Mint Chocolate Chip Fudge is a super easy, super minty, and super delicious dessert you will want to make over and over again.
How was your weekend? I sure hope it was better than mine. I wiped out in epic fashion on my run Saturday morning and have been nursing a scraped and swollen knee ever since. Definitely not the best way to start the weekend.
The perfect cure for this boo-boo? Mint Chocolate Chip Fudge. I’m pretty sure this stuff could cure anything. It’s so smooth and creamy you won’t be able to stop eating it!
St. Patrick’s Day is probably one of my favorite holidays. Not just because I’m Irish, but mostly because corned beef goes on sale and I get to eat the whole thing myself! And on top of that, mint flavored everything starts popping up on my Facebook and Pinterest feeds. I knew I couldn’t let St. Patrick’s Day pass without whipping up something green.
This Mint Chocolate Chip Fudge is so easy and quick to make. I do recommend using a candy thermometer for precision, but if you don’t have one you can still make do. (Although you can find one at Walmart for about $4.) Instead of boiling the sugar, cream, butter mixture to 235° you’ll just want to keep the mixture at a rolling boil for 6 minutes. It’s not a failsafe method by any means but it should work for you.
Also, a note regarding the addition of the mini chocolate chips. After you’ve added the sugar/cream mixture to the chips and marshmallow fluff keep stirring even after everything is fully mixed together. You need to let the mixture cool a bit before adding the mini chips. You want the fudge to be cool enough to touch without getting burnt then you can carefully add the mini chips and gently fold them in. Don’t stir too much or you’ll end up with an odd brownish green colored fudge. It’ll still taste good but it will look a bit funny.
If you want another delicious fudge recipe to try – check out Nanny’s Chocolate Fudge!
Mint Chocolate Chip Fudge
- 3 Cups Sugar
- 1 Cup Heavy Cream
- 1/4 Cup Butter
- 1 Bag White Chocolate Chips 12oz
- 1 Jar Marshmallow Fluff 7oz
- 1 tsp Mint Extract
- Green Food Dye
- 3/4 Cup Mini Chocolate Chips
In a large saucepan, combine the sugar, heavy cream, and butter. Bring to a boil and continue boiling until a candy thermometer reads 235°.
In a large bowl, add the white chocolate chips, marshmallow fluff, mint extract, and green food dye. Pour the sugar mixture in the bowl and mix until fully combined.
Continue stirring until fudge has cooled slightly. Add 1/2 cup of the mini chocolate chips and gently fold in. Pour mixture into a foil lined 7" x 11" pan. Top with remaining mini chocolate chips. Let cool in the fridge for two hours or until firm.