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Mint Aero Fudge pieces in a white bowl
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5 from 3 votes

Mint Aero Fudge

Mint Aero Fudge is a quick and easy fudge recipe! With Mint Aero Chocolate, this peppermint flavored fudge is simple and fun to make.
Prep Time5 mins
Freeze30 mins
Total Time35 mins
Course: Dessert, Snack, Treat
Cuisine: Australian, International
Keyword: Mint Aero Fudge
Servings: 36 pieces
Calories: 233kcal
Author: Adrianne

Equipment

  • Square cake tin
  • Large heatproof jug
  • Spatula
  • Baking paper/Parchment paper
  • Spray oil

Ingredients

  • 160g/5.6oz  Mint Aero chocolate Note 1
  • 500g/17.6oz  milk chocolate Note 2
  • 397g/14oz  sweetened condensed milk  1 tin, Note 3
  • 50g/1.7oz  unsalted butter  roughly chopped, Note 4

Instructions

  • Break Mint Aero Chocolate into pieces and place in the freezer for 30 mins
  • Line a square tin (24cm x 5cm, 9" x 2") with baking/parchment paper, leaving a 1-2cm overhang on all 4 sides (Note 5)
  • Add sweetened condensed milk, chocolate and butter to a large heatproof jug
  • Microwave ingredients for 2 mins, then remove from microwave, place on heatproof surface and stir to combine. Return jug to microwave and microwave for an additional 1 min. Remove from microwave and stir for 1 minute till combined. (Note 6)
  • Remove Mint Aero Chocolate pieces from the freezer, drop into wet fudge and stir till just combined
  • Transfer wet fudge into lined cake tin and place in the fridge to set. After 1 hour (or overnight), remove and cut into individual pieces

Notes

  • Note 1 I am using 4 x 40 gram bars of Mint Aero Chocolate. You could use a block instead, but you will have slightly less Mint Aero in the fudge as a standard block measures 118g/4.1oz.
  • Note 2 You can use chocolate melts, chocolate bits or a block of cooking chocolate broken into pieces. Ensure you measure it using kitchen scales or purchase exact quantity ie 500 grams.
  • Note 3 This is 1 standard tin of sweetened condensed milk. I use a spoon to scrape out as much as I can when adding it to the chocolate mix as it is quite thick and tends to 'stick' to the inside of the tin.
  • Note 4 After you have weighed the butter to ensure the correct amount, use a knife and chopping board to cut it into small cubes. It will melt and mix easier this way (see photo in step by step instructions)
  • Note 5 The overhang is so that when the fudge is set, you have something to 'grab' hold of and pull up towards you, lifting the set block of fudge out of the tin.
  • Note 6 When stirring the fudge in the final period, ensure that the butter is fully melted and mixed in consistently with the other ingredients. If there are any globs of unmelted butter, keep stirring as the heat from the chocolate will further melt them with a couple more stirs. 
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Nutrition

Calories: 233kcal | Carbohydrates: 27g | Protein: 2g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 8mg | Potassium: 132mg | Fiber: 2g | Sugar: 23g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg