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!
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.
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.
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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
- Line an 8x8 square pan with foil and lightly spray with cooking spray. Set aside.
- 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.
- 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.
- Press fudge into prepared pan. Sprinkle remaining mini chocolate chips on top and gently press into fudge.
- Refrigerate for a minimum of 2 hours to set before cutting into squares.
- Store in an airtight container.
, It’s usually available during the holidays. I get mine at Walmart.
Want more Fudge?
White Chocolate Fudge with Cranberries and Pistachios
Buckeye Fudge from Barefeet in the Kitchen
Key Lime Fudge from Recipegirl
Winter White Red Velvet Fudge from The Cafe Sucre Farine
Sarah says
Hi I can’t seem get mint extract. Can use dried mint?
Joan Hayes says
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.
Teresa Pendino says
Looks amazing! Could you please tell me how much this makes? Thanks in advance!
Joan Hayes says
It depends on how large you cut your squares. If you are cutting 1 inch squares, you’ll get 64 pieces.
Kristi says
Looks delicious! How many servings does this recipe make?
Joan Hayes says
That depends on how large you cut your squares. If you cut into 1 inch squares, you’ll get 64 pieces.
Chris says
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
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
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
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.
Jeni says
It’s probably from overcooking the chocolate. It’s easy to do in the microwave…
Penny says
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!
Meghan says
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?
Joan Hayes says
Of course you can leave it out. The food coloring is like with the ice creams, people are just used to seeing the green color.
Alicia says
What would the swap be from sweetened condensed milk to marshmallow cream?
Joan Hayes says
I have no idea, the fudge recipe using marshmallow cream is completely different and also requires a candy thermometer. This Eggnog Fudge uses the marshmallow cream if you’d like to see an example. https://chocolatechocolateandmore.com/2012/11/eggnog-fudge/
Sam says
When you store it in the air tight container, do you put it in the fridge afterwards or leave it on a counter?
Joan Hayes says
This fudge does not need to be refrigerated.
Clark Gillette says
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)?
Joan Hayes says
Once the fudge is set, it doesn’t need to be kept in the refrigerator. Yes you can mail it. This fudge will keep for at least 2 weeks.
Amy says
Can I use green creme de menthe instead of the mint extract and food coloring?
Joan Hayes says
I like the way you think, Yes you can!
Sarah Mcilroy says
Hi can I do same but with vanilla? As trying do it for someone else but they not fond of mint? Many thanks
Joan Hayes says
Sure you can use vanilla. I’d recommend only using 1-2 teaspoons of vanilla extract.
Rochelle says
I’ve just made mine with vanilla as I couldn’t find mint anywhere. I made it pink instead of green too so fingers crossed it tastes yummy when I get it out of the fridge! 🙂
Joan Hayes says
I’m sure it will taste delish!
abby says
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
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.
abby says
do use sweetened or semi sweet chocolate chips and salted or unsalted butter?
Joan Hayes says
The chips are semi-sweet and I always use unsalted butter.
Amanda W says
What flavor of mini chocolate chips do you use? Semi-sweet, dark, milk chocolate? Thanks!
Joan Hayes says
I use Semi-sweet but use whatever you like.
Bruce says
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.
jennifer says
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!
Joan Hayes says
I have many different brands of food coloring in my baking cabinet, for this recipe I used the Betty Crocker Gel food Coloring that you can find in the grocery stores or at Walmart Betty Crocker Classic Gel Food Colors – 4 CT
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Tara says
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
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!
Tara says
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
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.
Elaine says
We can’t get white choc chips here… Can you tell me what weight in white chocolate I would need
pamela says
What can’t I use Peppermint Extract in the Mint Chocolate Chip Fudge?
Joan Hayes says
You can, it will just taste like peppermint instead of Mint chocolate ice cream.
Amanda+W says
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!