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+ servings

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.


  • 12 ounces semi-sweet chocolate , chopped (or use chocolate chips) (340 grams)
  • 2 large eggs
  • ½ cup unsalted butter (113 grams)
  • 1 ½ cup powdered sugar , sifted (155 grams)
  • 1 ½ 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.
Note: For safest results, use a thermometer and cook mixture to 165°F. You can also use pasteurized eggs if desired.


Calories: 101kcal, Carbohydrates: 10g, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Cholesterol: 16mg, Sodium: 5mg, Potassium: 57mg, Fiber: 1g, Sugar: 8g, Vitamin A: 97IU, Calcium: 8mg, Iron: 1mg
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