Dark Chocolate Mint Fudge Recipe

Name: Dark Chocolate Mint Fudge
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped; 1/4 cup marshmallow creme; 1 1/2 ounces unsweetened chocolate, chopped; 1/2 teaspoon peppermint extract; 1 1/2 cups sugar; 3/4 cup sweetened condensed milk; 1/3 cup water; 1/3 cup whipping cream; 1/4 cup (1/2 stick) unsalted butter, cut into pieces; 24 candied violets* (optional); *Available at cookware stores and specialty foods stores.

Servings: persons

6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup marshmallow creme
1 1/2 ounces unsweetened chocolate, chopped
1/2 teaspoon peppermint extract
1 1/2 cups sugar
3/4 cup sweetened condensed milk
1/3 cup water
1/3 cup whipping cream
1/4 cup (1/2 stick) unsalted butter, cut into pieces
24 candied violets* (optional)
*Available at cookware stores and specialty foods stores.

1
Line 9 x 5-inch loaf pan with foil, overlapping sides.
2
Place first 4 ingredients in metal bowl.
3
Mix sugar, milk, water, cream and butter in heavy 3-quart saucepan.
4
Stir over medium-low heat until sugar dissolves.
5
Brush down sugar crystals from sides of pan using pastry brush dipped into water.
6
Increase heat to high; bring to rolling boil.
7
Reduce heat to medium-high; stir slowly with wooden spoon until clip-on candy thermometer registers 232F, about 9 minutes.
8
Pour boiling mixture over ingredients in bowl; do not scrape pan.
9
Stir vigorously with wooden spoon until chocolate melts and fudge thickens slightly, about 2 minutes (mixture should still be very soft and glossy).
10
Immediately pour fudge into prepared pan; smooth top with rubber spatula.
11
Refrigerate fudge until firm enough to cut, about 2 hours.
12
Lift fudge from pan, using foil as aid.
13
Fold down foil sides.
14
Trim ends of fudge.
15
Cut into 24 pieces.
16
Press candied violet into center of each, if desired.
17
(Can be made 1 week ahead.
18
Chill in airtight container.
19
Serve at room temperature.)

779

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped, 1/4 cup marshmallow creme, 1 1/2 ounces unsweetened chocolate, chopped, 1/2 teaspoon peppermint extract, and more.

Yes, Dark Chocolate Mint Fudge falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Dark Chocolate Mint Fudge

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions