Those of you from the Seattle area know exactly what these are. For the rest of you, Frango mints are the famous Christmas fudge from The Bon Marché, a local department store that has since been bought out by Macy’s. The store name may have changed, but thankfully you can still purchase the chocolates at Macy’s in the Seattle area. They come in a variety of flavors, but mint is their signature and my personal favorite.


For as long as I can remember my Mom has made a homemade version of the mint fudge every Christmas. It was one of the few treats that we could count on because it’s easy and we all love it, and so she’d make it often during the holiday season. In fact, I wouldn’t be surprised if there was a batch sitting in the fridge right now. If not now, there surely will be before Christmas.


I’ve shared her recipe below with a few changes. Her Frango mints are a bit soft and don’t hold up when sliced and stored at room temperature. As much as I love the guilty pleasure of standing at the fridge with a spoon, I wanted something that I could cut up and share with others. I’ve changed the ratios around so that I (and you) could do just that.

Also, the original recipe calls for raw eggs. While we have never had any problems, I didn’t feel right about putting that here on the blog. Instead I’ve whipped the eggs with the melted chocolate over a double boiler for several minutes to cook them through. If that still makes you nervous, pasteurized eggs are always a great option.


For me, Christmas isn’t Christmas without Frango Mint Fudge. What are your holiday food traditions? Think you have room for one more?


Frango Mint Fudge
Mint chocolate fudge made famous by The Bon Marché department store in the Pacific Northwest at Christmastime. This is a homemade version.
Yield: 36 pieces
  • 12 ounces (340 grams) semi-sweet chocolate, chopped (or use chocolate chips)
  • 2 large eggs
  • ½ cup (113 grams) unsalted butter
  • 1½ cup (155 grams) powdered sugar, sifted
  • 1½ teaspoon peppermint extract
  1. Line a 8 x 8 inch square baking dish with parchment paper or greased foil, shiny side down.
  2. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and powdered sugar until light and creamy, about 3 minutes, scraping down the bowl as necessary.
  3. Put the chocolate in a heat proof bowl and set it over a small saucepan of simmering water. Stir occasionally as the chocolate melts. When it is smooth, add the eggs and beat the mixture with a hand held mixer while still over the simmering water. Continue beating until mixture is heated through and smooth, about 5 minutes.
  4. Add the chocolate mixture to the butter and powdered sugar mixture and mix until smooth. Mix in the peppermint extract. Pour the fudge into the prepared dish and use a spatula to spread it evenly. Chill in the fridge for a few hours or overnight.
  5. Slice into small squares, using a warm damp cloth to clean the knife in between slices for a cleaner cut. Store the mints in and air tight container either in the fridge or in a dry place away from heat.
Note: Since the eggs might not be completely cooked in this recipe, use pasteurized eggs if desired.

You may also like these posts:

Keep in touch! Subscribe to Completely Delicious and follow me on Twitter, Facebook, Pinterest and Instagram.

This page contains affiliate links, which provide me a small percentage of all purchases made through them.


14 Responses to Frango Mint Fudge

  1. Alicia says:

    Annalise I seriously was going to make these like today. Awesome! And momdoesn’t do it with raw eggs anymore. She cooks them just the way you describe. Now I’m even more excited about making these cause we’re having a party tomorrow night and I wanted to ba able to serve these with out them being piles of yummy goo. Thanks!

  2. Mindy says:

    Yes, please! Love this!

  3. Renee S. says:

    My mom used to make these also, they were the softer kind, but we froze them on graham cracker crumbs in muffin cups. They are awesome frozen!

  4. Priya says:

    Marvellous fudge..

  5. Since I’m from Chicago, Frango mints are classic Marshall Field’s treats for me! And they are some of my favorites! These look great!

  6. Brenda says:

    I am so happy to have found this recipe … my son’s co-workers just “challenged” me to duplicate Frango mints. I am going to try!

  7. Kaitlin says:

    Eggs in fudge? Interesting! I bet it makes it super smooth. This recipe sounds great. Thanks for sharing!

    My favorite Christmas food tradition is Grandma’s pecan tassies. SOOOO YUMMY!

  8. Deborah says:

    I have never seen fudge with eggs in it. I have got to try this out!!

  9. Catherine says:

    Frangos began their life at Frederick & Nelson, where they were made on the top floor all year long. When Frederick’s closed, the Bon agreed to keep Frangos going. Macy’s inherited the operation from the Bon.

  10. Antonio says:

    i just like to know if using dark chocolate no eggs and margarine instead of butter for vegan issues i’ll get close enough to this recipe result … thank you

    • Annalise says:

      Antonio, I couldn’t say for sure since I haven’t tried it and don’t have experience with vegan recipes. You won’t have issues substituting the chocolate and may be okay with the margarine, but unfortunately I cannot advise on an egg substitute.

  11. kristen says:

    Thanks for the post, made these last year and loved them… im wondering how long they will keep in the fridge and if they freeze well? Thanks!

  12. Alana says:

    Actually, if you really know the Seattle area, you will know that these are made famous by Frederick and Nelsons, not the Bon Marche. When Frederick and Nelsons went out of business in 1992, the Bon Marche bought the rights to Frangos. But if you want to be accurate you should give Frederick and Nelsons the credit.

    • Annalise says:

      I would have been 10 in 1992, and so Frangos from the Bon Marche are what I remember growing up on! Thanks for the info though. It’s interesting to know Frango has changed several hands, and still lives on strong. Thank goodness!

Leave a Reply

Your email address will not be published. Required fields are marked *