INTRODUCTION
This layered mint chocolate fudge is rich, cool, and easy to make. It has a dark chocolate layer and a white mint layer. You top it with crushed peppermints for a bright crunch. You can make it at home with simple ingredients. It makes a great gift or a holiday treat. If you want a mint drink that goes well with this fudge, try the iced peppermint white chocolate mocha recipe for a matching cup.
This recipe uses sweetened condensed milk to make a smooth texture. You do not need a candy thermometer. The fudge sets in the fridge and cuts into clean squares. You can change the peppermint topping or add nuts. The steps are short and clear for any cook.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it is simple and fast. It uses a few pantry items and melts in one pot per layer. The mint flavor is bright but not strong. The chocolate layer is creamy and deep. The white layer adds a soft mint bite. The candy top gives a fresh crunch. This mix of textures makes each bite fun.
This recipe also stores well. You can make it ahead for parties. It travels well to potlucks and other events. If you like warm chocolate drinks after a sweet, try the rich flavor of Baileys hot chocolate to serve with slices of this fudge.
HOW TO MAKE Layered Mint Chocolate Fudge
The steps are simple. You melt and mix one layer, press it into a pan, then make the second layer. Chill until firm. Read each step before you start so you have your tools ready. Work on low to medium heat and stir often. Do not rush the melting.
If you like a little heat with your chocolate, this treat goes well with spicy cocoa drinks like our boozy chili hot chocolate. You can serve the fudge as a cool counter to a warm, spicy cup.
EQUIPMENT NEEDED
- 8×8 inch pan, lined with foil or parchment
- Two medium pots or one pot cleaned between layers
- Wooden spoon or heat-proof spatula for stirring
- Measuring cups and spoons
- Bowl for crushed peppermints or candy canes
- Knife for cutting squares
- Refrigerator space to chill
These items keep the process neat and make it easy to lift the fudge from the pan. Use a sharp knife for clean cuts. Warm the knife under hot water and dry it before slicing for very neat edges.
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
You can find these items in most grocery stores. Use good quality chocolate chips for the best flavor. The sugar cookie mix adds a little structure and helps the fudge set without using starch. The mint extract gives a clean mint taste. If you prefer, swap the peppermint topping for chopped peppermint candies or colored sprinkles.
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.
Follow the steps as written. Use medium heat and stir often to stop the chocolate from burning. When pouring the second layer, pour gently over the back of a spoon to avoid disturbing the bottom layer. Press the crushed peppermints lightly so they stick to the top.
HOW TO SERVE Layered Mint Chocolate Fudge
Cut the fudge into small squares. A good size is about 1 inch to 1.5 inches per side. Place pieces on a serving plate or a lined tray. Serve at cool room temperature or straight from the fridge for a firmer bite.
You can also plate fudge with fresh mint leaves for a bright look. If you host a holiday table, arrange the pieces in a neat pattern. For a dessert tray, mix these squares with other small sweets and cookies.
For a mint and coffee pairing, a cup of boozy peppermint mocha coffee matches the mint and chocolate notes and makes a festive pairing.
STORAGE & FREEZING : Layered Mint Chocolate Fudge
Store the fudge in an airtight container. Keep a layer of wax paper between layers to stop them from sticking. Refrigerate for up to two weeks. Let pieces sit at room temperature for 10 to 15 minutes before serving so they soften slightly.
To freeze, wrap squares in plastic wrap and place them in a freezer bag. Freeze up to three months. Thaw in the fridge overnight before serving. Do not refreeze after thawing.
SERVING SUGGESTIONS
- Serve small squares on a dessert platter with nuts and dried fruit.
- Pair slices with fresh berries to cut the sweetness.
- Offer warm drinks like coffee, mint tea, or hot chocolate. Try our boozy zebra hot chocolate for a playful match of white and dark chocolate flavors.
- Wrap pieces in small boxes or tins for gifts.
Keep serving sizes small. The fudge is rich, and a small piece is satisfying.
VARIATIONS
- Add a thin layer of crushed cookies between the two chocolate layers for extra crunch.
- Stir a tablespoon of instant coffee into the dark layer for a mocha twist.
- Use dark cocoa instead of regular cocoa for a richer taste.
- Swap mint extract for orange extract for a bright citrus note. For a fun chocolate mix, you can pair the fudge with other hot cocoa recipes for tasting.
If you want a boozy version, add a teaspoon of a flavored liqueur to the cooled melted mix before spreading. Do not add too much liquid, as it can change the set of the fudge.
FAQs
Q: How long does it take to make this fudge?
A: You need about 20 minutes to melt and mix the layers. Then chill at least four hours. Plan for five hours total from start to finish.
Q: Can I use condensed milk from a different brand?
A: Yes. Any sweetened condensed milk works. Use the same amount shown in the ingredients.
Q: Can I skip the sugar cookie mix?
A: You can, but the cookie mix helps the fudge set and gives structure. If you skip it, the fudge may be softer and may need more chill time.
Q: How do I make the peppermint topping finer?
A: Put the peppermints in a sealed bag and crush them with a rolling pin. Stop when you see small pieces, not powder.
Q: Can I use natural mint leaves instead of mint extract?
A: Fresh leaves give a mild taste and may not flavor the whole batch. Mint extract adds a strong, even flavor.
Q: Is it safe to use a microwave instead of a pot?
A: You can melt chips in short bursts in a microwave. Stir often and use low power to avoid burning. The pot method gives more control.
MAKE-AHEAD TIPS FOR Layered Mint Chocolate Fudge
Make the fudge one or two days before you need it. Chill it overnight for the best texture. Keep it covered in the fridge. If you need to transport it, put it in a shallow box and chill until you leave. Pack with ice packs to keep it firm on warm days.
If you want to prepare the top decoration later, wait to add the crushed peppermints until the day you serve. This keeps the candy crisp and fresh.
Final note: Work with care when heating chocolate. Stir often and use medium heat. Follow the steps and you will have a smooth, tasty layered mint chocolate fudge that looks good and tastes great.
Layered Mint Chocolate Fudge
Ingredients
Method
- In a pot over medium heat, mix together chocolate chips, sweetened condensed milk, sugar cookie mix, cocoa powder, and mint extract.
- Stir frequently until smooth and creamy (about 10 minutes).
- Pour the mixture into a lined 8x8 inch pan and set aside.
- In a clean pot, mix together white chocolate chips, sweetened condensed milk, and sugar cookie mix over medium heat.
- Stir frequently until smooth and soft, then pour over the chocolate layer.
- Cover the top with crushed peppermints.
- Refrigerate for at least 4 hours until firm, then cut into squares.