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Squares of green and brown fudge on a white plate. Dark green coffee mugs and a blue and white check tea towel can be seen in the background.

Marbled Chocolate Mint Fudge

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  • Yield: 60

Description

This Marbled Chocolate Mint Fudge is just as delicious as it is pretty! It’s an easy microwave fudge recipe with a yummy green marbled mint layer!

Ingredients

  • 1 cup (175g) dark chocolate buttons
  • 1 cup (175g) milk chocolate buttons
  • 1 cup (175g) white chocolate buttons
  • 1 can (400g) sweetened condensed milk*
  • 2 teaspoons of vanilla extract
  • 1 tablespoon of peppermint extract
  • 1/2 a teaspoon of green food colouring

Instructions

  1. Line the bottom and sides of an 8 inch (20 cm) square baking tin with non-stick baking paper, leaving some overhang at the sides.
  2. Place the dark and milk chocolate buttons in a microwave safe container and add just slightly less than 1 cup of the sweetened condensed milk.
  3. Place the white chocolate buttons into another microwave safe container and add the remaining sweetened condensed milk.
  4. You need to work as quickly as you can from this point onwards because the fudge will start to set quite fast.
  5. Microwave the milk and dark buttons on high for 30 seconds and then stir.
  6. While you are checking the milk/dark chocolate mix, microwave the white chocolate buttons on high for 30 seconds and then stir.
  7. Continue microwaving the two mixtures in 30 second bursts – stirring one while microwaving the other.
  8. Once both chocolate mixtures are completely melted and smooth add the vanilla extract to the milk/dark chocolate portion and stir well.
  9. Now add the peppermint extract and green food colouring to the white chocolate mixture and again stir well.
  10. Pour all but about 2 -3 tablespoons of the milk/dark chocolate fudge into the prepared tin and spread evenly.
  11. Pour the green peppermint fudge on top and use a butter knife to spread it evenly over the milk/dark chocolate fudge.
  12. Dot the reserved milk/dark chocolate fudge around the top of the mint fudge and then run a butter knife through the surface of the fudge to create the marble effect.
  13. Place the fudge in the refrigerator to chill for 2 hours or until firm. Use the overhanging baking paper to lift the fudge out of the tin and cut into squares.
  14. Leftover fudge can be stored in the refrigerator or placed in the freezer.

Notes

* I used skim sweetened condensed milk.

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