Mint Chocolate Chip Fudge
Dec 09, 2019, Updated Feb 14, 2025
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My mint chocolate chip fudge recipe makes a delicious, creamy fudge with a slight hint of mint flavoring. If you like mint chocolate chip ice cream, you will love this fudge! It also makes a wonderful gift for friends and family. No candy thermometer needed!
My husband is obsessed with mint chocolate chip ice cream so I knew I had to create a dessert that incorporate the same flavors. After a few rounds of recipe testing, I let him try this mint chocolate chip fudge and it was love at first bite!
This fudge recipe has quickly become a favorite around our house, especially during holidays like St. Patrick’s day and Christmas. The fun green color is festive and the balance of white chocolate and mint can’t be beat.
If you have an extra bag of chocolate chips in the pantry, be sure to try these congo bars, chocolate chip bundt cake, black forest chocolate chip brownies, and chocolate chip cheesecake dip.
Ingredients
You might already have these simple ingredients in your kitchen. Skip to the recipe card for the full list of ingredients.
- White chocolate chips
- Marshmallow fluff
- Unsalted butter
- Sugar
- Heavy whipping cream
- Salt
- Green food coloring – I used 2-3 drops of food coloring for this recipe. If you like greener fudge, add 2-3 more drops.
- Mint extract
- Mini chocolate chips
How to make mint chocolate chip fudge
Here is an overview of the recipe instructions. Scroll to the bottom recipe card for the full, printable recipe.
Step one: Line a 9 x 9 baking dish with parchment paper or foil. Spray with non-stick cooking spray.
Step two: Place the white chocolate chips and marshmallow fluff in a bowl.
Step three: Boil the butter, sugar, heavy whipping cream, and salt over medium heat. Boil for 5 minutes. Make sure to constantly stir so that it doesn’t burn.
Step four: Remove the saucepan from the heat. Stir in mint extract and food coloring. Pour over the white chocolate chips and marshmallow fluff. Stir until creamy.
Step five: Stir in mini chocolate chips and pour fudge into baking dish. Top with extra mini chocolate chips. Refrigerate for at least 6 hours before cutting.
Heather’s recipe tips
- Make sure to not heat the fudge ingredients over high heat. You want to be sure that it doesn’t burn.
- If you would like thinner fudge, use a 9 x 13 dish.
- Make sure to let it chill for at least 6 hours before cutting into squares.
Frequently asked questions
If your fudge doesn’t set, it’s possible that it wasn’t cooked long enough. I find 5 minutes works well with the recipe.
Yes, you can double wrap this fudge with plastic wrap and then put in freezer safe container or freezer safe bag. Store in the freezer. Leave out at room temperature to thaw.
More easy dessert recipes
- Hot chocolate fudge – A simple fudge recipe filled with marshmallows.
- Pecan pie bark – One of my favorite things to make for the holidays.
- Churro saltine toffee – Cinnamon and sugar topped saltine toffee.
Mint Chocolate Chip Fudge
Ingredients
- 3 cups white chocolate chips
- 1 7 ounce marshmallow fluff
- ¾ cup butter
- 2 cups sugar
- ½ cup heavy whipping cream
- ⅛ teaspoon salt
- ¼ teaspoon mint extract
- 3 drops green food coloring
- ¾ cup mini chocolate chips
Instructions
- Line a 9 x 9 baking dish with parchment paper or foil. Coat with non-stick cooking spray.
- Put the white chocolate chips and marshmallow fluff into a large bowl.
- Melt the sugar, butter, heavy whipping cream and salt in a large saucepan over medium heat. Cook until mixture starts to boil. Boil for 5 minutes while constantly stirring to avoid burning.
- Remove the saucepan from the heat and stir in mint extract and food coloring.
- Pour the sugar mixture over white chocolate chips and marshmallow fluff. Stir until the chocolate is melted and mixture is smooth.
- Stir in 1/2 cup of mini chocolate chips. Pour fudge mixture into prepared baking dish. Top with the remaining 1/4 cup mini chocolate chips.
- Refrigerate the fudge for at least 6 hours and then cut into squares.
Notes
- Make sure to not heat the fudge ingredients over high heat. You want to be sure that it doesn’t burn.
- If you would like thinner fudge, use a 9 x 13 dish.
- Make sure to let it chill for at least 6 hours before cutting into squares.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
