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Layered Mint Fudge

"I make this festive fudge year-round, but especially at Christmastime," writes Denise Hanson of Anoka, Minnesota. "I've brought it to many different occasions and am asked for the recipe every time. I've also entered it in our local fair and won the blue ribbon!"
  • Total Time
    Prep: 15 min. Cook: 20 min. + chilling
  • Makes
    1-3/4 pounds

Ingredients

  • 1-1/2 teaspoons butter, softened
  • 2 cups semisweet chocolate chips
  • 1 can (14 ounces) sweetened condensed milk, divided
  • 2 teaspoons vanilla extract
  • 1 cup white baking chips
  • 3 teaspoons peppermint extract
  • 1 to 2 drops green food coloring

Directions

  • Line a 9-in. square pan with foil; grease the foil with butter and set aside. In a large heavy saucepan, melt chocolate chips and 1 cup milk over low heat; cook and stir for 5-6 minutes or until smooth. Remove from the heat. Add vanilla; stir for 3-4 minutes or until creamy. Spread half of the mixture into prepared pan. Refrigerate for 10 minutes or until firm. Set remaining chocolate mixture aside.
  • In a another heavy saucepan, melt vanilla chips and remaining milk over low heat; cook and stir for 5-6 minutes or until smooth (mixture will be thick). Remove from the heat. Add peppermint extract and food coloring; stir for 3-4 minutes or until creamy. Spread evenly over chocolate layer. Refrigerate for 10 minutes or until firm.
  • Heat reserved chocolate mixture over low heat until mixture achieves spreading consistency; spread over mint layer. Cover and refrigerate overnight or until firm.
  • Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in the refrigerator.
Nutrition Facts
1 each: 49 calories, 2g fat (1g saturated fat), 2mg cholesterol, 9mg sodium, 7g carbohydrate (5g sugars, 0 fiber), 1g protein.

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Reviews

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Average Rating:
  • Claudia
    Mar 4, 2020

    I've made this recipe 5 or 6 times and like the other reviewers said, everyone loves it. A few days ago there was a fundraiser/auction and 4 pieces sold for $30.00...3 times over...I made three boxes so 12 pieces of this fudge made $90.00!!! I've made a few changes to this recipe the last few batches though. One reviewer said it was a pain to make because the first layer was hard to spread and slipped in the butter. I use parchment paper and no butter. It's so easy to lift the fudge out too. Problem solved. The second issue this reviewer had, was that the mint layer was hard to spread. That happened to me two one time even though I had done nothing different! Next time, use a little more condensed milk even just a spoonful or two (more on how I do that later.). It's cool that the mint layer is a little harder...because it is similar in texture to an Andies mint. The one big change I've made to the last few batches, is that I make two batches of the chocolate part of fudge (not the mint) because I don't like reheating the fudge for the third layer and I also like my fudge thick!!! (More on the milk as promised next.) Since I'm using two cans of condensed milk anyway, I open both and use two spoonful's or so from the second can in the mint layer so it's easy to spread. The texture is a little softer, but not much. Anyway, after the mint layer has cooled in the fridge, I make another full layer of chocolate and top it with that. Not only is the fudge thicker, the mint isn't overbearing. I still cut the fudge into small squares because like another reviewer said, a little goes a long way. I never really thought about changing the second layer to peppermint, or any other flavor for that matter, but I will the next round of fudge making! I was thinking of using Bailey's Irish Cream Chocolate Chips for the middle layer too. Does that sound delicious or what???

  • shawnannec
    Dec 16, 2014

    Best fudge ever. I make at least 2 batches every Christmas - one for our family and one batch for all our friends who ask "are you making that fudge this year " follow recipe as is. Butter hands to spread if need be

  • detectiveofrecipes
    Mar 16, 2014

    This fudge is amazing! My mom and I usually make it for Christmas or the 4th of July, and all of my relatives eat it right up! They always look forward to our bringing it to their homes.

  • 4Huskers
    Dec 19, 2013

    I have made this every Christmas for years because everyone loves it. Instead of peppermint flavoring, I use mint as we all like that better. Very good recipe!

  • TheDix
    Dec 12, 2013

    It was a pain to spread the layers in the pan. Everything KCDOLLAR wrote about it was true for me. It helped to let it cool a little before spreading--and then I resorted to my hands to get it spread. Looks and smell good. Just not sure it's worth the trouble.

  • NW17
    Oct 26, 2013

    Gorgeous recipe!!

  • KCDOLLAR
    Mar 16, 2013

    Am I the only one who thought it was a total pain in the butt to spread in the pan? The first chocolate layer kept slipping around on the buttered foil and wouldn't spread to the edges. And then the mint layer was so thick, I had to basically crumble it over the chocolate. I've made some pretty great real fudges before (the kind you have to boil), but this was just too much of a pain to do again.

  • sprkysrn
    Jan 4, 2013

    My family loves the Andes Mint Candies that you receive after dinner and they say this rates right up there with them if NOT better

  • Hmf917
    Jan 1, 2013

    This is such an easy, delicious treat that I would definitely make again. I only used about a 1/3 of the Peppermint Extract that's recommended, and it was perfect. It honestly tasted like a soft Andes candy. Everyone at our New Year's party loved it! Can't wait to try it again!

  • drdmiller2002
    Dec 28, 2012

    Was a little worried about the amount of pepperment called for, but this turned out great! My husband said it reminded him of an Andes Mint.