Mint Chocolate fudge for St. Patrick’s Day. Any excuse for chocolate! Mint is the bonus. The green gives it street cred for St. Paddy’s Day – though it also fits spring, Easter and the whole of the Christmas season, New Year’s, Mardi Gras—yeh! And this is the very best fudge recipe ever! Triple winner!
I like this recipe because it is so quick and easy to make. Gather the ingredients and equipment, melt the chips in the microwave, layer, swirl – done! Of course, you have to exercise some patience during the 2 hour set up time in the refrigerator. You really don’t have to watch it – unless you are guarding it from little ones creeping in with spoon in hand. (Yes, I have had to do that! And they weren’t so darn little either!)
Be sure to line the 8×8 pan. It will help separate the fudge from the pan once the candy sets. The handles formed by the extra two or three inches on each end will help in lifting the confection out easily. I use the waxed paper and have always had success with that. To me it is sturdier and releases more easily than the other options. Spray the lining lightly with cooking spray. I do one other thing – optional. About halfway through the chilling process, I gently lift the fudge up in the pan using the handles. Just raising it a little will stop a vacuum from forming and holding the candy in tightly. Plus you get to smell that great minty chocolatey smell and maybe even “test taste” the corner 🙂 (yep – the “littles” inherited that gene)
Use a sharp knife to cut 1 inch squares of fudge. Print these Irish Blessings if you are celebrating St. Patrick’s Day with this awesome fudge. Gift it. Keep it. Share it. Hide it. Whatever helps you enjoy the richness to the fullest!
- 1 12 ounce semi-sweet chocolate chips
- 2 tablespoons butter, chunked small
- 1 can sweetened condensed milk, divided
- 1 teaspoon vanilla
- 1 cup (6 ounces) vanilla flavored candy coating
- 2 teaspoons peppermint extract
- 5 drops green food color
- Make all preparations ahead of time, because fast work is necessary to swirl the chocolate into the green mint layer. Set out one 8x8 pan with an inch of very hot water, a small spatula for swirling, two rubber spatulas and two wooden spoons, one set for each color of candy
- Line a second 8x8 pan with waxed paper parchment paper or aluminum foil, leaving two or three inches on each end. Spray lightly with cooking spray.
- Place butter, chocolate chips, vanilla and 1 cup of sweetened condensed milk in microwave safe bowl with lid and set aside. Put the lid next to the pan with hot water.
- Place vanilla candy coating, peppermint extract, food coloring and remainder of sweetened condensed milk in second microwave safe bowl and set aside.
- Place bowl with chocolate chip mixture in microwave and cook on high for 30 seconds. Stir softened mixture well. Cook for another 30 second burst. Stir again. Mixture should be soft enough to incorporate all the butter and appear somewhat shiny. If necessary, microwave again for twenty seconds.
- Quickly spread into paper lined pan, using rubber spatula. Reserve about ⅓ cup of the chocolate mixture. Set bowl with chocolate mixture into the hot water and cover with lid to keep soft.
- Microwave candy coating mixture at 30 seconds on high. Stir and repeat. Mixture should be soft enough to mix thoroughly. If not, microwave for 10 second burst. Mixture should be smooth with color and flavoring well distributed.
- Quickly spread green mixture on chocolate layer, working quickly and gently so as to not disturb the chocolate layer underneath.
- While green layer is still soft, pick up the reserve chocolate which should be somewhat soft and drop by teaspoonsful atop the green candy. Do not add hardened chocolate to mix.
- Gently draw the cutting side of the small spatula toward you in shallow motion. You can make straight lines or swirls, but be careful not to draw the first layer of chocolate into the mix.
- Place in refrigerator for 2 hours to set.
- Lift fudge from pan, using paper handles. Cut into 1 inch squares.
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