This is the easiest, creamiest mint chocolate fudge you will ever make. With just 3 ingredients and no candy thermometer required, it comes together in minutes and is the perfect companion to your slow cooker churros (a cool, minty dip for the warm, cinnamon bites!).
Why This Works
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No Bake: No need to boil sugar or mess with temperatures.
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Creamy Texture: The sweetened condensed milk creates a dense, smooth fudge that melts in your mouth.
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Perfect Mint Flavor: Using mint chocolate chips (like Andes or Nestle Toll House) gives it a distinct, cool mintiness without needing extracts.
Ingredients
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3 cups (about 510g) Mint Chocolate Chips (Andes Crème de Menthe chips are ideal, but mint-flavored chocolate chips work great)
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1 can (14 oz / 396g) Sweetened Condensed Milk (NOT evaporated milk)
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2 tablespoons Unsalted Butter
Optional Mix-ins:
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1/2 cup crushed Oreos (for “Grasshopper” fudge)
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1/2 cup mini chocolate chips (for extra texture)
Instructions
1. Prepare the Pan:
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Line an 8×8 inch (or 9×9) square baking pan with parchment paper or aluminum foil. Leave some overhang on the sides to easily lift the fudge out later. Lightly spray with non-stick cooking spray for extra security.
2. Melt the Ingredients:
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Microwave Method: In a large microwave-safe bowl, combine the mint chocolate chips, sweetened condensed milk, and butter. Microwave in 30-second increments, stirring thoroughly after each interval, until the mixture is completely smooth and glossy.
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Stovetop Method: Combine all ingredients in a medium saucepan over low heat. Stir continuously with a rubber spatula until the chocolate is completely melted and the mixture is smooth. Do not let it boil.
3. Combine (and add mix-ins):
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Once the mixture is smooth, remove from heat (or stop microwaving). If you are using any mix-ins (like crushed Oreos), fold them in now, reserving a tablespoon to sprinkle on top.
4. Spread and Set:
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Pour the fudge mixture into the prepared pan. Use a spatula to spread it evenly into the corners.
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Tap the pan gently on the counter a few times to release any air bubbles.
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If desired, sprinkle the remaining mix-ins or a pinch of flaky sea salt on top.
5. Chill:
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Refrigerate for at least 2-3 hours, or until the fudge is firm to the touch.
6. Slice and Serve:
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Use the parchment overhang to lift the fudge block out of the pan.
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Place it on a cutting board and use a large, sharp knife to cut it into small squares (fudge is rich!). For clean cuts, wipe the knife clean between slices.
Tips for Success
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Mint Chips: If you can’t find mint chocolate chips, use 3 cups of semi-sweet chocolate chips + 1 teaspoon of peppermint extract. Add the extract at the very end after melting.
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Storage: Store in an airtight container in the refrigerator for up to 2 weeks. It tastes even better the next day!
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Serving Suggestion: Serve these squares slightly chilled alongside the warm Slow Cooker Churro Bites. Dipping a warm, cinnamon churro bite into cold mint fudge is an incredible combination.