This mint chocolate fudge is the perfect treat for the holidays. Each bite is a smooth, creamy, mint-chocolaty taste of heaven!
Mint Chocolate Fudge
Have you ever notice 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.
Substitutions or Additions for this Recipe
- 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 soft 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 different 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!
Try some of our other tasty fudge recipes too!
There are so many ways to enjoy fudge. Check out these great recipes:
- Copycat See’s Fudge Recipe is the easiest, most fool proof fudge recipe ever!
- Chocolate Peanut Butter Fudge Swirl is so easy and delicious. It tastes like a Reese’s Peanut Butter Cup in fudge form.
- Marshmallow Rocky Road Fudge is loaded with crunchy walnuts and sweet marshmallows.
- German Chocolate Fudge is the perfect chocolate recipe with a twist.
- Creamy Chocolate Coconut Fudge is pure decadent fudge with a hint of coconut.
How To Make Mint Chocolate Fudge
- 10 oz milk chocolate bar (such as Hershey bars, broken into pieces)
- 10 oz Andes Mint Chips (or chocolate & mint chips)
- 10 oz plain white chocolate try to find actual chocolate bars, not bark
- 12 oz white chocolate chips
- 1/2 c butter divided
- 8 oz marshmallow fluff (1 jar) divided
- 4 1/2 c sugar
- 12 oz evaporated milk
- 1/2 tsp creme de menthe or mint extract
- In a large mixing bowl, combine milk chocolate bar pieces,Ande's Mint Chips, 4 Tbsp. butter, and half of the marshmallow whip. Set aside.
- In a separate large mixing bowl, combine white chocolate bar pieces, white chocolate chips, 4 Tbsp. 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.
- 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.
- 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.
- Stir each bowl until all chocolate is melted and smooth.
- Pour about 1/3 of each type of fudge at a time into a greased 9x13 glass baking dish.
- Using a knife, swirl the two types of fudge together to make a pretty, swirled design.
- Cover tightly and refrigerate until hardened (several hours or overnight).
- Keep refrigerated until ready to serve.
- 9x13 inch pan