Chocolate Mint Fudge

5 from 2 votes

Chocolate Mint Fudge recipe makes the most delicious, melt-in-your-mouth homemade candy in 10 minutes. Just 4 ingredients, a microwave, and no thermometer needed.

Prep Time10

Cook Time3

Chill Time1

Total Time1 13

Course: Dessert

Cuisine: American

Servings: squares

Calories: 291kcal

Author: Jennifer Fishkind

Ingredients

3 cups semi-sweet chocolate chips
1½ cups sweetened condensed milk divided
½ teaspoon vanilla extract
1½ cups mint chocolate chips I used Guittard
A few drops of green gel food coloring optional
Gold confetti sprinkles
Gold sanding sugar

Instructions

Butter an 8x8-inch pan or line with parchment paper.
In a large glass bowl, add the semi-sweet chocolate chips and 1 cup of sweetened condensed milk; stir.
Microwave for 1 minute; stir. Continue microwaving in 10 second intervals, stirring each time, until the chips are completely melted (mixture will be thick). Stir in the vanilla and mix well.
Pour the chocolate fudge into the prepared pan and spread evenly. Use a pressing motion with the back of a metal spoon if it’s too thick to spread.
Mix the remaining ½ cup of sweetened condensed milk with the mint chocolate chips in a medium glass bowl. Microwave 1 minute; stir. Microwave in 10 second intervals, stirring well. Heat until all chips are melted. If you’d like the green from the mint chocolate chips to be a little darker, add a few drops of green food coloring and stir well.
Pour the mint mixture over the chocolate layer; spread evenly. Once again, it’s best to use the pressing motion with the back of a metal spoon (spray a bit of cooking spray on the spoon if it’s sticking).
Decorate with gold confetti sprinkles and sanding sugar.
Refrigerate for 1-2 hours or until set. Cut into 16 squares and serve.

Notes

Storage:

To Store: Store your fudge in an airtight container in the refrigerator for up to 2 weeks. It can also be left out at room temperature for up to 1 week, which is recommended. Refrigerating the fudge can make it last longer, but can also dry it out.
To Freeze: You can freeze the butterscotch fudge for up to 3 months. Allow the fudge to thaw overnight in the refrigerator before serving. out.

Tips:

If you’d like the fudge to be a little bit thinner, a 9x9-inch pan can be used instead.
Spread the chocolate fudge and mint mixtures while still warm. The cooler the mixtures get, the more difficult they will be to spread.
Heat just until the chocolate is melted, do not overheat.
Don’t refrigerate for longer than about 2 hours, otherwise it will be difficult to cut through.
Be sure to use sweetened condensed milk, not evaporated milk. The fudge will not set if evaporated milk is used.

Nutrition