This mint chocolate fudge swirl is the perfect treat for the holidays. Each bite is a smooth, creamy, mint-chocolatey taste of heaven!
This mint chocolate fudge is especially great for the holidays (and St. Patrick’s Day) but of course it can be enjoyed all year round. 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.
If you can’t find the Ande’s 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.
Is Fudge Gluten Free?
This recipe is gluten free as written.. you 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!
Mint Chocolate Fudge Swirl
- 10 oz milk chocolate bar (such as Hershey bars, broken into pieces)
- 10 oz Andes Mint Chips (or chocolate & mint chips)
- 10-12 oz plain white chocolate try to find actual chocolate bars, not bark
- 12 oz white chocolate chips
- 1/2 c butter divided
- 1 jar (7-8 oz) marshmallow fluff 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.