Choc Mint Fudge

Fudge has long held a special place in the hearts (and sweet tooths) of dessert lovers around the world. Whether it’s creamy, nutty, boozy, or fruity, there’s something deeply comforting and nostalgic about a good piece of homemade fudge. This Choc Mint Fudge is a simple yet indulgent twist on the classic, combining rich dark chocolate with the refreshing zing of peppermint.

With only four basic ingredients and minimal cooking time, it’s a no-fuss recipe that even beginner cooks can confidently whip up. The texture is smooth, velvety, and just firm enough to hold its shape when sliced into decadent squares. It also happens to be perfect for gifting – especially during the festive season.

Whether you’re prepping for Christmas, planning edible gifts for teachers, or just want something sweet for the fridge, this recipe ticks all the boxes. The peppermint essence gives it that signature minty coolness that pairs beautifully with dark chocolate, making it an irresistible treat for choc-mint fans.

And because it’s fridge-set, there’s no need to worry about sugar thermometers or complicated boiling techniques – just melt, stir, pour and chill. The hardest part? Waiting for it to set!

Choc Mint Fudge

Recipe by Stay at Home Mum

0.0 from 0 votes

Course: DessertCuisine: WesternDifficulty: Easy

Servings

16

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

195

kcal

Chill Time

4

hours 

Total time

4

hours 

15

minutes

A quick and indulgent choc-mint fudge made with just four ingredients – perfect as a festive homemade gift or sweet treat.

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Ingredients

• 1 tbsp margarine

• 1 tsp peppermint essence

• 400 g dark chocolate, chopped (e.g. Cadbury Baking Dark Chocolate)

• 180 ml (¾ cup) sweetened condensed milk

Directions

• Grease and line a 20 cm square or bar cake tin with baking paper.
• Place margarine, peppermint essence, dark chocolate, and condensed milk into a medium saucepan.
• Heat over medium, stirring constantly, until chocolate has melted and the mixture is smooth and glossy.
• Pour the mixture into the prepared tin and smooth the top.
• Refrigerate for at least 4 hours or until firm.
• Slice into squares to serve.

Notes

• Swap dark chocolate with milk or white chocolate for different flavour profiles.
• For a festive touch, sprinkle crushed candy canes or mint leaves on top before chilling.
• Store in an airtight container in the fridge for up to 2 weeks.
• Freeze in portions for up to 3 months—wrap well to avoid freezer burn.
• Gluten-free if using certified gluten-free chocolate.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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