Mint Chocolate Chip Fudge Recipe

The combination of rich chocolate and mint makes for a beautiful, fresh, and fabulous mint chocolate chip fudge recipe everyone will enjoy. Whether making this for the holidays, for gifts, or as an indulgent special treat, your friends and family will love this mint chocolate fudge.

Fudge is a decadent treat in any form, but this one takes the candy tray. This recipe is simple and requires just six ingredients to make. But it doesn’t stop at being delicious–the fudge itself has a beautiful green hue that is perfect for Christmas, either on a Christmas candy or cookie tray, or as a food gift during the holiday season, or perhaps for St. Patrick’s Day.

Mint Chocolate Chip Fudge Recipe

The easy homemade fudge recipe for chocolate mint fudge is easy to follow and requires little effort on the part of the chef! It simply tastes delicious and might remind you of Andes mints or mint chocolate chip ice cream.

This is a delicious fudge for people who enjoy the combination of chocolate and mint. For many people, those different flavors are their favorite… er, flavor combination tasting like Andes candies or mint chocolate chip ice cream.

Tips and variations for making this mint chocolate fudge:

● Right now, in the United States, one can of sweetened condensed milk is 14oz.
● This is a fairly easy fudge but the timing is very important. The fudge must not be hot or even warm when adding the mini chocolate chips or else it will melt completely.
● This is the reason I prefer melting the white chocolate chips in the microwave versus a double boiler, as it cools down faster. Also, this time I add the condensed milk later so that it also brings the temperature down a notch.
● Freeze the mini chocolate chips before using them for 2 hours or overnight, so that they do not melt as quickly.
● After adding the condensed milk, mint extract, and green color, let the fudge come to room temperature. This timing is tricky and is the hardest part of this recipe. You don’t want it warm as it will melt the mini chocolate chips, but you don’t want it to cool down completely either, because it will be very difficult to incorporate the chocolate chips into the fudge batter. Just make sure it feels completely cool to touch.
● After you add the mini chocolate chips, work gently and quickly. Do not overmix. It is okay if a few chips melt, it will give a nice marbled look to the fudge.
● You can substitute mini milk chocolate chips, mini dark chocolate chips, Andes mint chips (if you can find them), or another flavor if you prefer for the mini semisweet chocolate chips. Remember that it will change the flavor.
● This recipe calls I for mini chocolate chips and I do not recommend regular chocolate chips for this recipe.
● You can use green food coloring or green colorant gel.
● This is a mint fudge recipe… do not substitute vanilla extract for the mint extract.
● This fudge recipe is made with simple ingredients commonly found in your local grocery store.

● If you plan on making 36 servings, that is cutting 6 rows x 6 rows. If you plan on making 25 servings, that is cutting 5 rows by 5 rows.
● Place one sheet of parchment paper across the pan. Place the second sheet of parchment paper across the first sheet (it is a good idea to form an +).
● It is best if the rest of the ingredients are not altered as they specifically complement or counteract each other in the perfect manner. I would not be able to offer any other suggestions as substitutions that would work in the same manner.
● Fudge can be stored in the fridge or freezer in an airtight container. It will last up to two weeks in either situation. Do not store fudge at room temperature.

If you enjoy easy homemade fudge recipes, try these delicious recipes:

● Boozy Chocolate Fudge Recipe
● Decadent Chocolate Peanut Butter Fudge
● Toasted Coconut Fudge Recipe

Mint Chocolate Chip Fudge Ingredients:

● 24 ounces White Chocolate Chips
● 2 Tablespoons Butter
● 14 ounce Sweetened Condensed Milk
● ¾ cup Frozen Mini Semi-Sweet Chocolate Chips
● ½ teaspoon Pure Mint Extract (not Peppermint Extract)
● 2 drops Green Food Color

Mint Chocolate Chip Fudge Mise en Place:

● Silicone or Rubber Spatula
● Spoon
● Measuring Cup
● Measuring Spoons
● 8″x8″ Square Baking Pan
● Large Bowl
● Candy Thermometer
● Microwave-safe Bowl
● Parchment Paper

Mint Chocolate Chip Fudge Instructions:

1. Freeze the mini chocolate chips before using for 2 hours or overnight, so that they do not melt as quickly
2. Lightly grease an 8″ x 8″ square pan and line it with parchment paper (in the shape of a +). Set the prepared baking dish aside.
3. In a large bowl, combine the white chocolate chips and butter. Melt the white chocolate chips and butter in the microwave, in a burst of 20 seconds, for about 75 seconds, till melted.

4. Add the condensed milk, mint extract, and a couple of drops of green food dye. Mix well.
5. Let the fudge cool to room temperature.

6. Reserve two tablespoons of the mini chips to garnish later. Add the remaining mini chocolate chips to the mint fudge mixture. Very gently fold the mini chips in.

7. Spread the mint chocolate chip fudge mixture in the prepared pan. Smooth the top with a spatula.
8. Sprinkle the two tablespoons of reserved mini chocolate chips evenly on the top of the fudge.
9. Let the mint chocolate chip fudge chill in the fridge for 4 hours, up to overnight.

10. Remove the fudge to a cutting board, and cut into 25 (5×5) or 36 (6×6) even small squares.

11. Serve immediately.
12. Store the leftovers in an airtight container in the fridge.

Yield: 1

Mint Chocolate Chip Fudge Recipe

Print

Mint Chocolate Chip Fudge Recipe. The combination of rich chocolate and mint makes for a beautiful, fresh, and fabulous mint chocolate chip fudge recipe everyone will enjoy. Whether making this for the holidays, for gifts, or as an indulgent special treat, your friends and family will love this mint chocolate fudge.

Prep Time 2 hours 15 minutes

Cook Time 3 minutes

Additional Time 4 hours

Total Time 6 hours 18 minutes

Ingredients

• 24 ounces White Chocolate Chips
• 2 Tablespoons Butter
• 14 ounce Sweetened Condensed Milk
• ¾ cup Frozen Mini Semi-Sweet Chocolate Chips
• ½ teaspoon Pure Mint Extract (not Peppermint Extract)
• 2 drops Green Food Color

Instructions

1. Freeze the mini chocolate chips before using them for 2 hours or overnight, so that they do not melt as quickly.
2. Lightly grease an 8″ x 8″ square pan and line it with parchment paper (in the shape of a +). Set the prepared baking dish aside.
3. In a large bowl, combine the white chocolate chips and butter. Melt the white chocolate chips and butter in the microwave, in a burst of 20 seconds, for about 75 seconds, till melted.
4. Add the condensed milk, mint extract, and a couple of drops of green food dye. Mix well.
5. Let the fudge cool to room temperature.
6. Reserve two tablespoons of the mini chips to garnish later. Add the remaining mini chocolate chips to the mint fudge mixture. Very gently fold the mini chips in.
7. Spread the mint chocolate chip fudge mixture in the prepared pan. Smooth the top with a spatula.
8. Sprinkle the two tablespoons of reserved mini chocolate chips evenly on the top of the fudge.
9. Let the mint chocolate chip fudge chill in the fridge for 4 hours, up to overnight.
10. Remove the fudge to a cutting board, and cut into 25 (5x5) or 36 (6x6) even small squares.
11. Serve immediately.
12. Store the leftovers in an airtight container in the fridge.

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Nutrition Information:

Yield:

36

Serving Size:

1
Amount Per Serving: Calories: 173Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 11mgSodium: 41mgCarbohydrates: 22gFiber: 0gSugar: 21gProtein: 2g

Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.

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