Chocolate Mint Fudge
Indulge in the festive flavors of our decadent Chocolate Mint Fudge, a perfect combination of rich, creamy chocolate and refreshing peppermint. This no-bake treat is as easy as it is impressive, featuring layers of silky semi-sweet chocolate infused with a hint of peppermint extract and swirled with melted white chocolate for a stunning marbled effect. A few drops of green food coloring give this fudge a holiday-ready pop of color, while optional toppings like crushed candy canes or sprinkles add a delightful crunch. Ready in just 15 minutes of prep and cook time, this holiday dessert is ideal for gifting, a party platter, or satisfying your seasonal sweet tooth. Let it chill, cut it into squares, and watch it disappear!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Semi-sweet chocolate chips
- 14 ounces Sweetened condensed milk
- 2 tablespoons Butter
- 1 teaspoon Peppermint extract
- 3 drops Green food coloring
- 1 cup White chocolate chips
- 0.25 cup Sprinkles or crushed candy canes (optional, for garnish)
Instructions
Line an 8x8-inch baking pan with parchment paper, ensuring the edges overhang for easy removal of the fudge.
In a medium-sized saucepan over low heat, combine the semi-sweet chocolate chips, sweetened condensed milk, and butter.
Stir continuously until the chocolate chips and butter are fully melted and the mixture is smooth.
Remove the saucepan from heat and stir in the peppermint extract and green food coloring. Mix until the color is evenly distributed.
Pour the chocolate mint mixture into the prepared baking pan and spread it evenly with a spatula.
In a microwave-safe bowl, melt the white chocolate chips in 20-30 second intervals, stirring between each interval, until smooth.
Drizzle the melted white chocolate over the top of the fudge mixture and use a toothpick or skewer to create swirls for a marbled effect.
If desired, sprinkle crushed candy canes or festive sprinkles over the top as garnish.
Let the fudge cool at room temperature for 1-2 hours, then transfer it to the refrigerator and chill for at least 2 hours, or until fully set.
Once set, remove the fudge from the pan using the overhanging parchment paper and cut into 16 squares.
Store in an airtight container at room temperature or in the refrigerator for up to one week.
Nutrition Facts
Calories |
4527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.2 g | 282% | |
| Saturated Fat | 139.2 g | 696% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 891 mg | 39% | |
| Total Carbohydrate | 649.5 g | 236% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 582.3 g | ||
| Protein | 70.3 g | 141% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 1533 mg | 118% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2399 mg | 51% | |
*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.
