Mint Chocolate Fudge

A stack of 4 pieces of fudge swirled with chocolate and green fudge.

If you love mint truffles, this Mint Chocolate Fudge tastes like the center of the truffles, with much less work. It's a delicious chocolate filled, minty fudge that is a must make for the holidays, but you'll want to make it all year long. It can be made in the microwave, or on the stove, with out a candy thermometer!

4.67 from 3 votes

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Prep Time: 6

Cook Time: 4

Setting Time: 4

Total Time: 10

Servings:

Calories: 143kcal

Ingredients

14 oz sweetened condensed milk
1 1/2 cups white baking chips
1 tsp peppermint extract
5 drops green food coloring
1 1/2 cups semi sweet chocolate chips

Instructions

Line a square baking dish (9x9inches, or 8x8 inches)
Separate your sweetened condensed milk evenly into two medium sized microwave safe bowls. 14 oz sweetened condensed milk
Add the white chocolate chips to one of the bowls. 1 1/2 cups white baking chips
Microwave the white chocolate mixture for 30 seconds, then stir as much as you can for about 30 seconds. Microwave for another 30 seconds and stir till fudge is totally smooth. (Microwave for another 15 seconds as needed)
Add the peppermint extract and green food coloring to the mixture, and stir it in until mixed smooth. Set aside until needed. 1 tsp peppermint extract, 5 drops green food coloring
Add the semi sweet chocolate chips to the other bowl of sweetened condensed milk. 1 1/2 cups semi sweet chocolate chips
Microwave the chocolate mixture for 30 seconds, then stir as much as you can for about 30 seconds. Microwave for another 30 seconds and stir till fudge is totally smooth. (Microwave for another 15 seconds as needed)
Add spoon-fuls of both the green white chocolate mixture, and the chocolate mixture, alternating between the two into the prepared pan.
Pat the pan against the counter to remove some of the air bubbles.
Use a butter knife to swirl the fudges together to make a marble texture.
Allow the fudge to set for several hours at room temperature till hard, or put the fudge in the fridge for about 2 hours for a quicker set.
Lift the fudge out of the pan and slice the edges off the remove the rough pieces.
Slice the fudge into pieces, and enjoy, or store in an airtight container until needed.

Notes

Double the Recipe: If you are making this fudge for a Christmas party or for a bunch of Christmas cookie trays, you can easily double the recipe. Pour it into a 9x13 pan instead of a 8 or 9inch square pan. It will be slightly thicker, but you should be able to cut it into at least 54 pieces.
Extra Minty - If you want a stronger mint flavor, add an extra 1 teaspoon of peppermint extract to the chocolate mixture as well.
Added Texture - Add in chopped Oreos, or chopped nuts, or candy canes to give the fudge a crunchy texture.
Make on the stove top- Instead of microwaving to melt the chocolate you can add the white chocolate and sweetened condensed milk to a small saucepan and heat it over low heat, stirring often until the chips are melted. Stir in the mint and food coloring as needed. In another pan melt the chocolate chips and sweetened condensed milk. Repeat remaining steps.

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