Chocolate Chocolate and More!

Welcome to my baking adventures.

Mint Chocolate Chip Fudge

Mint Chocolate Chip Fudge-same great taste you love as ice cream in a creamy melt in your mouth fudge!

Mint Chocolate Chip Fudge-same great taste you love as ice cream in a creamy melt in your mouth fudge!

One of the easiest candies to make is fudge. There are several recipes out there but basically there are 2 camps. Fudge made with marshmallow fluff and fudge made with sweetened condensed milk. They are both equally good recipes.

I usually go with the sweetened condensed milk. Mainly because as much as I love the marshmallow fluff version, the sweetened condensed milk is faster and easier. No candy thermometer, no standing over the stove. Melt some chocolate chips, decide on a flavor, press into your pan and a few hours later you are eating your fudge!

Mint Chocolate Chip Fudge-same great taste you love as ice cream in a creamy melt in your mouth fudge!

This time of year, my freezer space is at a premium. I’m baking ahead for the holidays. There might be a turkey in there. I pick up meats when there’s a good sale and stock up. And did I mention the 170 pounds of unshelled pecans I bought last week? My girls have done awesome cleaning them and getting them bagged up. I won’t have 170 pounds of shelled pecans when they’re done but I’ll still have a ton of pecans. So far, I’ve frozen 10 gallon bags worth. And they’re not done yet.

Mint Chocolate Chip Fudge-same great taste you love as ice cream in a creamy melt in your mouth fudge!

So I need to make room.  It’s amazing what you find in the back of the freezer when you have to clean it out. We might have had a smorgasbord of appetizers that night for dinner. Pizza rolls, hot pockets, taquitos, french fries. All those almost empty bags and boxes. No one complained.

Then there was the ice cream.  Yes, I found 4 almost empty half gallon containers. All different flavors. When the weather cools off, you forget about the ice cream. Sadly there was none of my favorite, Mint Chocolate Chip. The kids suffered through eating up the ice cream too. (The sacrifices they make for me.) I got to craving my Mint Chocolate Chip. So I made it into a fudge.

And it’s amazing. And addicting. Don’t say I didn’t warn you.

Mint Chocolate Chip Fudge-same great taste you love as ice cream in a creamy melt in your mouth fudge!

Connect with Chocolate Chocolate and More!

Facebook | Twitter | Google+

Pinterest | instagram

 

Mint Chocolate Chip Fudge

Mint Chocolate Chip Fudge

Ingredients

  • 3 1/4 cups white chocolate chips
  • 2 tablespoons butter
  • 1 can (14 ounces) sweetened condensed milk
  • 2-3 teaspoons mint extract (not peppermint)
  • green food coloring
  • 3/4 cups mini chocolate chips, divided

Instructions

  1. Line an 8x8 square pan with foil and lightly spray with cooking spray. Set aside.
  2. In a microwave safe bowl, microwave white chocolate chips and butter on high for 1 minute. Let rest for 1 minute then check to see if melted. If needed microwave for another 30-45 seconds. Stir chocolate until all lumps are gone.
  3. Stir in sweetened condensed milk and mint extract. Add food coloring to desired color. Once completely incorporated, let cool for a few minutes then fold in 1/2 cup mini chocolate chips.
  4. Press fudge into prepared pan. Sprinkle remaining mini chocolate chips on top and gently press into fudge.
  5. Refrigerate for a minimum of 2 hours to set before cutting into squares.
  6. Store in an airtight container.
Many people have asked about the mint extract, this is the one I use McCormick Pure Mint Extract, It’s usually available during the holidays. I get mine at Walmart.

Mint extract 2

Mint Chocolate Chip Fudge-same great taste you love as ice cream in a creamy melt in your mouth fudge!

Want more Fudge?

Eggnog Fudge-Smooth and creamy. A subtle eggnog flavor but not overwhelming, the perfect Christmas Fudge.

Eggnog Fudge

 Easy Chocolate Fudge-just 4 ingredients and a few minutes!

Easy Chocolate Fudge

 Dulce de Leche Caramel Fudge

Dulce de Leche Caramel Fudge

 White Chocolate Fudge with Cranberries and Pistachios-full of red and green color, perfect for the holidays!

 White Chocolate Fudge with Cranberries and Pistachios

 Chocolate Peanut Butter Fudge-using an old fashioned recipe

Chocolate Peanut Butter Fudge

 Buckeye Fudge from Barefeet in the Kitchen

Key Lime Fudge from Recipegirl

Winter White Red Velvet Fudge from The Cafe Sucre Farine

Don’t Miss a Post! Get Updates By Email:

Get all of these delicious recipes delivered directly to your inbox.

Reader Interactions

Comments

  4. Paula says

    November 26, 2014 at 7:25 am

    I usually go w/ sweetened condensed milk as well although I just tried something new with fudge and according Hubs it’s a winner. This Mint fudge looks yummy, love the color!

    • Joan Hayes says

      November 29, 2014 at 10:24 pm

      If you use peppermint extract it will taste like peppermint and nothing like Mint Chocolate Chip Ice Cream, there is a huge difference in the flavor. I just don’t want readers expecting one flavor then tasting another.

      • Mrs. Davis says

        December 1, 2014 at 4:22 am

        I just made this fudge according to the recipe and it tastes like toothpaste. 🙁 I’m so disappointed in this.

        • Debbie Dreyer says

          December 18, 2014 at 8:38 pm

          I thought it tasted like gum. So did my co-workers. Wasn’t a big hit. I’ll try peppermint next time.

        • Tony O says

          December 21, 2014 at 4:54 pm

          Agreed, tasted like gum. My consistency was not like fudge either. I let it cool for hours and never really set up, even put it in the freezer. 🙁

      • Kim says

        December 17, 2014 at 4:25 pm

        So, do you use spearmint? Or is there a regular ‘mint’ flavoring (because if so, i can’t find it around me)

    • lisa says

      December 23, 2014 at 11:13 pm

      Yes we often freeze our whole tray of fudge because its easier to cut (after you let it sit for a few of course) 🙂 food luck I just made this fudge tonight but I didn’t wait long enough to add the chocolate chips so they made a swril 🙂

  11. Luann says

    November 29, 2014 at 6:00 pm

    I’m having trouble finding ‘mint’ extract. I can find peppermint…but not just plain mint. Any suggestions?

  12. Kim says

    November 29, 2014 at 8:59 pm

    I have a question, I only know about peppermint extract.can you tell me a brand or what mint extract is made from?Thanx kim

  14. Mary says

    November 30, 2014 at 12:11 am

    What a fun recipe, Joan! I adore mint chip ice cream and this has my name all over it. Thanks for the link to my fudge as well!

  15. Gin says

    November 30, 2014 at 7:33 am

    My other half is looking forward to this treat & is bugging me to make them now but I don’t have white chocolate chips or mint extract … Would mint chocolate chips work?

  16. Amy says

    November 30, 2014 at 11:52 am

    Can I use creme de menthe instead of the mint extract? I Have a lot of it and don’t know what to do with it…

  18. ruth says

    November 30, 2014 at 5:36 pm

    I know it will affect the colour, but how would just using regular chocolate chips affect the taste? I love mint chocolate but I hate white chocolate…

  19. Jessica says

    November 30, 2014 at 6:37 pm

    Can you use semisweet chocolate chips instead of the white chocolate chips? I don’t keep white chocolate on hand.

  20. Josie says

    November 30, 2014 at 7:04 pm

    Looks tasty! If I make them for holiday gifts, how long can they be kept outside the fridge? I’m from Australia and it’s really hot right now.

    • Joan Hayes says

      December 4, 2014 at 10:34 am

      You can but you’ll have little flakes of the dried mint that might be too strong. You can make a mint extract of your own if you have the dried mint. Place the dried mint in a small bottle or sealable jar then add vodka to cover the mint. Similar to how you make vanilla Extract.

  24. Chris says

    December 1, 2014 at 5:59 pm

    Well I tried and I failed. I put the chocolate chips and butter in the microwave as instructed but it took much longer than quoted. It got to a point where the chunks were gone but it was like a paste. Figured that was what was meant (fudge is thick so it makes sense lol). Tried to mix it all together and got a nasty, oily, greasy mess. Nothing mixed together.

    Lesson learned, next time I will melt it over boiling water to make sure it’s more “liquid” and try again.

    • Joan Hayes says

      December 1, 2014 at 11:36 pm

      I’m so sorry my directions weren’t more clear. you want to melt the chocolate and butter just until the butter is melted. You’ll still have lumps of chocolate chips. After removing from the microwave and stirring, the remaining lumps should melt.

      • Josie says

        December 2, 2014 at 6:38 pm

        I got the same oily mixture after I added the peppermint and colouring. As I kept stirring, more and more oil / butter came out of the mixture. Maybe I should have heated it back up to combine? The goo tastes good.

        • Joan Hayes says

          December 3, 2014 at 7:45 am

          This shouldn’t have been oily at all. Did you check the measurements? Also make sure your chocolate is completely melted before adding in the sweetened condensed milk.

    • Penny says

      December 24, 2014 at 12:30 pm

      Well, Chris, you’re not alone. Mine was a failure too. First, I “overmelted” the chocolate because I was expecting, well, melted chocolate…not softened chocolate lumps. Then, since I couldn’t find mint extract locally, I had bought it from amazon and it was oil based not alcohol or water based. Then, I didn’t have any green food coloring (apparently I had two bottles of blue and these old eyes thought the lighter one was green!) so I mixed yellow and blue food coloring. Don’t believe the color theorists and artists…blue and yellow doesn’t really make green! I don’t have a name for the color it made but, it doesn’t make any difference because I added the mini chips too soon and they melted! So I have a batch of muddy brown fudge. It does tast good though! Go ahead and have a good belly laugh…I did!

  25. Meghan says

    December 1, 2014 at 9:52 pm

    Is it OK to leave the food coloring out? I’m assuming the color won’t be green but the flavor should still be OK?

  27. Sam says

    December 1, 2014 at 11:52 pm

    When you store it in the air tight container, do you put it in the fridge afterwards or leave it on a counter?

  28. Clark Gillette says

    December 2, 2014 at 2:57 pm

    Is this fudge suitable for mailing? I noted it must be refrigerated to set up. After it sets up initially, does it get too soft if left at room temp (in which case not suitable for mailing)?

  30. Sarah Mcilroy says

    December 3, 2014 at 4:01 am

    Hi can I do same but with vanilla? As trying do it for someone else but they not fond of mint? Many thanks

  31. abby says

    December 3, 2014 at 8:02 am

    are the white choc. and mini choc chips supposed to be regular or semi sweet? making friday so i need to know soon

    • Joan Hayes says

      December 3, 2014 at 10:52 am

      The white chocolate chips are just regular, I use Nestle white Chocolate chips and the mini chips are also Nestle semi-sweet chocolate chips. Feel free to use your favorite brand.

  34. Bruce says

    December 3, 2014 at 11:36 am

    you omitted the third camp -old fashioned fudge, which is cooked to soft-ball stage, cooled, and beaten until it starts to set.

    Also, most fudges that use marshmallow don’t need a thermometer. You cook it 5 minutes, then stir in the chocolate and marshmallows (or fluff). Almost as easy as the condensed milk kind, and I like the taste better.

  35. jennifer says

    December 3, 2014 at 4:56 pm

    Good coloring can’t be the liquid kind, correct? Gel or paste. Just verifying so I make sure I do this right. I think I tried the liquid before and it doesn’t work with white chocolate. Can’t wait to try this!

  36. Tara says

    December 3, 2014 at 8:38 pm

    I melted the white chocolate chips first then mixed in the condensed milk. But once I stirred in the mini chocolate chips, the mix no longer had the nice green color. It just looks like regular chocolate. What happened? I put quite a few drops of food coloring first and it was a nice shade of green until added the regular chocolate chips.

    • Joan Hayes says

      December 4, 2014 at 10:22 am

      You need to let the fudge cool a bit before adding in the chocolate chocolate chips or they will melt into the mixture. Sorry this happened to you, I’m sure it still tasted great!

  37. Tara says

    December 4, 2014 at 1:03 pm

    Weird question but it popped in my head while I was reading about people having issues with it separating and being oily. My sister told me “butter” in southern regions is margarine. So you should be using real butter and not margarine right? I NEVER cook or bake with margarine always real butter but i have to wonder if that’s what’s causing the oilyness and separation when people prepare the white chocolate and the butter. Another thing I just thought of is if your microwave is hot (meaning it’s been used for long periods of time without cooling between uses) things will cook/melt a lot faster so make sure to watch it carefully. Burned a whole 12oz batch of chocolate in less than 2 mins cause I didn’t let the microwave cool.

    • Joan Hayes says

      December 13, 2014 at 9:13 am

      I only use real unsalted butter for all my recipes. You’re right, margarine can behave different in recipes and it varies so much depending on the brand of margarine.

  38. Elaine says

    December 5, 2014 at 1:18 pm

    We can’t get white choc chips here… Can you tell me what weight in white chocolate I would need

  40. Amanda+W says

    December 7, 2014 at 5:51 pm

    Made it and DELICIOUS!!! Not quite as pretty as yours, as my mini chocolate chips melted slightly, so there’s a bit of chocolate ribbons mixed into the green. Nevertheless, it’s great!

  41. Marlise says

    December 7, 2014 at 6:34 pm

    Thanks for this recipe! I improvised a little, using a mix of peppermint extract and a teeny bit of vanilla since the store didn’t seem to have regular mint extract. Looks good, hopefully tastes good too!: 🙂

  42. suzanne says

    December 8, 2014 at 12:40 am

    Hiya just want to clarify measurements, is 3 1/4 = 3 and 1/4 cups? and is 3/4= three quarters of a cup? Thanks suzanne

  43. kassy says

    December 8, 2014 at 8:45 am

    Hi,

    My friends and i would like to try out making the mint chocolate chip fudge but however in our country its kinda hard to get mint extract. will it be ok if we use peppermint extract instead ? though i know u stated (not peppermint extract). How will it taste like if we use peppermint extract ?

    • Joan Hayes says

      December 8, 2014 at 10:26 am

      You can certainly use peppermint extract, just remember, it will taste more like a peppermint candy cane than Mint chocolate chip ice cream. I would also change out the food coloring to a few drops of red, for a pretty pink color.

  45. Randy McPeek says

    December 8, 2014 at 1:42 pm

    I made this and it turned out fine..except I needed to add 2 tbls. Of butter flavored shortening to make the white chips smooth and creamy..make sure it’s cooled as much as possible before adding the.mini chips. ..it did require a little extra TLC while making it..My friends and family loved it.

  46. michael says

    December 8, 2014 at 2:47 pm

    I tired this recipe over the weekend and triple checked the measurements but my mixture came out “Soupy” . I thought maybe there was too much condensed milk but I used one can 14oz. carnation condensed milk.

    But I see that the instructions say that the mixture needs to be pushed intot the pan but mine was so liquid that I tired freezing it but it was more “gooey” frozen than fluffy and firm.

    Any suggestions…I really like the taste of the liquid I just need to get it to better consistency.

    • Diane says

      January 15, 2015 at 8:02 pm

      Michael, did you use sweetened condensed milk? Or did you use evaporated milk? Sweetened condensed milk comes in a can and is very thick and sweet. Eagle Brand from Borden is what you want.

  47. Hannah Lockie says

    December 9, 2014 at 12:38 am

    This recipe looks delicious and I am excited to make it for Christmas gifts!
    Just wondering how you measure your “3 1/4 cup white choc chips” and “2 tablespoons of butter”.. Are you precise with these measurements? (I live in New Zealand and we typically use grams/metric)
    Thanks and Merry Christmas from NZ!

  48. michael says

    December 9, 2014 at 4:17 am

    I tried the recipe but my version came out very liquidy. Not fudge like. I had to put it in the freezer but it still seemed too soft.

    ANy suggestions? should I use less condensed milk?

  49. jody says

    December 9, 2014 at 1:23 pm

    Hi, thank you for the recipe! I made it and it tastes great! I did not use chocolate chips. It came out very sticky, did I use too much milk? What should I do to make it set better? It will still get eaten! Looking forward to trying again! Thanks!

  51. Angela says

    December 10, 2014 at 9:58 am

    Can I use mint chocolate chips instead of the white chocolate chips and mint extract? I am having problems finding mint extract.

    • Joan Hayes says

      December 13, 2014 at 8:43 am

      So sorry this happened for you. You need to let the fudge batter cool a bit before stirring in the mini chocolate chips. I’m sure it still tasted great!

  54. michael says

    December 10, 2014 at 3:05 pm

    Hi Joan,

    When I added the Condensed milk to my melted chocolates it became very soupy. Should I add less condensed milk? Has this happened to anyone else?

    Please help!

    • Joan Hayes says

      December 11, 2014 at 12:06 pm

      Did you use the full 3 and 1/2 cups of white chocolate chips? This should be nothing close to soupy. I’m so sorry it turned out like that for you.

    • terrilynn says

      December 12, 2014 at 11:05 pm

      Michael did u use sweetened condensed milk? that was my mistake…. I used 2% condensed milk lastnight and it turned out soupy. I re read the ingredients today and realized what I did wrong! it turned out great tonight 🙂 great recipe!!

  56. jess says

    December 11, 2014 at 11:33 pm

    Hi I’m from North Queensland ( Australia ) I haven’t been able to Find mint extract anywhere 🙁 Would you possible know where I could buy it from ?

  58. Jen says

    December 14, 2014 at 4:55 am

    Thanks for the recipe!! Looks wonderful
    would this work with bakers chocolate? Chocolate chips tend to be oily
    Also tip when melting chocolate chips in microwave you should do so at medium low setting rather then on high (I always set to 5-6 at 1 min intervals stirring in between until melted). Doing so will avoid the previous problems posted with the chocolate becoming “chunky” and “lumpy”

  59. Brock says

    December 14, 2014 at 10:32 pm

    My wife and I just made this, but we did not wait long enough for it to cool down before folding in the mini chocolate chips. Now it’s swirled mint chocolate fudge. Still delicious though!

  60. cheryl says

    December 16, 2014 at 7:06 pm

    hay joan.
    so heres the deal. i followed your recipe to a tee especially after reading the comments. used the exact measurements (i have baking OCD)and i did this today 16/12/2014 at 3:15 pm. been checking on it every two hours but still hasn’t set and its 12:05 17/12/2014. i need help/advice i was gonna gift them to friends xxx TIA

  61. Miranda says

    December 18, 2014 at 6:09 pm

    My suggestion is for those in high altitude: to avoid a fudge that won’t set up, use Crisco instead of butter, and remove 2 tablespoons of the sweetened condensed milk before adding to chocolate chips. If you have an aversion to Crisco, use half the butter.

  62. Heather says

    December 22, 2014 at 2:33 pm

    Turned out perfect! The only difference is I melted the butter in a separate pan and then added the mint extract to that. I was nervous about cooking in the microwave so I did the double broiler method and added the melted butter and mint first and the stirred in the chips and it mixed very nicely! First batch I too did not wait long enough before folding in the chips but it turned out pretty anyways. Second batch I waited almost 10 minutes before folding them in and that worked great! Wonderful recipie, sure to be a Christmas goody gift hit!