Mint Chocolate Chip Fudge
I’m rounding out my series of ice cream inspired fudges with an absolute classic! Mint chocolate chip is the perfect traditional ice cream flavor, and in fudge form it is just as, if not more, delicious! This no-bake fudge does not require a candy thermometer and can be made in less than 30 minutes!
Why this recipe works
Mint chocolate chip is such a classic flavor combo, you really can’t go wrong with these flavors in any form! It’s like a cube of Andes mint heaven! And as an added bonus, it’s nut-free and gluten-free too!
Ingredients and notes
Marshmallow Fluff – Fluff gives this fudge it’s soft and creamy texture, and also keeps it light and sweet.
Mint & Chocolate Chips – I use the bags of mint and chocolate chips. They sell the chips in a combo bag, but you could also buy them separately and combine them. I like the ratio of mint to chocolate in the combo bags so I find those to be perfect. The chips in this recipe contribute to both the flavor and the texture of the fudge, giving it the mint chocolate perfection along with the stable structure that allows it to be cut into cubes and hold it’s shape.
How to make this recipe
Prepare the pan
Step 1
Line an 8×8 pan with either wax paper or non-stick foil. Be sure the wax side or non-stick side is facing up.
Fudge
Step 2
Place chips and Fluff in a heat-proof bowl and set aside.
Step 3
Combine sugar, cream, butter, and salt in a saucepan over medium heat. Bring to a boil and boil for 5 minutes, stirring constantly.
Step 4
Pour the boiling mixture over the chips and marshmallow, which will melt from the heat of the mixture.
Step 5
Beat until smooth.
Step 6
Pour into lined pan.
Topping
Step 7
Top with mini chocolate chips or crushed Andes mints.
Step 8
Refrigerate until set, usually about 4 hours.
Recipe FAQs
In my opinion, it’s one of the best combinations! Mint has a spicy coolness to it, that balances perfectly with the sweetness of chocolate.
This fudge needs to set after it’s heated so refrigerating it helps it set more quickly. Once it’s set, it does not need to be stored in the refrigerator, though I tend to keep it there to keep it from getting too soft, and also I love the taste when it’s cold – especially when it’s ice cream flavored!
Yes! While many recipes are impacted by weather and humidity, your fudge should turn out great, regardless of whether! Definitely one to keep in the plans for a rainy day activity!
Tips & Tricks
- Using binder clips on the edges of your pan will help hold the wax paper in place.
- After pouring the hot mixture over the chips and Fluff, let it sit for a few minutes to melt before beating. This will create a smoother mixture.
- If you want to give your fudge the coloring of mint chocolate chip ice cream, separate your chocolate chips from your mint chips and follow the instructions dividing the ingredients between the two different chips. Then layer or swirl the two mixtures when adding them to the pan (for tips on how to swirl, check out the Creamsicle Fudge recipe!) The mint chips will maintain their bright green color to look more like the ice cream!
Related Recipes
Cookies & Cream Fudge
Creamsicle Fudge
Salted Caramel Fudge
Hot Cocoa Fudge
Peppermint Mocha Brownies
Salted Peppermint Bark
Fudgy Peppermint Chocolate Cookies
Mint Julep Bourbon Balls
Thin Mint Cupcakes
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Mint Chocolate Chip Fudge
Equipment
- 8×8 pan
- Saucepan
- Heat-proof mixing bowl
- handheld mixer if you have one; if not, a spoon or spatula will work
Ingredients
- 7 oz container Marshmallow Fluff about 2 cups
- 12 oz mint chocolate chips
- 1 1/2 cups sugar
- 3/4 cups cream
- 1 1/2 sticks butter
- 1/2 teaspoon Kosher salt Diamond Crystal
Instructions
- Line an 8×8 pan with wax paper, wax side up.
- Place chips and Marshmallow Fluff into a heat-proof mixing bowl and set aside.
- In a large saucepan over medium-high heat combine sugar, cream, butter, and salt.
- Bring to a boil and boil for 5 minutes, stirring constantly.
- Pour the hot mixture over the marshmallow and chips.
- Beat with electric mixer until smooth.
- Pour into lined pan.
- Refrigerate for 4 hours, then cut into cubes and serve.
Notes
This recipe was originally posted in June 2017 and has been updated with an improved recipe, new photos, and additional information about the recipe.