Why You’ll Love This Recipe

The mint + chocolate flavor combo feels festive yet timeless.
It’s surprisingly easy — no baking, simple melting and stirring.
You can make it ahead and slice it into bite‑sized pieces for gifting or sharing.
The swirled look is pretty, and you get both chocolate and mint in each bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

White chocolate chips
Sweetened condensed milk
Mint extract (adjustable)
Green food coloring
Milk chocolate chips

Directions

Line an 8×8 inch square pan with foil and spray lightly with nonstick cooking spray. Set aside.
In a medium saucepan over low heat, melt the white chocolate chips until most are softened. Remove from heat. Stir in half of the sweetened condensed milk and the mint extract.
Add green food coloring, stirring until everything is well mixed and all the chips are melted.
In a separate pan, melt the milk chocolate chips over low heat until mostly melted. Remove from heat and stir in the remaining sweetened condensed milk until smooth.
Using a large spoon, drop spoonfuls of the white‑chocolate mixture and the milk chocolate mixture alternately into the bottom of the prepared pan. Continue layering until both mixtures are used up.
Gently tap the pan on the counter to pop air bubbles.
Quickly, with a butter knife or wooden skewer, run through the fudge mixture to swirl the chocolate and mint layers. You can also gently pat the top to smooth it. Tap again to settle.
Chill in the refrigerator for 3–4 hours or overnight until fully set.
Once firm, lift the fudge out using the foil edges, remove the foil, and cut into serving pieces.

Servings and timing

Servings: 16 pieces
Prep time: ~10 minutes
Cook (melting/stirring) time: ~10 minutes
Chill/setting time: 3 to 4 hours (or overnight)
Total time: ~4 hours 20 minutes

Variations

Use dark chocolate chips instead of milk chocolate for deeper chocolate intensity.
Swirl in marshmallow fluff or creme for a fluffier texture.
Sprinkle crushed candies (like Andes mints or chocolate bits) on top before chilling.
Reduce or increase mint extract depending on how minty you like it.
Use natural or food‑grade color alternatives (like matcha powder for a green tint) to avoid synthetic dyes.

Storage/Reheating

After the fudge sets and is cut, wrap it tightly in plastic wrap or foil. Store in an airtight container in the refrigerator (since the mint layer can soften at room temperature).
It can be made up to two weeks ahead when stored properly.
You may also freeze pieces for up to two months — wrap well and place in freezer‑safe bags or containers.

FAQs

What if my fudge turns out grainy?

Graininess often happens when chocolate is heated too quickly or stirred too vigorously. Try gently reheating with a dash of liquid (milk or cream) and stirring until smooth.

Do I need to refrigerate the fudge?

Yes — this recipe benefits from refrigeration, especially to keep the mint‑white chocolate swirl layer firm and prevent it from becoming too soft at room temperature.

What’s the best way to slice chilled fudge cleanly?

Dip a sharp knife in hot or boiling water, dry it completely, and make straight cuts. The brief heat helps the blade glide through the fudge cleanly.

Can I double the batch?

Absolutely. You can double all ingredients and use a larger pan (or two pans) — just maintain proportion and chilling time may increase a bit.

Can I use a different extract (like peppermint instead of mint)?

Yes — peppermint extract works too. Be mindful of potency: start with the original amount, then add more if needed.

Is it okay to omit food coloring?

Yes — omitting it won’t change flavor. The mint‑chocolate contrast may appear more subtle without the green hue.

Can I use semi‑sweet or unsweetened chocolate instead?

You can, but you may need to adjust quantities of condensed milk or sugar to keep the consistency and sweetness balanced.

What pan size is best?

An 8×8 inch square pan works well to achieve a good thickness. If you use a larger pan, the fudge will be thinner.

Can I use evaporated milk instead of sweetened condensed milk?

No — sweetened condensed milk is thicker and sweeter, playing a structural and flavor role. Substituting evaporated milk will change texture and sweetness.

How long does this fudge last once cut?

If stored properly refrigerated, it stays good for about 10–14 days. In the freezer, up to two months.

Conclusion

This mint chocolate fudge recipe is a delightful treat that balances creamy richness with refreshing mint. It’s quick to assemble, requires no baking, and makes a handsome, shareable dessert. Give it a try for holidays, gifts, or any time you crave a mint‑chocolate indulgence.

Mint Chocolate Fudge

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Mint Chocolate Fudge is a no-bake, festive treat made with layers of minty white chocolate and rich milk chocolate. It’s easy to make, beautifully swirled, and perfect for gifting or holiday celebrations.

Author: Emily
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 4 hours 20 minutes
Yield: 16 pieces
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Ingredients

2 cups white chocolate chips
2 cups milk chocolate chips
1 (14-ounce) can sweetened condensed milk, divided
1 teaspoon mint extract (adjust to taste)
Green food coloring (optional)
Nonstick cooking spray

Cook Mode Prevent your screen from going dark

Instructions

Line an 8×8 inch square pan with foil and spray lightly with nonstick cooking spray. Set aside.
In a medium saucepan over low heat, melt the white chocolate chips until mostly softened. Remove from heat and stir in half of the sweetened condensed milk and the mint extract.
Add green food coloring and stir until the mixture is smooth and evenly tinted.
In a separate pan, melt the milk chocolate chips over low heat. Remove from heat and stir in the remaining sweetened condensed milk until smooth.
Alternately drop spoonfuls of both mixtures into the prepared pan, layering until all of the mixture is used.
Tap the pan gently on the counter to remove air bubbles.
Using a knife or skewer, swirl the mixtures together to create a marbled effect. Smooth the top if needed and tap again to settle.
Chill in the refrigerator for 3–4 hours or overnight until set.
Once firm, lift the fudge using the foil, peel off the foil, and cut into bite-sized pieces.

Notes

Use dark chocolate chips instead of milk chocolate for a richer taste.
Top with crushed candies like Andes mints for extra texture and flavor.
Store in an airtight container in the fridge for up to 2 weeks, or freeze for up to 2 months.
To slice cleanly, dip a knife in hot water, dry, and cut.
Food coloring is optional and doesn’t affect the flavor.

Nutrition

Serving Size: 1 piece
Calories: 210
Sugar: 24g
Sodium: 40mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 3g
Cholesterol: 5mg