Categories: Dessert

EASY ICED MINT CHOCOLATE FUDGE

EASY ICED MINT CHOCOLATE FUDGE – Sweet and creamy chocolate fudge topped with mint-infused white chocolate icing. I promise this recipe from McCormick is the easiest, quickest fudge you will ever make!

There are two steps to making the fudge. The first is to make the bottom layer – confectioners’ sugar is mixed with melted chocolate and spread in a pan where its left to set up for an hour in the refrigerator before being topped with melted white chocolate. The white chocolate has McCormick mint or peppermint extract added to it along with a little bit of McCormick green food color to turn it a perfect shade of holiday mint green.

This makes a great homemade gift! Fudge is one of the season’s favorite treats and combining it with one of the season’s most distinctive flavor, mint, makes it twice as easy to give and receive.

You can cut it into squares and set them in paper candy cups or cut into triangles and layer them in small cardboard boxes or treat bags. I’m doing some of both! I’ve already gifted them and I’m also using them to fill up the empty spaces on my cookie platters.

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EASY ICED MINT CHOCOLATE FUDGE

Sweet and creamy chocolate fudge topped with mint-infused white chocolate icing. I promise this is the easiest, quickest fudge you will ever make!

Prep Time 20

Total Time 20

Servings bars or triangles

Author Olivia

Ingredients

Fudge:
1 pound about 4 cups confectioners' sugar
1/2 cup unsweetened cocoa powder
1/2 cup 8 tablespoons butter
1/4 cup milk
1 + 1/2 teaspoons Vanilla Extract
Icing:
1 cup white chocolate chips
2 tablespoons milk
1/4 to 1/2 teaspoon Pure Mint or Peppermint Extract
1/8 teaspoon Green Food Color
2 tablespoons mini chocolate chips for sprinkling over top optional

Instructions

Make the fudge:

Line an 8-inch square pan with parchment paper or foil and let it overhang on two sides. Spray lightly with cooking spray.
In a large bowl whisk the sugar and cocoa powder together. Set aside.
Add the butter and the milk to a medium microwave-safe bowl. Microwave on high for 45 seconds and stir to melt the butter. If the butter doesn't completely melt microwave in 15 second increments and stir well in between until completely melted. Stir in the vanilla.
Pour over the sugar and mix until well combined. Spoon into the parchment lined pan and evenly spread it out. Cover with plastic and refrigerate 1 hour or until firm.

Make the icing:

In a medium microwavable bowl melt the white chocolate chips and milk together. Use the chocolate setting in 20 second increments and stir in between until completely melted and smooth. Stir in the mint extract and green food color.
Spread over the chocolate layer and sprinkle with the chocolate chips, if desired.
Refrigerate about 15 - 20 minutes or until firm. Use the parchment/foil to lift out of pan onto cutting board. Cut into small bars or triangles (Cut 16 (2-inch) squares then cut each square diagonally in half).