Creme de Menthe Fudge

A couple of months ago, I came down with a weird ailment in the arch of my left foot. Some kind of lump appeared suddenly and hurt when I walked on it. As soon as I noticed it, I scheduled an appointment with my podiatrist.

Creme de Menthe FudgeBy the time I went in for my appointment, the growth had (as growths do) grown. It was so large that the doctor saw it as he entered the room. He explained what it was (plantar’s fibromatosis, if you’re interested), and then he remarked that this malady was something that frequently afflicted people of Irish descent.

Huh. All these years, I thought I was primarily of German and Louisiana French heritage. There have always been rumors on both sides of my family of Irish blood back there somewhere. I guess it’s true. Of course, this explains a lot of things, such as why I love whiskey. (All this time, I thought it was because that’s what I grew up drinking.)

As a newly minted Irishwoman, I am now obligated to celebrate St. Patrick’s Day. I already made a bourbon fudge and a beer fudge, so I had to come up with something else for the occasion. Something green. Ah, Grasshopper, how about some creme de menthe fudge?

Erin go Braugh!

1 batch chocolate fudge
3 cups sugar
1/2 cup butter or margarine (1 stick)
2/3 cup evaporated milk
1 package white chocolate chips (12 oz. or so)
2 tsp peppermint extract
4-5 drops green food coloring
1 jar (7 oz.) marshmallow creme


  1. Make a batch of chocolate fudge and set it aside for later.
  2. Make the mint fudge.
    1. Heat sugar, butter, and milk over medium heat to a full, rolling boil in 3 qt. heavy sauce pan, stirring constantly.
    2. Boil on medium heat until the candy thermometer reaches 234 degrees F, stirring constantly.
    3. Take the pan off the heat and add the chips to the mix.
    4. Add the peppermint extract and food coloring.
    5. Stir in the marshmallow creme.
    6. Stir until the mixture thickens and starts to look dull, and pour it over the chocolate fudge you made earlier.
  3. Let the fudge cool for a couple of hours, then cut it into bite-sized squares.
  4. Store the fudge in air-tight containers.

Comments are closed.