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. It comes together in just 20 minutes, no fooling with layers, candy thermometers, or double boilers!
These two-bite desserts are rich, chocolatey, and minty! They sort of remind me of an Ande’s mint, which I find slightly addicting. I love that there is no layering involved and since it is a soft set, the process is much easier and quicker to work through. If you find yourself with leftover chocolate chips, you can quickly throw them into booty dip (another addicting sweet treat, hence the name) or use them to top a chocolate lasagna.
If you love the chocolate and mint combo, these mint truffles are adorable and tasty! There’s also the molten chocolate mint muffin that is decadent and fudgy. Adding a scoop of ice cream makes you think of a restaurant-style dessert!
- It’s the perfect size for a rich sweet treat.
- Made with only 6 simple ingredients.
- Can be enjoyed year-round.
- An easy dessert that can be doubled for crowds.
What Ingredients do I Need for Chocolate Mint Fudge?
- white chocolate chips
- sweetened condensed milk
- peppermint extract or mint extract
- vanilla extract
- green food coloring – I prefer the gel coloring so the consistency doesn’t change from the added liquid with the other kind. I used Americolor “mint” gel food coloring.
- mini semi-sweet chocolate chips – if desired, you can use milk chocolate chips, but this is a rich recipe as it is.
Pro Tip: If you are new to extracts, peppermint extract has a stronger flavor than mint. While you can use either, simply adjust the amount accordingly.
How to Make This Easy Fudge Recipe
PREP: Line a loaf pan with parchment paper. Let the chocolate chips chill in the freezer until you are ready for them. Combine the white chocolate chips and condensed milk and microwave in 30-second intervals stirring between each cycle. Heat for a total of 1 1/2 minutes. Stir until the chocolate is completely melted, then stir in the extracts and green food coloring.
STIR AND CHILL: Stir the chocolate mixture every 5 minutes until it cools to room temperature, which should take about 20 minutes. Once it has cooled, quickly fold in the chocolate chips, leaving a few to sprinkle on top. Pour into the loaf pan and add the remaining chocolate chips. Chill for 2 hours.
SERVE: 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.
- 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 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, you may notice a crust over the top. It will turn smooth again once you stir.
They say that fudge was created by accident. Someone was trying to make caramel pieces but “fudged”…and the name stuck!
Keep the leftover fudge in the fridge for 2 weeks or in the freezer for 3 months.
The key to making the perfect fudge is all about temperature. In our recipe, you want to make sure the mixture has cooled to room temperature before chilling it. When making fudge on the stove, you want to use a candy thermometer so you can make sure that it heats up enough before cooling.
Mint Fudge Recipe
- 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
- 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.
- Keep leftover fudge in the refrigerator or freezer. It will stay good for up to 2 weeks in the refrigerator up to 3 months in the freezer in an airtight container.