Chocolate mint fudge is a delicious preparation that combines the smoothness of chocolate with the refreshing taste of mint. This dessert has its roots in North American tradition, where fudge is a soft and creamy candy very popular especially during the holidays. In Latin America, although fudge is not so commonly referred to as such, there are homemade and regional variants of creamy chocolate and mint candies that are enjoyed in different countries. In countries like Mexico or Argentina, they might simply be called "chocolate mint candies," adapting ingredients and textures according to the local culture and the availability of products. This recipe reflects that sweet and refreshing fusion that has won over palates in different parts of the continent.
Chocolate mint fudge
How to Make Chocolate Mint Fudge
In a heavy saucepan, melt the chocolate chips with 1 cup of sweetened condensed milk.
Remove from heat.
Add the vanilla extract and mix well.
Spread half of this mixture into an 8-inch square pan, previously lined with wax paper.
Refrigerate for 10 minutes or until firm.
Meanwhile, in a heavy saucepan over low heat, cook and stir the white candy coating with the remaining milk until the coating has melted and the mixture is smooth.
Add the peppermint extract and a little green food coloring, then mix to get an even color.
Spread this mint layer over the now firm bottom layer.
Refrigerate for 10 minutes or until firm.
Heat the remaining chocolate mixture if necessary to make it manageable.
Spread this mixture over the mint layer.
Refrigerate for 2 hours or until firm.
Carefully remove the candy from the pan.
Cut into 1-inch squares to serve.
Ingredients (6)
- Semi-Sweet Chocolate Chips
- Sweetened Condensed Milk
- Vanilla Extract
- White Candy Melts
- Peppermint Extract
- Green Food Coloring
Instructions (17 steps)
- 1 In a heavy saucepan
- 2 melt the chocolate chips with 1 cup of milk
- 3 Remove from heat
- 4 Add the vanilla and mix
- 5 Spread half of it into an 8-inch square pan lined with wax paper
- 6 Refrigerate for 10 minutes or until firm
- 7 Meanwhile
- 8 in a heavy saucepan over low heat
- 9 cook and stir the caramel topping with the remaining milk until the topping has melted and the mixture is smooth
- 10 Add mint extract and food coloring and mix
- 11 Spread over the bottom layer
- 12 Refrigerate for 10 minutes or until firm
- 13 Heat the remaining chocolate mixture if necessary
- 14 Spread over the mint layer
- 15 Refrigerate for 2 hours or until firm
- 16 Remove from the pan
- 17 Cut into 1-inch squares