Choc Mint Christmas Fudge

by | Nov 13, 2017

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Triple layer Christmas fudge topped with festive sprinkles and flavoured with real chocolate and peppermint.

We’re starting to get into the festive spirit here at The Cake Mistress starting with this Choc Mint Christmas Fudge. This fudge has three gorgeous layers: a creamy dark chocolate at the bottom, peppermint in the middle, and white chocolate fudge on top. Sprinkle generously with Christmas-themed sprinkles and you have a sweet Christmas treat.

I found this choc mint fudge to be very smooth, soft and creamy, and very sweet. The recipe is simple, unlike traditional fudge recipes and is great for those who don’t like dealing with boiling sugar syrup and candy thermometers. I will say the downside is if you love fudge with a more solid bite to it, this might not be for you.

This choc mint Christmas fudge is quite sweet, so small pieces will go a long way! I imagine them being great as little treats when visitors come over the festive season, or packaged up and given to others as edible Christmas gifts.

HOW TO MAKE CHOC MINT CHRISTMAS FUDGE


Click to watch how to make Choc Mint Christmas Fudge

CHOC MINT CHRISTMAS FUDGE

Makes: at least 24 pieces        Difficulty: Easy

EQUIPMENT:

20 x 30cm baking tin

INGREDIENTS:

Two x 395 g Condensed Milk
420g Caster Sugar
1/3 cup Glucose Syrup
250g Unsalted Butter
150g Dark Chocolate, finely chopped
300g White Chocolate, finely chopped
Peppermint Essence
Red food colouring
Green food colouring
Red, white and green sprinkles to decorate

METHOD:

Line the baking tin base and sides with baking paper.

Add the condensed milk, caster sugar, glucose syrup and butter to a medium saucepan. Melt together on low heat until the sugar has dissolved, stirring every now and then.

Increase heat to medium and stir constantly until the mixture has thickened. Make sure you stir right to the bottom of the pan so the ingredients don’t stick or burn.

Split the mixture evenly across three bowls. Add 150g of dark chocolate to one, and 150g white chocolate to each of the other two bowls. Add a few drops of green food colouring and peppermint essence to one, and a few drops of red food colouring to the other. Stir each bowl well until the chocolate has melted and the mixture is smooth.

Spread the dark chocolate mixture along the base of the baking tin. Smooth it to the edges and level the surface. Place it in the freezer to set for about 10 minutes. Remove from freezer. Stir the bowl of peppermint vigorously then pour it on top of the chocolate layer. Smooth the top and place back in the freezer for another 10 minutes. Remove and spread the last red layer on top of the mint. Decorate the top with sprinkles.

Place in the fridge to set for at least 6 hours, then cut into squares.

BAKING TIPS:

  • Make sure the gas burner isn’t too hot otherwise your fudge mixture will burn in the saucepan.
  • Ensure you stir along the bottom and edges of the saucepan to prevent the mixture getting stuck and burning.
  • Before you add each layer of fudge, you will need to stir the bowl well as it begins to set slightly
  • Store at room temperature in an airtight container.

Choc Mint Christmas Fudge

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Triple layer Christmas fudge topped with festive sprinkles and flavoured with real chocolate and peppermint.
Choc Mint Christmas Fudge
Course Sweets
Cuisine Baking
Servings 24 pieces
Prep Time 30 minutes
Cook Time 10 minutes
Passive Time 7.5 hours

Ingredients

pieces
  • 790 g Condensed Milk (two 395g cans)
  • 420 g Caster Sugar
  • 1/3 cup Glucose Syrup
  • 250 g Unsalted Butter
  • 150 g Dark Chocolate finely chopped
  • 300 g White Chocolate finely chopped
  • Peppermint Essence
  • Red food colouring
  • Green food colouring
  • Christmas sprinkles to decorate

Instructions

  1. Line the baking tin base and sides with baking paper.
  2. Add the condensed milk, caster sugar, glucose syrup and butter to a medium saucepan. Melt together on low heat until the sugar has dissolved, stirring every now and then.
  3. Increase heat to medium and stir constantly until the mixture has thickened. Make sure you stir right to the bottom of the pan so the ingredients don’t stick or burn.
  4. Split the mixture evenly across three bowls. Add 150g of dark chocolate to one, and 150g white chocolate to each of the other two bowls. Add a few drops of green food colouring and peppermint essence to one, and a few drops of red food colouring to the other. Stir each bowl well until the chocolate has melted and the mixture is smooth.
  5. Spread the dark chocolate mixture along the base of the baking tin. Smooth it to the edges and level the surface. Place it in the freezer to set for about 10 minutes. Remove from freezer. Stir the bowl of peppermint vigorously then pour it on top of the chocolate layer. Smooth the top and place back in the freezer for another 10 minutes. Remove and spread the last red layer on top of the mint. Decorate the top with sprinkles.
  6. Place in the fridge for set for at least 6 hours, then cut into squares.

Recipe Notes

  • Make sure the gas burner isn’t too hot otherwise your fudge mixture will burn in the saucepan.
  • Ensure you stir along the bottom and edges of the saucepan to prevent the mixture getting stuck and burning.
  • Before you add each layer of fudge, you will need to stir the bowl well as it begins to set slightly
  • Store at room temperature in an airtight container.
Cake Mistress 13 November, 2017

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This triple layer Christmas Fudge is flavoured with dark chocolate and peppermint and topped with festive sprinkles. So easy! #christmas #baking #fudge #chocolate #mint