Mint Chocolate Fudge is a Christmas favorite, made with only 4 ingredients! It's so easy to make in minutes, then pop it in the fridge to set. The recipe uses Andes mint baking chips, which make this easy fudge recipe smooth and minty fresh. A must make this Holiday season!
This Chocolate Mint Fudge is one of my favorite, and easiest Christmas recipes. It takes no time to make and everyone thinks you put a ton of effort into it. That's the magic behind fudge using sweetened condensed milk.
I made this recipe the other day, and my daughter and her teenage friends devoured the whole tray full.
If you love easy fudge recipes, don't miss out on this popular 4 ingredient Peanut Butter Fudge too!
Jump to:
Why You'll Love This Recipe:
- No Bake. This recipe melts in the double boiler and sets in the fridge, with no baking required.
- Quick and Easy. Super easy step by step instructions and only 10 minutes of prep time.
- 4 Ingredients. This recipe won't break the budget or take long to prepare!
- Minimal Mess. We're only using a double boiler and one 8x8 pan to keep the kitchen mess under control.
- A Holiday Favorite. Mint Chocolate flavors are super popular over the Christmas season and this fudge recipe is a great addition to the cookie platter. Consider packaging it in a cute box for DIY Christmas gifts for friends, neighbors and family.
For more easy no bake Holiday treats, try these Chocolate Covered Pecans, Coconut Balls with Chocolate, Hot Chocolate Dip, Chocolate Dipped Ritz Peanut Butter Crackers, and Biscoff Truffles.
The 4 Ingredients:
Andes Baking Chips: Bring in the fresh mint flavors and a buttery smooth taste. We use them for the fudge recipe and for topping. Double the mint!
Semi-sweet chocolate chips: Darker than milk chocolate, but less dark than dark chocolate. It blends really nicely with the mint flavors. I highly suggest the Ghirardelli brand for superior flavor and texture.
Sweetened Condensed Milk: A thick, sweetened canned milk that helps the fudge set, while bringing in a creamy, sweet and rich texture.
Peppermint Extract: Adds extra mint flavors to the chocolate.
See recipe card below for a full list of ingredients and measurements.
Substitution and Variations:
- For less peppermint flavor, the extract can be left out.
- The semi-sweet chocolate chips can be substituted with dark chocolate chips or milk chocolate chips.
- Equipment Substitution: If you don't have a double boiler, you can place a glass bowl on top of a pot filled with 2 cups of water (see photo in step 2 below). Be careful because it spins a bit and it gets hot, so use a pot holder or oven mitt to hang onto it while stirring.
Love Chocolate Treats? Try these Chocolate Banana Bites, Chocolate Peanut Butter Rice Krispie Treats, Chocolate Chip Cookies with Coffee, and Nutella Puff Pastry.
How to Make Mint Chocolate Fudge (Step by Step Instructions):
Step 1: Spray the bottom of an 8x8 pan lightly with cooking spray then line the pan with parchment paper. Allow the two opposing sides to overhang over the top of the pan. This makes the fudge easy to remove after setting. Set aside. Note: The cooking spray helps stick the parchment paper to the bottom of the pan and allows for less shifting when we add the fudge.
Step 2: Add two cups of water into the bottom of a double boiler. Heat on the stovetop over medium low. Add the chocolate chips and 1 cup of Andes baking chips into the top of the double boiler.
Step 3: Constantly stir the chocolate until melted.
Step 4: Pour in the peppermint extract and sweetened condensed milk. Stir quickly until combined. It will start setting almost immediately.
Step 5: As soon as it's mixed, immediately transfer to 8x8 pan and smooth out with the back of a spoon.
Step 6: To make the fudge even flatter and more flawless, take a piece of parchment paper and push down gently to flatten the fudge.
Step 7: Sprinkle remaining ½ cup of andes baking chips over the top of the fudge and use your hand to push the chips gently into the fudge. Note: If you don't push them in, they will fall off when eating. Next, cover the pan with foil and refrigerate for 2 hours until set.
Step 8: Remove from the fridge and gently remove the fudge from the pan. Cut into 16-32 slices depending on the size you want.
Step 9: Serve and enjoy!
Expert Tips:
- Have ingredients ready before starting, including taking the lid off the sweetened condensed milk, and preparing the 8x8 pan with parchment paper. You have to work fast once the chocolate melts.
- Keep the double boiler on a lower heat setting and keep stirring the chocolate the whole time until melted to avoid seized chocolate. This happens when the chocolate hardens and is pretty much impossible to use. The cause is from overheating or when too much moisture (think water droplets) get into the chocolate.
For more Holiday recipes, check out these Snickerdoodle Cookie Bars, Brown Butter Pecan Cookies, Christmas Punch for Kids, and Butterscotch Chocolate Chip Cookies.
Recipe FAQs:
This is called seized chocolate and it's a nightmare. It happens from overheating or if moisture came in contact with the chocolate. If it's not bad yet, you can sometimes correct it with a teaspoon or two of butter or coconut oil. Sometimes it's too far gone and you have to start over.
Store in a sealed container in the fridge to keep fresher longer. Eat within 1 week.
No. The ingredients are all fine to keep out on the countertop. You can certainly leave it out at room temperature and enjoy that way too. It will last longer if you refrigerate. I would say a few days at room temperature and a whole week in the fridge.
More Christmas Sweets To Make:
If you tried this Mint Fudge Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Mint Chocolate Fudge
- Total Time: 2 hours, 10 minutes
- Yield: 16 pieces 1x
Description
This Mint Chocolate Fudge is a Christmas favorite, made with only 4 ingredients! It's so easy to make in minutes, then pop it in the fridge to set. The recipe uses Andes mint baking chips, which make this easy fudge recipe smooth and minty fresh. A must make this Holiday season!
Ingredients
- 12 ounce package semi sweet chocolate chips
- 1 and ½ cups andes baking chips (a little less than 10 ounce bag)
- 14 ounce canned sweetened condensed milk
- 1 teaspoon peppermint extract
Instructions
- Spray the bottom of an 8x8 pan lightly with cooking spray then line the pan with parchment paper. Allow the two opposing sides to overhang over the top of the pan. This makes the fudge easy to remove after setting. Set aside. Note: The cooking spray helps stick the parchment paper to the bottom of the pan and allows for less shifting when we add the fudge.
- Add two cups of water into the bottom of a double boiler. Heat on the stovetop over medium low. Add the chocolate chips and 1 cup of Andes baking chips into the top of the double boiler.
- Constantly stir the chocolate until melted.
- Pour in the peppermint extract and sweetened condensed milk. Stir quickly until combined. It will start setting almost immediately.
- As soon as it's mixed, immediately transfer to 8x8 pan and smooth out with the back of a spoon.
- To make the fudge even flatter and more flawless, take a piece of parchment paper and push gently on the fudge to flatten.
- Sprinkle remaining ½ cup of andes baking chips over the top of the fudge and use your hand to push the chips gently into the fudge. Note: If you don't push them in, they will fall off when eating. Next, cover the pan with foil and refrigerate for 2 hours until set.
- Remove from the fridge and gently remove the fudge from the pan. Cut into 16-32 slices depending on the size you want. Serve and enjoy!
Notes
- Have ingredients ready before starting, including taking the lid off the sweetened condensed milk, and preparing the 8x8 pan with parchment paper. You have to work fast once the chocolate melts.
- Keep the double boiler on a lower heat setting and keep stirring the chocolate the whole time until melted to avoid seized chocolate. This happens when the chocolate hardens and is pretty much impossible to use. The cause is from overheating or when too much moisture (think water droplets) get into the chocolate.
- Prep Time: 5 minutes
- Fridge Setting Time: 2 hours
- Cook Time: 5 minutes
- Category: dessert
- Method: no bake
- Cuisine: American
Payton
This is so good and super easy! The perfect holiday recipe.
Tara Smithson
Thank you! So glad you enjoyed it.