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+ servings
Chocolate fudge on a white pedestal plate.
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Mint Chocolate Fudge

Sweet, creamy, and very minty, this easy-to-make Mint Chocolate Fudge recipe takes just five ingredients. Make this chocolaty candy for the holidays and gift-giving, these slices make a stunning presentation with the two layers of chocolate and colorful peppermints on top.
Course Dessert, Dessert, Candy
Cuisine Sweets
Prep Time 15 minutes
Cook Time 15 minutes
rest time 2 hours
Total Time 2 hours 28 minutes
Servings 24 squares
Calories 166kcal

Ingredients

Instructions

Preparing the dish

  • Use an 8" x 8" baking dish and line the bottom with a piece of parchment paper, make sure the paper comes up over the sides of the dish so you can pull the candy out for cutting.

Preparing the peppermints

  • If you are using pre crushed peppermints, just measure out what you will need.
  • If you are using the round Starlight peppermint candies, or candy canes, these need to be crushed into smaller pieces.
    Place the mints in a plastic bag and seal the bag shut. With a mallet (use the flat side), rolling pin, or a ladle, gently pound the mints several times until they have been broken down into small pieces.
    See notes below for tips

Chocolate Fudge Layer

  • Pour half the can of sweetened condensed milk into a medium-sized saucepan. That should be ⅔ cup.
  • Place the pan over medium-low heat on the stove, and add the dark chocolate chips. Do not stir.
  • Once the chocolate chips start to melt ( this usually takes about two minutes) stir gently several times until the chocolate is totally melted. You want the chocolate to melt slowly.
  • Once the chocolate is melted, it will thicken up and lose its glossy sheen. Remove from the stove and pour in ⅓ cup of the crushed peppermint candies. Stir to incorporate.
  • Pour the fudge into the prepared baking pan and pat the fudge into a thin layer. Sprinkle another ⅓ cup of peppermints on top of the fudge. Set this aside.
  • Clean out the saucepan so you can use it for the next layer.

White chocolate layer

  • Pour the remaining sweetened condensed milk into the medium-sized saucepan. It will be ⅔ cup.
  • Place the pan over medium-low heat on the stove, and add the white chocolate chips. Do not stir.
  • Once the chocolate chips start to melt stir gently several times until the chocolate is totally melted. You want the chocolate to melt slowly.
  • Once the chocolate is melted, it will thicken up and lose its glossy sheen. Remove from the stove and add ¼ teaspoon of the peppermint oil, or a ½ teaspoon of peppermint extract. Stir to incorporate.
  • Pour the white chocolate fudge layer on top of the dark chocolate fudge layer and spread out to cover.
  • Sprinkle the remainder of the peppermint candies over the white chocolate layer. With your fingers or the bottom of a measuring cup press the candies into the white fudge so they will stick.
  • Let the fudge sit for at least two hours to firm up before cutting.

Cutting the fudge

  • Pull the parchment paper up out of the baking pan and place on a large cutting board.
  • With a large chef's knife cut the fudge into four long strips then cut the strips into squares. It is helpful to use a smaller knife, like a paring knife to cut the squares.
  • Store the fudge in a sealed container for up to a week.

Notes

This recipe needs only 10 ounces of chocolate chips but I buy a 12-ounce bag.  Use the leftover chips in other recipes.
If you prefer you can use semi-sweet chocolate chips in place of dark chocolate chips.
If you can't find peppermint oil, substitute peppermint extract.
For a more colorful candy presentation try using these Red and Green Peppermints Candies. This really makes for a festive fudge.
Starlight peppermints or candy canes can be used instead of crushed peppermints.
Feel free to use more peppermint candies in this recipe.
 
Try this easy recipe for Cinnamon Rock Candy for another tasty holiday recipe.
 
 

Nutrition

Serving: 1 | Calories: 166kcal | Carbohydrates: 18g | Protein: 2g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 28mg | Potassium: 109mg | Fiber: 1g | Sugar: 15g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg