Chocolate Mint Candy Fudge
Indulge in the perfect balance of rich chocolate and refreshing mint with this irresistible Chocolate Mint Candy Fudge recipe! Featuring creamy layers of semi-sweet chocolate and white chocolate infused with pure mint extract and a hint of festive green food coloring, this fudge is a treat for both the taste buds and the eyes. Crushed mint candies add a delightful crunch and extra burst of flavor, making it the ultimate dessert for holidays, parties, or gifting. With just 15 minutes of prep time and simple stovetop techniques, this no-bake recipe is as quick and easy as it is decadent. Serve these bite-sized squares chilled or at room temperature for an unforgettable mint chocolate experience!
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Recipe Information
Ingredients
- 2 cups semi-sweet chocolate chips
- 14 ounces sweetened condensed milk
- 2 tablespoons unsalted butter
- 1 teaspoon pure mint extract
- 4 drops green food coloring
- 1.5 cups white chocolate chips
- 0.5 cup crushed mint candies (optional, for topping)
Instructions
Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal later.
In a medium saucepan, add the semi-sweet chocolate chips, 7 ounces (half) of the sweetened condensed milk, and 1 tablespoon of butter. Heat over low heat, stirring constantly until the mixture is smooth and fully melted.
Pour the chocolate mixture into the prepared baking pan and spread evenly. Place the pan in the refrigerator to cool and firm up for about 10 minutes.
While the chocolate layer sets, clean the saucepan and add the white chocolate chips, remaining 7 ounces of sweetened condensed milk, remaining 1 tablespoon of butter, mint extract, and green food coloring. Heat over low heat, stirring constantly until smooth and uniform in color.
Carefully pour the mint mixture over the chilled chocolate layer, spreading evenly with a spatula.
If desired, sprinkle crushed mint candies over the top of the fudge layer for added texture and flavor.
Refrigerate the fudge for at least 2 hours or until completely firm.
Once set, use the parchment paper overhang to lift the fudge out of the pan. Cut into 16 squares or your desired serving size.
Store the fudge in an airtight container in the refrigerator for up to one week. Serve chilled or at room temperature.
Nutrition Facts
Calories |
333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.2 g | 21% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 54 mg | 2% | |
| Total Carbohydrate | 47.6 g | 17% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 43.0 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 100 mg | 8% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 125 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
