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a close up shot of Mint Chocolate Chip Fudge stacked on top of each other on a plate
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5 from 1 vote

Mint Chocolate Chip Fudge

Creamy mint-infused white chocolate and rich chocolate chips make this mint chocolate chip fudge a tasty treat.
Prep Time20 minutes
Chill Time2 hours
Total Time2 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: Mint Chocolate Chip Fudge Recipe
Servings: 32
Calories: 113kcal

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 (reserve a handful to sprinkle on top of the fudge)

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