Creamy Homemade Mint Fudge Recipe for St. Patrick’s Day

Why You’ll Love This Mint Chocolate Chip Fudge Recipe

• Perfectly portioned—rich enough for a decadent two-bite treat.
• Only six basic ingredients and a microwave required.
• Ultra-smooth and creamy thanks to sweetened condensed milk.
• Easy to double for parties or holiday cookie exchanges.

• White chocolate chips – the sweet base for the fudge (2 cups).
• Sweetened condensed milk – adds sweetness and a creamy texture (1 cup).
• Peppermint extract or mint extract – for the mint flavor (½–1 tsp peppermint or 1½ tsp mint).
• Vanilla extract – rounds out the flavor (½ tsp).
• Green gel food coloring – a few drops, gel preserves texture and needs less dye (2–3 drops).
• Mini semi-sweet chocolate chips – optional, adds texture and chocolate contrast (½ cup, divided).

Substitutions and Variations

• Swap white chocolate chips for peanut butter or butterscotch chips to change the flavor—omit mint extract if you use a naturally flavored chip.
• Use crushed candy canes, mint chips, or Andes mints instead of mini chocolate chips for a different texture and flavor.
• If you prefer not to microwave, melt the mixture using a double boiler on the stovetop.

Step 1: Combine white chocolate chips and sweetened condensed milk in a microwave-safe bowl.

Step 2: Microwave in 30-second intervals, stirring between each, for about 1½ minutes total. Stir until the chocolate is fully melted and smooth.

Step 3: Stir in peppermint (or mint) extract, vanilla, and gel food coloring until color and flavor are even. Set the bowl aside and stir every 5 minutes while the mixture cools to room temperature (about 20 minutes). A thin crust may form on top—stir it back in to restore a smooth texture.

Step 4: When the mixture is fully cooled and no longer warm to the touch, quickly fold in most of the frozen mini chocolate chips, reserving a few to sprinkle on top. Folding while it’s cool prevents the chips from melting into the fudge.

Step 5: Pour the fudge into the prepared pan, smooth the top, and sprinkle the reserved chips over it. Chill in the refrigerator for at least 2 hours.

Step 6: Once set, lift the fudge from the pan using the parchment, slice, and serve. Store chilled for best texture.

Recipe Tips for Mint Fudge:

• This is a soft-set fudge—it must be kept cool. At room temperature it will soften quickly.
• Ensure the fudge has fully cooled to room temperature before folding in the mini chips to avoid melting them.
• Freezing the mini chips before folding helps them retain their shape and prevents bleeding into the fudge.
• We recommend about 1 teaspoon peppermint extract or 1½ teaspoons mint extract, depending on intensity preferred.
• If a thin crust forms while cooling, simply stir it back into the mixture to return it to smoothness.

Fun Fact

Legend says fudge was invented by accident when a batch of caramel was “fudged,” and the name stuck.

Store leftover fudge in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months.

This recipe uses melted white chocolate and sweetened condensed milk, so it’s forgiving. The fudge is a soft set—refrigerate it until firm enough to slice and serve.