Introduction

This Mint Chocolate Fudge is a delightful layered treat combining rich dark chocolate with creamy white chocolate, infused with refreshing peppermint flavor. Perfect for holiday gifting or a special homemade dessert, it offers a smooth texture with a crunchy peppermint bite.

A stack of seven square fudge pieces sits on a white, decorative cake stand with small cut-out patterns along the edge. Each piece has two layers: a bottom thick dark brown chocolate layer with a smooth, slightly textured surface, and a top creamy white layer sprinkled with crushed red and white peppermint candy pieces. Some peppermint pieces have fallen around the base of the stand. In the background, pine branches and red berries add a festive touch, all set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 ounces dark chocolate chips
10 ounces white chocolate chips
14 ounces sweetened condensed milk
6 ounces crushed peppermints (about 1 cup or about 22 Starlight mints)
¼ teaspoon peppermint oil (substitute ½ teaspoon peppermint extract)

Instructions

Step 1: Line an 8″ x 8″ baking dish with parchment paper, making sure the paper extends up the sides for easy removal later.
Step 2: Prepare the peppermints by crushing them if needed. Place whole mints or candy canes in a sealed plastic bag and gently pound with a mallet, rolling pin, or ladle until broken into small pieces.
Step 3: Pour half the sweetened condensed milk (about ⅔ cup) into a medium saucepan over medium-low heat. Add the dark chocolate chips without stirring initially.
Step 4: When the chocolate chips begin to melt after about two minutes, stir gently until fully melted and smooth. Remove from heat once the mixture thickens and loses its glossy sheen.
Step 5: Stir in ⅓ cup of the crushed peppermint candies. Pour this dark chocolate fudge mixture into the prepared pan and spread into a thin layer. Sprinkle another ⅓ cup of peppermints on top.
Step 6: Clean the saucepan, then pour the remaining sweetened condensed milk (⅔ cup) into it and place over medium-low heat. Add the white chocolate chips and wait for them to start melting without stirring.
Step 7: Once melting begins, stir gently until smooth and fully melted. Remove from heat when thickened and no longer glossy, then stir in the peppermint oil or peppermint extract.
Step 8: Pour the white chocolate fudge layer over the dark chocolate layer and spread evenly. Sprinkle the remaining crushed peppermints on top and gently press them into the fudge so they stick.
Step 9: Let the fudge set at room temperature for at least two hours to firm up before cutting.
Step 10: Lift the fudge out of the pan using the parchment paper and place on a cutting board. Cut into four long strips, then cut strips into squares using a large chef’s knife and a smaller knife for precision.

Tips & Variations

Use peppermint extract if peppermint oil is unavailable, but reduce the amount as it can be stronger.
Crush candy canes or Starlight mints finely for a better texture; larger chunks can be harder to cut cleanly.
For a nutty twist, sprinkle chopped toasted almonds or pecans between the layers before setting.
Store the fudge in a cool, dry place to maintain its texture and flavor.

Storage

Store the fudge in an airtight container at room temperature for up to one week. If your home is very warm, refrigerate to prevent melting. Before serving, bring the fudge to room temperature for the best texture. Reheating is not recommended as it may affect the consistency.

How to Serve

The image shows square-shaped dessert bars with two clear layers: the bottom layer is thick, dark brown and fudgy, while the top layer is creamy white with a smooth texture. Crushed red and white peppermint candy pieces are sprinkled generously on top of the white layer, adding a colorful contrast. Several bars are stacked neatly in the center of the image on a white marbled surface, with other pieces scattered around. In the background, there are white holiday decorations and small green pine branches, giving a festive look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, milk chocolate can be used as a substitute for dark chocolate, but it will result in a sweeter and less intense chocolate flavor.

How do I crush peppermints without a mallet?

If you don’t have a mallet, use a rolling pin or the bottom of a heavy pan to gently crush the peppermints inside a sealed plastic bag. Be careful to apply even pressure to avoid scattering pieces.