Skip to main content

HERSHEY'S CHIPITS Chocolate Mint Fudge Recipe


10 minutes
Skill Level
8 dozen pieces

This HERSHEY'S CHIPITS Chocolate Mint Fudge Recipe is the perfect treat for all the peppermint-chocolate lovers out there. A recipe as simple as it is delicious!

Ingredients & Directions

Prep Time
10 minutes


  • 3 cups
    sugar (750 mL)
  • 1 2/3 cups
    HERSHEY'S CHIPITS Mint Chocolate Chips (400 mL)
  • 3/4 cup
    butter or margarine (175 mL)
  • 1 jar
    marshmallow creme (7 oz) (200 g)
  • 1/2 cup
    evaporated milk (5 oz. can) (147 mL)
  • 1 tsp
    vanilla extract (5 mL)


Equipment Needed 
stovetop Stovetop
rimmed baking pan 13x9-Inch (33x32 cm) Rimmed Baking Pan
foil Foil
saucepan Saucepan
candy thermometer Candy Thermometer

Line 13x9x2-inch (33x23x5-cm) pan with foil, extending foil over edges of pan; butter foil lightly.


Combine sugar, butter and evaporated milk in heavy 3-quart (3L) saucepan. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Continue boiling, stirring constantly, until mixture reaches 234°F (115°C) on candy thermometer or until syrup, when dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)


Remove from heat; immediately stir in mint chocolate chips until melted. Stir in marshmallow creme and vanilla until mixture is smooth and well blended. Pour mixture into prepared pan. Cool completely. Use foil to lift fudge from pan; peel off foil. Cut into squares.

Note: For best results, do not double this recipe