Mint Fudge is a super delicious mint chocolate fudge recipe with chopped chocolate mint candy mixed into it too.
I’m so crazy about this mint fudge. Mostly because it’s just darn amazing. But also because I’m totally addicted to Andes Mints, and that’s what I use for this recipe! You can also use Hershey’s Truffle Kisses and just chop them into pieces. The mint candy is a yummy addition to an already great mint chocolate fudge!
Most fudge recipes require a candy thermometer in their preparation to get it just right. This fudge recipe does not require a candy thermometer. Yay!
How to make Mint Fudge:
The complete, printable recipe is at the end of this post.
In a heatproof bowl (glass works great), toss the semisweet chocolate and unsweetened chocolate with baking soda and salt. Stir in a can of sweetened condensed milk and peppermint extract.
Set the bowl over simmering water. Heat and stir until the chocolates have melted. It should take 3 or 4 minutes. Remove the bowl from the heat and stir in chopped mint chocolate.
Scrape the fudge mixture into a foil-lined pan that has been sprayed with nonstick spray. Use a rubber spatula to spread it into an even layer. Refrigerate the mint fudge until set. Give it a couple of hours, to be safe.
Remove the fudge from the pan, using the foil. Peel off the foil and set the big chunk of fudge on a cutting board. Cut into pieces.
If you make 6 rows, you should be able to get 36 pieces of fudge. You don’t need giant pieces. This fudge is rich and delicious. A little goes a long way!
Why do you add baking soda to fudge?
Baking soda reacts with the acids in the chocolate and alters the pH of the fudge to yield firm, light pieces of candy.
A note about the Peppermint Extract:
Make sure you use peppermint extract and not spearmint extract. You don’t want your fudge to taste like toothpaste!
Oh yes, look at that bite into the mint fudge! You can certainly tell that it’s soft and creamy. And you’ll just have to take my word for it that it’s delicious too– until you make it yourself. Enjoy!
Here are a few more fudge recipes you might like to try:
- 16 ounces semisweet chocolate, chopped finely (or use good quality chocolate chips)
- 2 ounces unsweetened chocolate, chopped finely
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- One 14-ounce can sweetened condensed milk
- 1 teaspoon peppermint extract
- 1 cup chopped chocolate mint candies (see Recipe Notes below)
- Line an 8×8-inch baking pan with foil or parchment paper and spray lightly with nonstick spray.
- In a medium, heatproof bowl, toss the 1st two chocolates with baking soda and salt. Stir in the sweetened condensed milk and peppermint extract. Set the bowl over a 4-quart saucepan containing 2 cups of simmering water. Stir with a rubber spatula until the chocolate is almost fully melted and few small pieces remain, 2 to 4 minutes.
- Remove the bowl from heat and continue to stir until the chocolate is fully melted and the mixture is smooth. Stir in the chopped chocolate mints. Scrape the fudge into the prepared pan and spread it in an even layer with a rubber spatula. Refrigerate until set, about 2 hours (or longer). Remove the fudge from the pan using the foil or parchment. Peel off the foil or parchment 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!)
Great recipe but can you melt everything in the microwave instead of over water? That is how I have been making the Marshmello fudge for years. Just asking. Thanks.
I believe that should be fine.
Making your eggnog fudge and this mint fudge can I freeze both?
You should be able to!
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.
just waiting for this to set…. actually, who am I kidding? I’m licking the bowl as I type!!
These look incredible! I think I’d eat the whole pan 🙂
Yes please 🙂
oh, so evil and so good at the same time…
This looks wonderful- mint is the best!
I have a big bag of these kisses… love this idea!