Mint Chocolate Fudge
User Reviews
5
Mint Chocolate Fudge
Description
This Mint Chocolate Fudge recipe involves two separate mixtures: one with milk chocolate and mint chips combined with half the marshmallow creme and butter, and another with white chocolate, white chocolate chips, the remaining marshmallow creme, and butter. Both mixtures are combined with a boiled blend of sugar, evaporated milk, and creme de menthe stirred for several minutes to achieve a smooth consistency.
The preparation results in a fudge that is slightly softer than traditional types. The milk and mint components provide a cool, refreshing flavor, balanced by the creamy texture of the white chocolate layer. Boiling the sugar mixture ensures proper setting, and swirling the two chocolate mixtures together creates an attractive marbled appearance, especially with added green food coloring.
This fudge is typically made in a 9x13-inch pan greased for easy removal. It is suited for festive occasions or as a mint-flavored sweet treat. Adjust boiling time slightly to achieve firmer or softer textures according to preference.
Careful selection of chocolate is advised, avoiding chocolate bark for texture reasons and checking for gluten content to make a gluten-free version when desired.
Ingredients
- 10 ounces milk chocolate bar (such as Hershey bars, broken into pieces)
- 10 ounces Andes Mint Chips (or chocolate & mint chips)
- 10 ounces white chocolate try to find actual chocolate bars, not bark, plain
- 12 ounces white chocolate chips
- 1/2 cup butter divided
- 8 ounces marshmallow creme 1 jar) divided, fluff
- 4 1/2 cups sugar
- 12 ounces evaporated milk
- 1/2 teaspoon Creme de Menthe or mint extract
Instructions
- In a large mixing bowl, combine milk chocolate bar pieces, Ande's Mint Chips, 4 Tablespoons butter, and half of the marshmallow whip. Set aside.
- In a separate large mixing bowl, combine white chocolate bar pieces, white chocolate chips, 4 Tablespoons butter and remaining marshmallow whip. Set aside.Note: If you are wanting to make the swirls green (as pictured), add some green GEL food coloring (NOT water-based) to the white chocolate bowl.
- In a LARGE saucepan (it will boil up high), combine sugar, evaporated milk and creme de menthe. Bring to a rolling boil over medium heat. Stir CONSTANTLY for 4 MINUTES.
- Pour about a cup of cooked mixture into each bowl of chocolate at a time, stirring as constantly as you can for each bowl (you might want a helper for this part). Try to divide the cooked mixture between the two bowls as evenly as you can.
- Stir each bowl until all chocolate is melted and smooth.
- Pour about 1/3 of each type of fudge at a time into a greased 9x13 glass baking dish.
- Using a knife, swirl the two types of fudge together to make a pretty, swirled design.
- Allow to cool to room temperature and then cover and store in an airtight container.
- Fudge can be stored at room temperature for 1-2 weeks or in the fridge for 2-3 weeks.
Notes
- If Andes Mint Chips are unavailable, substitute regular chocolate chips and increase creme de menthe for mint flavor.
- Use white chocolate bars or baking chocolate rather than chocolate bark, which can affect texture negatively.
- Boil the sugar and milk mixture a little longer if a firmer fudge consistency is preferred.
- Check chocolate labels carefully to avoid gluten, as some large brand bars may contain gluten.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Calories | 389kcal | 19% |
| Carbohydrates | 62g | 21% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 17mg | 6% |
| Sodium | 80mg | 3% |
| Potassium | 106mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 59g | 118% |
| Vitamin A | 138IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 97mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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