

Mint Chocolate Fudge

5 from 6 votes
This mint chocolate fudge swirl is the perfect treat for the holidays. Each bite is a smooth, creamy, mint-chocolatey taste of heaven!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 30

Video

Equipment

  • 9×13 inch pan

Ingredients

  • 10 ounces milk chocolate bar (such as Hershey bars, broken into pieces)
  • 10 ounces Andes Mint Chips (or chocolate & mint chips)
  • 10 ounces plain white chocolate try to find actual chocolate bars, not bark
  • 12 ounces white chocolate chips
  • 1/2 cup butter divided
  • 8 ounces marshmallow fluff (1 jar) divided
  • 4 1/2 cups sugar
  • 12 ounces evaporated milk
  • 1/2 teaspoon creme de menthe or mint extract

Instructions

  • In a large mixing bowl, combine milk chocolate bar pieces, Ande's Mint Chips, 4 Tablespoons butter, and half of the marshmallow whip. Set aside.
    Bowl of mint chips, marshmallow creme, butter, chocolate pieces. Wooden spoon on the side.
  • In a separate large mixing bowl, combine white chocolate bar pieces, white chocolate chips, 4 Tablespoons butter and remaining marshmallow whip. Set aside.
    Note: If you are wanting to make the swirls green (as pictured), add some green GEL food coloring (NOT water-based) to the white chocolate bowl.
    Mixing bowl of white chips, butter, marshmallow creme and green coloring.
  • In a LARGE saucepan (it will boil up high), combine sugar, evaporated milk and creme de menthe. Bring to a rolling boil over medium heat. Stir CONSTANTLY for 4 MINUTES.
    Pan of boiled evaporated milk and sugar. Wooden spoon on the side.
  • Pour about a cup of cooked mixture into each bowl of chocolate at a time, stirring as constantly as you can for each bowl (you might want a helper for this part). Try to divide the cooked mixture between the two bowls as evenly as you can.
    Mixing bowl of brown melted chocolate fudge.
  • Stir each bowl until all chocolate is melted and smooth.
    Mixing bowl of green melted mint fudge.
  • Pour about ⅓ of each type of fudge at a time into a greased 9×13 glass baking dish.
    Baking dish with mint and chocolate fudge poured.
  • Using a knife, swirl the two types of fudge together to make a pretty, swirled design.
    Baking dish with mint and chocolate fudge swirled together.
  • Allow to cool to room temperature and then cover and store in an airtight container.
    Cooled Mint Chocolate Fudge in a baking dish.
  • Fudge can be stored at room temperature for 1-2 weeks or in the fridge for 2-3 weeks.
    Plate of Mint Chocolate Fudge pieces.

Notes

Recipe Tips:

  • If you can’t find the Andes mint chips or chocolate mint chocolate chips, you can just use regular chocolate chips and add a little extra creme de menthe. For the white chocolate, you can use white chocolate bars or even baking chocolate, just try to avoid using chocolate bark. It is too waxy and will mess with the consistency.
  • This fudge is a slightly on the softer side, so if you want it to be a little firmer, boil the milk and sugar for a minute longer. Everyone likes their fudge a little differently, so experiment to your liking.
  • To make a gluten-free recipe, just be careful about your chocolate.  The really large Hershey bars have gluten in them (why? I have NO idea). The smaller ones are fine though, and most other chocolate won’t have gluten, so just be sure to check those labels just to be sure!

Nutrition Information

Calories: 389kcalCarbohydrates: 62gProtein: 3gFat: 15gSaturated Fat: 10gCholesterol: 17mgSodium: 80mgPotassium: 106mgFiber: 1gSugar: 59gVitamin A: 138IUVitamin C: 1mgCalcium: 97mgIron: 1mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her three beautiful girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

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Comments

  1. 5 stars
    Just over the top good. What an unexpected surprise. Directions clear and easy. Method straight forward. Easy execution. Tastes just incredible. This is now on my holiday go to list. Thanks!

    1. Yes, peppermint is different from the creme de menthe.. the mint used for this recipe is more of a spearmint flavor. Hope this helps!

    2. Would white chocolate discs work or is that too much like bark? I can only find cookies and cream white chocolate bars, but am very interested in making this!

  2. I am confused about the milk do you add half the milk in the first step or the whole can? Do you need another can for step 4. I want to try for the holidays looks so good. Thank you so much 🙂

  3. 5 stars
    YES PLS. This sounds delicious! I’m from the UK so I’ve never really seen Marshmallow Fluff used in a fudge recipe, but it seems like a great idea!