This Mint Fudge Recipe has just the right amount of chocolate chips and mint flavor. With its light green color, it makes a perfect dessert for Christmas time. This easy fudge recipe comes together in just 20 minutes, is cooked in the microwave and there’s no need for candy thermometers or double boilers!
These two-bite peppermint fudge desserts are rich, chocolatey, and minty! This mint fudge recipe is made with a base of sweetened condensed milk and white chocolate chips rather than a traditional fudge made with granulated sugar. We simply melt everything together in the microwave rather than using a candy thermometer and cooking over the stovetop. The result is a silky smooth fudge that is quite a bit softer than a traditional fudge, but it’s creamy and fail-proof. This is very similar to our Baileys fudge, which is also soft set.
If you love the chocolate and mint combo, try these mini mint cheesecakes or a mint chocolate chip ice cream cake. For another super simple fudge, try our 2-ingredient chocolate peanut butter fudge, too!
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Why You’ll Love This Mint Chocolate Chip Fudge Recipe
- This chocolate mint fudge is the perfect size for a rich sweet treat.
- Made with only 6 simple ingredients and a microwave.
- Ultra smooth and creamy since it’s made with sweetened condensed milk.
- An easy dessert that can be doubled for crowds.
🍫 Ingredients:
- White chocolate chips – for the sweet fudge base
- Sweetened condensed milk – thick sweetener for this delicious fudge
- Peppermint extract or mint extract – gives the mint flavor
- Vanilla extract – rounds out the flavors and gives it some warm vanilla tones
- Green food coloring – I prefer gel coloring so the consistency isn’t effected by liquid food coloring; less dye is also needed when using gel-based. I used Americolor “mint” gel food coloring.
- Mini semi-sweet chocolate chips – if desired, you can use milk chocolate chips or dark chocolate chips.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Substitutions and Variations
- You can play with the colors and different flavors in this. Try peanut butter chips instead to change the flavors, you won’t need food coloring for that flavor, just omit the mint extract and use peanut butter extract.
- Try to use crushed up candy canes, mint chips, or andes mints instead of the mini chocolate chips.
- If you are not a fan of microwaving chocolate, you can use a heavy saucepan with a double boiler instead.
🔪 Instructions:
PREP: Line a loaf pan or square pan with parchment paper or wax paper. Keep the mini chocolate chips chill in the freezer until you are ready for them.
Step 1: Combine the white chips and condensed milk.
Step 2: In a microwave-safe bowl, microwave in 30-second intervals stirring between each cycle. Heat for a total of 1 ½ minutes. Stir until the chocolate is completely melted.
Step 3: Stir in the extracts and green food coloring. Stir the chocolate mixture every 5 minutes until it cools to room temperature, which should take about 20 minutes.
Step 4: Once it has cooled, quickly fold in the frozen chocolate chips, leaving a few to sprinkle on top of the fudge.
Pro Tip: If you are new to extracts, peppermint extract has a stronger flavor than mint. You can use either, adjust the amount accordingly. Peppermint flavor is more like a candy cane while mint is not as strong and has quite a bit less menthol.
Step 5: Pour fudge mixture into the prepared pan and add the remaining chocolate chips. Chill for 2 hours.
Step 6: Once the fudge is set, lift it out of the pan with the parchment paper. Slice and serve or transfer to a container for storage.
GARNISH/SLICE/SERVE: Place on a platter and devour!!
Recipe Tips for Mint Fudge:
- This is a soft-set fudge recipe, so it’s easier to make but also needs to stay cool. It will become soft if it sits out too long at room temperature.
- Make sure the fudge has cooled to room temperature before stirring in the mini chocolate chips. If there is heat left in the fudge base, it will melt the chips into the fudge and will be a mess.
- Freezing the mini chocolate chips provides extra protection so they will not melt into the fudge.
- We prefer to use 1 teaspoon of peppermint extract or 1.5 teaspoons of mint extract.
- While the fudge is cooling (before adding mini chips), you may notice a crust over the top. It will turn smooth again once you stir.
Fun Fact
They say that fudge was created by accident. Someone was trying to make caramel pieces but “fudged”…and the name stuck!
Recipe FAQs
Keep the leftover fudge in the fridge, in an airtight container or covered in plastic wrap, for 2 weeks or in the freezer for 3 months.
This recipe uses sweetened condensed milk and melted white chocolate chips for a base. It is fairly fail-proof compared to fudge recipes that cook over the stovetop with traditional ingredients. However, the finished fudge is soft set. Keep refrigerated for easy slicing and serving.
More Chocolate Chip Recipes to Enjoy
If you tried this Mint Fudge Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Mint Fudge Recipe
Ingredients
- 2 cups white chocolate chips
- 1 cup sweetened condensed milk
- ½-1 teaspoon peppermint extract or 1 ½ teaspoons mint extract
- ½ teaspoon vanilla extract
- 2-3 drops of gel-based green food coloring
- ½ cup mini semi-sweet chocolate chips divided
Instructions
- Line a loaf pan with parchment paper and set aside.
- Place mini chocolate chips in the freezer to chill while preparing other ingredients.
- Place the white chocolate chips and sweetened condensed milk in a microwave-safe bowl.
- Heat mixture, 30 seconds at a time, stirring between each interval. Heat for a total of 1 ½ minutes.
- Stir until the chocolate is completely melted.
- Stir in extracts and food coloring. Stir until color is uniform.
- Set fudge mixture aside, stirring every 5 minutes, until room temperature (the mixture may begin to crust over the top as it cools, but will stir back into a smooth mixture. Cool until you can no longer feel any warmth whatsoever in the fudge, about 20 minutes).
- When the fudge mixture is cool, quickly fold in most of the semi-sweet mini chocolate chips, reserving a couple tablespoons to sprinkle over the top. Fold the mixture just enough to distribute the chocolate chips and then immediately pour into prepared loaf pan. Sprinkle the reserved chips over the top.
- Refrigerate for at least 2 hours.
- Lift fudge from the pan by the parchment paper. Cut into pieces and serve. Fudge is soft set and should be kept in the refrigerator for firmness.
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