Mint Chocolate Chip Fudge

Mint Chocolate Fudge?  Sign me up!  I love mint!  I love chocolate.  Mint Chocolate anything is my favorite… well, maybe not mint chocolate spaghetti, but you know what I mean!

My husband, on the other hand, has a serious aversion to the color green.  He has stated that the color green on a package of food indicates either low fat, decaf, or mint.. three things that he is not a fan of!

I found a version of this online and changed it up a bit… I just can’t seem to leave a recipe alone. 

Mint Chocolate Chip Fudge
3 ¼ C white chocolate chips
2 TB butter
14 oz. (1 can) sweetened condensed milk
2 tsp mint extract (not peppermint)
3 drops green food coloring
1 drop yellow food coloring
¾ C mini chocolate chips, divided

Trace an 8”x8” pan on parchment paper.  Cut the parchment paper out.  Spray the pan, lay the parchment paper in the pan, spray the parchment paper.

Melt the butter in a sauce pan.  Add the white chocolate chips and melt over medium low heat, stirring constantly so mixture doesn’t burn.  This can be done in a double boiler to help prevent burning.  Stir until the white chocolate chips are completely melted and smooth.

Stir in the sweetened condensed milk and the mint extract.  Stir in the food coloring until well combined. Set the mixture aside and allow it to cool for 5 minutes.  Gently fold in ½ C of mini chocolate chips.

Press the fudge into the prepared pan.  Sprinkle the remaining mini chocolate chips on top and press them into the fudge so they don’t fall off when the fudge hardens.

Place the fudge in the refrigerator for a minimum of 2 hours before cutting.  Cut into approx. 20 pieces.

Store in an air tight container.

Do you like Mint Chocolate Chip Fudge?  What is your favorite Christmas candy to make or eat?

Mint Chocolate Chip Fudge
Mint Chocolate chip fudge is the perfect combination of chocolate and mint. This easy to make recipe requires no special equipment and is a wonderful treat.
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Ingredients
  1. 3 ¼ C white chocolate chips
  2. 2 TB butter
  3. 14 oz. (1 can) sweetened condensed milk
  4. 2 tsp mint extract (not peppermint)
  5. 3 drops green food coloring
  6. 1 drop yellow food coloring
  7. ¾ C mini chocolate chips, divided
Instructions
  1. Trace an 8”x8” pan on parchment paper. Cut the parchment paper out. Spray the pan, lay the parchment paper in the pan, spray the parchment paper.
  2. Melt the butter in a sauce pan.
  3. Add the white chocolate chips and melt over medium low heat, stirring constantly so mixture doesn’t burn. This can be done in a double boiler to help prevent burning. Stir until the white chocolate chips are completely melted and smooth.
  4. Stir in the sweetened condensed milk and the mint extract.
  5. Stir in the food coloring until well combined.
  6. Set the mixture aside and allow it to cool for 5 minutes.
  7. Gently fold in ½ C of mini chocolate chips.
  8. Press the fudge into the prepared pan. Sprinkle the remaining mini chocolate chips on top and press them into the fudge so they don’t fall off when the fudge hardens.
  9. Place the fudge in the refrigerator for a minimum of 2 hours before cutting. Cut into approx. 20 pieces.
Notes
  1. Store in an air tight container.
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