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cookingwithmykids

Mint chocolate fudge

Mint chocolate fudge is a delicious, homemade treat that is so simple to make even kids and beginner bakers can do it.
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Prep Time 20 minutes
Setting time 2 hours
Total Time 2 hours 20 minutes
Servings: 25
Course: Afternoon tea, Dessert
Cuisine: British
Calories: 309
Ingredients Method

Ingredients
  

  • 250 g (1 ½ cups) white chocolate
  • 250 g (1 ½ cups) milk chocolate
  • 397 g tin condensed milk
  • 1 tsp mint extract
  • a few drops of green food colour
  • Mint chocolate to decorate

Method
 

  1. Line an 8 inch (20cm) square baking tin with baking or parchment paper.
Melt the fudge ingredients together
  1. Weigh the two chocolates out then break them into two different heatproof bowls.
    Add half the condensed milk into one bowl of chocolate and half into the other. We found the easiest way of doing this was to put one bowl of chocolate on our scales, reset it to zero, then added approx 200g of condensed milk. The rest we just poured into the other bowl.
  2. Put each bowl over a pan of simmering water (a double boiler). Or, if you only have one heatproof bowl, you could do the other at the same time in the microwave.
    Melt everything together, stirring all the time until it comes together in a nice smooth consistency.
  3. Once the white chocolate half has melted, add a few drops of green food colouring and the teaspoon of mint extract. Stir it in so it is well mixed.
Make the mint chocolate fudge
  1. You can either make the fudge into layers or swirl the two halves of fudge together. If you want to make a layered fudge, simply pour one half of the fudge into your prepared baking tin and smooth it down then add the other layer of fudge.
  2. To make a swirled fudge like ours, you need to add both of the fudges at the same time or add a bit of one, then a bit of the other, etc until all the fudge has been added. Use the back of a spoon to give it some additional swirls in the tin.
  3. Break up some mint chocolates and sprinkle them on top to decorate. Press them down gently with your hands to make sure they've stuck.
Leave the fudge to set.
  1. Cover your fudge in cling film/ glad wrap and leave it to set. Once it has cooled down a bit, pop it in the fridge for a few hours to set completely.
    Once it has firmed up, cut it into small pieces with a sharp knife