Mint Chocolate Fudge
Ingredients
- 3 cups semi-sweet chocolate chips
- 1 can 14 oz sweetened condensed milk
- 3 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
- ½ –¾ teaspoon peppermint extract
- Optional: green gel food coloring
- Optional toppings: crushed mint candies candy canes, chocolate shavings, or chopped Andes mints
Instructions
- Line an 8×8-inch pan with parchment paper, leaving overhang for easy removal.
- In a saucepan over low heat, combine chocolate chips, condensed milk, and butter.
- Stir constantly until fully melted and smooth.
- Remove from heat and stir in vanilla extract and salt.
- Add peppermint extract gradually, tasting before adding more; mix in food coloring if using.
- Pour the mixture into the prepared pan and smooth the top.
- Sprinkle desired toppings over the surface and gently press them in.
- Refrigerate for 2–3 hours until fully set.
- Lift out and slice into squares with a sharp knife.
Notes
• Use peppermint extract, not mint, for a clean flavor.
• Add extract slowly—too much can overpower the chocolate.
• Keep heat low to prevent scorching.
• Chill completely before slicing for clean edges.
• Add extract slowly—too much can overpower the chocolate.
• Keep heat low to prevent scorching.
• Chill completely before slicing for clean edges.