Mint Chocolate Fudge

This mint chocolate fudge is a no-bake, creamy treat that tastes like a peppermint patty in candy form.

It’s super easy to make, uses simple ingredients, and melts in your mouth.

You don’t need a candy thermometer, and it’s all made in one pot.

Perfect for holidays, parties, or just when you’re craving something rich and minty.

Why I Love This Recipe

I’ve made this fudge every December since college. It started because I forgot to buy gifts and made a quick batch as a last-minute treat. It was gone in minutes. Now, I make it year-round.

It looks fancy but takes 15 minutes
No baking or candy thermometer needed
Mint + chocolate = always a win
Easy to customize with toppings
Stores really well in the fridge or freezer

Makes

16 small squares

Total Time

Prep: 10 minutes
Cook: 5 minutes
Chill: 2 hours

What You’ll Need

3 cups semi-sweet chocolate chips
1 (14 oz) can sweetened condensed milk
1/4 cup unsalted butter
1 1/2 tsp peppermint extract
1/4 tsp salt
Green gel food coloring (optional)
1/2 cup white chocolate chips

Tools You’ll Need

Medium saucepan
Rubber spatula
8×8-inch square baking pan
Parchment paper
Small spoon (for swirling)
Glass or metal mixing bowls

Pro Tips

Use good-quality chocolate chips—they make a big difference in taste and texture
Don’t boil the mixture—just melt it gently so it stays creamy
Line the pan with parchment for easy lifting and clean cuts
Use gel food coloring, not liquid, to avoid messing with the texture
Chill until fully set before slicing for sharp edges

Substitutions and Variations

Swap peppermint extract for vanilla for a classic chocolate fudge
Use dark chocolate chips if you like less sweetness
Add crushed peppermint candy or chocolate chips on top
Make it dairy-free with coconut condensed milk and vegan chocolate

Make-Ahead Tips

You can make this fudge up to a week ahead. Store it in the fridge in a sealed container. It also freezes well for up to 3 months.

How to Make Mint Chocolate Fudge

Step 1: Line your pan

Line an 8×8-inch square baking pan with parchment paper, leaving a little hanging over the edges.

Step 2: Melt chocolate base

Add 3 cups semi-sweet chocolate chips, 1 (14 oz) can sweetened condensed milk, 1/4 cup unsalted butter, and 1/4 tsp salt to a medium saucepan. Heat on low, stirring until fully melted and smooth.

Step 3: Add mint extract

Once smooth, remove from heat. Stir in 1 1/2 tsp peppermint extract.

Step 4: Spread into pan

Pour the fudge mixture into your prepared pan. Smooth the top with a spatula.

Step 5: Melt white chocolate

In a small bowl, melt 1/2 cup white chocolate chips in the microwave in 20-second intervals, stirring in between, until smooth. Add a few drops of green gel food coloring and stir until fully green.

Step 6: Swirl topping

Drizzle the green chocolate over the fudge. Use a spoon or toothpick to swirl it in decorative patterns.

Step 7: Chill

Place the pan in the fridge for at least 2 hours until completely firm.

Step 8: Slice and serve

Once set, lift the fudge out of the pan using the parchment, slice into 16 small squares, and place on a round white plate.

Leftovers and Storage

Store in an airtight container in the fridge for up to 7 days or freeze for up to 3 months. Separate layers with parchment to avoid sticking.

Macros (per square, based on 16 servings)

Calories: 170
Carbs: 20g
Fat: 10g
Protein: 2g
Sugar: 18g

Why This Recipe Works (Quick Science)

Sweetened condensed milk keeps the fudge creamy and stable without needing a candy thermometer. The fat from the butter and chocolate helps create a smooth texture. Peppermint extract cuts through the richness, adding balance.

Common Mistakes

Overheating the chocolate: Can cause it to seize or turn grainy. Melt gently.
Using liquid food coloring: It can mess with the texture. Use gel.
Not lining the pan: Makes it hard to lift and slice cleanly.
Not chilling long enough: The fudge needs time to firm up for clean cuts.

What to Serve With

Hot chocolate or peppermint mocha
A bowl of fresh strawberries or raspberries
Plain shortbread cookies for texture contrast

FAQ

Can I use milk chocolate chips?
Yes, but the fudge will be sweeter and less rich.

Can I make this without mint?
Totally. Just skip the extract and green swirl.

Do I have to swirl the top?
Nope! You can mix the green chocolate fully in or leave it off.

Can I double this recipe?
Yes! Use a 9×13-inch pan for a double batch.

Final Thoughts

This mint chocolate fudge is one of those easy wins that looks amazing and tastes even better. It’s perfect for sharing or storing for later. Try it once and you’ll come back to it every time you want a minty, chocolatey bite. If you make it, let me know how it went—drop a comment or question below!