Mint Truffle Fudge

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

Yield: 30 to 40 pieces of fudge

Prep Time: 20 min + chill time

Cook Time: 8 min

Mint Truffle Fudge

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)


  1. postedDec 14, 2013 2:00 PM

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

    • postedDec 19, 2013 1:52 PM

      You should be able to!

  2. postedDec 16, 2012 10:10 AM
    Jill Hawley

    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.

  3. postedDec 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.

    • postedDec 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!

  4. postedDec 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.

  5. postedDec 15, 2010 1:56 PM

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

  6. postedDec 15, 2010 6:19 AM

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

  7. postedDec 15, 2010 6:11 AM

    Yes please 🙂

  8. postedDec 15, 2010 5:32 AM

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

  9. postedDec 15, 2010 5:02 AM

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

  10. postedDec 15, 2010 4:52 AM

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

  11. postedDec 15, 2010 4:45 AM
    Blog is the New Blac

    This looks wonderful- mint is the best!

  12. postedDec 15, 2010 3:32 AM

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

  13. postedDec 15, 2010 1:23 AM

    Yummy, would love to pick one 🙂

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