3 Ingredient Mint Chocolate Fudge

Servings: 24

Ingredients:

3 cups (about 18 oz / 510 g) semisweet chocolate chips, divided

2 cans (14 oz / 396 g each) sweetened condensed milk, divided

2 teaspoons peppermint extract

Directions:

Line an 8x8-inch baking pan with aluminum foil, letting extra foil hang over the sides to form handles. Lightly smooth out the corners so the fudge will sit evenly. This will give you the same foil-lined look you see in those cozy kitchen photos and make lifting the fudge out easy later.

In a medium saucepan over low heat, combine 2 cups of the semisweet chocolate chips with 1 can (14 oz) of sweetened condensed milk. Stir slowly and constantly with a heatproof spatula until the chocolate is completely melted and the mixture is thick, smooth, and glossy. Be patient and keep the heat low so it doesn’t scorch.

Pour the melted chocolate mixture into the foil-lined pan and spread it into an even layer, pressing it gently into the corners. Tap the pan lightly on the counter a couple of times to smooth the top. Set the pan aside at room temperature while you prepare the mint layer.

Rinse out the saucepan or wipe it clean. Add the remaining 1 can (14 oz) of sweetened condensed milk and heat over low, just until warm and pourable. Remove from the heat and stir in the peppermint extract until fully combined.

Add the remaining 1 cup of semisweet chocolate chips to the warm mint mixture and stir gently. The chocolate will melt in streaks, turning the mixture a soft greenish-brown with visible swirls of chocolate. Keep stirring until it is mostly combined but still marbled—this gives you that pretty green and brown effect in the finished fudge.

Carefully pour the mint mixture over the cooled chocolate layer in the pan. Use a spatula to spread it evenly, then lightly drag the spatula or the tip of a butter knife through the top in a few gentle swirls to enhance the marbled green-and-brown look.

Refrigerate the fudge, uncovered, for at least 2 to 3 hours, or until firm enough to cut. For the cleanest slices, let the pan sit on the counter for about 10 minutes before cutting so the fudge isn’t rock hard.

Use the foil overhang to lift the fudge out of the pan and onto a cutting board. Peel back the foil and use a sharp knife to cut the fudge into small squares. Wipe the knife with a warm, damp cloth between cuts if you want super neat edges. Arrange the pieces back into the foil-lined tray or onto a serving plate and keep chilled until serving.