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Mint Chocolate Chip Fudge

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a close up shot of Mint Chocolate Chip Fudge stacked on top of each other on a plate
Creamy mint-infused white chocolate and rich chocolate chips make this mint chocolate chip fudge a tasty treat.
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Table of Contents
  1. Mint Chocolate Chip Fudge Ingredients
  2. How to Make This Mint Chocolate Chip Fudge Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE
  7. More Easy Dessert Recipes

This mint chocolate chip fudge is the perfect blend of mint and chocolate, with a creamy texture that will make your taste buds tingle. Whether you’re looking for a sweet treat to enjoy yourself or a festive dessert to bring to your next party, this fudge is sure to please. 

a overhead shot of Mint Chocolate Chip Fudge stacked on top of each other

Mint Chocolate Chip Fudge Ingredients

Mint Chocolate Chip Fudge raw ingredients that are labeled

You’ll need:

  • 2 cups white chocolate chips 
  • 1 cup sweetened condensed milk
  • ½-1 teaspoon peppermint extract (or 1½ teaspoons mint extract)
  • ½ teaspoon vanilla extract
  • 2-3 drops of gel-based green food coloring 
  • ½ cup mini semi-sweet chocolate chips, divided

SUBSTITUTIONS AND ADDITIONS

PEPPERMINT: Peppermint extract is a bit more potent than “mint” (aka spearmint) extract. We preferred 1 teaspoon of peppermint extract or 1½ teaspoons of mint extract for this easy fudge recipe.

How to Make This Mint Chocolate Chip Fudge Recipe

STEP ONE: Line a loaf pan with parchment paper and set it aside.

OUR RECIPE DEVELOPER SAYS

The parchment paper makes clean-up a snap, plus it makes it much easier to remove from your pan when it’s time to slice into squares.

STEP TWO: Place the mini chocolate chips in the freezer to chill while preparing the other ingredients.

STEP THREE: Place the white chips and sweetened condensed milk in a microwave-safe bowl.

chocolate chips and sweetened condensed milk microwaved in a a bowl

STEP FOUR: Heat the white chocolate mixture 30 seconds at a time, stirring between each interval. Heat for a total of 1½ minutes.

STEP FIVE: Stir until the chocolate is completely melted.

STEP SIX: Stir in the extracts and drops of green food coloring. Stir the melted chocolate until the color is uniform. 

STEP SEVEN: Set the 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. 

PRO TIP:

The key to success with this recipe is to be sure the fudge mixture has cooled to room temperature before stirring in the mini chocolate chips. Any heat in the fudge mixture will melt the chocolate chips and turn the pretty mint-colored fudge into a murky mess. Freezing the mini chips also gives them another layer of armor while folding them in. Fold them in quickly, and then get the mixture into the loaf pan.

STEP EIGHT: When the fudge mixture is cool, quickly fold in most of the semi-sweet mini chocolate chips, reserving a couple of tablespoons to sprinkle over the top. Fold the mixture just enough to distribute the chocolate chips and then immediately pour it into the prepared pan. Sprinkle the reserved chips over the top.

semi sweet mini chocolate chips and fudge mixture folded together in a bowl

STEP NINE: Refrigerate for at least 2 hours.

PRO TIP:

To help cut the fudge after chilling, score a grid on the top of the fudge before refrigerating.

STEP TEN: Lift fudge from the pan with the parchment paper. Cut into pieces and serve.

PRO TIP:

Use an extra sharp knife dipped in water between slices to help create smooth, clean cuts in this easy treat.

fudge lifted from the pan and then cut into pieces on a wooden board

How To Serve

This delicious fudge has a vibrant green color, making it the perfect choice for St. Patrick’s Day or during the holiday season. Share it with friends along with our rocky road fudge and tiger fudge.

For more melt-in-your-mouth fudge ideas, both our mint chocolate fudge and key lime fudge are delicious recipes.

Storage

IN THE FRIDGE: This is a soft set fudge made with sweetened condensed milk for ease. Fudge becomes quite soft at room temperature. Keep refrigerated, and it will stay good for up to 2 weeks.

IN THE FREEZER: Freeze the mint chocolate fudge recipe for up to 3 months in an airtight container.

overhead shot of Mint Chocolate Chip Fudge stacked on top of each other on a wooden board

This creamy mint fudge recipe is insanely delicious and so easy to make. With the classic  combination of decadent chocolate and refreshing mint, you’ll be in mint chocolate heaven in no time!

FREQUENTLY ASKED QUESTIONS

Can I freeze this chocolate chip mint fudge?

This fudge can be stored in an airtight container for up to three months in the freezer.

Does the chocolate mint fudge need to be refrigerated?

This easy recipe does need to be refrigerated, otherwise, it will get too soft sitting on the counter.

How do I slice chilled fudge easily?

To easily slice the fudge, dip a large sharp flat knife in boiling water, dry it completely and cut one long slice (the heat will help the blade to glide through).

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a close up shot of Mint Chocolate Chip Fudge stacked on top of each other on a plate

Mint Chocolate Chip Fudge

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Creamy mint-infused white chocolate and rich chocolate chips make this mint chocolate chip fudge a tasty treat.
Prep Time 20 minutes
Total Time 2 hours 20 minutes
Servings 32

Ingredients
  

  • 2 cups white chocolate chips
  • 1 cup sweetened condensed milk
  • ½ to 1 teaspoon peppermint extract, or 1½ teaspoons mint extract
  • ½ teaspoon vanilla extract
  • 2 to 3 drops 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 1½ 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 the fudge from the pan by the parchment paper. Cut into pieces and serve.

Notes

  • The parchment paper makes clean-up a snap, plus it makes it much easier to remove from your pan when it’s time to slice into squares.
  • The key to success with this recipe is to be sure the fudge mixture has cooled to room temperature before stirring in the mini chocolate chips. Any heat in the fudge mixture will melt the chocolate chips and turn the pretty mint-colored fudge into a murky mess. Freezing the mini chips also gives them another layer of armor while folding them in. Fold them in quickly, and then get the mixture into the loaf pan.
  • To help cut the fudge after chilling, score a grid on the top of the fudge before refrigerating.
  • Use an extra sharp knife dipped in water between slices to help create smooth, clean cuts in this easy treat.

Nutrition

Calories: 113kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 6mg | Sodium: 23mg | Potassium: 89mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 31IU | Vitamin C: 0.3mg | Calcium: 52mg | Iron: 0.3mg
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