So this is very much a favourite in our house! I know some people aren’t big fans of the mint-chocolate combo, but I LOVE IT!!!!
It is really easy to make and doesn’t require the oven. I will warn that it makes a bit of a mess, but it is a yummy mess and makes a nice spoon to lick at the end! These are absolutely great as a treat to bring as a little gift or for meetings and events.
Mint Chocolate Fudge:
This recipe makes 24 squares.
Each square is 230 calories.
- 2.5 cups semi-sweet chocolate chips (divided)
- 1.5 cups condensed milk (divided)
- 1.5 cups white chocolate chips
- 1 tsp peppermint extract (this makes them pretty strong, but you could add more if you wanted)
- 2 drops or 1 tsp green food colouring
- Now this varies a lot between North America and Scotland, as food colouring is much more watered down in the UK. So in North America you would want about two drops, in the UK you need 1 tsp
- 1 tsp butter
- Line an 8 inch x 8 inch pan with baking paper (you can also use two loaf pans).
- In a small saucepan melt 1.5 cups of the semi-sweet chocolate and 0.75 cups of condensed milk over a low heat. Mix occasionally being careful that the fudge doesn’t burn to the bottom of the pan.
- Spread the chocolate fudge over the entire base of the pan. Place pan in fridge as you carry on with instructions.
- In another small saucepan melt the white chocolate and the rest of the condensed milk over a low heat.
- Once fully combined, take white chocolate off the burner and mix in peppermint and green food colouring.
- Pour mint fudge over chocolate layer and spread evenly. Place back in fridge.
- In a double boiler melt the rest of the semi-sweet chocolate and butter over a medium heat. I ran out of semi-sweet chocolate so I added some milk chocolate chips.
- Allow chocolate to cool slightly, then pour over the mint layer. Spread this layer quickly as it can melt the mint layer and cause the two to combine.
- Place tray in fridge and allow to set for at least two hours.
- I would suggest cutting the fudge after two hours. The chocolate will still be slightly soft so that it doesn’t crack when cutting into pieces. It is best to then return it to the fridge to set overnight, after testing one or two pieces of course.
- It is best to store this in the fridge.
If you are a fan of mint chocolate this is definitely the recipe for you! Hope you enjoy!!!