I love a rich, creamy mint chocolate fudge that’s easy enough to make on a weeknight but pretty enough for gift boxes. This version balances deep dark chocolate with a bright peppermint swirl and sets firm after chilling. I’ve tested it several times and adjusted the texture for a reliably smooth bite every time — no grainy fudge here.
Why Make This Recipe
- It’s fast and forgiving: you can make creamy fudge in about 30 minutes active time.
- Flavor balance: deep chocolate with a clean peppermint hit makes it feel both decadent and refreshing.
- Great for gifts and holidays — it slices cleanly and keeps well in boxes.
- Minimal equipment: a saucepan or double boiler and an 8×8-inch pan are all you need.
- Personal note: I love this because the peppermint brightens rich chocolate, so each bite feels less heavy than plain fudge. Check out these chocolate peppermint bark cookies for a matching treat idea.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 10–15 minutes (melting/assembly)
- Chill time: 2 hours (until firm)
- Total time: ~2 hours 30 minutes
- Servings: 16 (1-inch squares)
- Difficulty: Easy
- Method: Melt-and-chill fudge — melt chocolate with sweetened condensed milk, flavor, pour into prepared pan, add white-chocolate peppermint swirl, and refrigerate.
My Experience Making This Recipe
I tested this recipe using both a heavy-bottom saucepan and a double boiler to compare results. The double boiler gave the smoothest texture by avoiding direct heat, and cooling the mixture slightly before stirring preserved shine and prevented graininess.
How to Make Mint Chocolate Fudge
Start by lining an 8×8-inch pan with parchment or foil and lightly buttering it so the fudge releases cleanly. Gently melt 3 cups (about 18 oz) semi-sweet chocolate chips with one 14-oz can of sweetened condensed milk and 1 tablespoon unsalted butter over a double boiler until smooth (keep the chocolate below about 120°F to avoid seizing). Remove from heat, stir in 1 teaspoon peppermint extract and a pinch of salt, then pour two-thirds into the prepared pan. Melt 1/2 cup white chocolate chips with 1 teaspoon vegetable oil, tint with a drop of green gel food coloring, dollop over the dark layer, and swirl with a skewer. Chill at least 2 hours, then lift from pan and slice into squares.
Expert Tips for Success
- Use a double boiler or a heatproof bowl over simmering water to melt chocolate gently; direct high heat can scorch or seize chocolate. See a similar technique in this white chocolate marshmallow fudge example.
- Keep the chocolate temperature under 120°F (49°C) while melting; use an instant-read thermometer for control.
- Cool the hot mixture for 5 minutes before beating or stirring vigorously — this helps prevent sugar crystallization and a grainy texture.
- Line the pan with parchment overhanging the edges for easy removal and cleaner slicing.
- Use gel food coloring for vibrancy — liquid food coloring can change the fudge’s consistency.
How to Serve Mint Chocolate Fudge
- Serve chilled on a small platter with coffee or after-dinner mints for a polished finish.
- Package squares in wax paper and place in a decorative tin for gifts or cookie exchanges; they keep their shape well.
- For a holiday platter, arrange alongside peppermint bark or these chocolate peppermint brownie balls for variety.
- Garnish each square with a light sprinkle of crushed peppermint candy or a small mint leaf for visual contrast.
Storage and Reheating Guide
Store fudge in an airtight container at cool room temperature for up to 1 week. For longer storage, refrigerate up to 3 weeks in a tightly sealed container layered with parchment. To freeze, wrap the whole slab in plastic wrap and foil, then freeze up to 3 months; thaw overnight in the refrigerator before slicing. Reheating isn’t necessary — bring to room temperature 20–30 minutes before serving for the best texture.
Recipe Variations
- Gluten-free: This recipe is naturally gluten-free when using gluten-free chocolate.
- Dairy-free: Substitute with dairy-free sweetened condensed coconut milk and dairy-free chocolate chips; note texture will be slightly softer.
- Darker mint: Use 4 oz of finely chopped 70% dark chocolate and reduce semi-sweet chips for a deeper chocolate bite.
- Thin peppermint layer: Make a separate thin layer of crushed peppermint folded into melted white chocolate and pour over the top for crunchy contrast, similar to this white chocolate caramel fudge twist.
Nutritional Highlights
- Portion control: one 1-inch square is rich; limit to 1–2 squares to keep calories reasonable.
- Energy-dense: this fudge is high in fat and sugar, so enjoy as an occasional treat rather than a daily snack.
- Allergen information: contains milk and soy (from chocolate) and may contain traces of nuts depending on chocolate brand. Always check labels for allergens.
Troubleshooting Common Issues
- Grainy texture: This usually comes from sugar crystallization. Solution: avoid vigorous stirring while hot, cool slightly, then stir gently; use the sweetened-condensed-milk method for a forgiving texture.
- Seized chocolate: If chocolate clumps when melting, add 1–2 teaspoons of neutral oil or a tablespoon of warm cream and stir to smooth, or restart with a clean bowl and lower heat.
- Fudge won’t set: If too soft, your ratio may have too much liquid; refrigerate longer or stir in 1/4–1/2 cup finely chopped chocolate and chill to encourage firming.
Frequently Asked Questions
-
Can I use cocoa powder instead of chocolate chips?
Yes, but you’ll need to compensate for fat and sweetness. Use dutch-process or natural cocoa with additional butter (about 4 tbsp) and powdered sugar to reach a similar consistency; that method is more like a chocolate candy than the simple condensed-milk fudge described here. -
Do I need a candy thermometer?
For this sweetened condensed milk method you don’t need one, but a thermometer is helpful if you want to be precise — keep melted chocolate under 120°F to protect texture. If you try the cooked-sugar (soft-ball) fudge method, a thermometer is essential (234–240°F). -
How long does homemade fudge last at room temperature?
Stored airtight at cool room temperature, it lasts about 1 week. For longer keeping up to 3 weeks, refrigerate; freeze for up to 3 months if packed well. -
Can I make this ahead for a party?
Absolutely. Make up to two weeks ahead and refrigerate, or freeze and thaw a day before the event. Slice and bring to room temperature 30 minutes before serving for best texture.
Conclusion
If you want another tested take or inspiration for presentation, this Mint Chocolate Fudge – Simple Joy write-up pairs well with the techniques I describe and offers lovely photos and serving ideas.
Mint Chocolate Fudge
- Total Time: 150 minutes
- Yield: 16 servings
- Diet: Vegetarian
Description
A rich and creamy mint chocolate fudge that is quick to make and perfect for gifting.
Ingredients
- 3 cups semi-sweet chocolate chips (about 18 oz)
- 1 (14 oz) can sweetened condensed milk
- 1 tablespoon unsalted butter
- 1 teaspoon peppermint extract
- Pinch of salt
- 1/2 cup white chocolate chips
- 1 teaspoon vegetable oil
- Drop of green gel food coloring
Instructions
- Line an 8×8-inch pan with parchment or foil and lightly butter it.
- Melt chocolate chips, sweetened condensed milk, and unsalted butter over a double boiler until smooth.
- Stir in peppermint extract and salt, then pour two-thirds of the mixture into the prepared pan.
- Melt white chocolate chips with vegetable oil and tint with gel food coloring.
- Dollop the white chocolate mixture over the dark layer and swirl with a skewer.
- Chill for at least 2 hours, then lift from the pan and slice into squares.
Notes
Use a double boiler for a smooth texture and avoid direct heat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Melt-and-chill fudge
- Cuisine: American