I love a good, glossy tray of mint chocolate fudge — it hits the sweet spot between rich chocolate and a bright mint finish. This version is straightforward, yields smooth, sliceable squares, and I’ve made it dozens of times for holidays and potlucks with consistent success. If you enjoy bite-sized mint desserts, you might also like these Chocolate Mint Crinkle Cookies for a cookie-and-fudge spread.
Why Make This Recipe
- Deep, chocolatey flavor balanced with a clean peppermint note makes this feel indulgent without being cloying.
- It’s quick to make — about 20 minutes of active work — so it’s great for last-minute gifts or dessert trays.
- The fudge stores and freezes well, so you can make it ahead for parties.
- You can easily adapt it (dairy-free, darker chocolate, or chopped nuts) without losing texture.
- Personal insight: I love this recipe because the condensed-milk method reliably produces glossy, creamy fudge every time — no tempering required.
For another minty treat idea, try these Peppermint Bark Cookies alongside the fudge.
Recipe Overview
- Prep time: 10 minutes.
- Cook time: 10–15 minutes (total stovetop time).
- Total time: about 2 hours including chilling.
- Servings: makes 36 small squares from an 8×8-inch pan.
- Difficulty: Easy.
- Method: Stovetop melting and stirring, then chilling in a lined pan.
My Experience Making This Recipe
I tested this fudge recipe multiple times and landed on the sweetened-condensed-milk method for consistent texture. I learned that stirring off the heat, rather than over high heat, prevents graininess and keeps the fudge glossy. Using good-quality chocolate made the biggest difference in flavor.
How to Make Mint Chocolate Fudge
Start by lining an 8×8-inch pan with parchment and lightly greasing it. In a heavy-bottom saucepan over low heat, combine 2 cups (about 12 oz) semisweet chocolate chips, 1 (14 oz) can sweetened condensed milk, and 2 tablespoons unsalted butter; stir until smooth and just melted (do not boil). Remove from heat, stir in 1 teaspoon peppermint extract and a pinch of salt, pour into the prepared pan, smooth the top, and chill until firm (about 2 hours) before cutting into squares.
Expert Tips for Success
- Use a heavy-bottom saucepan and low heat to melt ingredients slowly; this prevents scorching and graininess. Consider using a silicone spatula for smooth, continuous scraping.
- If you prefer a cooked-sugar fudge (traditional style), cook the sugar mixture to the soft-ball stage, 234–240°F (112–116°C) on a candy thermometer, then beat until thick. A candy thermometer is essential for that method.
- Choose high-quality chocolate (60–70% cocoa recommended) for flavor — cheap chips can be waxy. For a mint-green color, add a drop or two of gel food coloring after removing from heat.
- Chill in an 8×8 pan lined with parchment overhanging the sides so you can lift the whole slab out for neat slicing. For cleaner cuts, warm the knife under hot water, dry it, and slice between wipes.
For pairing ideas with mint confections, see this Peppermint Bark Cookies recipe.
How to Serve Mint Chocolate Fudge
- Serve in small squares on a platter dusted with cocoa or crushed candy cane for contrast.
- Pair with strong coffee or espresso to balance the sweet richness.
- Gift-wrap stacked squares between parchment and tie with twine for holidays or party favors.
- For a dessert board, place mint fudge next to chewy brownies or mint bark to give guests textural variety; this chocolate-peppermint bark complements it nicely.
Storage and Reheating Guide
Store fudge in an airtight container at room temperature for up to 1 week. For longer storage, refrigerate up to 3 weeks or freeze for up to 3 months; separate layers with parchment to avoid sticking. To thaw frozen fudge, move it to the refrigerator overnight, then bring to room temperature for 30–60 minutes before serving to restore creaminess.
Recipe Variations
- Dark Mint: Use 10 oz dark chocolate + 2 oz semisweet for a more intense cocoa flavor.
- Dairy-free: Swap sweetened condensed coconut milk (canned) and use dairy-free chocolate chips; chill slightly longer for firming.
- Nut-studded: Fold in 1/2 cup toasted chopped pistachios or almonds for crunch and color contrast.
- Mint-chocolate combo bites: Drop small scoops of fudge onto parchment and press a mint cookie piece into each for a hybrid treat reminiscent of these brownie mint bites.
Nutritional Highlights
- A typical square is calorie-dense and rich in fat and sugar, so serve in small portions (1–2 squares).
- The recipe provides a good source of quick energy and satisfies sweet cravings, but it’s not a low-calorie dessert.
- Allergen note: contains dairy and chocolate (may contain soy and nuts depending on chocolate brand); adapt with dairy-free chocolate for lactose-intolerant guests.
Troubleshooting Common Issues
- Grainy texture: This often comes from overheating or sugar crystallization. Solution: use low heat, stir constantly, and remove from heat as soon as chocolate melts. If grainy, try reheating gently and whisking in a teaspoon of corn syrup.
- Fudge won’t set: You may have used too little chocolate or too much liquid. Solution: re-melt gently and add 2–4 oz more chopped chocolate, then chill again.
- Surface bloom or white streaks: That’s fat bloom from temperature swings. Solution: keep the fudge cool and stable; serve at room temperature after removing from the fridge.
Frequently Asked Questions
Q: Can I use cocoa powder instead of chocolate chips?
A: You can, but cocoa powder needs fat and sugar to form the proper texture. I recommend using melted chocolate for the best glossy, firm fudge. If using cocoa, add melted butter and additional sweetener and test small batches first.
Q: How long does fudge need to chill before cutting?
A: Chill at least 2 hours in the refrigerator for firm squares. If your kitchen is warm, refrigerate 3 hours. For faster set, place in the freezer for 30–45 minutes, then move to the fridge.
Q: Can I add candy canes or crushed peppermint to the top?
A: Yes — press crushed candy cane onto the surface right after spreading the fudge while still soft. If you wait until it’s fully chilled, the pieces won’t adhere as well.
Q: Is there a freezer-safe way to wrap fudge for gifting?
A: Yes. Cut squares, layer them between parchment, stack in a freezer-safe container, and wrap the outside with plastic wrap and foil. Thaw in the fridge before gifting or serving to avoid condensation on the surface.
Conclusion
If you want another tested take or inspiration, check this version at Mint Chocolate Fudge – Simple Joy for comparison and ideas.
Print
Mint Chocolate Fudge
- Total Time: 120 minutes
- Yield: 36 small squares 1x
- Diet: Vegetarian
Description
A glossy tray of mint chocolate fudge with deep chocolate flavor and a refreshing peppermint finish, perfect for gifts and dessert trays.
Ingredients
- 2 cups semisweet chocolate chips (about 12 oz)
- 1 (14 oz) can sweetened condensed milk
- 2 tablespoons unsalted butter
- 1 teaspoon peppermint extract
- Pinch of salt
Instructions
- Line an 8×8-inch pan with parchment and lightly grease it.
- In a heavy-bottom saucepan over low heat, combine the chocolate chips, sweetened condensed milk, and butter; stir until smooth and just melted (do not boil).
- Remove from heat, stir in peppermint extract and a pinch of salt.
- Pour the mixture into the prepared pan, smooth the top, and chill until firm (about 2 hours) before cutting into squares.
Notes
Store in an airtight container at room temperature for up to 1 week, refrigerate for 3 weeks, or freeze for 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop melting and chilling
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 150
- Sugar: 20g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg