Chocolate Mint Fudge Recipes

Most fudge lovers will also enjoy chocolate mint fudge recipes for a little different twist.

I truly am one of the original lovers of fudge. I enjoy all different flavors. The smooth, creamy taste gets me every time.

Unfortunately, I have a tendency to overindulge (oops!), and then I have to get strict with myself and deny myself the pleasure.

My two favorite places to buy chocolate fudge are Fannie May Candies and the Wisconsin Cheeseman's Premium Chocolate & Candy Gifts.

They also have a clever Moose Munch Fudge at Harry and David that has almonds, cashews, caramel, and toffee in it. Mmmmmmm!

Unfortunately, none of them have chocolate mint fudge! The closest thing I could find were the frog fudge mint truffles at Wisconsin Cheeseman.

Never fear, you can make your own...

The delightful bite of mint makes these mint chocolate fudge recipes cool, refreshing, and delicious. I hope you like them.

Layered Chocolate Mint Fudge Recipe

1/2 cup butter
3/4 cup cocoa
4 cups powdered sugar
1 tsp. vanilla
1/2 cup evaporated milk

Mint topping:

3 tablespoons butter, softened
1 tablespoon water
1/8 to 1/4 tsp. mint extract
1 1/2 cups powdered sugar
2 drops green food coloring

Line 8x8 pan with foil. In medium microwave safe bowl, melt butter on high for 1-2 minutes. Add cocoa and stir until smooth. Stir in powdered sugar and vanilla (Mixture will be dry and crumbly).

Stir in evaporated milk and microwave on high for 1 minute, stir, then one more minute. Beat with wooden spoon until smooth. Cover and chill until firm.

Mint Topping: In small bowl cream softened butter, 1 tablespoon water, and mint extract. Gradually add 1 1/2 cups powdered sugar and 2 drops of green food coloring. Beat until smooth. Spread over chilled fudge.

Chocolate Mint Fudge Recipe

2 1/2 cups sugar
1/4 cup cocoa powder
1 cup milk
2 tablespoons light corn syrup
1 cup pecans, chopped (optional)
1 tablespoon mint extract

Line an 8" square pan with foil, allow to hang over the edges. Lightly butter the foil.

In large pan combine sugar, cocoa, milk, and corn syrup. Heat on medium high to boiling, stirring constantly. Cook until temperature reaches 238 degrees F. (See candy syrup stages)

Remove from heat and stir in mint. Let set for 10 minutes cooling. Beat mixture until shiny gloss is gone. Add pecans if desired.

Pour into pan and refrigerate until firm, about 2 hours. Remove by lifting edges of foil.

P.S. I know the photo above doesn't match this recipe, :) but it looked so yummy I used it anyway. Hope you don't mind my "poetic license," and that you really love these chocolate mint fudge recipes. All the best...

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