Fabulous Mint Fudge We Made Last Night
Indulge in the decadent delight of 'Fabulous Mint Fudge We Made Last Night,' a quick and easy treat that combines rich semisweet chocolate with a burst of refreshing peppermint flavor. This no-bake fudge recipe features creamy layers infused with pure peppermint extract and a pop of green food coloring for a festive touch, topped with a sprinkle of white chocolate chips for added sweetness and texture. With just 10 minutes of prep and a short cooling time, this crowd-pleasing dessert is perfect for holidays, parties, or an anytime indulgence. Serve these velvety, melt-in-your-mouth squares at room temperature for maximum flavor impact, and watch as they disappear in no time!
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Recipe Information
Ingredients
- 14 oz sweetened condensed milk
- 3 cups semisweet chocolate chips
- 1 teaspoon pure peppermint extract
- 3 drops green food coloring
- 0.5 cups white chocolate chips
- 1 teaspoon butter
- 1 pinch pinch of salt
Instructions
Line an 8x8-inch baking pan with aluminum foil or parchment paper, leaving some overhang on the sides for easy removal later. Lightly grease the foil or paper with the butter.
In a medium-sized saucepan, combine the sweetened condensed milk, semisweet chocolate chips, and a pinch of salt over low heat.
Stir continuously with a spatula until the chocolate chips are fully melted and the mixture is smooth. Be careful not to let the mixture scorch.
Remove the saucepan from heat and quickly stir in the peppermint extract and green food coloring until evenly combined. Adjust the green food coloring to achieve your desired shade.
Pour the mixture into the prepared baking pan, spreading it out into an even layer with the spatula.
Sprinkle the white chocolate chips evenly over the top of the fudge while the mixture is still warm. Lightly press the white chocolate chips into the surface using the back of a spoon.
Allow the fudge to cool at room temperature for about 2 hours, or pop it in the refrigerator to speed up the process.
Once set, use the overhanging foil or parchment to lift the fudge out of the pan. Cut it into 16 squares or your desired serving size with a clean, sharp knife.
Store any leftovers in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks.
Nutrition Facts
Calories |
5285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 266.4 g | 342% | |
| Saturated Fat | 167.9 g | 840% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 788 mg | 34% | |
| Total Carbohydrate | 719.9 g | 262% | |
| Dietary Fiber | 48.0 g | 171% | |
| Total Sugars | 663.9 g | ||
| Protein | 87.4 g | 175% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1808 mg | 139% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 4334 mg | 92% | |
*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.
