After Eight Fudge

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This mint After Eight fudge is the perfect mix of indulgent and refreshing, and it's super easy to make! With only 4 ingredients and 10 minutes of prep time, you can whip this up in no time for a fun dessert that both kids and adults will love.

stack of 2 pieces of after eight mint fudge

If you're looking for a last-minute edible Christmas gift, this After Eight mint fudge is just the thing! It's quick to make with simple ingredients and minimal steps, and it's so easy that even kids can help. Let me show you how to make it!

Ingredients

Here's what you'll need to make this recipe...

Chocolate: Any type of chocolate will work for After Eight mint fudge. I usually use dark chocolate or semi-sweet chocolate but milk and white chocolate will work well too if you prefer yours on the sweeter side.
Condensed milk: I love using condensed milk for fudge because it saves fiddling around with candy thermometers. There's no need to boil it, all you need to do is melt it and refrigerate it- so easy! You'll need 397g of condensed milk which is the standard tin size in the UK.
Peppermint extract: Adding mint extract to the mixture will give our fudge a nice refreshing flavour that pairs perfectly with the After Eights. A little goes a long way, so don't overdo it! I used 1 teaspoon which I found to be just the right amount.
After Eights: You'll need one 300g box for this recipe. Half of them will get chopped and mixed into the fudge and the rest will go on top for decoration. If you can't get After Eights or want to save on costs, any thin mint chocolates will do the trick.

Equipment

8x8-inch tin: This is the best size of tin to get nice thick squares while still being able to serve a crowd. If you don't have an 8x8-tin, you can use a loaf tin, a Tupperware box, a silicone mould or even some cupcake cases.
Baking paper: Lining your tin with baking paper before you begin will make it super easy to lift the slab out in a oner after it's set.
Saucepan: Or a heatproof bowl, to melt the chocolate and condensed milk together. If you're using a saucepan on the stove, put the heat on low and stir gently. If you're using a heatproof bowl in the microwave, take it out and give the mixture a good mix every 30-40 seconds- this will prevent it from burning or seizing up.
Utensils: A wooden spoon for mixing the ingredients together, a teaspoon for measuring the peppermint extract, and a sharp knife to cut the After Eights and the finished fudge. Another handy kitchen tool to have, although not essential, is a small silicone spatula. The mixture can get quite sticky as it starts to set and therefore may stick to your wooden spoon. A silicone spatula will solve this issue and you can pat the mixture into the tin easily.

after eight mint chocolate fudge with a bite taken out

How to make mint After Eight fudge

Step 1: Line an 8x8-inch tin with baking paper, leaving some hanging over each edge to make it easy to lift out later.

Step 2: Chop roughly ½ a box of After Eights into small chunks then set them aside. Leave 16 whole mints to put on top.

Step 3: Break 450g of dark chocolate into segments and put it into a saucepan along with 1 tin of condensed milk and 1 teaspoon of peppermint extract. Place the saucepan over low heat on the stove and stir gently until the chocolate has melted fully and the mixture is thick and glossy.

Step 4: Remove the pan from the heat and stir in your chopped After Eights. Transfer the mixture to your lined tin and press it down into place. While the mixture is still wet, top it with the leftover After Eights, placing them in neat rows.

chocolate mixture in tin with after eight mints on top

Step 5: Let the fudge cool to room temperature then pop it in the fridge for 2-3 hours, until it's firm to the touch.

Step 6: When it's set, remove it from the tin and cut it into squares. I like to use my After Eights as a guide so that each piece has a whole one on top.

Fudge tips

Dark chocolate with roughly 40%-50% cocoa content will give you the perfect balance of sweetness and richness.
For cleaner cuts, dip your knife in hot water and wipe it dry between each slice. This helps prevent it from sticking to the blade.
For a stronger mint flavour, add an extra ¼ teaspoon of peppermint extract. Be sure to taste it as you go though because it can easily become overpowering.
If your fudge is still too soft after chilling it, you can pop it in the freezer for about 15 minutes to firm it up quickly.

FAQ

How long will this After Eight fudge last?

If stored properly in an airtight container in the fridge, this fudge will last for about 2 weeks. That is if you can resist it for that long! It'll also last for at least a week at room temperature.

Can I use mint-flavoured chocolate instead of adding peppermint extract?

Yes, you sure can. This will give you the perfect minty flavour without having to buy an additional ingredient.

Can I make it without condensed milk?

For this particular recipe, only condensed milk will work. It helps to stabilise the fudge and make it set properly. If you can't find condensed milk, it's best to use a different recipe rather than trying to substitute it. It'll save a lot of time and hassle, I promise!

How many pieces does this recipe yield?

As I mentioned earlier in the post, I like to have a whole After Eight on top of each mint fudge slice. Using an 8x8-inch tin gives me 16 squares of fudge in this case. If you prefer to cut yours into smaller pieces though, by all means, go for it!

More fudge recipes:

I hope you like my mint After Eight fudge! If you make it at home, please leave a comment or rating below to let me know your thoughts. Enjoy!