Mary and Jack's mint fudge

My son Jack.

Jack spent a week with us over the holiday break. It was, as always, great to see him. For me the highlights of this trip were going to G&L Imports (an Asian market), straightening his hair, eating Jack in the Box while watching Who the Bleep Did I Marry? and making fudge together. Watching him eat super spicy ramen was pretty entertaining. Camilla still talks about Jack's hot ramen haha.

We discussed fudge at length before making ours. Right away we settled on either all mint or mint and chocolate fudge. We weighed the merits of traditional cooked fudge and "quick" fudge made with sweetened condensed milk. After settling on condensed milk fudge, we set out to find a recipe. Though we looked at many recipes, none were quite right. Using proportions consistent with recipes we found, we came up with our own mint and chocolate fudge.

Jack and I were both quite happy with our candy. The chocolate layer is slightly softer than the mint layer. It should be stored in the fridge but tastes best after being left out for a little while. In the holiday scurry we forgot to take a picture of it. I did manage to write the recipe down so we can make it next year. It's made in a 9 by 13 inch pan, which is perfect for us. There was plenty for Jack to take home and enjoy here with us.

I miss Jack a ton. It was fun to collaborate with him on his hair and this project. He also went to WIC with me and helped me haul home groceries from 3 different stores the day before he left. He's an awesome kid. Love my boy! Can't wait till he comes again.

We did this January 1st. We thought it would be fun to try a new look for the new year. It was!

Can't believe Jack is 15 now! He's taller than I am.

He looks like his sister Rachelle here!

Happy New Year from all of us!

Mary and Jack's mint fudge

9 squares or 18 oz white bark (candy coating), cut up
3 c. chocolate chips
2 (14.5 ozs) cans sweetened condensed milk
3 tsp. mint extract
1 1/2 tsp. vanilla extract
small amount pink Wilton paste food coloring, optional


Line a 9 by 13 inch pan with foil, set aside.

In a small saucepan over low to medium low heat, melt white bark with one can of sweetened condensed milk. When bark is melted, stir in 3 tsp. mint extract. Add a small amount of pink paste food coloring if using. Pour into pan and spread evenly over the bottom. Put in fridge to set for at least 30 minutes.

In a small saucepan over low to medium low heat, melt chocolate chips with one can of sweetened condensed milk. When chips are melted, stir in 1 1/2 tsp. of vanilla extract. Pour over mint layer, spread evenly. Chill to set. Remove foil, cut into small squares and enjoy! Store in an airtight container in the fridge.