Mint Fudge is a super delicious mint chocolate fudge recipe with chopped chocolate mint candy mixed into it too.

three pieces of mint fudge stacked

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!

four photos showing process of making mint fudge in a glass bowl

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.

two photos showing fudge out of pan and then cut into pieces

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.

mint fudge cut into pieces on a cutting board

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!

stack of pieces of mint fudge

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!

bite taken out of mint fudge

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:

three pieces of mint fudge stacked
5 from 1 vote

Mint Fudge

Such a delicious fudge with mint chocolate mixed in!
Prep: 20 minutes
Cook: 8 minutes
Chill Time:: 2 hours
Total: 2 hours 28 minutes
Servings: 36 pieces
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Ingredients

Instructions 

  • 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.

Notes

  • *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!)

Nutrition

Serving: 1piece, Calories: 151kcal, Carbohydrates: 17g, Protein: 2g, Fat: 9g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 5mg, Sodium: 42mg, Potassium: 126mg, Fiber: 1g, Sugar: 14g, Vitamin A: 36IU, Vitamin C: 1mg, Calcium: 41mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Stacked mint fudge on a white plate

 

5 from 1 vote

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11 Comments

  1. Kathi says:

    5 stars
    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.

    1. Lori Lange says:

      I believe that should be fine.

  2. Tiffany says:

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

    1. Lori Lange says:

      You should be able to!

  3. Tanya says:

    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.

  4. Lisa says:

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

  5. Estela @ Weekly Bite says:

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

  6. Rachel says:

    Yes please 🙂

  7. Heather says:

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

  8. Blog is the New Blac says:

    This looks wonderful- mint is the best!

  9. Jessica @ How Sweet says:

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