Shamrock Mint Chocolate Fudge

This green mint chocolate fudge is a festive dessert recipe made with layered chocolate and peppermint flavors and shaped into shamrocks for St. Patrick’s Day.

Course Dessert

Cuisine American

Prep Time 1

Chilling 3

Total Time 4

Servings pieces

Calories 427kcal

Author Wanda Simone

Equipment

8” x 8” cake pan
parchment paper
2 medium microwave-safe bowls
knife/ toothpick
2.8 inch shamrock cookie cutter

Ingredients

2 cups chocolate chips
2 Tablespoons vegetable shorting divided (plus a little extra for greasing the pan and cookie cutter)
1 cup white chocolate chips
1 14-ounce can sweetened condensed milk divided
3 drops peppermint extract
few drops green candy color

Instructions

Use shortening to grease all the sides of a clean 8"x8" inch pan.
Line the pan with a sheet of parchment paper. Make sure the parchment paper hangs over 2 sides of the pan. Set the pan aside for later.
Add the brown chocolate chips and 1 Tablespoon shortening to a microwave safe bowl.
2 cups chocolate chips, 2 Tablespoons vegetable shorting
Melt the chocolate chips. To do this, melt for 30 seconds in the microwave. Then remove and stir. Repeat this melt and stir sequence until the chocolate has completely melted.
Melt the white chocolate using the same method.
1 cup white chocolate chips, 2 Tablespoons vegetable shorting
Pour about half of the can of sweetened condensed milk into the bowl of the melted chocolate chips. Stir until combined.
1 14-ounce can sweetened condensed milk
Pour the remaining sweetened condense milk, 2 to 3 drops peppermint extract and a few drops of green candy food color into the bowl of melted white chocolate chips. Stir until combined.
1 14-ounce can sweetened condensed milk, 3 drops peppermint extract, few drops green candy color
Pour the melted brown chocolate mixture into the 8x8 pan.
Then carefully pour the green chocolate over the brown chocolate.
Using either a knife or toothpick, drag it in different directions through both chocolates in the pan to create a marble pattern.
Shake the pan a little to level the mixture. Pop any bubbles that may come to the top.
Place the pan in the fridge for 3 hours or overnight for best results.
When the fudge is solid remove from the refrigerator and pull the fudge out of the pan using the ends of the parchment paper.
Let it sit for 20 minutes.
Grease the inside of the shamrock cookie cutter with a little shortening.
Press the cookie cutter into the corner of the block of fudge. Then carefully push on the fudge to remove it from the cutter. Repeat this until you have used the entire block of fudge.

Notes

You can replace the white chocolate chips and green food coloring with green candy melts if you prefer.
If you are using the green color, make sure it is candy coloring (not the regular store-bought kind). Otherwise, the chocolate will seize and you will end up with grainy, lumpy fudge.

Nutrition