Mint Fudge Recipe: The Ultimate Creamy, No-Bake Peppermint Treat

Instructions:

1. Prep the Tin: Line the 8x8 inch tin completely with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the tin first to help the parchment stick flat.
2. Combine & Melt: In the heavy-bottomed saucepan, combine the butter, sweetened condensed milk, and salt. Heat gently over low to medium-low heat, stirring constantly, until the butter is completely melted and the mixture is warm.
3. Incorporate Chocolate: Remove the pan from the heat immediately. Add the chocolate chips and vanilla extract. Let sit for 2 minutes without stirring to allow the residual heat to start melting the chocolate.
4. Stir to Smooth: Using a silicone spatula, stir the mixture vigorously from the bottom up until the chocolate is fully melted and the fudge is perfectly smooth, glossy, and homogeneous. Ensure there are no streaks of unmelted chocolate.
5. Separate the Batch: Scoop out exactly 1 cup (230g) of the finished chocolate fudge mixture and set it aside in a separate, small bowl. This portion will be used for the top mint layer.
6. Pour the Base: Immediately pour the remaining chocolate fudge mixture into the prepared tin. Smooth the surface evenly and place the tin in the refrigerator while you prepare the mint layer.
7. Flavour the Mint Layer: Take the 1 cup of reserved chocolate fudge. Stir in the peppermint extract and the green food colouring. Mix thoroughly until the color is consistent and the mint flavor is well distributed.
8. Layer the Fudge: Remove the tin from the fridge. Pour the green mint fudge mixture directly over the set chocolate base. Use the spatula to spread the mint layer smoothly and evenly across the entire surface.
9. Chill to Set: Return the tin to the refrigerator. Chill for a minimum of 2 hours, or until the fudge is completely firm to the touch.
10. Slice and Serve: Once fully set, use the parchment paper overhang to lift the entire block of fudge out of the tin. Peel back the parchment and cut the fudge into 36 small squares using a large, sharp knife (wiping the knife between cuts for clean edges).