Delicious Mint Milano Cookies crumbled into the best homemade fudge recipe ever makes this Mint Milano Fudge that is over the top to die for! It’s amazing!
Mint Milano Fudge
Oh my word have I created a match made in heaven. I think I have talked about how much I love fudge, especially during the holiday season. It’s overflowing around here. But I also enjoy a good store bought cookie too. Particular ones are favorites around here – like Mint Milanos. Oh my- the light buttery cookies sandwiched together with mint chocolate. WOW – the whole family loves them. So while sharing some with the kids one evening after dinner it came to me. I thought “how great would these be if they were smothered in fudge?”. I immediately whipped up a batch & I was so thrilled that I had the idea because it turned out awesome!
I didn’t think I could improve upon my classic fudge recipe that my mom passed down to me. It’s absolutely perfect all by itself. But really, it’s so much fun to mix things in & make new flavors. That has been my favorite thing to do this holiday season- create new fudge combos. But so far- this one is definitely my favorite. Oh my it’s so good. I can’t stop eating piece after piece.
Mint Milano Fudge
- 1½ Cup Sugar
- ½ Cup Margarine do not use butter
- 1 5oz Can Evaporated Milk
- 1 7oz Jar Marshmallow Cream
- 3 Cups Semi-Sweet Chocolate Chips
- the best quality you can find - this makes all the difference in the world - Please do not use generic or low priced dark chocolate. It contains too many paraffins & fillers
- ½ Teaspoon Vanilla Extract
- 1 bag Mint Milano cookies- crumbled
- Line 9x13 glass pan with parchment & then spray lightly with cooking spray. Set aside.
- Put semi-sweet chocolate chips & vanilla in mixer bowl. Set aside.
- Heat sugar, margarine, evaporated milk & marshmallow cream in 3 qt. heavy saucepan over medium heat.
- Stir until mixture boils, boil for 5 full minutes- stirring constantly.
- Remove from heat. Pour into mixer bowl over the top of the chocolate chips.
- Beat with whip attachment in mixer until it's smooth & looks like silk. (if you did not use premium chocolate- it will be grainy & watery)
- Transfer to your prepared dish.
- Top with crumbled cookies
- Refrigerate for at least 2 hours before cutting & serving.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
If you love those delicious Mint Milano cookies – you will definitely want to make this fudge!
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Looking for more great fudge recipes like this Mint Milano Fudge?
Don’t miss these great ideas from these bloggers….
Chocolate, Caramel, Coconut Fudge (aka Samoa Fudge) from Shugary Sweets
Pralines & Cream Fudge from Rose Bakes
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