Layered Mint Chocolate Fudge

Best fudge ever

so minty

This was amazing!!! My kids say it’s better than their favorite candy bar. Lol. I added a bit extra chocolate just because i didn’t want extra in the house. Thank you!!! I’ll be sharing at all functions.

I used white chocolate. I have to say the fudge is more like chocolate and was hard to get flat but I used the bottom of a cup and it worked great! This recipe is soooo good! My son came over (I thought he would like it) and he loved it. You can’t have just one piece

love this fudge it is always my go to for Christmas or any time of the yr. Every time i make it everyone wants the recipe.

Easy and great!

made this at Christmas and it was delicious .

This was a huge hit at last year’s Christmas party. I had to come get the recipe again because I am making it for this year’s party too! Why change wonderful?

The texture may not be “fudge” but it sure is good, and so easy to make!! I have made this recipe many times, and everyone always loves it. I use an 8×8 pan, and find it is perfect. I don’t change the ingredients at all. The only thing I do different is make 1/2 the chocolate part at a time instead of making it all at once.

Super easy to make but I thought the peppermint was a little strong. I don’t feel the recipe needs to be doubled because it was think enough.

really really good. I doubled the recipe and used a 9×9 and it was the perfect thickness. the regular recipe would undoubtedly have been too thin

Extremely yummy! A little bit goes a long way.

My middle layer was crumbly. There was no “spreading” to be done. I dropped it here and there over the first layer, crumbled it some more with my fingers, and then used a spatula to press it down flat. It tasted okay, but it wasn’t spectacular, and I won’t make it again.

I have been making this for years. I use disposable aluminum square pans to make spreading and cutting so much easier. After done- simply peel off aluminum baking pan (cut off if necessary). I put a piece of wax paper under it and then use a big knife to cut it perfectly. I put the pieces in mini paper or decorative cups to add to my cookie trays. Another tip- I melt my Eagle brand and chips in the microwave. I make two recipes at once just splitting each chocolate layer in half. And each little square is just that little taste of fudge- if you want thick chunks of fudge- this recipe as is will not be your best choice.

Very tasty, but I tried to double the recipe and put into a 9×13 pan and there’s NO WAY it would have spread out. I wound up putting it in a 9×9 pan, doubled. I also added a bunch of crushed peppermints to the middle layer.

We used the mint instructions from this recipe to modify the recipe found on the back of Jet Puffed Marshmallow Creme. The result was a delicious mint twist on traditional, squishy fudge. As this recipe was reviewed as being a) not enough chocolate layer and b) hard, not soft fudge, we went with the Jet Puffed recipe that has served us so well. We made one batch of traditional fudge as instructed on the marshmallow creme container, then made a second batch using 1 Tblsp mint instead of vanilla and white chocolate instead of semi-sweet (both as suggested by this recipe). We put half of each batch into 8×8 pans, then marbled. It is divine.

This is a great recipe. My friends and family really enjoyed this. Also it works just as well with low fat condensed milk, and if you forget the vanilla, don’t panic, it still works. I doubled the recipe and it came out great. If you don’t completely mix in the food coloring you get pretty swirls! This was the first fudge recipe I’ve ever tried and it was easy & delicious! Thanks!

This was really good except I had to change the recipe slightly because the middle layer was so dry it a

The mint layer turned out surprisingly well. However, the rest of the chocolate never would melt properly.

I have been using this recipe for a couple years and my family loves it. I use this recipe exactly as it is, using white chocolate chips and it comes out great every time.

In Canada, our sweetened condensed milk comes in a 300ml can (which equals only 10 US fluid oz, not 14). A quick look on the Eagle Brand Canada site turned up the same recipe using the 300ml size. For those who live in Canada, here are the ingredient amounts: 10 (1oz/28g each) semi-sweet chocolate baking squares*; 1 can (300ml) Regular Eagle Brand Sweetened Condensed Milk; 2 tsp. vanilla extract; 1 pkg (170g) white baking chocolate*; 1 tbsp. peppermint extract; Few drops green food coloring (Optional); *If you want to use chocolate chips, I have done the conversions. Note: For those who may be thinking that 10oz equals 1 1/4 cups, remember that is in liquid form and liquid is measured by volume, whereas solids are measure by weight. 2 squares at 1oz each (2oz) = 1/3 cup; 4 squares (4oz) = 2/3 cup; 6 squares (6oz) = 1 cup; 170g = 5.99oz or approx. 6oz; 175g = 6.17oz or approx. 6oz; Substitute 1 2/3 cups semi-sweet chocolate chips for the 10oz of baking squares (6oz + 4oz = 10oz – see above); Substitute 1 cup of white chocolate chips (6oz – see above) for the 170g of white baking chocolate. The preparation is the same except that it states to add the vanilla extract after you remove the melted chocolate from the heat, to use parchment paper, and to use an 8 inch pan. The second time I made this, I made the chocolate layers in two batches. This allowed both layers to be even, and I also found the first time around that I had to reheat the chocolate after it sat anyway.