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READY IN 45 mins

Mint Chocolate Fudge

Read Reviews (57)

"If you like chocolate and mint together, and want something to satisfy your sweet tooth, this fudge will definitely do it! White confectioners' coating can be found in candy supply shops, or it is sometimes called Almond Bark." — Susan

Ingredients Edit and Save

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Original recipe makes 1 3/4 pounds Change Servings

2 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk, divided
2 teaspoons vanilla extract

1 cup white confectioners' coating
1 tablespoon peppermint extract
1 drop green food coloring (optional)

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Directions

Line an 8 or 9 inch square pan with waxed paper.
In heavy saucepan over low heat, melt chocolate chips with 1 cup sweetened condensed milk and vanilla. Spread half of the mixture into prepared pan; chill 10 minutes, or until firm. Reserve remaining chocolate mixture at room temperature.
In another heavy saucepan over low heat, melt white confectioners' coating with remaining sweetened condensed milk (mixture will be thick.) Stir in peppermint extract and food coloring. Spread this mixture on chilled chocolate layer; chill 10 minutes, or until firm.
Spread reserved chocolate mixture over the mint layer; chill 2 hours, or until firm.

Kitchen-Friendly View

PREP 10 mins
COOK 15 mins
READY IN 45 mins

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Reviews More Reviews

Most Helpful Positive Review

Feb 11, 2007

This was so good. I'm a huge mint and chocolate fan. I did it a little different, though. I used mini muffin cups and my pastry bag to make little individual layered candies. I also used white chocolate chips instead of the confectioner's coating. And I melted all of this in the microwave instead of on the stove. Turned out great and I'll definitely be making again.

—Amy

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Most Helpful Critical Review

Dec 07, 2002

The main problem with this recipe was with the layering. The chocolate layers should be cooked seperately because by the time you get to the second chocolate layer, the mixture you set aside at room temerature has set up and is not even spreadable.

—CRYSTAL VAN ORDEN

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72 Ratings

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Dec 21, 2002

Great stuff! Reminds me of the Mint Meltaways from Fannie May. I didn't divide the chocolate into 2 layers though... it would have been impossible to spread after it cooled. Just used one thick chocolate layer and spread the mint layer on top.

—JADEDPLASTIC

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Dec 09, 2004

WOW! This is awesome! I did just two layers, made it in about twenty minutes on my lunch break. I didn't have green food coloring so crushed 4 candy canes and added that to the white part. Everyone says it tastes like it came right out of a candy store.

—OMOBELLE

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Jan 06, 2004

This is a very good recipe. The store was out of confectioner's coating and so I used white chocolate. I melted the white chocolate over low heat with a T. of vegetable oil and then added the 1 T. peppermint extract. I was afraid the mint would be too strong (because it smelled strong), but it wasn't. I also took people's advice and made two separate batches of the chocolate layer so it wouldn't harden. I layered it choc., mint, choc. The white chocolate actually turned out, although it was a little bit harder than the chocolate layers. But it was a hit with my family. Thanks!

—COOK_4_3

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May 04, 2007

delicious... we used icing sugar though cuz we couldn't find the confectioner's coating, but it still tasted great! We doubled the amount of mint used, and it realli brought out the minty taste. A tip: smoothing out the melted choco chips with a wooden spoon will actually make the surface rougher, its better if the chocolate chips are melted more into a liquidy substance and let it fill the pan by itself. Family members and friends alike all enjoyed it! The absolute best recipe that I ever used! X)

—pandaprissy

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Nov 16, 2007

very! very! good!You can keep the chocolate warm by warming up a bigger pot with water, and put your chocolate pot inside the bigger pot when you are not using your chocolate and it will keep the chocolate from firming up.You can also use a candy pot which is a double pot for melting chocolate.

—chocolatediva

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Dec 15, 2006

I made a glaring error when I made this fudge: I used confectioner's sugar instead of confectioner's coating. Oops! However, I'm happy I made that mistake because the mint layer turned out gooey and soft, like a truffle filling. I think I prefer it that way! I love mint, so I'll definitely make this again. I might try the confectioner's coating this time though...

—Armywife2312

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Nutrition

Calories
137 kcal
7%

Carbohydrates
18.8 g
6%

Cholesterol
6 mg
2%

Fat
6.8 g
10%

Fiber
0.7 g
3%

Protein
2 g
4%

Sodium
25 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mint Chocolate Fudge

Serving Size: 1/28 of a recipe
Servings Per Recipe: 28
Amount Per Serving
Calories: 137
Calories from Fat: 61

% Daily Value *
Total Fat 6.8g 10 %
Saturated Fat 4.1g 20 %
Cholesterol 6mg 2 %
Sodium 25mg < 1 %
** Potassium 114mg 3 %
Total Carbohydrates 18.8g 6 %
Dietary Fiber 0.7g 3 %
Protein 2g 4 %
Sugars 17.8g
** Vitamin A < 1 %
** Vitamin C < 1 %
** Calcium 7 %
** Iron 4 %
** Thiamin 2 %
** Niacin 4 %
** Vitamin B6 < 1 %
** Magnesium 7 %
** Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.