Today two of my all-time favorite flavors come together in a fun, festive and delicious holiday candy. Fudge & Mint. Yum. If you’ve never made fudge before, you’ve got to set aside an hour of your day and whip up this amazing confection. I’ve included step-by-step photos but really, it’s one of the easiest types of candy to make. It makes a lot too- you’ll have plenty to pass around to neighbors, co-workers, friends and anyone else on your “Nice” list. Enjoy!
What is Layered Mint Fudge?
As the name implies this fudge is created in a way that forms layers. Giving you different flavors in every bite and a beautiful color and design as well. This fun mint fudge without condensed milk is an easy recipe and one that’s almost as fun to make as it is to eat. Watching it all come together is exciting, but taking a bite of fresh mint chocolate chip fudge makes everything worth it. Yum!
Layered Mint Fudge Ingredients
-Corn Syrup: 1/4 cup of corn syrup will help to not only add a little sweetness to this fudge recipe, but it will also add to that final shine you get once the bars are finished.
-Butter: Make sure to use real butter and not margarine for the best results! You need 1/4 cup (half a stick) of butter.
-Evaporated Milk: With a 12 ounce can of evaporated milk (not condensed milk!) we can get a creamy fudge.
-Sugar: We need 4 cups of granulated white sugar to get the sweet and tasty fudge we desire.
-Marshmallow Creme: This will add a little fluff so the bars aren’t too dense and act as a sweetener while helping to get a creamy fudge. We want an entire 7 ounce container to do this.
-Mint Chocolate Chips: This is where the mint flavor and green color come from. We want 2 cups (one 12ounce sized bag) to accomplish this.
-Semi-Sweet Chocolate Chips: Adding a little variety to our fudge is 2 cups (one 12 ounce sized bag) of semi-sweet chocolate chips.
-Vanilla: With 1 teaspoon of vanilla we can get a good flavor base for the fudge and really make the flavors that much more incredible.
How to Make Layered Mint Fudge
Line a 9×13 pan with parchment paper or spray it with nonstick cooking spray and set it aside.
Spray the inside of a 3 quart heavy saucepan with cooking spray.
On medium heat, warm the butter, corn syrup, and evaporated milk.
Add in the sugar. Stir gently until the mixture is combined and the sugar is dissolved.
Continue cooking over medium heat for another 20 minutes until all of the sugar has been dissolved.
While the fudge mixture is cooking, measure out the mint chocolate chips and the semi sweet chocolate chips into separate containers.
After about 20 minutes, the sugar mixture on the stove will begin to boil. Let it boil for 6-8 minutes until a candy thermometer reaches 234 degrees F. If you don’t have a candy thermometer handy, you can also simply set the timer for 7 minutes as soon as the mixture begins to boil.
Remove the pan from the heat and immediately stir in the marshmallow creme. Stir gently until fully incorporated.
Divide the marshmallow mixture into the two bowls of chocolate chips that you previously measured out.
Stir several times until chips have melted and focus on the semi-sweet portion as we need that one first.
Add the vanilla to the semi sweet portion and stir.
Once the semi sweet portion is completely melted and incorporated, pour it into the prepared pan.
Press gently to smooth it out and to extend the fudge across the entire pan.
Once the semi sweet fudge has been spread across the pan, focus on the mint mixture.
While it might be starting to set up a bit stir a few times and stick it in the microwave for 30 seconds to help soften it up. This also helps to melt any remaining mint chips that haven’t fully melted.
Once it’s all melted and combined, pour it over the top of the semi sweet fudge and use a rubber scraper to gently press the mint fudge into the pan.
Smooth it out into an even layer.
Add festive and fun holiday sprinkles to the top of the fudge, if desired.
Gently press any sprinkles into the fudge using a rubber scraper so that they stay in place.
Allow the fudge to cool for at least 1 hour before cutting into small squares.
- 1/4 cup corn syrup
- 1/4 cup butter (not margarine!)
- 1 12oz can evaporated milk
- 4 cups sugar
- 1 7oz container marshmallow creme
- 12 oz mint chocolate chips (2 cups)
- 12 oz semi-sweet chocolate chips (2 cups)
- 1 tsp vanilla
- Prepare a 9x13 pan by lining it with parchment paper or spraying with non-stick cooking spray. I love the new double sided foil parchment because it's so much easier to shape than just regular parchment.
- Spray the inside of a 3-qt heavy saucepan with cooking spray. On medium heat, begin warming the butter, corn syrup and evaporated milk. Add in the sugar. Stir gently until mixture is combined and sugar begins to dissolve. Continue cooking over medium heat for another 20 minutes- until all the sugar is dissolved.
- While the fudge is cooking, make sure you have your mint chips and semi sweet chips measured out. To create the two layers, you'll eventually separate the warming candy into 2 parts. I like to put the mint chips in a glass bowl (something that retains heat well.) The semi-sweet chips will go into the pan (after you pour out half of the mixture.)
- After about 20 minutes the mixture will begin to boil. Boil for about 6-8 minutes, until candy thermometer reaches 234 degrees F. (If you don't have a candy thermometer, it's okay- just set the timer to 7 minutes once the mixture begins boiling.)
- Remove pan from heat and immediately stir in the marshmallow creme. Stir gently until it's completely incorporated. Now, you're going to divide the mixture into 2 parts- half is going to go into the bowl with the mint chips. The other half will remain in the pan, where you'll add the semi-sweet chips and the vanilla. Pour half in with the mint chips and stir several times- it doesn't have to be completely incorporated- then let it sit while you focus on the semi-sweet part.
- Add the semi-sweet chocolate chips and 1 tsp of vanilla to the remaining candy. Stir gently until the chocolate is completely melted and incorporated into the rest of the candy. The fudge will begin to set, so once it's all incorporated, pour into your prepared pan and press gently to smooth out and extend fudge across the whole pan.
- Now let's focus on the mint fudge. You'll probably find that it's beginning to set up a bit. Stir a few times, then stick it in the microwave for 30 seconds, just to soften it up again so you can melt the chips and combine with the rest of the mixture. Once it's all combined, pour it over the top of the semi-sweet fudge layer, using a rubber scraper to gently press the mint fudge into the pan and smooth it out over the entire layer of semi-sweet.
- Sprinkle fudge with holiday candies and gently press in with a rubber scraper. Allow fudge to cool for at least an hour before cutting into small squares.
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How long is fudge good for?
Homemade fudge can last for up to 2 weeks at room temperature if kept stored in an airtight container.
Should fudge be refrigerated?
NO! For best results never place your fudge in the fridge for an extended period of time. This chill will cause the fudge to dry out, separate, or turn grainy-like in texture making it unappealing and unappetizing. A simple hour or two before a party is one thing, but overnight is not recommended.
Can I freeze mint fudge?
Yes. While fudge doesn’t do great in the fridge, it does do great in the freezer. This is due in part to the colder air. Fudge can last in the freezer for up to 3 months and thaws nicely. You can also eat fudge while it’s frozen if you prefer a harder consistency.
Want more delicious sweets and treats to try?
- Sweetheart Truffles
- Chocolate Strawberry Dessert Lasagna
- Chocolate Peppermint Truffles
- Homemade Candy Corn
- Homemade Dark Chocolate Truffles
- Candy Cane Fudge
- Easy Chocolate Cherry Truffles
- Easy Pumpkin Fudge
- Lemon Cake Truffles
- Peanut Butter Fudge Cups
- Gingerbread Truffles
- Peanut Butter Fudge
- Peanut Butter Cookie Dough Truffles
- Easy Gumdrop Fudge
- Strawberry Shortcake Truffles
s.kathy tock says
looks yummy may try with Andes mints though<br />