This melt-in-your-mouth chocolate mint fudge is the kind of treat that disappears faster than you expect. It’s rich, cool, and ridiculously easy. We’re talking smooth chocolate, sweetened condensed milk, and just the right touch of minty green magic. Great for holiday platters, gift boxes, or that late-night sweet tooth craving. Mint chocolate recipes always have a way of stealing the show—whether you’re into mint chocolate desserts, soft mint fudge, mint chocolate cupcakes, or good old-fashioned mint chocolate brownies. This fudge stands out for its texture. It’s not gritty. It’s not crumbly. It holds together in those perfect little squares like it’s trying to impress someone. We’ve played around with a few variations over the years, from mint chocolate chip cookies to mint dessert recipes that involve 10 ingredients too many. But this one? This is the fudge we keep coming back to. Let’s not overthink it. Chocolate. Mint. Fudge. Done.

1) Key Takeaways
2) Easy Chocolate Mint Fudge Recipe
3) Ingredients for Chocolate Mint Fudge
4) How to Make Chocolate Mint Fudge
5) Tips for Making Chocolate Mint Fudge
6) Making Chocolate Mint Fudge Ahead of Time
7) Storing Leftover Chocolate Mint Fudge
8) Try these Dessert Recipes next!
9) Chocolate Mint Fudge
10) Nutrition

1) Key Takeaways

This chocolate mint fudge is ridiculously easy and fast to make.
You only need five ingredients and a microwave—no candy thermometer here.
Perfect for gifting, sharing at potlucks, or keeping all to yourself (no judgment).
The layers set beautifully and slice like a dream for neat squares.

2) Easy Chocolate Mint Fudge Recipe

This fudge is like the cool cousin of brownies. You know the one. Shows up with a wink, melts in your mouth, and leaves that minty chocolate hug behind. Every time I make this, it vanishes from the counter before I can even stash some for later.

Mint chocolate recipes tend to show up a lot in our kitchen, especially when the holidays creep up. Whether we’re making trays for neighbors or just stacking the fridge with something sweet, this fudge stays in heavy rotation.

We don’t need a bunch of complicated steps or special tools. I grab a couple bowls, a spoon, and lean on the microwave. It’s mostly about stirring and not burning your fingers while sneaking warm fudge out of the pan. You’ll see why this one stands out among mint chocolate desserts, mint fudge, and even those mint chocolate brownies everyone talks about.

3) Ingredients for Chocolate Mint Fudge

Semi-sweet chocolate chips: These are our fudge’s base. They melt smoothly and give that deep chocolate taste without leaning bitter.

Sweetened condensed milk: Sticky, thick, and magical. This little can pulls the whole mix together with just the right sweetness.

Peppermint extract: Just half a teaspoon changes everything. Not toothpaste-minty, but fresh and clean like a winter breeze in candy form.

White chocolate chips: These form that dreamy green top layer and mellow out the peppermint for balance.

Green food coloring (optional): I like a soft, pale green. It says “mint” without yelling it. You can skip it, but the color does help the fudge pop on dessert trays.

4) How to Make Chocolate Mint Fudge

Step 1. Line your baking dish with parchment paper. I always leave some hanging off the sides to lift the fudge out cleanly later.

Step 2. In a microwave-safe bowl, add the semi-sweet chocolate chips and about three-quarters of the condensed milk. Heat it in 30-second bursts, stirring each time, until the chips are melted and the mix is glossy.

Step 3. Stir in the peppermint extract. Pour the mixture into the pan and smooth it out with a spoon. You want a nice, even layer here.

Step 4. Now melt the white chocolate chips with the rest of the condensed milk, same method—short bursts and gentle stirring until smooth.

Step 5. Mix in the green coloring one drop at a time. Stop when it looks minty enough for your taste.

Step 6. Pour that on top of the chocolate layer and spread it gently. No pressure—just a light hand and a little patience.

Step 7. Chill the pan for at least two hours or until firm. Then slice into squares and try not to eat three in a row.

5) Tips for Making Chocolate Mint Fudge

Use parchment paper. Really. Don’t try to be a hero and skip it. Getting that fudge out clean makes all the difference.

Stick with quality chocolate chips. They melt smoother and keep that creamy texture you want in every bite. I’ve tried cheaper ones and wound up with grainy fudge. Not worth it.

If your microwave runs hot, lower the power or use shorter bursts. Chocolate burns fast, and nobody likes brown speckles in mint fudge. Keep stirring—lazy stirring equals lumpy fudge. That’s just science.

6) Making Chocolate Mint Fudge Ahead of Time

This fudge is a great make-ahead dessert. You can whip it up days in advance, and it’ll still taste like you made it this morning.

When I’m planning for a party or baking marathon, I often make a batch and forget about it for a bit. It just gets better as it chills. The flavors settle, the texture holds firm, and the squares stay neat and sliceable.

If you’re gifting it, wrap each square in parchment or wax paper, stack them in a tin, and tuck a ribbon on top. Or just hand over a plate and say, “Don’t ask questions. Just try one.” People get it.

7) Storing Leftover Chocolate Mint Fudge

I pop mine into an airtight container and keep it in the fridge. It’ll last for about a week, though mine rarely survives that long. You can freeze it too, just separate the layers with parchment so they don’t stick.

If you freeze it, let it come to room temperature before biting in. Otherwise, you’re chewing chocolate bricks and wondering why your teeth hurt. Trust me on that one.

This fudge is one of those “just one more piece” recipes. Good luck stopping at one. Or two. Or three.

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9) Chocolate Mint Fudge