Mint Fudge

My neighbors told me this was the best fudge they had ever tasted.
Smooth, chocolate mint, melt in your mouth fudge.
This recipe and tutorial for you today will make fudge just as good as any boutique.
The best part is that this is easy! Just dump the ingredients in and boil to 234℉


  • 3 cups sugar
¾ cup butter
1 small can (5 oz.) evaporated milk (about ⅔ cup) (Do not use sweetened condensed milk.)
  • ½ package semi sweet chocolate
  • ½ package Guittard mint chips (do not use Andes)
  • 1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 teaspoon vanilla


In a bowl, pour your mint chips and semisweet chips.
Open the marshmallow cream can and set aside.
Take a 9x9 pan and line it with foil and spray it with nonstick spray.

Put the sugar, butter, and evaporated milk in a saucepan, make sure that you have enough room in the pan for the mixture to expand twice it’s size.
Bring to a full rolling boil stirring constantly.

Using a candy thermometer to check the temperature and when it reaches 234℉, pour in your marshmallow cream and then your chocolate and mint chips.
Add in vanilla and stir well with a whisk until the mixture is incorporated and then pour into the prepared pan and let it cool.
Put in the fridge when it is cooled.