This easy three-ingredient After Eight Fudge recipe makes a rich and delicious after-dinner treat. The layers of mint fondant look fancy but it couldn’t be easier to make in the microwave (stovetop or slow cooker). No fuss but plenty of glory.
Easy After Eight Fudge
The original wafer-thin after dinner fondant mint, After Eights always seemed rather glamourous to me as a child. Glossy dark chocolate and intense peppermint made them seem very grown up, and the delicacy of those thin squares was fascinating.
In this recipe for After Eight fudge, I have combined two delicious after dinner treats; the dark chocolate mint and soft, melting fudge. The resulting chocolate mint fudge has all the glamour of the After Eights and the comforting warmth of good fudge.
This is the simplest fudge recipe you will ever find. You only need three ingredients. There’s no boiling sugar and you don’t even need a baking pan to set it in. I use plastic takeaway trays, which are easy to bend to release the fudge.
Having said that, if you don’t have a microwave, you could make this recipe on the stove top, melting the ingredients together in a saucepan over a low heat.
Why you will love this After Eight fudge!
- A delicious coffee-time treat to impress your guests.
- 3 ingredient recipe – it couldn’t be simpler.
- It is effortless, taking only five minutes of your time and minimal washing up.
- The condensed milk fudge recipe is very adaptable.
- It is easy to scale up for making gifts.
- It is totally fool-proof and great for beginners.
After Eight Fudge ingredients
- Condensed Milk – Half a can of regular sweetened condensed (not evaporated) milk – about 200 g or 7 oz. You can freeze the other half for the next time or make a double batch, so there’s no waste!
- Chocolate – You can use either dark or milk chocolate. We often use a mix for fudge but dark chocolate will give you an intense dark fudge that suits the mint flavour. Supermarket own brand is just fine. Depending on the size of the packet, it can be a square or two over or under the weight. If you want to use white chocolate, you will need about 50% more chocolate.
- After Eight Mints – I like the traditional ones, but do go for one of the new flavours if you want to!
Half Batch / Small Batch Condensed Milk Fudge
I normally cook for two, so I make a relatively modest batch with half a can of condensed milk. This makes 18–24 squares and lasts us a good week.
Half a can of condensed milk is also the quantity I need for a batch of my no churn ice cream, so I can make two recipes from one can!
Small batches also means more batches and more chances to experiment with flavours. This suits me very well.
How to Make After Eight fudge
Step one – Pour the condensed milk into a microwave proof bowl. Then break up the chocolate bar and add it to the milk, along with half the After Eights.
Step Two – Prepare baking pan, tray or mould ready to set the fudge. A regular plastic takeaway tray (4″ x 6″) is great for this, so I never throw them away. They stack neatly in your cupboards and freezer and it’s always good to reuse before you recycle.
If you are using a flexible tray, brush it with oil or spray with cake release spray. If you are using a rigid pan, line it with parchment paper (I like the foil backed version). This will allow you to lift the fudge out easily. If you are making a larger batch, either use two trays, or a 7–8″ (18–20 cm) square pan.
Step Three – Cut up the remainder of the After Eights into small pieces.
Step Four – Put the bowl with the condensed milk and chocolate in the microwave for 30 second bursts, stirring in between, until the chocolate and After Eights are melting.
The time taken will vary according to the power of your microwave, how solid the chocolate is, and even the size and shape of the bowl. Melt the chocolate gently and don’t let the mixture boil. Take it slowly.
Step Five – Mix it all together until smooth. The warmth of the mixture will melt any left over bits of chocolate.
Step Six – Add half the chopped After Eights and gently mix them in, so they keep some of their shape. You don’t want to melt them completely.
Step Seven – Pour the fudge into the tray. Smooth it out.
Step Eight – Decorate with the last pieces of After Eight, gently pressing each one onto the surface of the fudge. Allow to cool and then place the tray in the fridge to set. This will take at least a couple of hours, and 3–4 or overnight is better.
Step Nine – Once set, turn the fudge out of the mould. If you used a flexible mould, just flex the sides and flip upside down, giving the base a good tap to release the fudge.
If your fudge is stuck, pop it into the freezer for 10 minutes. Then give the bottom of the tray a good whack. With a rigid baking pan, lift out the parchment you used to line it.
Cut the fudge into squares with a heavy kitchen knife and serve. Keep any remaining fudge in a covered container in the fridge until you are ready to eat.
No Microwave? No Problem!
If you haven’t got a microwave, then you can easily make this fudge on the stove top!
Step One – Prepare your trays as shown in the method above.
Step Two – Pour the condensed milk into a saucepan. Then break up the chocolate and put it on top of the milk, along with half the After Eights. Chop the rest of the After Eights into pieces.
Step Three – Warm the pan on the lowest heat (I find a heat diffuser ring is helpful). Once the chocolate starts to melt, keep stirring it. Do not leave the pan, as it can rapidly overheat. If this happens, the chocolate will seize and the mixture will split and spoil your fudge.
Stir all the time, taking care to scrape the sides, corner and bottom of the pan to stop any burning
Step Four – Once the chocolate is melted and well combined with the milk, take it off the heat. Stir in half the reserved pieces of After Eight so that they are distributed throughout the fudge, but not so much as to melt them in completely.
Step Five – Pour the fudge into the tray. Smooth out and top with the last of the After Eight pieces. Once cool, pop into the fridge to set for 3–4 hours or overnight.
Can I make After Eight fudge in the slow cooker?
Yes! Slow cookers are very good for slowly melting chocolate in this type of recipe.
Having said that, this recipe is very quick and easy in either the microwave or in a pan on the stove top. I would not bother to get the slow cooker out in order to make it, unless I was making at least a triple batch. (Now there is an idea!)
If you must make it in a slow cooker, use the uncovered slow cooker as a bain marie – making the fudge in a heat proof bowl standing in water.
How long does After Eight Fudge keep?
At least a week in the fridge – however, we usually eat it all sooner. If I made a bigger batch we’d still eat it all in a week, which is why small batches are the wise choice!
What can I do with leftover condensed milk?
Store leftover condensed milk in a sealed tub in the fridge or freeze it, where it will keep for months. Use it to make no churn ice cream (all my no churn ice cream recipes use half a can of condensed milk). You could make After Eight fudge ice cream! Alternatively, make a second batch of this After Eight fudge recipe, try one of my other fudge recipes, or experiment with new flavours using this recipe as a guide.
Fuss Free Tip
If you freeze leftover condensed milk store it in a watertight Lock & Lock type of container or make sure you have stored it upright and do not turn it on its side.
Condensed milk does not freeze solid (which is why it works in no churn ice cream), and it will escape and slowly seep from the top to the bottom of the freezer leaving a very sticky trail in its wake. I know this. It is not a mistake I will make twice!
Hints, tips & variations
- It is vitally important that you do not overheat and boil the mixture, so use the microwave in short bursts and stir in between.
- If you prefer your fudge with crunchy bits, you could use mint crisps instead!
More Fudge Recipes
Easy After Eight Mint Fudge
- ½ can (14 oz) condensed milk (200 g / 150 ml)
- 4½ oz chocolate (130 g mix dark or milk)
- 16 After Eight Mints (70 g)
- Prepare a tray to set the fudge. Lightly oil a flexible tray or line a rigid one with baking parchment, which can be used to lift the fudge out.
- Pour the condensed milk into a microwave-proof bowl, break up the chocolate and put it on top of the milk along with half the After Eights.
- Put it in the microwave for 30 second bursts, until the chocolate is melted. The time taken will vary according to the power of your microwave. Go slowly and stir in between, as you only want to melt the chocolate, not boil the mixture.
- Stir the milk and chocolate together until smooth.
- Chop half the remaining After Eights. Stir half of these pieces into the mixture. Stir gently, so that they retain some texture and so that the mint fondant is still visible in veins.
- Pour the fudge into the prepared tray, and smooth the top. Gently push the last of the reserved pieces of After Eight into the top to decorate. Allow to cool and place in the fridge for 3–4 hours to set.
- Cut into squares; store the fudge in a covered container in the fridge.
- This recipe is 5 Weight Watchers Smart Points per portion