Decadent Homemade Peppermint Fudge: The Ultimate Frango Mint Copycat Recipe for the Holidays
There’s something truly magical about the holiday season, isn’t there? The twinkling lights, the cozy gatherings, and of course, the irresistible aroma of homemade treats filling the air. Among the many cherished traditions, a particular confection holds a special place in our hearts: a rich, velvety, and intensely chocolaty peppermint fudge that instantly transports us back to festive moments. This isn’t just any fudge; it’s our beloved family’s secret recipe, a holiday staple, and a delightful tribute to the iconic Frango Mint Chocolates.
For those who grew up in the Pacific Northwest, the name “Frango mints” likely evokes a sense of nostalgia. These exquisite mint-chocolate confections were a hallmark of prestigious department stores like Macy’s, Bon Marché, Fredrick & Nelson, and Marshall Field & Co. While I might not be a historian of the Frango legacy, I can attest to their omnipresence during my childhood in the 1980s and ’90s in Seattle. They were a sophisticated treat, a symbol of elegance and holiday indulgence.
My mom, a true culinary enthusiast, perfected her own homemade version of these “Frangos” (as we affectionately called them) every single holiday season. Her recipe, a treasured clipping from the Seattle Times, became a legendary part of our family’s festive preparations. As you can see from her well-worn recipe card, it’s a testament to years of love and countless batches of delicious fudge.
I’ve painstakingly recreated her time-honored recipe here, making only minor adjustments to enhance clarity and offer modern considerations, such as alternatives for those who prefer to avoid raw eggs. The result? A peppermint fudge that is remarkably authentic to the original Frango mints, and truly, utterly delicious! Each bite offers a harmonious blend of deep chocolate richness and a refreshing burst of peppermint flavor, making it the perfect homemade candy for gifting or simply indulging during the holiday season. It’s more than just a dessert; it’s a taste of tradition, a memory made edible, and an experience to share.
Essential Ingredients for Your Homemade Peppermint Fudge
Crafting this iconic peppermint fudge begins with a selection of quality ingredients. While the process is surprisingly simple, each component plays a crucial role in achieving that rich, creamy, and perfectly minty texture that defines the Frango mint experience. Here’s a closer look at what you’ll need to gather (the full, detailed recipe with measurements is provided below):
- Bittersweet or Semi-Sweet Chocolate: The foundation of our fudge! Using a good quality chocolate here makes a noticeable difference in the final flavor and texture. Bittersweet chocolate will give you a deeper, more intense chocolate flavor that balances the sweetness and mint, while semi-sweet offers a slightly sweeter, milder profile. Feel free to use chopped chocolate bars for the best melt and consistency, or high-quality chocolate chips if that’s what you have on hand.
- Unsalted Butter: Butter provides richness and contributes to the fudge’s smooth, melt-in-your-mouth texture. Always opt for unsalted so you can control the salt content yourself, especially in a sweet recipe like this. Ensure it’s at room temperature for easier creaming with the sugar.
- Powdered Sugar (Confectioners’ Sugar): This fine sugar dissolves easily, contributing to the fudge’s silky smooth texture without any grittiness. Sifting it beforehand is a key step to prevent lumps and ensure a uniformly creamy consistency.
- Large Eggs: In this traditional recipe, raw eggs act as an emulsifier and contribute to the fudge’s unique light, almost mousse-like creaminess, similar to classic chocolate mousse. We’ll discuss alternatives to raw eggs further down if this is a concern for you.
- Peppermint Extract: This is where the “mint” in Frango mint comes alive! Adjust the amount to your personal preference for mint intensity – some like a subtle whisper, others prefer a bold burst. Be sure to use pure peppermint extract, not mint extract, which can sometimes have a spearmint flavor.
- Vanilla Extract: A touch of vanilla extract rounds out the flavors, adding warmth and depth that complements both the chocolate and the peppermint. Pure vanilla extract is always recommended for the best flavor.
Having these simple yet powerful ingredients on hand means you’re just a few steps away from creating a truly unforgettable homemade candy.
Step-by-Step Guide: How to Make This Luscious Peppermint Fudge
Making this incredible peppermint fudge is a straightforward process, but paying attention to a few key details will ensure your results are perfectly rich and creamy. Here’s how to bring this holiday favorite to life:
- Prepare Your Pan: First, line an 8×8-inch square baking dish with parchment paper, leaving an overhang on the sides. This thoughtful step will create “handles” that make lifting the set fudge out of the pan incredibly easy for cutting.
- Melt the Chocolate to Perfection: Place your chopped bittersweet or semi-sweet chocolate in a heatproof bowl. Set this bowl over a small saucepan containing about an inch or two of simmering water, ensuring the bottom of the bowl does not touch the water. This creates a gentle double boiler. Stir the chocolate occasionally with a rubber spatula as it slowly melts into a smooth, glossy consistency. Once fully melted, remove the bowl from the heat and set it aside to cool completely to room temperature. This cooling step is crucial; adding hot chocolate to the butter mixture will cause issues with texture.
- Cream Butter and Powdered Sugar: In the bowl of a stand mixer fitted with a paddle attachment (or using a hand-held electric mixer), combine the softened unsalted butter and sifted powdered sugar. Beat on medium speed for about 3 minutes, or until the mixture becomes wonderfully light, fluffy, and creamy. Don’t forget to scrape down the sides of the bowl frequently to ensure everything is evenly incorporated. This step incorporates air, contributing to the fudge’s delicate texture.
- Incorporate Eggs and Flavorings: With the mixer on low speed, add the large eggs one at a time, allowing each egg to be fully incorporated before adding the next. This ensures a smooth emulsion. After the eggs, add the peppermint extract and vanilla extract. Beat until just combined, scraping down the bowl one last time to catch any unmixed ingredients. (Remember, if you’re concerned about raw eggs, refer to our alternatives section below before proceeding.)
- Gently Fold in Cooled Chocolate: Add all of the cooled, melted chocolate into the butter and egg mixture at once. Gently fold and stir until the chocolate is fully incorporated and the mixture is smooth, uniform, and beautifully rich brown. Work relatively quickly here.
- Spread and Chill: Immediately transfer the luscious chocolate mixture into your prepared 8×8-inch pan. Use an offset spatula or the back of a spoon to spread it evenly into all corners, creating a smooth top. Now comes the hard part: patience! Chill the fudge in the refrigerator for at least 30 minutes, or ideally a few hours or even overnight, until it is completely firm. This firming up is essential for clean slices.
- Slice and Store: Once thoroughly chilled, lift the fudge out of the pan using the parchment paper overhangs. Place it on a cutting board. For impeccably clean slices, dip a sharp knife in warm water and wipe it clean and dry after each cut. This extra effort makes a significant difference in the presentation of your peppermint fudge squares. Store any leftover fudge in an airtight container in the refrigerator, where it will maintain its delightful texture and flavor for several weeks.
Enjoy the rich, minty reward of your efforts!
Alternatives to Using Raw Eggs in Your Peppermint Fudge
The original Frango mint fudge recipe, like many traditional mousses and some classic fudge recipes, does call for raw eggs. These eggs contribute to the fudge’s unique, almost light and creamy consistency, giving it a texture that is wonderfully smooth and less dense than typical sugar-cooked fudges. While this traditional method yields an incredibly authentic product, the consumption of raw eggs carries a small, inherent risk of salmonella contamination, which is a valid concern for many home bakers, especially those serving vulnerable populations.
However, you don’t have to miss out on this delightful treat if you’re wary of raw eggs. There are excellent alternatives that allow you to enjoy this peppermint fudge with peace of mind. Here are two reliable options:
- Opt for Pasteurized Eggs: This is often the simplest and most direct substitution. Pasteurized eggs are readily available in most grocery stores, usually found in cartons right next to regular eggs. These eggs have undergone a gentle heat treatment process that effectively kills any potential bacteria, including salmonella, without significantly altering their functional properties for baking. You can use them in this recipe exactly as you would raw eggs, ensuring the same texture and creaminess with added safety.
- Heat the Eggs with the Melted Chocolate: If pasteurized eggs aren’t available or you prefer to use regular eggs with a heating step, you can safely incorporate them into the chocolate. After your chocolate is fully melted and smooth (from step 1 of the instructions), add the eggs directly to the warm chocolate. Immediately beat the mixture vigorously with a hand-held electric mixer while it’s still over the simmering water (or in a double boiler setup). Continue beating for approximately 5 minutes, or until the mixture is heated through, smooth, and reaches a temperature of 165°F (74°C). This temperature is sufficient to kill most harmful bacteria. Once this mixture is heated and smooth, let it cool slightly before proceeding with step 3 of combining it with the butter and powdered sugar. This method ensures food safety while still allowing the eggs to contribute to the desired texture.
Choose the alternative that best suits your comfort level and ingredient availability. Either way, you’ll still achieve a fantastic, rich, and minty peppermint fudge that’s safe for everyone to enjoy.
Expert Tips for Flawless Peppermint Fudge Every Time
Achieving perfectly smooth, rich, and flavorful peppermint fudge is easy with a few insider tricks. These tips will help you elevate your homemade Frango mint copycat to professional levels:
- Choose Your Chocolate Wisely: While my mom often used Nestle Toll House chips, and you certainly can too, the quality of your chocolate directly impacts the richness and mouthfeel of the finished fudge. For an truly indulgent and superior product, consider using a higher-quality baking chocolate bar (like Ghirardelli, Guittard, or Valrhona) and chop it yourself. Darker chocolates (like bittersweet) will give a more intense cocoa flavor, which pairs wonderfully with peppermint, while semi-sweet provides a classic balance.
- Master the Pan Lining: Lining your 8×8-inch pan with parchment paper is an absolute game-changer. It makes removing the chilled fudge incredibly easy and mess-free. Simply lift the parchment “handles” to transfer the entire slab of fudge to a cutting board for slicing. Alternatively, you can use wax paper or lightly greased aluminum foil if parchment isn’t available. The goal is a non-stick surface that allows for effortless removal.
- Achieve Picture-Perfect Slices: For those beautiful, clean-cut squares that look store-bought, patience and a warm knife are your best friends. Dip a sharp chef’s knife in hot water for a few seconds, then wipe it completely clean and dry before each cut. The warm blade glides through the dense fudge without dragging or tearing, creating smooth, defined edges. Yes, it takes a little extra time and effort, but the visual appeal is undeniably worth it, especially if you’re gifting the fudge.
- Portion Control for Maximum Enjoyment: This peppermint fudge is incredibly rich and decadent – a little goes a long way! That’s why I recommend cutting it into slightly larger than 1-inch squares (a 6×6 grid will yield 36 perfect pieces from an 8×8-inch pan). These smaller portions are just right for satisfying a sweet craving without being overwhelming, allowing everyone to savor the experience without guilt.
- Proper Storage is Key: Due to the inclusion of eggs in this recipe, it’s crucial to store your peppermint fudge in the refrigerator. Place the fudge pieces in an airtight container to prevent them from drying out or absorbing other fridge odors. Stored correctly, this delightful treat will maintain its freshness and perfect texture for up to several weeks – if it manages to last that long in your household!
- Consider Variations for Added Flair: While the classic mint-chocolate is divine, feel free to get creative! A sprinkle of crushed candy canes on top immediately after spreading the fudge in the pan adds a festive crunch and extra minty zing. You could also swirl in a bit of white chocolate or add a different extract like almond or orange for a unique twist, though it would deviate from the Frango copycat.
- Don’t Rush the Cooling: The melted chocolate must be at room temperature before being incorporated into the butter mixture. If it’s too warm, it can melt the butter, resulting in a greasy, separated fudge that won’t set properly. Patience in cooling ensures a smooth, emulsified final product.
With these tips in your arsenal, you’re well on your way to creating a peppermint fudge that will impress and delight everyone who tries it, becoming a new cherished tradition in your home.
Do you have a fond memory of Frango mint chocolates or a similar holiday treat? I’d love to hear your stories! Share them in the comments below and let’s connect over our shared love for delicious, nostalgic sweets!
More Irresistible Chocolate Candy Recipes
If you’ve fallen in love with making homemade candy, especially chocolate-based delights, you’re in for a treat! Here are some other fantastic recipes from our collection that you might enjoy:
- Nutella Truffles: Rich, creamy, and incredibly easy to make, these truffles are a hazelnut-chocolate dream.
- Coconut Almond Fudge: A tropical twist on classic fudge, featuring the delightful combination of coconut and almond.
- Salted Chocolate Truffles: Elegant and sophisticated, these truffles offer a perfect balance of sweet and savory.
- English Toffee: A buttery, crunchy, and addictive candy, coated in chocolate and nuts.
Shop Recommended Tools for This Recipe
Having the right tools can make all the difference in your kitchen endeavors. Here are some of our favorite products that will help you make this peppermint fudge with ease and precision:
This recipe was originally published in December 2011 and has been updated for clarity, detail, and enhanced reader experience.
Peppermint Fudge (Frango Mint Chocolates)
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Ingredients
- 12 ounces semi-sweet or bittersweet chocolate , chopped (or use chocolate chips) (340 grams)
- ½ cup unsalted butter (113 grams)
- 1 ½ cup powdered sugar , sifted (155 grams)
- 2 large eggs
- ½-1 teaspoon peppermint extract (per your preference)
- 1 teaspoon vanilla extract
Instructions
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Line a 8 x 8 inch square baking dish with parchment paper.
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Put the chocolate in a heat proof bowl and set it over a small saucepan of simmering water. Stir occasionally as the chocolate melts.
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In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and powdered sugar until light and creamy, about 3 minutes, scraping down the bowl as necessary.
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Beat in eggs one at a time, followed by the peppermint and vanilla extracts. Scrape down the bowl after each addition. Add chocolate all at once and stir until fully incorporated.
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Add the chocolate mixture to the butter and powdered sugar mixture and mix until smooth. Mix in the peppermint extract. Pour the fudge into the prepared dish and use a spatula to spread it evenly. Chill in the fridge for a few hours or overnight.
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Slice into small squares, using a warm damp cloth to clean the knife in between slices for a cleaner cut. Store the mints in and air tight container either in the fridge or in a dry place away from heat.
Notes
Notes:
If you are concerned about consuming raw eggs, use pasteurized eggs in this recipe. You can also heat eggs with the chocolate: When chocolate is smooth, add the eggs and beat the mixture with a hand held mixer while still over the simmering water. Continue beating until mixture is heated through and smooth, about 5 minutes or until 165°F.