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5 from 4 votes

Mint Chocolate Fudge

Author: Lisa Longley


  • 1 1/2 cups milk chocolate chips
  • 1 1/2 cups white chocolate chips
  • 1 14 oz can of sweetened condensed milk
  • 1 tsp mint extract
  • green food coloring


  • Line an 8x8 pan with foil so that it is sticking out over the edges.
  • In two separate sauce pans, both over medium low heat, melt the white chips and the chocolate chips.
  • Add half of the sweetened condensed milk to one and half to the other.
  • Stir both pans until they are fully melted.
  • Add the mint extract and the green food coloring to the white chips and stir until fully combined.
  • Remove both pans from the heat and add a few spoonfuls at a time of each one to the pan. Continue adding randomly until both sauce pans are empty. Shake the 8x8 pan a little to make it even. Very gently run a butter knife a few times through to give it a swirled effect.
  • Refrigerate overnight. Pull the foil (with the fudge) out of the pan and away from the fudge. Cut into square pieces. Serve or store in an airtight container.