Peppermint Fudge (Frango Mint Chocolates)
This rich and chocolaty peppermint fudge is a family favorite and holiday tradition!
This peppermint fudge recipe is a copycat recipe from the famous Frango mint chocolates sold in department stores such as Macy’s, Bon Marché, Fredrick & Nelson, and Marshall Field & Co. I am not an expert on the history of Frango mints, though they were a staple in the Seattle area when I was growing up in the 1980’s and 90’s.
My mom made several batches of homemade Frangos (as we call them) every holiday season for as long as I can remember. Her recipe came from the Seattle Times, and as you can see from her recipe card below, it is very loved.
I’ve recreated the recipe here with very little changes, though I have options if you’d like to avoid including raw eggs in the fudge. As far as I can tell, this peppermint fudge is very authentic to the original, and it is delicious! It’s rich, chocolaty, and has a delightful peppermint flavor. It’s perfect for the holiday season!
Ingredients you’ll need
Let’s make some fudge! Here’s everything you’ll need to make this peppermint fudge (full recipe below):
- Bittersweet or semi-sweet chocolate
- Powdered sugar
- Peppermint extract
- Vanilla extract
How to make this peppermint fudge
- Melt chocolate. Heat chocolate in a bowl set over a small saucepan of simmering water. Stir occasionally as the chocolate melts. Set aside to cool to room temperature.
- Beat butter and powdered sugar. Beat the butter and powdered sugar with an electric mixture until light and creamy, about 3 minutes, scraping down the bowl as necessary.
- Add eggs and flavorings. Beat in eggs one at a time, followed by the peppermint and vanilla extracts. Scrape down the bowl after each addition. (Keep reading for alternatives to adding raw eggs to this fudge.)
- Stir in melted chocolate. Add chocolate all at once and stir until fully incorporated.
- Spread into pan. Work quickly to spread chocolate mixture into an 8×8-inch pan lined with parchment.
- Chill. Chill fudge for at least 30 minutes to firm up before serving. Any fudge leftovers should be stored in the fridge.
Alternatives to using raw eggs in this fudge recipe
I wanted to keep this peppermint Frango mint fudge as true to the original as possible, so I kept the raw eggs as written. This fudge has an almost light and creamy consistency, similar to chocolate mousse which also historically has been made with raw eggs.
However, there is a small risk of salmonella contamination with raw eggs, and if that is a concern to you, there are other options:
- Use pasteurized eggs in this recipe instead. Look for them in cartons next to the eggs at the store. These eggs have been heat treated to kill any bacteria.
- Heat the eggs with the melted chocolate. After chocolate is fully melted, 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, or when it reaches 165°F.
More tips for making peppermint fudge
- While you can make this recipe with almost any kind of chocolate (my mom used Nestle Toll House chips), using a higher-quality chocolate will result in a higher-quality finished fudge.
- You can also line pan with wax paper or greased foil. Lining the pan makes it really easy to transfer the fudge to a cutting board for slicing.
- For clean slices, dip a sharp knife in warm water and wipe clean and dry in between each cut. It does take more effort but makes a big difference in how it looks!
- This fudge is very rich! Which is why I have cut them into squares slightly larger than 1-inch. (6×6 for 36 total pieces)
- Because of the eggs in this recipe, the fudge should be stored in the fridge where it will keep for up to several weeks (if it lasts that long!).
Do you have a memory of Frango mint chocolates? Tell me about it in the comments!
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This recipe was originally published December 2011.
Peppermint Fudge (Frango Mint Chocolates)
- 12 ounces semi-sweet or bittersweet chocolate , chopped (or use chocolate chips) (340 grams)
- ½ cup unsalted butter (113 grams)
- 1 ½ cup powdered sugar , sifted (155 grams)
- 2 large eggs
- ½-1 teaspoon peppermint extract (per your preference)
- 1 teaspoon vanilla extract
- Line a 8 x 8 inch square baking dish with parchment paper.
- Put the chocolate in a heat proof bowl and set it over a small saucepan of simmering water. Stir occasionally as the chocolate melts.
- 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.
- Beat in eggs one at a time, followed by the peppermint and vanilla extracts. Scrape down the bowl after each addition. Add chocolate all at once and stir until fully incorporated.
- 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.