Here is a simple, creamy fudge recipe you can make at home with few tools and sweet flavors.
INTRODUCTION
Layered Mint Chocolate Fudge is a rich treat with a dark chocolate base and a soft white chocolate mint top. This sweet is easy to make and does not need a lot of time for hands-on work. You warm the ingredients, press the layers in a pan, chill, and cut. This dessert is great for parties, gifts, or a quiet night at home. If you like a mix of strong chocolate and bright mint, this fudge will fit well with your taste. For another easy white chocolate treat idea, try a white chocolate cherry fudge recipe that also uses simple steps and pantry items.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it is quick, tasty, and works for many uses. The two layers give you both dark chocolate and mint white chocolate in one bite. The sweetened condensed milk keeps the texture soft and creamy. This fudge does not need baking, so it is easy for beginners. You can cut it into small squares and hand them out at holiday events. If you enjoy classic cookie flavors with your sweets, you might also like a plate of bakery-style chocolate chip cookies to serve with the fudge. The two together make a nice mix of soft fudge and crisp cookie.
HOW TO MAKE Layered Mint Chocolate Fudge
This recipe uses two cooked layers. First you melt and stir the dark chocolate mixture until it is smooth and creamy. Then you pour that layer into a pan and let it set a little. Next you make the white chocolate mint layer the same way and spread it over the cooled chocolate. Top with crushed peppermints for a bright look and a bit of crunch. Chill the pan well before you cut so the pieces will come out clean. If you enjoy desserts with a mix of fruit and white chocolate, see the simple steps in the blueberry tart with white chocolate ganache for more ideas and pairing notes at blueberry tart with white chocolate ganache.
EQUIPMENT NEEDED
- Small saucepan or pot for the chocolate layers.
- Wooden spoon or heat-safe spatula to stir.
- 8×8 inch square pan, lined with parchment paper or foil.
- Measuring cups and spoons.
- A bowl for chopping or holding crushed peppermints.
- A refrigerator for chilling.
Use tools you already have to keep this simple. If you plan to make other treats often, a good set of measuring cups and a sturdy spatula help a lot. For crisp cookies that pair well with fudge, you may enjoy the tips from recipes like the best homemade chocolate chip cookies, which show how to get even baking and a nice chew.
Ingredients You’ll Need :
- 2 cups chocolate chips
- 3/4 cup sweetened condensed milk
- 1/4 cup sugar cookie mix (from the baking aisle)
- 2 tablespoons cocoa powder
- 1/2 teaspoon mint extract
- 2 cups white chocolate chips
- 3/4 cup sweetened condensed milk
- 1/4 cup sugar cookie mix
- 1/4 cup crushed peppermints or candy canes
These items are easy to find. The sugar cookie mix adds a light binding and a hint of cookie flavor. You can use chopped candy canes or store-bought crushed peppermints for the top. The mint extract gives the white layer a clear mint taste—do not add too much, a little goes a long way.
STEP-BY-STEP INSTRUCTIONS :
Mix together chocolate chips, sweetened condensed milk, sugar cookie mix, cocoa powder, and mint extract in a pot over medium heat, stirring frequently until smooth and creamy. (About 10 minutes), Pour into a lined 8×8 inch pan. Set aside., In a clean pot, mix together white chips, sweetened condensed milk, and cookie mix over medium heat. Stir frequently until smooth and soft, then pour over chocolate layer., Cover top with crushed peppermints., Refrigerate at least 4 hours, then cut into squares.
The method is simple: heat, stir, press, chill, and cut. Keep the heat to medium so the chocolate melts evenly and does not burn. Stir a lot to avoid lumps and to make a silky mix. Use a lined pan to lift the fudge out easily when it is set.
HOW TO SERVE Layered Mint Chocolate Fudge
Cut the fudge into small squares for a rich bite that is not too large. Serve on a small plate or a paper box for gifts. The mint pieces on top give a nice pop of color and a crunchy contrast to the smooth layers. Serve at room temperature if you want a softer feel, or slightly chilled if you prefer a firmer bite. For a small dessert plate, add a cookie on the side like the chewy maple cinnamon cookies with white chocolate for a warm spice note with the cool mint.
STORAGE & FREEZING : Layered Mint Chocolate Fudge
Store the fudge in an airtight container in the refrigerator for up to two weeks. Place layers of parchment between squares to stop them from sticking. For longer storage, freeze the fudge in a sealed container for up to three months. Thaw in the fridge overnight before serving. When you cut the fudge while it is still cold, you get cleaner edges. If you plan to gift the fudge, wrap each piece in wax paper and place in a small box for a neat look.
SERVING SUGGESTIONS
- Serve with coffee or hot chocolate for a warm balance to the cool mint.
- Add a small scoop of vanilla ice cream for a richer dessert plate.
- Pair with plain cookies or shortbread to add a light crunch.
- For a mix-and-match platter, place the fudge next to other small sweets for variety at a party.
Keep the serving simple. The fudge is rich, so small portions work best. A few pieces on a dessert tray give guests a chance to try many things.
VARIATIONS
- Darker chocolate: Use bittersweet chips for a stronger chocolate taste.
- Less mint: Cut the mint extract to 1/4 teaspoon if you prefer a light mint touch.
- Extra crunch: Add chopped nuts to the chocolate layer for texture.
- Candy-free: Skip the crushed peppermints and add a sprinkle of cocoa powder or grated chocolate on top.
- Thin layers: Use a smaller pan to make thicker bars or a larger pan for thinner slices.
These swaps keep the recipe easy but change the final taste to fit your mood.
FAQs
Q: Can I use fresh mint instead of extract?
A: Fresh mint will not mix into the white chocolate well. Use mint extract for even flavor. A few fresh leaves can be used as a garnish only.
Q: What if my chocolate seizes or becomes grainy?
A: If the chocolate gets too hot or water touches it, it can seize. Remove from heat, add a little extra sweetened condensed milk, and stir gently to smooth it out.
Q: Can I use heavy cream instead of sweetened condensed milk?
A: Heavy cream will change the texture and sweetness. Sweetened condensed milk gives the right firmness and sugar. If you use cream, add sugar to taste and chill longer.
Q: How do I get clean cuts?
A: Chill the fudge until firm, lift it from the pan with the lining, and use a sharp knife warmed in hot water and dried between cuts for clean edges.
Q: Can I make this without the sugar cookie mix?
A: The cookie mix helps bind the layers and adds mild flavor. You can try a small amount of powdered milk as a swap, but results may change.
MAKE-AHEAD TIPS FOR Layered Mint Chocolate Fudge
Make the fudge a day or two before you need it. It will set in the fridge and keep its shape well. If you need to prepare it far ahead, freeze the squares after cutting. Thaw them in the fridge the day before you plan to serve. Wrap each piece in wax paper or place parchment layers between to avoid stickiness. Label the container with the date if you freeze it, and use within three months for best taste.
Layered Mint Chocolate Fudge
Ingredients
Method
- Mix together chocolate chips, sweetened condensed milk, sugar cookie mix, cocoa powder, and mint extract in a pot over medium heat, stirring frequently until smooth and creamy (about 10 minutes).
- Pour into a lined 8x8 inch pan and set aside.
- In a clean pot, mix together white chocolate chips, sweetened condensed milk, and cookie mix over medium heat, stirring frequently until smooth and soft.
- Pour over the chocolate layer.
- Cover the top with crushed peppermints.
- Refrigerate for at least 4 hours, then cut into squares.