Hundred-year-old Chocolate Mint Fudge Recipe

Chocolate and mint combine beautifully to create delectable taste treats – think Girl Scout cookies, and mint chocolate chip ice cream – so I was thrilled to find a hundred-year-old recipe in a vintage issue of Good Housekeeping for Chocolate Mint Fudge. This lovely fudge has just the right amount of chocolate and mint to create a delightful candy.

The Chocolate Mint Fudge recipe calls for Mint Syrup. Both the Fudge and Mint Syrup recipes were provided in the old magazine.

Here are the original recipes:

Source: Good Housekeeping (August, 1917)
Source: Good Housekeeping (August, 1917)

Here are the recipes updated for modern cooks:

Chocolate Mint Fudge

  • Servings: 25-30 pieces
  • Difficulty: moderate
  • Print

Chocolate Mint Fudge

4 tablespoons cocoa

1 1/2 cups milk

1 tablespoon butter, melted

4 cups light brown sugar

1/2 cup mint syrup (see recipe below)

Put cocoa in a small bowl, add 2 tablespoons of the milk and stir until smooth. Set aside.

Put butter, brown sugar, the remaining milk, and mint syrup in a mixing bowl stir to combine. Put in a saucepan and using medium heat bring to a boil. Stir in the cocoa mixture. Reduce and gently boil until the mixture reaches the soft ball stage (238° F.). Put saucepan in cold water, and beat the fudge mixture until it thickens. Put into a 8 inch X 8 inch buttered pan. (If desired, line with parchment paper to make it easier to remove fudge). When cool, cut into pieces and remove from pan.

Mint Syrup

1 cup sugar

1/2 cup water

1/2 cup mint leaves

Combine the sugar and water in a saucepan; then add the mint leaves. Bring to a boil using medium heat. Reduce heat and simmer until the liquid begins to thicken to a syrup consistency (about 20 minutes). Remove from heat; strain and cool.

Cook’s note: This recipe makes more Mint Syrup than is needed for the Mint Chocolate Fudge. Extra syrup can be used in coffee or tea, or in other recipes.

7 thoughts on “Hundred-year-old Chocolate Mint Fudge Recipe

  1. It looks really good. I never thought about how to make mint syrup and I will need to keep that information. I’ve had mint growing in the yard for years and syrup would be a good use of it.

  2. I love chocolate mint ice cream, but somehow chocolate mint fudge seems like a contradiction in terms. Of course, I don’t go for peanut butter fudge, or any of the other varieties that have come along. Fudge = chocolate in my book, but if I ever were to try a variation, this would be the one.

  3. Yum. I also like knowing how to make mint syrup. Should I not be making the fudge, the syrup might find its way into a Julep… a most refreshing drink for this hot time of year.

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