Mint fudge is one of the easiest fudge recipes you'll ever make! Thin mint cookies, chocolatey fudge, and a minty flavor.
You might also like butterscotch crockpot candy, meltaway crunch bars, or homemade 100 Grand bars!
Mint fudge is insanely delicious. Loaded with mint flavor, chopped thin mint (grasshopper) cookies, and two layers of fudge. It’s easy to make and looks so fancy! One batch makes 36 squares of fudge. I love the crunch that the cookies add to the fudge. Thin Mint fudge is perfect to add to Christmas cookie and candy platters.
Why I Like This Recipe
- 5-minute fudge base. Have you tried making 5-minute fudge before? It's called 5-minute fudge, but that's just the active time it takes to mix the ingredients. It needs a little time to set up, so it's more like 30-minute fudge or 1-hour fudge, but you don't need a candy thermometer to make it, and you don't need to worry about cooking it until a certain stage. If you can melt chocolate chips in a pan or in the microwave, you can make this recipe!
- Two layers. This fudge is made in two layers. A classic fudge layer topped with a minty green fudge layer. They combine for the perfect combination of flavor.
- Perfect for holiday treat plates. This fudge recipe yields 36 squares, ideal for filling holiday treat plates.
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Tips and Tricks
- Line the pan with parchment paper. You can butter a dish or line it with parchment paper. I prefer the parchment paper method because to remove the fudge, all you have to do is lift the sides, and the entire batch comes out of the pan.
- Do not overheat the fudge mixture. You don't need to bring it to a boil or simmer, just heat it until the chocolate chips are melted and smooth, and everything comes together.
- Refrigerate for an hour. The fudge is much easier to slice into squares once it has cooled. Refrigerating the fudge speeds up the process.
- Mint flavor. You can use peppermint extract or mint extract. I prefer the flavor of peppermint extract, but it's totally up to you.
Ingredients
Chocolate Layer
- Semisweet chocolate chips
- Sweetened condensed milk
- Butter
- Thin Mint cookies: any brand you'd like. I usually pick up Keebler or a store brand.
Mint Layer
- White chocolate chips
- Sweetened condensed milk
- Butter
- Green food coloring
- Peppermint extract: You can use peppermint extract or mint extract. I prefer the flavor of peppermint extract, but it's totally up to you.
See the recipe card for full information on ingredients and quantities.
How To Make Mint Fudge
Because we're making two layers you are essentially making two (half) batches of fudge. Let's start with the chocolate layer.
Prep: Prepare an 8-inch or 9-inch square baking pan by buttering it, spraying it with cooking spray, or lining it with parchment paper.
Step 1: Finely chop 1 cup of grasshopper or thin mint cookies (about 20 cookies). Set those aside.
Step 2: In a heavy saucepan, combine chocolate chips, butter, and sweetened condensed milk (½ can). Heat on LOW and stir until smooth and melted. Stir in half of the chopped cookies.
Step 3: Spread the chocolate mixture into the prepared pan.
Step 4: For the mint layer, combine white chocolate chips, butter, and sweetened condensed milk in a medium saucepan. Heat on LOW and stir until smooth and melted. Stir in green food coloring and peppermint extract.
Spread this layer over the chocolate later. Smooth out with a rubber spatula.
Step 5: Sprinkle the remaining chopped cookies on top of the fudge and press them in slightly with the back of a wooden spoon.
Chill for an hour to allow it to set up.
Step 6: Remove the fudge from the pan (by lifting the parchment paper) and slice it into 36 small squares. If you did not use parchment paper to line the pan, run a butter knife around the edge to loosen the fudge.
Store fudge at room temperature in an airtight container. Cookies will be crunchy at first but will soften over time. Thin mint fudge is best eaten within 7 days.
Mint Fudge FAQs
5-minute fudge comes from the classic Betty Crocker cookbook. It's called 5-minute fudge because the ingredients are mixed and ready to press into a pan in 5 minutes or less. It's super easy to make and delicious, though it takes a bit longer to wait for the fudge to set before slicing.
For this recipe, I recommend making it as is. The combination of condensed milk and melted chocolate is what gives the fudge its soft texture. I do not recommend changing out ingredients if you want the same results.
Because fudge stays fresh for quite a while, it's a great make-ahead treat. The texture of the crushed cookies will soften and change over time, so we prefer to eat the fudge within 7 days, but it can be stored longer.
More Fudge Recipes To Make
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Easy Mint Fudge
Ingredients
Chocolate Layer
- ½ can sweetened condensed milk (7 oz.)
- 1 12 oz. bag semisweet chocolate chips
- 1 teaspoon butter
- 1 cup chocolate mint cookies 20 cookies (chopped), divided
Green Mint Layer
- 1 12 oz. bag white chocolate chips
- ½ can sweetened condensed milk (7 oz.)
- 1 teaspoon butter
- ½ teaspoon peppermint extract
- 4-5 drops green food coloring
Instructions
- Line a 8x8 baking dish with parchment paper (or butter the dish to prevent fudge from sticking).
Chocolate Layer
- Heat semisweet chocolate chips, butter, and sweetened condensed milk in a medium saucepan over low heat. Stir until smooth and chocolate chips have melted completely.
- Stir in ½ of the chopped chocolate cookies.
- Spread fudge mixture in baking dish with a rubber spatula.
Green Mint Layer
- Heat white chocolate chips, butter, and sweetened condensed milk in a medium saucepan over low heat. Stir until smooth and white chocolate chips have melted completely.Stir in food coloring and peppermint extract.
- Spread green mint fudge mixture in a baking dish on top of the chocolate layer with a rubber spatula. Note: This layer will be thinner and easier to spread than the chocolate cookie layer.
- Cover with remaining chopped cookies. Gently press cookies against the fudge (with the back of a spoon).
- Refrigerate fudge until cooled and set, about an hour.
- Remove fudge from dish (lift parchment paper) and slice fudge into 36 pieces with a sharp knife.
Trace says
Hey randy - these look delicious BUT, we do not have thin mint or grasshopper cookies in Aust, never heard of them. Any idea what an equivalent is ? Are thin mints stuffed/ choc coated/ cream filled or what? Also what teaspoons are you? US? I need to change measures to metric & our teaspoons are complete different size. Thanks
Brandy says
Hi! If you have Oreos or mint Oreo cookies those could work. The fudge will still have a mint flavor from the extract. Thin mints are just crunchy chocolate mint cookies.