St. Patrick’s Day is almost upon us and so I am all about the green in my baking at the moment! This fudge is super quick and easy – taking only a few minutes cooking time from start to finish. I love this fudge as it isn’t too sweet (the major issue I have with most fudge), and I’m a sucker for the mint/choc combination.
Feel free to omit the chocolate drizzle on top if you wish, and if you prefer a marbled finish you can make the 2 fudge layers at the same time, and swirl them together in the tray instead of layering them.
1 ½ cups dark chocolate melts
400ml can sweetened condensed milk
1 ½ cups white chocolate melts
Green food colouring
Approx. ½ cup dark chocolate melts (melted) to drizzle on top
Line a rectangular baking tray with baking paper (a small tray will give you fewer pieces of thick fudge, larger will give you more pieces of thinner fudge – it’s up to you!).
In a small saucepan over a low heat, melt the dark chocolate melts with half of the condensed milk, stirring occasionally.
Spread evenly into the pan and chill in the fridge.
While the chocolate layer is chilling, melt the white chocolate and remaining condensed milk on the stovetop on a low heat.
Add peppermint extract to taste (I used 1 teaspoon) and a drop or two of green food colouring.
Spread evenly over chilled chocolate layer.
Put in the fridge to set.
After approximately 10 minutes in the fridge, melt the remaining dark chocolate melts and drizzle over the fudge.
Leave in the fridge until set and then cut into small squares. Enjoy!
Note: can be stored in an airtight container in the fridge for up to a fortnight.
Adapted from ‘Choc Mint Fudge’ on Grab Your Spork.com.