I love a recipe that does the heavy lifting for me and pays off with big, confident flavor. This Mint Chocolate Fudge is exactly that: a short list of pantry-friendly ingredients, a single stovetop step, and a glossy, dense fudge studded with minty crunch. It feels luxurious without asking for special equipment or long hands-on time.

There’s an almost scientific comfort to making fudge the right way—gentle heat, steady stirring, and a little patience in the fridge. Follow the steps and you’ll get smooth, sliceable squares with a clear mint identity and a chocolate backbone. I test recipes until they’re repeatable, and this one delivers every time.

Below I’ll walk you through what to gather, the exact how-to, sensible swaps, and storage tips so your batch comes out as intended. Read the instructions once through, then follow them step by step. You’ll end up with a tray of treat-worthy fudge in no time.

What You’ll Gather

Minimal ingredients, minimal fuss. This recipe relies on classic pantry items plus a mint punch from peppermint oil and Andes pieces for texture. Keep your tools handy: a medium saucepan, spatula, an 8×8-inch pan, and a refrigerating spot that’s level and cold.

Line the pan before you start. It sounds basic, but the foil overhang makes removing the set fudge effortless and keeps those clean edges we love. Have your peppermint oil measured and your Andes chopped before the chocolate heats—once the chocolate starts melting, you don’t want to hunt for things.

Ingredients

12 oz semi-sweet chocolate chips — the chocolate base; semi-sweet gives a balanced, not-too-sweet backbone.
14 oz sweetened condensed milk — provides sweetness and a creamy, fudgy texture without tempering chocolate.
2 tablespoons butter — adds gloss and richness; room temperature is fine.
1/4 teaspoon peppermint oil — concentrated mint flavoring; a little goes a long way.
16 Andes Creme De Menthe Thin Mints chopped — for a cool, crunchy topping that presses into the fudge.

Mastering Mint Chocolate Fudge: How-To

Line an 8×8-inch pan with aluminum foil, leaving some overhang on two opposite sides for easy removal later.
In a medium saucepan, combine 12 oz semi-sweet chocolate chips, 14 oz sweetened condensed milk, and 2 tablespoons butter.
Heat the mixture over medium-low, stirring constantly for about 5–7 minutes, until the chocolate is fully melted and the mixture is smooth. Do not increase the heat—chocolate burns easily. The mixture will begin to thicken to a frosting-like consistency.
Remove the saucepan from the heat and stir in 1/4 teaspoon peppermint oil until fully incorporated, about 30–60 seconds.
Pour the fudge into the prepared pan and use a spatula to spread it evenly.
Sprinkle the chopped 16 Andes Creme De Menthe Thin Mints on top and press them gently into the fudge so they adhere.
Refrigerate the pan for at least 2–3 hours, or until the fudge is firm and set (you can refrigerate overnight if preferred).
Lift the set fudge from the pan using the foil overhang, peel off the foil, and cut the fudge into squares.

Reasons to Love Mint Chocolate Fudge

Fast turnaround: Roughly 15 minutes of active time and a few hours to chill makes it an easy last-minute gift or party contribution.
Decadent texture: The sweetened condensed milk keeps the fudge creamy and sliceable without candy thermometer work.
Mint-chocolate balance: Peppermint oil gives a clean, bright mint note while the Andes pieces add both flavor and texture contrast.
Make-ahead friendly: It stores and gifts beautifully; you can portion it and freeze for longer keeping.
Minimal equipment: No special tools required—just a saucepan, pan, and spatula.

Quick Replacement Ideas

If you prefer a deeper chocolate flavor, swap semi-sweet for dark chocolate chips of the same weight; watch sweetness—dark will be less sweet overall.
Don’t have peppermint oil? A drop or two of natural peppermint extract can work in a pinch; it’s milder, so add and taste cautiously.
If you want more texture on top, mix half the Andes into the batter before pouring and reserve the rest for sprinkling.
No Andes on hand? Use chopped peppermint candies or mint chocolate pieces as a topping instead.

Setup & Equipment

8×8-inch pan — lined with foil for easy removal.
Medium saucepan — heavy-bottomed is best for even heating and to avoid hotspots.
Spatula — for stirring and spreading the fudge smoothly in the pan.
Measuring tools — scale or measuring cups to confirm the ingredient quantities before starting.
refrigerator space — a flat shelf with a clear spot to keep the pan level while chilling.

Don’t Do This

Don’t crank the heat. Chocolate burns quickly. Medium-low and gentle stirring are essential.
Don’t skip the foil overhang. Trying to remove fudge from the pan without it invites breakage and a lot of frustration.
Don’t add the peppermint oil while the pan is on heat. The oil is volatile; add it off the heat so the flavor stays bright and not cooked off.
Don’t cut the fudge too soon. If it hasn’t fully set, you’ll get ragged pieces. Wait the full chill time for clean squares.

Spring to Winter: Ideas

Spring: Keep the mint light and bright—add a few fresh mint leaves as a garnish on serving plates for a visual cue to the flavor.
Summer: Serve chilled squares with a dollop of whipped cream and a few crushed candies for texture contrast.
Autumn: Pair small pieces with a warm cup of coffee or espresso for contrast; the mint makes an unexpected companion to fall spices.
Winter: Wrap squares individually in decorative foil and tuck into gift boxes—this fudge stands up well to holiday gifting and travel.

Pro Tips & Notes

Chocolate and Heat

Use a heavy-bottomed saucepan and stir constantly to prevent scorching. The mixture should be smooth in about 5–7 minutes.
If the mixture gets grainy, it’s usually from overheating. Lower the heat immediately and continue stirring; sometimes a small splash of warm milk helps re-emulsify, but only if needed.

Peppermint Oil

Peppermint oil is concentrated. 1/4 teaspoon is enough to flavor the whole batch. If you’re using a different peppermint product, adjust conservatively and taste off heat.

Topping Tips

Chop the Andes pieces into roughly even bits so they distribute consistently across the surface and press uniformly into the warm fudge.
Press gently—too hard and you’ll leave indentations; too light and pieces won’t adhere as well during chilling.

Prep Ahead & Store

Refrigerator: Store cut squares in an airtight container in a single layer or with parchment between layers for up to 2 weeks.
Freezing: For longer storage, freeze in a sealed container for up to 3 months. Thaw in the refrigerator to preserve texture—avoid thawing at room temperature to prevent sweating.
Gifting: Cut and wrap individual squares in parchment and foil. Keep them chilled if traveling long distances or during warm weather.

Quick Questions

Can I use a different mint product than Andes? Yes. Chopped mint chocolate candies or peppermint bark can work as a topping. Texture and flavor intensity will vary.
What if my fudge is too soft after chilling? Return it to the fridge for longer—some refrigerators are warmer than others. If it never firms, gently warm and add a small amount of additional chocolate chips, then re-pour and chill.
Can I double the recipe? Yes, double in a larger pan or two pans. Keep the same ratios and chill time may increase slightly for larger volume.
Can I skip the peppermint oil? You can, but the mint character will be mostly from the Andes pieces. The oil gives a clear, even mint note throughout each bite.

That’s a Wrap

This Mint Chocolate Fudge is straightforward to make, reliably delicious, and perfect for holiday platters, party trays, or a quiet tray of treats at home. Follow the steps, respect the heat, and allow the chill time—the rest is simple faith in a good recipe.

Make a batch, pack a few squares for neighbors, and keep a tin for yourself. It’s one of those small, satisfying kitchen wins that tastes like effort but barely feels like it. Enjoy every minty, chocolatey bite.

Print Recipe Save it for later

Mint Chocolate Fudge

Easy no-bake mint chocolate fudge made with semi-sweet chocolate, sweetened condensed milk, butter, peppermint oil, and chopped Andes Creme De Menthe Thin Mints.

Prep Time10

Cook Time8

Total Time18

Course: Dessert

Servings: 24 servings

Ingredients

12 ozsemi-sweet chocolate chips
14 ozsweetened condensed milk
2 tablespoonsbutter
1/4 teaspoonpeppermint oil
16 Andes Creme De Menthe Thin Mintschopped

Instructions

Line an 8×8-inch pan with aluminum foil, leaving some overhang on two opposite sides for easy removal later.
In a medium saucepan, combine 12 oz semi-sweet chocolate chips, 14 oz sweetened condensed milk, and 2 tablespoons butter.
Heat the mixture over medium-low, stirring constantly for about 5–7 minutes, until the chocolate is fully melted and the mixture is smooth. Do not increase the heat—chocolate burns easily. The mixture will begin to thicken to a frosting-like consistency.
Remove the saucepan from the heat and stir in 1/4 teaspoon peppermint oil until fully incorporated, about 30–60 seconds.
Pour the fudge into the prepared pan and use a spatula to spread it evenly.
Sprinkle the chopped 16 Andes Creme De Menthe Thin Mints on top and press them gently into the fudge so they adhere.
Refrigerate the pan for at least 2–3 hours, or until the fudge is firm and set (you can refrigerate overnight if preferred).
Lift the set fudge from the pan using the foil overhang, peel off the foil, and cut the fudge into squares.

Equipment

8 x 8 pan
Foil

Notes

Notes
What if I don’t have peppermint oil?
You can easily substitute peppermint extract for the oil in this recipe. Just remember that extracts are usually weaker than oils, so you may need to adjust the quantity to taste. Start with 1/2 teaspoon of peppermint extract if you make the switch.