Mint Truffle Fudge

This recipe has been featured in a post on The Recipe Girl blog: 5 Delicious & Easy Fudge Recipes

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Mint Truffle Fudge

Yield: 30 to 40 pieces of fudge

Prep Time: 20 min + chill time

Cook Time: 8 min

If you've ever tried Hersheys brand Mint Truffle Kisses, you've probably gotten hooked. I chopped those up to use in this fudge, but you can certainly use any other chocolate-mint candy (like Andes mints or another).


16 ounces semisweet chocolate, chopped fine (or use good quality chocolate chips)
2 ounces unsweetened chocolate, chopped finely
1/2 teaspoon baking soda
1/8 teaspoon salt
1 (14-ounce) can sweetened condensed milk
1 teaspoon peppermint extract
1 cup chopped chocolate mint candies (see tips below for suggestions)


1. Line 8×8-inch baking pan with foil and spray lightly with nonstick spray.

2. In a medium, heatproof bowl, toss 1st two chocolates with baking soda and salt. Stir in sweetened condensed milk and peppermint extract. Set bowl over 4-quart saucepan containing 2 cups simmering water. Stir with rubber spatula until chocolate is almost fully melted and few small pieces remain, 2 to 4 minutes.

3. Remove bowl from heat and continue to stir until chocolate is fully melted and mixture is smooth. Stir in chopped chocolate mints. Scrape fudge into prepared pan and spread in an even layer with rubber spatula. Refrigerate until set, about 2 hours (or longer). Remove fudge from pan using foil. Peel off foil and cut into squares.


*For chocolate-mints, use chopped up Hershey's Mint Truffle Kisses or Andes Mints (or any other kind).
*If you want, you can reserve a few pieces of the mints to stick into the top of the fudge (for a decorative effect!)

Source: (Adapted from Cook’s Illustrated)

Leave a Comment

15 Responses to “Mint Truffle Fudge”

  1. 1

    Cherine — December 15, 2010 @ 1:23 AM

    Yummy, would love to pick one :)

  2. 2

    Jessica @ How Sweet — December 15, 2010 @ 3:32 AM

    I have a big bag of these kisses… love this idea!

  3. 3

    Blog is the New Blac — December 15, 2010 @ 4:45 AM

    This looks wonderful- mint is the best!

  4. 4

    Heather — December 15, 2010 @ 4:52 AM

    oh, so evil and so good at the same time…

  5. 5

    Lauren @ KeepItSweet — December 15, 2010 @ 5:02 AM

    i’ve never seen those kisses but i love the pop of green they bring to the fudge!

  6. 6

    Michelle — December 15, 2010 @ 5:32 AM

    Ooooh, yum. I’ve gotta find me some of those kisses!

  7. 7

    Rachel — December 15, 2010 @ 6:11 AM

    Yes please :)

  8. 8

    Estela @ Weekly Bite — December 15, 2010 @ 6:19 AM

    These look incredible! I think I’d eat the whole pan :)

  9. 9

    Lisa — December 15, 2010 @ 1:56 PM

    just waiting for this to set…. actually, who am I kidding? I’m licking the bowl as I type!!

  10. 10

    Tanya — December 17, 2010 @ 6:08 PM

    I’m glad I’m not the only who dislikes using a candy thermometer when it comes to making fudge! These look great. I can’t wait to give them a try.

  11. 11

    Jenn — December 19, 2010 @ 8:59 PM

    I have never heard of putting baking soda in fudge? What is the purpose of it? I do love everything from Cook’s Illustrated and I bet these are amazing.

  12. 12

    Lori Lange — December 20, 2010 @ 7:16 AM

    @Jenn, CL gave a reason for adding baking soda in their original recipe but I’m not recalling right now what that reason was!

  13. 13

    Jill Hawley — December 16, 2012 @ 10:10 AM

    this is the second time I’ve tried this fudge and the second time it doesn’t sit up. I don’t know why but it’s not working for me.

  14. 14

    Tiffany — December 14, 2013 @ 2:00 PM

    Making your eggnog fudge and this mint fudge can I freeze both?

  15. 15

    Lori Lange — December 19, 2013 @ 1:52 PM

    You should be able to!