Minty Mojito Fudge Recipe
Chocolate fudge may be a classic, but there are actually quite a few ways to get creative and infuse some unique flavors into homemade fudge. Just ask recipe developer Julie Kinnaird, who has crafted this minty mojito fudge recipe that will remind you of the popular cocktail with each and every bite. "What I love about this fudge is the unexpected tart and fresh flavor that is so reminiscent of a summery mint mojito," Kinnaird describes. "It is a very sophisticated version of such a homey confection."
If you're not quite able to envision the flavor of this fudge, then picture a white chocolate base with bright citrusy and minty additions. "The white chocolate gives this fudge a smooth, mellow flavor, while the fresh mint and lime zest brighten up the taste and keep the sweetness in balance," Kinnaird says. If there were a such thing as the perfect summer fudge, then this recipe would definitely encapsulate it — whether you want a treat to snack on at home or are looking to impress at an upcoming gathering, this minty mojito fudge will no doubt hit the sweet spot.
Gather the ingredients for minty mojito fudge
One of the great things about homemade fudge is that it doesn't require too many ingredients, and even this recipe that features all the bells and whistles possible still maintains a pretty short ingredients list. All told, you'll need marshmallow creme, granulated sugar, evaporated milk, the juice and zest of two limes, white chocolate (chopped-up bars or chips), fresh mint leaves, and a special ingredient: white rum, "the base of the traditional cocktail," Kinnarid explains. "For those not wanting to use alcohol in the recipe, a good rum extract is a suitable substitute." You'll just want to use a third of the amount in that case.
Heat up the fudge base
First, grease an 8x8-inch pan and line it with parchment paper, making sure to leave some overhang off of the sides (this will make it easy to lift the fudge out of the pan). Now, focus on making the fudge itself: Place a large, heavy saucepan on the stovetop and add in the marshmallow creme, granulated sugar, evaporated milk, lime juice, and salt. Set the heat to medium and bring the mixture to a rolling boil, making sure to stir constantly to avoid burning or scorching. Then, reduce the heat to medium-low and cook for 5 more minutes, still stirring constantly.
Add in the rum, lime zest, and mint
Briefly remove the pan from the stovetop and stir in the rum (don't be alarmed when it starts to bubble — that's normal), then return it to medium heat and allow the alcohol to cook off, which should only take about 1 minute.
Now, turn off the heat entirely and stir in the white chocolate, be it chopped chunks or chips, and make sure it fully melts down and becomes smooth. Finally, fold in the lime zest and mint, then pour the fudge into the prepared pan. Place the fudge into the refrigerator to harden; this should take about 2 hours, but once the fudge is firm, it's ready to go.
Slice and serve this minty mojito fudge
Once the fudge is nice and, well, fudgy, use those parchment paper overhangs to gently lift the fudge block from the pan. Cut the fudge up into 36 equal-sized squares, then you're ready to enjoy the sweet, minty goodness. If you're looking for the perfect pairing option, Kinnaird says, "Obviously, a classic mojito would be the most fun pairing and to enjoy the fudge poolside would be summertime at its best!"
One final perk about fudge is that it lasts quite a while and the upkeep effort is minimal. "If the fudge is well-wrapped in plastic it will last for about a week in the refrigerator," Kinnaird says, though she also notes that the fudge will also freeze well.
- 1 (7-ounce) jar marshmallow creme
- 1 ½ cups granulated sugar
- ½ cup plus 2 tablespoons evaporated milk
- juice and finely chopped zest of 2 large limes, divided
- ¼ teaspoon salt
- 2 tablespoons white rum (or 2 teaspoons rum extract)
- 12 ounces chopped white chocolate bars or white chocolate chips (minimum 20% cocoa butter)
- 1 tablespoon finely chopped fresh mint leaves
- Grease an 8-inch square baking pan and line with parchment paper to create an overhang on two sides.
- In a heavy, large saucepan, combine the marshmallow creme, sugar, evaporated milk, lime juice, and salt. Bring mixture to a rolling boil over medium heat, stirring constantly to prevent scorching.
- Reduce heat to medium-low and cook for an additional 5 minutes, stirring the entire time.
- Remove the pan from heat and carefully stir in the rum or extract (the mixture will bubble). If using rum, return the pan to medium heat and cook for 1 minute to allow the alcohol to evaporate.
- Turn off the heat and stir in the white chocolate until melted and smooth. Fold in the lime zest and mint.
- Pour the mixture into the prepared pan. Refrigerate fudge until firm, about 2 hours.
- Once the fudge is firm, use parchment overhang as handles and carefully lift fudge out and place it on a cutting board. Cut into 36 squares using a long, sharp knife, then serve.
| Calories per Serving | 110 |
| Total Fat | 3.4 g |
| Saturated Fat | 2.0 g |
| Trans Fat | 0.0 g |
| Cholesterol | 3.3 mg |
| Total Carbohydrates | 19.3 g |
| Dietary Fiber | 0.2 g |
| Total Sugars | 17.6 g |
| Sodium | 34.0 mg |
| Protein | 1.0 g |
