Chocolate Mint Fudge, fresh from the garden

Chocolate Mint Fudge | Bobbins of Basil
I’ve been looking for ideas to use all my mint, which will hopefully take off in the next few days after its root pruning session. I’ve already made chocolate mint ice cream, had lots of minty water, and made a ginger-mint simple syrup for our soda stream. I eyed up the sweetened condensed milk in the pantry and went for fudge!

Here’s the incredibly simple recipe: 
3 cups chocolate chips
1 can sweetened condensed milk (14oz, I used fat free)
~1/4-1/2 cup chopped mint

Melt the chocolate and condensed milk in a crock pot or on a double boiler. As soon as most of the chocolate has melted, cut the heat and keep stirring until smooth. Stir in the chopped mint, and pour into a foil-lined, greased 9×9 pan. Refrigerate ~1 hour. Flip the foil onto a cutting board to cut slices of fudge. Enjoy!

Bobbins of Basil | Chocolate Mint Fudge, straight from the garden
Pick your mint
Bobbins of Basil | Chocolate Mint Fudge, straight from the garden
Pull it off the stems
Bobbins of Basil | Chocolate Mint Fudge, straight from the garden
Wash the mint and dry well before cutting.
Chop the mint well.
Bobbins of Basil | Chocolate Mint Fudge, straight from the garden
Melt your chocolate chips in the crock pot.
If you prefer, use the microwave.
Add sweetened condensed milk to the chocolate chips,
and line your baking dish with foil. Grease the
baking dish! Add the mint just before filling.
Bobbins of Basil | Chocolate Mint Fudge, straight from the garden
The final product. Pour the fudge mixture into the
baking dish and refrigerate. Adjust the time
in the fridge to control how solid your fudge is.


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