Mint Aero Fudge

5 from 3 votes

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

Freeze30

Total Time35

Course: Dessert, Snack, Treat

Cuisine: Australian, International

Keyword: Mint Aero Fudge

Servings: pieces

Calories: 233kcal

Mint aero: break the Mint Aero Chocolate into pieces and place in the freezer for 30 mins.
Cake tin: 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).
Combine: add the sweetened condensed milk, chocolate and butter to a large heatproof jug.
Microwave: 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).
Frozen mint area: remove the Mint Aero Chocolate pieces from the freezer, drop into wet fudge and stir till just combined.
Set: transfer the wet fudge into the lined cake tin and place it into the fridge to set. After 1 hour (or overnight), remove and cut into individual pieces.

Note 1 - Mint Aero - 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 - Chocolate: 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 - Sweetened condensed milk: 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 Butter: 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 Baking paper: 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 Wet fudge: 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.