I took everything irresistible about mint chocolate chip ice cream and packed it into a creamy, melt in your mouth fudge. One bite is rich, cool, chocolatey, and almost too easy to love.

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I’m wildly into this Mint Chocolate Chip Fudge because it tastes like my favorite scoop shop order got turned into a creamy little square. I love that first hit of peppermint extract, then the sweet snap of mini semisweet chocolate chips tucked through every bite.

It’s rich, minty, and ridiculously smooth without feeling too fancy or fussy. And the color?

That cool green makes me want to grab a piece before the plate even hits the table. But the real reason I adore it is simple: mint chocolate chip flavor, no melting, no spoon, just pure fudge bliss.

One bite. Gone.

Ingredients

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White chocolate makes it creamy, sweet, and super smooth, like fudge should be.
Sweetened condensed milk holds everything together and brings that rich, sticky sweetness.
Butter adds a softer bite, so it doesn’t taste waxy or flat.
Peppermint extract gives the cool mint flavor, so go easy because it’s strong.
Vanilla extract rounds out the sweetness and makes the mint feel less sharp.
Salt keeps the fudge from tasting like straight-up sugar.
Tiny but important.
Green gel coloring is just for fun, but it makes the mint vibe obvious.
Mini chocolate chips add little chocolate pops in every bite.
Basically, the best part.
Crushed peppermint or Andes bring crunch, color, and a candy-shop finish.
Plus, those toppings make homemade fudge look like you tried harder.

Ingredient Quantities

3 cups (450 g) white chocolate chips or chopped white chocolate

1 can (14 oz / 397 g) sweetened condensed milk

2 tablespoons unsalted butter

1 teaspoon peppermint extract

1/2 teaspoon vanilla extract

1/8 teaspoon fine salt

1/2 to 1 teaspoon green gel food coloring (optional, for minty color)

1/2 cup (90 g) mini semisweet chocolate chips or finely chopped dark chocolate

1/4 cup crushed peppermint candies or Andes mints (optional, for texture and garnish)

How to Make this

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1. Line an 8×8 inch (20×20 cm) square baking pan with parchment paper leaving an overhang for easy removal and set aside.

2. In a medium heavy saucepan combine 3 cups (450 g) white chocolate chips and 1 can (14 oz / 397 g) sweetened condensed milk.

3. Warm the mixture over low heat, stirring constantly until the chocolate is fully melted and smooth.

4. Remove from heat and stir in 2 tablespoons unsalted butter until melted and incorporated.

5. Add 1 teaspoon peppermint extract, 1/2 teaspoon vanilla extract, 1/8 teaspoon fine salt, and 1/2 to 1 teaspoon green gel food coloring if using; mix until evenly colored.

6. Fold in 1/2 cup (90 g) mini semisweet chocolate chips or finely chopped dark chocolate, reserving a tablespoon or two for the top if desired.

7. Pour the fudge mixture into the prepared pan, smoothing the top with a spatula.

8. Sprinkle 1/4 cup crushed peppermint candies or Andes mints over the top and gently press them into the surface.

9. Refrigerate until firm, about 2 to 3 hours, or until set.

10. Lift the fudge from the pan using the parchment overhang, cut into squares and store chilled in an airtight container.

Equipment Needed

1. 8×8 inch (20×20 cm) square baking pan
2. Parchment paper
3. Medium heavy saucepan
4. Silicone spatula or heatproof spoon
5. Measuring cups and measuring spoons
6. Small mixing bowl
7. Chef knife and cutting board for chopping chocolate and mints
8. Refrigerator and an airtight container for chilling and storing

FAQ

Q: How should I melt the white chocolate so it does not seize? A: Use a double boiler or microwave in 20 to 30 second bursts, stirring between each burst until smooth. Avoid steam or water contact with the chocolate and stop heating as soon as it is mostly melted, then stir to finish.

Q: Can I substitute the white chocolate chips for bars or a different type of chocolate? A: Yes. Use chopped high quality white chocolate bars for a creamier texture. Do not swap in milk or dark chocolate without adjusting sweetness and mix-ins.

Q: What if I do not have peppermint extract or want milder mint flavor? A: Substitute with 1 to 2 teaspoons of crème de menthe or reduce peppermint extract to 1/2 teaspoon for a subtler taste. Start with less and add more to taste.

Q: How do I get clean slices instead of crumbling when cutting? A: Chill the fudge fully until very firm, then score and cut with a sharp knife warmed in hot water and wiped dry between cuts for clean edges.

Q: How long does the fudge keep and how should I store it? A: Store in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 2 weeks. Freeze for up to 3 months, wrapped tightly to prevent freezer burn.

Q: Can I omit the green food coloring and crushed candies? A: Yes. The coloring and candies are optional for appearance and texture. The flavor will be unchanged without them.

Mint Chocolate Chip Fudge Recipe Substitutions and Variations

White chocolate chips or chopped white chocolate: use 12 ounces (340 g) white chocolate couverture for smoother melt, or 3 cups (approx) white chocolate almond bark for an easier melt-and-pour option.
Sweetened condensed milk: substitute 1 can (approx 14 oz / 397 g) evaporated milk plus 1 1/4 cups granulated sugar simmered until slightly thickened, or use 14 oz can dulce de leche for a richer, caramelized flavor (reduces overt sweetness).
Peppermint extract: replace with 1 1/2 teaspoons crème de menthe liqueur for a milder mint note and a touch of alcohol, or use 1 teaspoon spearmint extract for a softer, fresher mint profile.
Mini semisweet chocolate chips or chopped dark chocolate: swap with 1/2 cup finely chopped bittersweet chocolate for deeper cocoa flavor, or use 1/2 cup finely chopped white chocolate mixed with 1 tablespoon cocoa powder for a milky but chocolatey contrast.

Pro Tips

1. Use good quality white chocolate and chop it into even pieces if not using chips. Higher cocoa butter content melts smoother and gives a creamier, less grainy fudge.

2. Melt gently over very low heat or in a double boiler and stir constantly. White chocolate burns easily, so remove from heat the moment it is glossy and mostly melted, then finish stirring off heat until smooth. Do not let any steam or water drip into the chocolate.

3. Add the peppermint extract after the mixture is off the heat. Extracts can change flavor and appearance if heated too long. Taste as you go and start with the lower amount since peppermint can become overpowering quickly.

4. Press the crushed peppermint and reserved chocolate chips into the top while the fudge is still warm but thickening. That helps them stick and look pretty. For clean squares, chill until firm, then let sit at room temperature 5 to 10 minutes before slicing so your knife makes smooth cuts. Store chilled in an airtight container.

Mint Chocolate Chip Fudge Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I took everything irresistible about mint chocolate chip ice cream and packed it into a creamy, melt in your mouth fudge. One bite is rich, cool, chocolatey, and almost too easy to love.

Servings

servings

Calories

370

kcal

Equipment: 1. 8×8 inch (20×20 cm) square baking pan
2. Parchment paper
3. Medium heavy saucepan
4. Silicone spatula or heatproof spoon
5. Measuring cups and measuring spoons
6. Small mixing bowl
7. Chef knife and cutting board for chopping chocolate and mints
8. Refrigerator and an airtight container for chilling and storing

Ingredients

3 cups (450 g) white chocolate chips or chopped white chocolate
1 can (14 oz / 397 g) sweetened condensed milk
2 tablespoons unsalted butter
1 teaspoon peppermint extract
1/2 teaspoon vanilla extract
1/8 teaspoon fine salt
1/2 to 1 teaspoon green gel food coloring (optional, for minty color)
1/2 cup (90 g) mini semisweet chocolate chips or finely chopped dark chocolate
1/4 cup crushed peppermint candies or Andes mints (optional, for texture and garnish)

Directions

Line an 8×8 inch (20×20 cm) square baking pan with parchment paper leaving an overhang for easy removal and set aside.
In a medium heavy saucepan combine 3 cups (450 g) white chocolate chips and 1 can (14 oz / 397 g) sweetened condensed milk.
Warm the mixture over low heat, stirring constantly until the chocolate is fully melted and smooth.
Remove from heat and stir in 2 tablespoons unsalted butter until melted and incorporated.
Add 1 teaspoon peppermint extract, 1/2 teaspoon vanilla extract, 1/8 teaspoon fine salt, and 1/2 to 1 teaspoon green gel food coloring if using; mix until evenly colored.
Fold in 1/2 cup (90 g) mini semisweet chocolate chips or finely chopped dark chocolate, reserving a tablespoon or two for the top if desired.
Pour the fudge mixture into the prepared pan, smoothing the top with a spatula.
Sprinkle 1/4 cup crushed peppermint candies or Andes mints over the top and gently press them into the surface.
Refrigerate until firm, about 2 to 3 hours, or until set.
Lift the fudge from the pan using the parchment overhang, cut into squares and store chilled in an airtight container.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.