I love this recipe because it requires only a handful of ingredients, comes together quickly, and looks stunning once sliced. I appreciate how easy it is to customize with different colors, and I enjoy that it’s a no-fuss fudge that sets beautifully every time.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 cups semi-sweet chocolate chips 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk, divided 2 teaspoons vanilla extract 6 ounces white confectioners coating* or premium white chocolate chips 1 tablespoon peppermint extract 1 drop green or red food coloring
Directions
I start by melting the chocolate chips with 1 cup of the sweetened condensed milk in a heavy saucepan over low heat. Once the mixture is smooth, I stir in the vanilla. I spread half of this chocolate mixture into a wax-paper-lined 8- or 9-inch square pan and chill it for about 10 minutes, keeping the remaining chocolate mixture at room temperature.
In another heavy saucepan, I melt the white confectioners coating with the rest of the sweetened condensed milk over low heat. The mixture becomes quite thick. I add the peppermint extract and, if I want a colorful mint layer, a drop of green or red food coloring.
I spread this mint layer over the chilled chocolate base and chill it for another 10 minutes or until firm. Then I spread the reserved chocolate mixture over the mint layer. I chill the entire pan for about 2 hours or until fully set. Once firm, I turn it onto a cutting board, peel off the paper, and cut it into squares. I keep any leftovers covered in the refrigerator.
I sometimes swap the food coloring for a swirl effect by lightly mixing it into the mint layer instead of blending completely. I like using dark chocolate chips for a deeper flavor or milk chocolate for a sweeter profile. If I want an extra festive touch, I sprinkle crushed peppermint candies on top before the final chill. I also enjoy substituting almond extract in the white layer for a completely different twist.
Storage/Reheating
I store the fudge in an airtight container in the refrigerator for up to 2 weeks. The pieces stay firm and taste even better after resting. I freeze them for longer storage, separating layers with parchment paper, and thaw them in the fridge before serving. Since this is a no-cook candy, I never reheat it, but I let it sit at room temperature for a few minutes before enjoying.
FAQs
How do I keep the fudge layers from separating?
I make sure each layer chills only until firm, not completely hardened, so the layers bond well.
Can I use mint extract instead of peppermint extract?
Yes, I can substitute mint extract, though the flavor will be slightly different.
What if I can’t find white confectioners coating?
I use premium white chocolate chips as the recipe suggests, melting them gently to avoid scorching.
Can I make this fudge without food coloring?
Yes, I leave it out when I prefer a natural white mint layer.
Why is my fudge grainy?
I keep the heat low and melt slowly to prevent sugar crystallization.
Can I double the recipe?
Yes, I double it easily and use a larger pan or make two separate batches.
How should I cut the fudge cleanly?
I warm a sharp knife under hot water, dry it, and slice in smooth, firm motions.
Can I add mix-ins like nuts?
Yes, I sometimes fold chopped nuts into the chocolate layers for extra texture.
How long does the fudge last at room temperature?
I keep it out for a few hours for serving, but I store it in the refrigerator for best texture.
Can I use dark chocolate instead of semi-sweet?
Yes, I enjoy making it with dark chocolate for a more intense flavor.
Conclusion
I love how this layered mint chocolate fudge turns simple ingredients into a beautiful, satisfying treat. The contrast of rich chocolate and cool mint makes each bite delightful, and the ease of preparation makes it a recipe I reach for every holiday season.
A rich, festive layered mint chocolate fudge featuring smooth chocolate, a refreshing mint center, and a beautifully layered presentation perfect for holidays.
Ingredients
2 cups semi-sweet chocolate chips
1 (14 oz) can sweetened condensed milk, divided
2 tsp vanilla extract
6 oz white confectioners coating or premium white chocolate chips
1 tbsp peppermint extract
1 drop green or red food coloring (optional)
Instructions
Melt the semi-sweet chocolate chips with 1 cup of the sweetened condensed milk in a heavy saucepan over low heat until smooth. Stir in the vanilla extract.
Spread half of this chocolate mixture into a wax-paper-lined 8- or 9-inch square pan. Chill for about 10 minutes. Keep the remaining chocolate mixture at room temperature.
In another saucepan, melt the white confectioners coating (or white chocolate chips) with the remaining sweetened condensed milk over low heat until thick and smooth.
Stir in the peppermint extract and optional food coloring.
Spread the mint layer over the chilled chocolate layer and chill for another 10 minutes or until firm.
Spread the reserved chocolate mixture over the mint layer.
Chill the entire pan for about 2 hours or until fully set.
Once firm, invert onto a cutting board, peel off the wax paper, and cut into squares. Store leftovers covered in the refrigerator.
Notes
Create a swirl effect by lightly mixing the food coloring into the mint layer.
Use dark or milk chocolate chips for flavor variations.
Sprinkle crushed peppermint candies on top before chilling for a festive touch.
Try almond extract instead of peppermint for a different flavor profile.
Double the recipe easily by using a larger pan or two smaller pans.
