This 3-ingredient mint chocolate fudge is my go-to springtime treat, the one my mother-in-law now insists I bring to every family gathering. It’s creamy, chocolatey, and has just enough mint to feel fresh and a little bit fancy, without any extra fuss. The whole thing comes together in one saucepan and sets up in a foil-lined pan, so cleanup is easy. It’s the kind of recipe that feels special enough for Easter or a baby shower, but simple enough to whip up on a random Tuesday when the kids are craving something sweet.
Serve this fudge chilled and cut into small squares on a simple white plate or a spring-colored platter so the green and brown layers really pop. It pairs nicely with a cup of coffee or hot cocoa for the grown-ups and a glass of cold milk for the kids. For a pretty dessert table, arrange the pieces in a foil-lined tray right on your kitchen counter and surround them with fresh berries or a small bowl of pastel candies. This fudge is rich, so smaller pieces are perfect; people can always come back for seconds.
3-Ingredient Mint Chocolate Fudge
Servings: 24
Ingredients
3 cups (about 18 oz / 510 g) semisweet chocolate chips, divided
2 cans (14 oz / 396 g each) sweetened condensed milk, divided
2 teaspoons peppermint extract
Directions
Line an 8×8-inch baking pan with aluminum foil, letting extra foil hang over the sides to form handles. Lightly smooth out the corners so the fudge will sit evenly. This will give you the same foil-lined look you see in those cozy kitchen photos and make lifting the fudge out easy later.
In a medium saucepan over low heat, combine 2 cups of the semisweet chocolate chips with 1 can (14 oz) of sweetened condensed milk. Stir slowly and constantly with a heatproof spatula until the chocolate is completely melted and the mixture is thick, smooth, and glossy. Be patient and keep the heat low so it doesn’t scorch.
