This mint chocolate fudge made famous by The Bon Marché department store in the Pacific Northwest at Christmastime is a family favorite!
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?
You may enjoy these other holiday candy recipes:
Frango Mint Fudge
- 12 ounces (340 grams) semi-sweet chocolate, chopped (or use chocolate chips)
- 2 large eggs
- 1/2 cup (113 grams) unsalted butter
- 1 1/2 cup (155 grams) powdered sugar, sifted
- 1 1/2 teaspoon peppermint extract
- Line a 8 x 8 inch square baking dish with parchment paper or greased foil, shiny side down.
- 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.
- 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 (see Note).
- 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.
- 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.