Crock-Pot Mint Fudge

Crock-Pot Mint Fudge

So I learned a good lesson when making this fudge.  The cooking times actually matter.  When I made it the first time, my daughter was helping, and she was keeping track of the cooking time.  It is only supposed to cook for 2 hours, but she got the finish time wrong and wrote down the time for it to be done for 3 hours.  I realized about 2 and a half hours into it, that the time was wrong, tried to salvage the fudge, with it’s consistency okay, but it was scorched.  So off to go buy more mint chocolate chips and try again.  Second version tasted much better.   I think the best thing about this recipe is it reminds me very much of my mother’s mint fudge, which brings to my mind so many Christmas memories.   We used to secretly deliver goodies each week for the month of December, to 3 families in our Church and my mother would make big plates of goodies including the fudge.   What fun it was as children to get to deliver those goodies!   We never had Christmas without mint fudge until last year when she was too sick to make it.  I hope you enjoy this recipe as much as my family has this season.  Merry Christmas everyone!


Crock-Pot Mint Fudge

Rating: 51

Prep Time: 9 hours, 5 minutes

Cook Time: 2 hours

Total Time: 11 hours, 5 minutes

Yield: 30

Crock-Pot Mint Fudge


2 1/2 cups of Mint Chocolate Chips (I used Hershey's version, these need to be the straight mint one color chips not the multi colored mint chips).
1/4th cup of Canned Coconut Milk
1/4th cup of Honey
1/8th Teaspoon Sea Salt
1 Teaspoon of Vanilla Extract


  1. Stick exactly to the times for cooking, if you wait too long, it will scorch.
  2. Place everything in the crock except for the Vanilla Extract.
  3. Cover and cook for 2 hours on low without opening lid or stirring.
  4. After the 2 hours, turn off and unplug the crock, uncover add vanilla and stir to combine.
  5. Leave in the crock-pot uncovered and unplugged for 4 hours.
  6. After the 4 hours your going to stir for 5-10 minutes constantly, vigorously.
  7. Lightly spray a casserole dish OR use wax paper in the same kind of dish and pour the fudge in, even out and cover.
  8. Place in the Refrigerator for 4 hours while it sets up.
  9. Pull back out of the refrigerator and let sit for an hour before cutting into pieces.

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  1. sue newell says

    Sarah, this sounds yummy I’m definatly trying this but was wondering do you cook it on low or high? thanks…Sue..

  2. Maria says

    I was wondering what you could substitute for the coconut milk. Any chance skim milk might work? Could you use regular chocolate chips and add mint extract? Or use mint bark? I want to make this now, bit I don’t have those ingredients.

    • Lady Katie says

      Sweetened Condensed Milk can be substituted for the coconut milk. Skim milk wouldnt have the sweetness you want. And yes, regular chips with a little mint extract would work. Just a few drops of the extract as that stuff can be powerful. Mint bark also would work as a substitute.

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