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Mint 'n' Chocolate Fudge



  • 1/2 cup butter or margarine
  • 3/4 cup Hershey's cocoa
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup evaporated milk

Pastel Mint Topping

  • 3 tablespoons softened butter or margarine
  • 1 tablespoon water
  • 1/8 to 1/4 teaspoon mint extract
  • 1 1/2 cups confectioners' sugar
  • 2 drops green or red food color

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  1. Fudge: Line 8-inch square pan with foil. In medium-size microwave-safe bowl place butter. Microwave at HIGH (100%) 1 to 1 1/2 minutes or until melted.
  2. Add cocoa; stir until smooth.
  3. Stir in confectioners' sugar and vanilla extract. Blend well (mixture will be dry and crumbly).
  4. Stir in evaporated milk.
  5. Microwave at HIGH 1 to 2 minutes or until mixture is hot.
  6. Beat with whisk until smooth.
  7. Immediately pour into prepared pan.
  8. Cover; chill until firm.
  9. Spread Pastel Mint Topping evenly over fudge; chill until firm.
  10. Cut into 1-inch squares. Cover; store in refrigerator.
  11. Pastel Mint Topping: In small mixer bowl beat butter or margarine, water and mint extract until blended.
  12. Gradually add confectioners' sugar and food color. Beat until smooth.