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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.
Did you make this recipe?
Please leave a comment on the blog or share a photo on Instagram
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.
Want more Fudge?
Eggnog Fudge
Easy Chocolate Fudge
Dulce de Leche Caramel Fudge
White Chocolate Fudge with Cranberries and Pistachios
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
Related Posts:
- Candy Corn Butterfingers
- Toffee, no not coffee, I said TOFFEE
- a tale of two Homemade Butterfingers
About Grace
When I was younger, I was constantly in the kitchen helping my mom bake. It was fun getting to play with the flour and always getting to lick the spoon. I’ve always expressed an interest in baking and now I feel that it’s the right time for me to take over. I am a college student working towards a nursing degree as well as a full-time aunt to the sweetest little kids (they might pop up in some of the posts). I’ve learned most of what I know about baking and cooking from my mom, and I am continuing to self-teach through trial and error, which means plenty of sweets to be eaten. Read more...
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Comments
Miranda says
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.
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Joan Hayes says
thanks for the tips!
Heather says
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!
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I’m a huge mint chocolate chip fan! Thanks for linking up at Best of the Weekend!
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Akaleistar says
Oh, the Mint Chocolate Chip Fudge looks so good!
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Nettie Moore says
Hi Joan! Your Mint Chocolate Chip Fudge is featured at our Simple Supper Tuesday Linky Party at Moore or Less Cooking Food Blog! Nettie
https://mooreorlesscooking.com/2015/03/09/simple-supper-tuesday-linky-party-52/
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Mary says
I am going to try some of the different fudge recipes
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Grace Hayes says
Okay, great!
MICHELE V BLAIR says
Question — I have made the 3-min choc fudge (using both dark and white choc) and it came out great — smooth and pourable — this fudge was stiff — is that the way it is supposed to be?
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Karen Aromatorio says
It should be firm enough to pick up.
Liberty says
I am going to make this, does it need to be stored in the fridge or can I keep room temperature? Thank you.
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Debbie says
Help my white chips won’t melt. They are caramelizing and won’t melt.
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