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Mint Chocolate Fudge

Mint chocolate fudge is a rich and creamy dessert that combines milk chocolate and white chocolate with a refreshing hint of peppermint.
Prep Time15 minutes
Cook Time15 minutes
Total Time3 hours
Course: Dessert
Cuisine: American
Keyword: Chocolate, Easy, Mint
Servings: 16 servings
Calories: 150kcal

Ingredients

Chocolate Layers

  • 1.5 cups Milk Chocolate Chips
  • 1.5 cups White Chocolate Chips
  • 14 ounces Sweetened Condensed Milk Divided into two 7-ounce portions
  • 1 teaspoon Peppermint Extract Divided into two 0.5 teaspoon portions
  • 6 drops Green Food Coloring Plus more as needed

Instructions

  • Step 1: Prepare Your Baking Pan - Line an 8-inch square baking pan with parchment paper, allowing some overhang on the sides for easy lifting later.
  • Step 2: Make the Milk Chocolate Layer - In a medium saucepan over low heat, combine 1 ½ cups of milk chocolate chips and 7 ounces of sweetened condensed milk. Stir frequently until melted and smooth. Remove from heat and stir in ½ teaspoon of peppermint extract.
  • Step 3: Pour the Milk Chocolate Mixture - Pour the melted milk chocolate mixture into the prepared baking pan and spread evenly. Refrigerate while preparing the white chocolate layer.
  • Step 4: Make the White Chocolate Layer - In another saucepan, combine 1 ½ cups of white chocolate chips with the remaining 7 ounces of sweetened condensed milk. Melt over low heat, stirring until smooth. Stir in the remaining ½ teaspoon of peppermint extract and add green food coloring.
  • Step 5: Combine Layers - Pour the green white chocolate mixture over the set milk chocolate layer. Spread evenly and swirl with a toothpick for a marbled effect if desired.
  • Step 6: Chill Until Set - Return the pan to the refrigerator and chill for at least 2 to 3 hours until completely set. Remove from the pan using the parchment paper overhang and cut into squares.

Equipment

  • Medium Saucepan
  • 8-inch Square Baking Pan
  • Spatula
  • Parchment Paper

Notes

Store in an airtight container at room temperature for up to one week, or refrigerate for two weeks. For longer storage, freeze individual pieces wrapped in plastic wrap.