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This mint chocolate fudge is the perfect treat for the holidays. Each bite is a smooth, creamy, mint-chocolatey taste of heaven!
Featured with this Recipe
Have you ever noticed that there are so many great things to pair with chocolate? Peanut butter, caramel, vanilla, and of course, MINT. This mint chocolate fudge is especially great for Christmas and St. Patrick’s Day because of the great green color. But, of course, it can be enjoyed all year round. The mild mint flavor pairs perfectly with rich milk chocolate for a delicious treat that is absolutely irresistible.
Ingredients in this Mint Chocolate Fudge Recipe
- Milk chocolate bar (such as Hershey bars, broken into pieces) – for the chocolate layer
- Andes Mint Chips (or chocolate & mint chips) – You can also use the same weight in actual Andes mints.
- Plain white chocolate, try to find actual chocolate bars, not bark – for the mint layer
- White chocolate chips
- Butter
- Marshmallow fluff (also called Marshmallow Creme)
- Sugar
- Evaporated milk or sweetened condensed milk
- Creme de menthe or mint extract (do not use peppermint extract)
Steps for Making this Fudge
- In a large mixing bowl, combine milk chocolate bar pieces, Ande’s Mint Chips, four Tablespoons of butter, and half of the marshmallow whip. Set aside.
- In a separate large mixing bowl, combine white chocolate bar pieces, white chocolate chips, four Tablespoons of butter, and remaining marshmallow whip. Set aside.
- In a LARGE heavy saucepan (it will boil up high), combine sugar, evaporated milk, and creme de menthe. Bring to a rolling boil over medium heat. Stir CONSTANTLY for four minutes.
- Pour about a cup of cooked mixture into each bowl of chocolate at a time, stirring as constantly as you can for each bowl until you melt all the chocolate (you might want a helper for this part). Try to divide the cooked mixture between the two bowls as evenly as you can.
- Stir each bowl until all chocolate is melted and smooth.
- Pour about ⅓ of each type of fudge at a time into a prepared 13×9 inch glass baking dish, greased with butter or cooking spray. Using a knife, swirl the two types of fudge together to make a pretty, swirled design. Some people line the pan with foil or parchment paper, but this can make swirling more difficult.
- Bring to room temperature, then cover. If you feel like it isn’t setting up, you can refrigerate it to harden further.
Substitutions or Additions for Mint Fudge
- If you can’t find the Andes mint chips or chocolate mint chocolate chips for the chocolate mixture, you can just use milk chocolate chips or semi-sweet chocolate chips and add a little extra creme de menthe. For the white chocolate, you can use white chocolate bars or even baking chocolate, just try to avoid using chocolate bark. It is too waxy and will mess with the consistency.
- This fudge is slightly on the softer side, so if you want it to be a little firmer, boil the milk and sugar for a minute longer. Everyone likes their fudge a little differently, so experiment to your liking.
- To make a gluten-free recipe, just be careful about your chocolate. The really large Hershey bars have gluten in them (why? I have NO idea). The smaller ones are fine, though and most other chocolate won’t have gluten, so just be sure to check those labels just to be sure!
Storing Fudge
This chocolate mint fudge can be stored at room temperature for about 1 to 2 weeks. Store it in an airtight container or wrap it tightly in plastic. Keep it in a cool, dry place away from direct sunlight and heat. You can also store this fudge in the fridge or freezer. Refrigerated fudge can last for 2 to 3 weeks. Fudge can also be frozen for longer-term storage, lasting 2 to 3 months. Keep it in a large block or store individual pieces. When ready to enjoy, thaw the fudge in the refrigerator or at room temperature. You may notice condensation on the fudge after freezing and thawing. This is normal and it should evaporate off after being uncovered for a little while.
Frequently Asked Questions
It depends how it is stored. When stored in the fridge it can last about two to three weeks. It can be stored at room temperature for 1-2 weeks.
Fudge doesn’t need to be refrigerated but you can if you want to. No matter where you store it, just make sure it is wrapped tightly and stored in an airtight container.
While cooking, it probably didn’t get hot enough or boil long enough. If it doesn’t set well at room temperature, try storing it in the fridge.
No, not at all. You can keep the minty swirls a white color instead.
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Try some of our other tasty Fudge Recipes!
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- Copycat See’s Fudge Recipe is the easiest, most fool proof fudge recipe ever!
- Chocolate Peanut Butter Fudge is so easy and delicious. It tastes like a Reese’s Peanut Butter Cup in fudge form.
- Marshmallow Rocky Road Fudge is loaded with crunchy walnuts and sweet marshmallows.
- German Chocolate Fudge is the perfect chocolate recipe with a twist.
- Creamy Chocolate Coconut Fudge is pure decadent fudge with a hint of coconut.
How To Make Mint Chocolate Fudge
Mint Chocolate Fudge
Video
Equipment
Ingredients
- 10 ounces milk chocolate bar (such as Hershey bars, broken into pieces)
- 10 ounces Andes Mint Chips (or chocolate & mint chips)
- 10 ounces plain white chocolate try to find actual chocolate bars, not bark
- 12 ounces white chocolate chips
- 1/2 cup butter divided
- 8 ounces marshmallow fluff (1 jar) divided
- 4 1/2 cups sugar
- 12 ounces evaporated milk
- 1/2 teaspoon creme de menthe or mint extract
Instructions
- In a large mixing bowl, combine milk chocolate bar pieces, Ande's Mint Chips, 4 Tablespoons butter, and half of the marshmallow whip. Set aside.
- In a separate large mixing bowl, combine white chocolate bar pieces, white chocolate chips, 4 Tablespoons butter and remaining marshmallow whip. Set aside.Note: If you are wanting to make the swirls green (as pictured), add some green GEL food coloring (NOT water-based) to the white chocolate bowl.
- In a LARGE saucepan (it will boil up high), combine sugar, evaporated milk and creme de menthe. Bring to a rolling boil over medium heat. Stir CONSTANTLY for 4 MINUTES.
- Pour about a cup of cooked mixture into each bowl of chocolate at a time, stirring as constantly as you can for each bowl (you might want a helper for this part). Try to divide the cooked mixture between the two bowls as evenly as you can.
- Stir each bowl until all chocolate is melted and smooth.
- Pour about ⅓ of each type of fudge at a time into a greased 9×13 glass baking dish.
- Using a knife, swirl the two types of fudge together to make a pretty, swirled design.
- Allow to cool to room temperature and then cover and store in an airtight container.
- Fudge can be stored at room temperature for 1-2 weeks or in the fridge for 2-3 weeks.
Notes
Recipe Tips:
- If you can’t find the Andes mint chips or chocolate mint chocolate chips, you can just use regular chocolate chips and add a little extra creme de menthe. For the white chocolate, you can use white chocolate bars or even baking chocolate, just try to avoid using chocolate bark. It is too waxy and will mess with the consistency.
- This fudge is a slightly on the softer side, so if you want it to be a little firmer, boil the milk and sugar for a minute longer. Everyone likes their fudge a little differently, so experiment to your liking.
- To make a gluten-free recipe, just be careful about your chocolate. The really large Hershey bars have gluten in them (why? I have NO idea). The smaller ones are fine though, and most other chocolate won’t have gluten, so just be sure to check those labels just to be sure!
Just over the top good. What an unexpected surprise. Directions clear and easy. Method straight forward. Easy execution. Tastes just incredible. This is now on my holiday go to list. Thanks!
Thanks for your detailed instructions on how to swirl the fudge perfectly! Delicious!
This fudge is fantastic! So perfect for the holidays and delicious!
Is mint extract different from peppermint extract? Would either one work?
Yes, peppermint is different from the creme de menthe.. the mint used for this recipe is more of a spearmint flavor. Hope this helps!
Would white chocolate discs work or is that too much like bark? I can only find cookies and cream white chocolate bars, but am very interested in making this!
Yes that should work!
sorry read it wrong got it now
I am confused about the milk do you add half the milk in the first step or the whole can? Do you need another can for step 4. I want to try for the holidays looks so good. Thank you so much 🙂
YES PLS. This sounds delicious! I’m from the UK so I’ve never really seen Marshmallow Fluff used in a fudge recipe, but it seems like a great idea!
Give it a try! It is easier than using marshmallows and the consistency is better. 🙂