Best Mint Chocolate Fudge Recipes

LAYERED MINT CHOCOLATE FUDGE

Steps:

• In heavy saucepan, over low heat, melt chocolate chips with 1 cup sweetened condensed milk; add vanilla. Spread half the mixture into wax-paper-lined 8- or 9-inch square pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature.
• In heavy saucepan, over low heat, melt white confectioners coating with remaining sweetened condensed milk (mixture will be thick). Add peppermint extract and food coloring (optional).
• Spread on chilled chocolate layer; chill 10 minutes longer or until firm.
• Spread reserved chocolate mixture on mint layer. Chill 2 hours or until firm. Turn onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

MINT CHOCOLATE FUDGE

Steps:

• Line an 8 or 9 inch square pan with waxed paper.
• In heavy saucepan over low heat, melt chocolate chips with 1 cup sweetened condensed milk and vanilla. Spread half of the mixture into prepared pan; chill 10 minutes, or until firm. Reserve remaining chocolate mixture at room temperature.
• In another heavy saucepan over low heat, melt white confectioners' coating with remaining sweetened condensed milk (mixture will be thick.) Stir in peppermint extract and food coloring. Spread this mixture on chilled chocolate layer; chill 10 minutes, or until firm.
• Spread reserved chocolate mixture over the mint layer; chill 2 hours, or until firm.

MOLTEN CHOCOLATE CAKES WITH MINT FUDGE SAUCE

Steps:

• For sauce:
• Stir both chocolates in top of double boiler over barely simmering water until melted. Add 1/3 cup hot water, corn syrup and extract; whisk until smooth. Remove from over water. Cool slightly. (Can be made 2 days ahead. Cover; chill. Before serving, rewarm in saucepan over low heat, stirring constantly.)
• For cakes:
• Preheat oven to 450°F. Butter six 3/4-cup soufflé dishes or custard cups. Stir chocolate and butter in heavy medium saucepan over low heat until melted. Cool slightly. Whisk eggs and egg yolks in large bowl to blend. Whisk in sugar, then chocolate mixture and flour. Pour batter into dishes, dividing equally. (Can be made 1 day ahead. Cover; chill.)
• Bake cakes until sides are set but center remains soft and runny, about 11 minutes or up to 14 minutes for batter that was refrigerated. Run small knife around cakes to loosen. Immediately turn cakes out onto plates. Spoon sauce around cakes. Serve with ice cream.

DARK CHOCOLATE MINT FUDGE

Steps:

• Line 9 x 5-inch loaf pan with foil, overlapping sides. Place first 4 ingredients in metal bowl. Mix sugar, milk, water, cream and butter in heavy 3-quart saucepan. Stir over medium-low heat until sugar dissolves. Brush down sugar crystals from sides of pan using pastry brush dipped into water. Increase heat to high; bring to rolling boil. Reduce heat to medium-high; stir slowly with wooden spoon until clip-on candy thermometer registers 232°F, about 9 minutes. Pour boiling mixture over ingredients in bowl; do not scrape pan. Stir vigorously with wooden spoon until chocolate melts and fudge thickens slightly, about 2 minutes (mixture should still be very soft and glossy). Immediately pour fudge into prepared pan; smooth top with rubber spatula. Refrigerate fudge until firm enough to cut, about 2 hours. Lift fudge from pan, using foil as aid. Fold down foil sides. Trim ends of fudge. Cut into 24 pieces. Press candied violet into center of each, if desired. (Can be made 1 week ahead. Chill in airtight container. Serve at room temperature.)

LAYERED MINT-CHOCOLATE FUDGE

Steps:

• Line 15x10x1-inch baking pan with foil so foil extends over sides of pan. Grease foil. In large saucepan, combine sugar, butter and evaporated milk; cook and stir over medium heat until sugar is dissolved. Bring to a full boil, stirring constantly. Boil 5 minutes over medium heat without stirring.
• Remove from heat. Add marshmallows, stirring constantly until mixture is smooth. Remove 2 cups mixture; place in medium saucepan. Set aside.
• To mixture in large saucepan, add chocolate chips, unsweetened chocolate and vanilla; stir until chocolate is melted and mixture is smooth. Quickly spread mixture in greased foil-lined pan.
• Add white chocolate, peppermint extract and green icing color to reserved mixture in saucepan; stir until chocolate is melted and mixture is smooth. Pour evenly over fudge in pan; spread gently to cover. Sprinkle with chocolate sprinkles. Refrigerate 2 hours or until firm. Remove fudge from pan by lifting foil. Cut into squares.

LAYERED MINT CHOCOLATE FUDGE

Steps:

• LINE 8- or 9-inch square pan with wax paper.
• MELT chocolate chips with 1 cup sweetened condensed milk in heavy saucepan over low heat; add vanilla. Spread half the mixture into prepared pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature.
• MELT white confectioners' coating with remaining sweetened condensed milk in heavy saucepan over low heat (mixture will be thick). Add peppermint extract and food coloring, if desired. Spread on chilled chocolate layer; chill an additional 10 minutes or until firm.
• SPREAD reserved chocolate mixture on mint layer. Chill 2 hours or until firm. Remove from pan by lifting edges of wax paper; peel off paper. Cut into squares.

CHOCOLATE MINT CANDY (FUDGE)

Steps:

• In a heavy saucepan, melt chocolate chips with 1 cup milk.
• Remove from the heat; stir in vanilla.
• Spread half into a waxed paper-lined 8-in. square pan; (I personally prefer to line the pan with foil and grease the foil with butter) chill for 10 minutes or until firm.
• Meanwhile, in a heavy saucepan over low heat, cook and stir candy coating with remaining milk until coating is melted and mixture is smooth.
• Stir in peppermint extract and food coloring.
• Spread over bottom layer; chill for 10 minutes or until firm.
• Warm remaining chocolate mixture if necessary; spread over mint layer.
• Chill for 2 hours or until firm.
• Remove from pan; cut into 1-in. squares.

DARK CHOCOLATE FUDGE WITH MINT FILLED DELIGHTFULLS™

Steps:

• Line 8-inch-square baking pan with foil. Coarsely chop 1/4 cup DelightFulls morsels; set aside.
• Combine dark chocolate morsels and sweetened condensed milk in medium, heavy-duty saucepan. Warm over lowest possible heat, stirring until smooth. Remove from heat; stir in vanilla extract. Gently stir in remaining 1/2 cup DelightFulls morsels just until morsels are covered.
• Spread mixture evenly into prepared baking pan. Sprinkle with coarsely chopped DelightFulls morsels. Press gently into fudge. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces. Store refrigerated in airtight container.

CHOCOLATE MINT FUDGE

Steps:

• in heavy saucepan over low hear, melt chocolate chips w/ 1 cup sweetened condensed milk and vanilla.
• Spread half of the mixture into a wax paper-lined 8 or 9 in square pan; chill 10 minutes or until firm.
• Reserve remaining choloate mixture at room temperature.
• IN another heavy saucepan over low heat, melt white confectioner's piecees with remaining sweetened condensed milk (mixture will be thick).
• Stir in peppermint extract and food coloring (if desired).
• Spread this mixture on chilled chocolate layer; chill 10 minutes longer or until firm.
• Spread reserved chocolate mixture over the mint layer.
• Chill 2 hours or until firm.

CHOCOLATE MINT OREO FUDGE

Steps:

• Line a 9 x 9 inch baking pan with foil. Lightly spray with non stick cooking spray.
• In a large bowl add the white chips, marshmallow creme, food coloring, and mint extract. Set bowl aside.
• Chop the Oreo cookies just until coarsely chopped. Set aside 3/4 cup of the chopped cookies in a smaller bowl to sprinkle on the finished fudge.
• In a saucepan add the butter, sugar, and whipping cream. Bring to a boil over medium heat. Continue to cook and stir constantly for 5 more minutes after it comes to a boil.
• Pour this hot butter mixture into the bowl with the white chips and marshmallow creme. Combine well with a hand mixer until smooth and creamy. Be sure all of the chips are melted.
• Fold in the bigger bowl of chopped Oreos.
• Pour the mixture into the prepared pan, spread evenly in the pan.
• Add the smaller bowl of chopped Oreos and sprinkle over the top of the fudge. Press in gently.
• Let cool for about 2 hours. Place in fridge if you want it to set up quicker.
• After it has set up, lift the fudge out of the pan by grasping the foil edges.
• Remove foil and slice fudge and serve.

MINT CHOCOLATE PUDDING FUDGE

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave 4 oz. chocolate, 6 Tbsp. butter and water in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add peppermint extract and dry pudding mix; stir 2 min.
• Add sugar, 1 cup at a time, stirring after each addition until well blended. Pour into prepared pan; press into even layer with back of spatula.
• Microwave remaining butter and chocolate in large microwaveable bowl 1-1/2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Pour over fudge layer in pan; spread to completely cover bottom layer. Top with remaining ingredients.
• Refrigerate 2 hours or until firm. Use foil handles to remove fudge from pan before cutting to serve.

LAYERED MINT CHOCOLATE FUDGE

Steps:

• 1. Line a 9-inch square pan with foil and spray or butter foil be sure foil extends over opposite ends of pan)
• 2. In a heavy saucepan over low heat, melt the chocolate chips with 1 cup of the sweetened condensed milk. Stir in the vanilla extract. Spread 1/2 the mixture in the foiled pan; chill 10 minutes or until firm. Keep remaining mixture at room temperature.
• 3. In another saucepan over low heat, melt the white chocolate with the remaining sweetened condensed milk. Stir in peppermint extract and food coloring . Spread over chilled chocolate layer; chill 10 more minutes or until firm.
• 4. Now spread reserved chocolate mixture over mint layer. Chill 2 hours or until firm. Remove foil from pan and cut fudge into desired pieces. Store loosely covered at room temperature.

CHOCOLATE FUDGE MINT CUPCAKES

Steps:

• 1. Preheat oven to 350. Line cupcake pan with 12 liners.
• 2. Mix according to directions on the box.
• 3. Fill liners 3/4 full and bake 20-25 minutes. They may not look done, if they are firm to the touch and spring back when touched they are done, they will not pass the toothpick test. The centers are fudgey.
• 4. Remove from oven, cool in pan 5 minutes, then remove from pan onto wire racks to cool completely.
• 5. In a bowl mix butter, vanilla, peppermint, food coloring, powdered sugar and milk until smooth and of nice spreading consistency. May add more powdered sugar or drops of milk to achieve the desired consistency.
• 6. Frost cooled cupcakes...drizzle with fudge sauce or ganache if desired. And top with a andes mint candy for garnish. Recipe to follow on site for fudge sauce.
• 7. After frosting your cupcakes, store in an air tight container in the refrigerator for at least 2 hrs. This makes the cupcake even more moist and delicious!!!
• 8. Different options: Using peanut butter frosting instead of mint. then a mini reeses peanut butter cup for garnish. Vanilla or cream cheese frosting, top with a strawberry or raspberry, then drizzle with chocolate...pretty! Put chocolate chips in the batter and top with chocolate frosting for chocolate lovers! Put nearly anything in the batter...caramel filled hersey kisses tucked into each cupcake before baking is fun! Fill cupcakes with cherry pie filling after they cool and top with whipped cream, or vanilla icing and a hersey cherry kiss. OR put a teaspoon of cherry pie filling into each cupcake before baking... Just let your imagination run wild!!! Seriously, whats the worse that could happen??? You'd have a fudgey mess on your hands, so you might have to eat your cupcakes with a spoon and ice cream, that would be a tragedy! lol lol
• 9. I almost forgot! One of the favorite things kids and teens alike love that I do...I make a tower out of the cupcakes after I've frosted them, THEN drizzle with chocolate ganache or fudge sauce over the tower...I'll see if I can find a photo! :)

DARK CHOCOLATE FUDGE WITH MINT FILLED DELIGHTFULLS™

Steps:

• LINE 8-inch-square baking pan with foil. Coarsely chop 1/4 cup DelightFulls morsels; set aside.
• COMBINE dark chocolate morsels and sweetened condensed milk in medium, heavy-duty saucepan. Warm over lowest possible heat, stirring until smooth. Remove from heat; stir in vanilla extract. Gently stir in remaining 1/2 cup DelightFulls morsels just until morsels are covered.
• SPREAD mixture evenly into prepared baking pan. Sprinkle with coarsely chopped DelightFulls morsels. Press gently into fudge. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces. Store refrigerated in airtight container.

CHOCOLATE-MINT COOKIE CRUNCH FUDGE

Steps:

• Line an 8- inch square pan with foil and grease foil. Mix sugar and cocoa in heavy 3 quart saucepan. Stir in milk and butter. Bring to a boil over medium heat, stirring constantly. Without stirring, boil vigorously 5 minutes. Remove from heat; add chips and stir until melted and smooth. Spread 1 cup in lined pan, top with cookies, then spread remaining fudge evenly over the top. Refrigerate 6 hours until firm. Invert pan, peel off foil, invert fudge and cut in 1-inch squares.

MINT CHOCOLATE PUDDING FUDGE RECIPE

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave 4 oz. chocolate, 6 Tbsp. butter and water in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add peppermint extract and dry pudding mix; stir 2 min.
• Add sugar, 1 cup at a time, stirring after each addition until well blended. Pour into prepared pan; press into even layer with back of spatula.
• Microwave remaining butter and chocolate in large microwaveable bowl 1-1/2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Pour over fudge layer in pan; spread to completely cover bottom layer. Top with remaining ingredients.
• Refrigerate 2 hours or until firm. Use foil handles to remove fudge from pan before cutting to serve.

LAYERED MINT CHOCOLATE FUDGE

Steps:

• In heavy saucepan, over low heat, melt chips with 1 cup sweetened condensed milk; add vanilla. Spread half the mixture into wax paper-lined 8-or 9-inch square pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature. In Heavy saucepan,over low heat, melt white baking pieces with remaining sweetened condensed milk (mixture will be thick). Add peppermint extract and food coloring if desired. Spread on chilled chocolate layer; chill 10 minutes longer or until firm. Spread reserved chocolate mixture on mint layer. Chill 2 hours or until firm.

MINT CHOCOLATE FUDGE

Steps:

• Line a 20 or 23cm (8 or 9 in) square tin with greaseproof paper.
• In heavy saucepan over low heat, melt plain chocolate with 250ml condensed sweetened milk and vanilla. Spread half of the mixture into prepared tin; chill 10 minutes, or until firm. Reserve remaining chocolate mixture at room temperature.
• In another heavy saucepan over low heat, melt white chocolate with remaining condensed sweetened milk (mixture will be thick.) Stir in peppermint extract and food colouring, if using. Spread this mixture on chilled plain chocolate layer; chill 10 minutes, or until firm.
• Spread reserved plain chocolate mixture over the mint layer; chill 2 hours, or until firm. Cut into squares and store in an airtight container.

MOLTEN CHOCOLATE CAKES WITH MINT FUDGE SAUCE

Steps:

• In a double boiler or metal bowl over hot water, melt butter and chocolate; stir until smooth. In a large bowl, beat the eggs, egg yolks and confectioners' sugar until thick and lemon-colored. Beat in flour until well blended. Gradually beat in butter mixture., Transfer to eight greased 6-oz. ramekins or custard cups. Place ramekins on a baking sheet. Bake at 450° for 15-17 minutes or until a thermometer inserted in the center reads 160° and sides of cakes are set., Meanwhile, in a double boiler or metal bowl over hot water, melt chocolates; stir until smooth. Whisk in the hot water, corn syrup and extract; remove and keep warm., Remove cakes from the oven and let stand for 1 minute. Run a knife around edges of ramekins; invert onto dessert plates. Serve with warm chocolate sauce and vanilla ice cream if desired.

ANDES MINT CHOCOLATE CHIP FUDGE

Steps:

• Line an 8×8 baking pan with parchment paper. Spray paper with non-stick spray and set aside. In a small saucepan over low heat, melt 1 cup chocolate chips with 3/4 cup sweetened condensed milk, stirring occasionally. Spread melted chocolate mixture into pan and chill for 5-10 minutes. In another saucepan, melt white baking chips and remaining condensed milk, stirring until completely smooth. Remove from the heat and add peppermint extract and food coloring. Spread mint layer over chilled chocolate layer. Chill for 5-10 minutes as you make the final layer. Melt remaining 1 cup of chocolate chips with 1 tsp shortening in the microwave in 30 second increments. Stir until completely smooth. Spread over chilled mint layer.