Hey! I'm Des!
Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.
Double Chocolate Mint Fudge
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Double Chocolate Mint Fudge is a rich, chocolatey, minty dessert that is perfect for your Christmas celebrations. It’s easy too, only 5 ingredients needed!
If you’re looking for a quick and easy candy recipe to make this holiday season, you’ve got to make this Double Chocolate Mint Fudge. It is a variation of my easy 3 ingredient fudge which has been a family favorite for generations. This recipe has a couple more ingredients because it has two kinds of chocolate and peppermint extract.
But other than that, it’s the same which means this Double Chocolate Mint Fudge just might be the easiest recipe you make all season long.
Let’s talk about all the ingredients you’ll need to make it.
Double Chocolate Mint Fudge Ingredients:
- SWEETENED CONDENSED MILK: This is milk that has been reduced so that 60% of the water has been removed. And then sugar is added. It is going to add a creamy sweetness to the fudge. Make sure you buy sweetened condensed milk NOT evaporated milk. They look similar on the store-shelves but are very different.
- DARK AND SEMI-SWEET CHOCOLATE CHIPS: The combination of the dark and semi sweet helps give the fudge a rich chocolate flavor without being overly sweet.
- PEPPERMINT EXTRACT: Where the peppermint flavor comes from. A little goes a long way!
- MARSHMALLOW CREAM: This gives the fudge a chewy texture.
Step by Step Photos and Instructions:
The hardest part of this Double Chocolate Mint Fudge recipe is waiting for the fudge to firm up in the refrigerator. Other than that it’s easy peasy! You only need one small pan and an 8×8 dish. Follow along with these step by step photos and instructions.
Cook condensed milk until it thins. 
Add in chocolate chips. 
Stir in marshmallow fluff and peppermint extract 
Spread into 8×8 pan. Top with sprinkles and chill.
- STEP #1: Heat sweetened condensed milk in a small skillet over medium-low heat until thinned. This should take 2 – 3 minutes.
- STEP #2: Add in the chocolate chips. Stir until the mixture is smooth.
- STEP #3: Stir in the marshmallow fluff and peppermint extract. Mix until smooth.
- STEP #4: Spread mixture into a 8×8 inch pan lined with parchment paper. Sprinkle with sprinkles if desired. Refrigerate until firm and then cut into pieces.
Storage and Leftovers:
Store fudge in an air tight container in the refrigerator or on the counter top. It will be softer if left on the counter and a bit firmer in the fridge.
Want more Christmas treats? I’ve got you covered!
Eggnog Cupcakes with Maple Cream Cheese Frosting are full of cozy Christmas flavor!
Peppermint White Chocolate Mocha Cookies are chewy, buttery and delicious!
Christmas Popcorn is an easy treat that makes a great gift too!
Note: Originally posted in 2008. Updated in 2023 with a slightly modified recipe, step by step photos and nutrition information.
Double Chocolate Mint Fudge
Ingredients
Ingredients:
- 14 ounces sweetened condensed milk
- 1 cup bittersweet chocolate chips or 8oz of chopped bittersweet squares
- 1 cup semisweet chocolate chips
- 1 tablespoon marshmallow fluff
- 1/4 teaspoon peppermint extract
Instructions
- In a 2qt saucepan over medium heat, add the condensed milk, stirring constantly until it thins slightly (about 2 – 3 minutes).
- Stir in bittersweet and semisweet chocolate chips and stir until melted.
- Add in marshmallow fluff and peppermint extract.
- Pour contents into an 8×8 inch glass pan and refrigerate until firm. Cut into pieces and serve.
Notes
Nutrition
Hey! I'm Des!
Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.
Patricia Fullerton
March 7, 2010 at 12:55 pmDeseree..I am a cookbook /recipe fanatic..I just love your recipes and the comments that goes with them.Having lived inItaly(back home now) for twelve years, I can only say you have captured the pasta and other Italian recipes just right.I convert all my friends into cooking the simple, fresh pasta sauces and dishes, rather than the heavily seasoned meat sauce usually served with spagetti, they think of as “real Italian”.Thank you! I’m off to try some of your other recipes.
Patricia( or as they say in Italy..Patrizia)
Aly
May 28, 2009 at 6:50 pmI’ve used the mint chocolate chips in place of using mint extract before. It’s so yummy! I also use 1 oz. unsweetened choc. and 2 cups semi-sweet for my chocolate. I usually add vanilla extract at the end.
Deseree
May 30, 2009 at 7:57 amThose additions sound wonderful Aly!
Pat Kazda
March 10, 2009 at 7:17 pmI love all your recipes.
Deseree
March 11, 2009 at 3:32 pmThank you Pat! :)
Mom
November 25, 2008 at 2:25 pmYou need to make me some of this for Christmas.