Mint Fudge
intro
Smooth, buttery, cool mint-infused fudge with a luxe melt-in-your-mouth texture, perfect for holiday gifting and seasonal sweet platters.
Ingredients
Steps
Prep pan and infuse cream
Line a 20cm (8 inch) square baking pan with parchment paper, leaving 5cm overhang on two sides for easy lifting. In a small saucepan over low heat, combine 240ml heavy cream and 30g packed fresh mint leaves, heat to a gentle simmer (do not boil), then remove from heat, cover, and let steep for 15 minutes to extract mint flavor. Strain out mint leaves with a fine sieve, pressing leaves to release all infused cream, then discard the spent leaves.
Combine fudge base ingredients
Pour the strained mint-infused cream back into a heavy-bottomed 3L saucepan, add 400g granulated sugar, cubed unsalted butter, and 1g fine sea salt. Stir over medium-low heat until the sugar fully dissolves and the butter melts completely, about 5 minutes, making sure no sugar grains stick to the sides of the pan.
Cook to soft ball stage
Clip a candy thermometer to the side of the pan, making sure the tip is submerged in the liquid but not touching the pan bottom. Increase heat to medium, bring the mixture to a steady rolling boil, and cook without stirring until the thermometer reads 115°C (240°F, soft ball stage), approximately 8 to 10 minutes. Watch closely to avoid the mixture boiling over the pan edges.
Cool and add flavoring
Remove the pan from heat immediately once it reaches the target temperature. Let the mixture cool undisturbed in the pan until it drops to 43°C (110°F), about 15 minutes. Do not stir during this cooling period to prevent grainy fudge texture. Once cooled, add 5ml (1 teaspoon) peppermint extract and 2 drops of green gel food coloring (if using).
Beat fudge until thickened
Use a wooden spoon or electric hand mixer on low speed to beat the fudge mixture continuously for 3 to 4 minutes, until it loses its glossy shine, thickens noticeably, and starts to hold its shape when dripped from the spoon. Do not over-beat, as this will cause the fudge to set too hard and become crumbly in the pan.
Set and cut fudge
Pour the beaten fudge immediately into the prepared parchment-lined pan, spreading it evenly with an offset spatula to a smooth 2cm thickness. Let it set at room temperature (20°C/68°F) for 90 minutes, or chill in the refrigerator for 45 minutes, until fully firm. Lift the fudge out of the pan using the parchment overhang, then cut into 2.5cm (1 inch) squares with a sharp knife to serve.
Tips
2.Avoid stirring the fudge while it boils or cools to 43°C (110°F), and do not scrape sugar crystals from the pan sides into the mixture, as this will cause the entire batch to turn grainy instead of smooth and creamy.
3.Store cut fudge in an airtight container layered between sheets of parchment paper in the refrigerator for up to 2 weeks, or freeze for up to 3 months for make-ahead holiday gifting.
OMG this creamy fresh mint fudge is SO good! I brought a batch to my neighborhood potluck last weekend and people were begging me for the recipe before I even left. I was a little nervous about the steeping step since I’ve only ever made basic chocolate fudge before, but the fresh mint flavor is way brighter than that artificial extract junk you buy at the grocery store. My 8 year old said it tastes like a mint chocolate chip ice cream bar but fudgier — total win in our house. Only tiny heads up: I let mine set an extra 20 minutes because my kitchen was super warm from baking chocolate chip cookies all afternoon, and it set up perfectly without getting soft!
Really solid fudge recipe! The fresh mint makes it feel so fancy even with the medium difficulty rating — I was worried I’d mess it up since fancy desserts aren’t usually my strong suit, but it came together way easier than I expected. I made this for my daughter’s soccer team snack table and half the parents asked where I bought it, ha. The only reason I’m not giving 5 stars is I accidentally over-steeped the mint the first go-around and it got a little bitter, so word to the wise: don’t leave the mint in longer than the recipe says! I made a second batch for my book club and timed the steep perfectly, and it was absolute chef’s kiss.
Game changer! I’ve been looking for a fudge recipe that doesn’t use weird artificial mint flavor for literal months, and this hits every single mark. It’s so rich and creamy, I cut mine into tiny bite-sized squares for my weekly meal prep treats so I don’t accidentally eat the whole pan in one sitting. Already texted the link to my sister who’s obsessed with all things mint chocolate, she’s planning to make a batch for our big family dinner next Sunday!