Chocolate Mint Fudge



2 cups (12 oz. pkg.) semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk, divided
2 tsps. vanilla extract
6 oz. white confectioners’ coating* or 1 cup (6 oz.) premium white chocolate chips
1 tbsp. peppermint extract
Green or red food coloring (optional)


* Line 8- or 9-inch square pan with wax paper.
* Melt chocolate chips with 1 cup sweetened condensed milk in heavy saucepan over low heat; add vanilla. Spread half the mixture into prepared pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature.
* Melt white confectioners’ coating with remaining sweetened condensed milk in heavy saucepan over low heat (mixture will be thick). Add peppermint extract and food coloring, if desired. Spread on chilled chocolate layer; chill an additional 10 minutes or until firm.
* Spread reserved chocolate mixture on mint layer. Chill 2 hours or until firm. Remove from pan by lifting edges of wax paper; peel off paper. Cut into squares. Yield: About 1 3/4 pounds.

I decided to try out fudge again and it worked this time. I was looking at recipes online and some called for whatever kind of chocolate you want and sweetened condensed milk. The one recipe I first tried out called for sugar, pumpkin, vanilla, and well… you can read it for yourself below here…. Maybe I will stick to the recipe with chocolate and sweetened condensed milk because I would like to make fudge for people as gifts this year. Like for instance this cookies and cream fudge. Can you say yum?????

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  1. says

    < ![CDATA[It was very minty. There is lots left. I might freeze some of it and give it away as gifts this year.]]>

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