Mint Chocolate Swirl Fudge

Mint Chocolate Swirl Fudge

Mint chocolate swirl fudge will quickly become a best seller with this delightful recipe. Be sure to check out our fudge swirling technique video for step by step details.

Whether you are new to the Fudge Business or a seasoned pro, our Sweet Selections® Fudge Mix and recipes make producing and selling fudge easier than ever.

Ingredients

Step 1:

• 1 bag #2715 Sweet Selections® Chocolate Fudge Mix
• 12 oz. Water
• 4 sticks Butter (1 lb.)

Step 2:

• 1 bag #2717 Sweet Selections® Base Fudge Mix
• 7 oz. Water
• 2 sticks Butter (1/2 lb.)
• 4 oz. #1379 Sweet Selections® Green Mint Flavoring

Directions

• Turn on the fudge cooker.
• Add 4 sticks (1 lb.) of butter and 12 oz. of water and let stir until butter is melted.
• Slowly add one 7 lb. bag of #2715 Sweet Selections Chocolate Fudge Mix. Let stir until the mix is smooth and shiny, about 160 degrees F.
• Pour half the batch into a pan (#2720) pre-lined with parchment paper (#2721). Pour the other half of the batch into another pan lined with parchment paper.
• Keep pans warm to not allow fudge to set.
• Quickly steam clean the kettle.
• Add 7 oz. of water, 4 oz. of Sweet Selections® Green Mint Flavoring (#1379) and 2 sticks (1/2 lb.) of butter, pre-sliced.
• Let stir until all butter is melted.
• Slowly add in one 7 lb. bag of #2717 Sweet Selections® Base Fudge Mix.
• Let stir until the mix is smooth and shiny, about 160 degrees F. (Total mixing time is approximately 15 minutes.)
• Immediately pour half of the green mint fudge on top of each half-filled chocolate batch so that there is a layer of chocolate fudge on the bottom and green mint on top.
• Use a hard, flat spatula to pull the chocolate up from the bottom. Drag it across the top of the whiskey fudge.
• Alternate pulling from right to left as you move up the pan. This will result in a striped appearance across the fudge.
• Drag a #4145 setter stick in vertical lines, alternating from top to bottom, through the stripes. This will drag the stripes into a beautiful winged pattern.
• Do not pre-slice. Let fudge set for a few hours, covered loosely with parchment paper.
• Then flip it over, peel off the parchment paper and place loosely on top. Let it continue to set for a couple of more hours. (Total recommended time is 8 hours.)
• Flip fudge back over with the original top side up. Then slice and serve.
• Fudge should be stored in an airtight, dry container at room temperature.