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Cut piece of Mint Chocolate Fudge.
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5 from 6 votes

Mint Chocolate Fudge

This mint chocolate fudge swirl is the perfect treat for the holidays. Each bite is a smooth, creamy, mint-chocolatey taste of heaven!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate, Fudge, mint
Servings: 30
Calories: 389kcal
Author: Erica Walker

Equipment

  • 9x13 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 1/3 of each type of fudge at a time into a greased 9x13 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.

Video

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

Calories: 389kcal | Carbohydrates: 62g | Protein: 3g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 17mg | Sodium: 80mg | Potassium: 106mg | Fiber: 1g | Sugar: 59g | Vitamin A: 138IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 1mg