Can I use peppermint extract instead of mint extract?

Yes, but it will slightly change the flavor. Peppermint extract is stronger and sharper, often associated with candy canes. Use it sparingly—½ to 1 teaspoon is plenty.

Why did my chocolate chips melt into the fudge?

Chips melt when they aren’t chilled or when your fudge mixture is too hot. Next time, chill the chips and let your mixture sit for 2 minutes before stirring them in.

What kind of chocolate chips work best?

Mini semi-sweet chips are ideal for bite-sized flavor and visual appeal. Full-sized chips can be too heavy and may sink or melt unevenly.

How do I know when the fudge is fully set?

Fudge should feel firm to the touch and easily lift out of the pan in one solid slab. Chill for at least 2 hours, but overnight yields the best slicing texture.

Can I double this recipe for a crowd?

Absolutely. Double the ingredients and use a 9x13-inch pan . Just ensure you spread the mixture evenly and allow extra chill time —around 4 hours.

Mint Chocolate Chip Fudge Recipe – Best 3-Step Dessert

Mint Chocolate Chip Fudge

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This Mint Chocolate Chip Fudge Recipe is a quick, no-bake dessert that captures the creamy, minty flavor of your favorite ice cream in rich, chocolate-studded fudge squares. Perfect for holidays, gifting, or anytime cravings.

Author: Catherine
Prep Time: 10 mins
Cook Time: 2 mins
Total Time: 12 mins
Yield: 25 pieces 1x
Category: Dessert
Method: Microwave
Cuisine: American
Diet: Vegetarian

Ingredients

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2 ⅔ cups white chocolate chips (16 oz – see notes)
1 can (14 oz) sweetened condensed milk
Pinch of salt
1 to 1½ teaspoons mint extract
Few drops green food coloring (optional)
⅔ cup mini semi-sweet chocolate chips, chilled

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Instructions

Line an 8-inch square pan with non-stick foil or lightly greased parchment paper, leaving an overhang for easy removal.
In a microwave-safe bowl, combine white chocolate chips and sweetened condensed milk. Microwave at 70% power for 90 seconds.
Stir the mixture using residual heat until smooth. If needed, microwave in 15-second intervals to fully melt.
Stir in a pinch of salt, mint extract, and food coloring if using.
Fold in chilled mini chocolate chips.
Spread the mixture evenly into the prepared pan and smooth the top.
Chill in the refrigerator for at least 2 hours or overnight until firm.
Lift fudge out using the foil overhang, slice into squares, and serve.

Notes

Use Nestle white morsels (confectionery coating) for 16 oz; for pure white chocolate, use 19 oz.
If using Ghirardelli chips, reduce to 2½ cups for better melting.
Chill chocolate chips before folding in to prevent melting into the fudge base.
Store fudge in an airtight container for up to 2 weeks at room temperature or 3 months in the freezer.
Double recipe for a crowd using a 9×13-inch pan; extend chill time accordingly.

Nutrition

Serving Size: 1 piece
Calories: 149
Sugar: 18g
Sodium: 25mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 0g
Protein: 2g
Cholesterol: 5mg

Find it online: https://recipeshots.com/mint-chocolate-chip-fudge-recipe/