Fudge Shamrocks

Celebrate St. Patrick's Day with some delicious homemade chocolate mint Fudge Shamrocks. Each shamrock-shaped piece of fudge has a layer of chocolate fudge topped with a layer of green-colored Creme de Menthe Fudge. They make a perfect St. Patrick's Day treat.

If you love the combination of chocolate and mint and are looking for a festive treat to make for St. Patrick's Day, you've got to make these magical fudge shamrocks.

They are easy to make using a simple no-boil fudge recipe. The fudge can be made in the microwave or on the stove, then you'll pour it into shamrock-shaped silicone molds.

I love using silicone molds. I've made Easy Lime Semifreddo Shamrocks, Conversation Heart Cheesecakes, Easy Cheese Bread Leaves, Creamy Coconut Stars, Sour Gummy Bunnies, and Bacon Cheddar Beer Bread Footballs, all in silicone molds. It is a great way to give your desserts or appetizers a festive shape.

So, let's get busy making some shamrock-shaped fudge.

RELATED: Find dozens of easy fudge recipes at HowToMakeEasyFudge.

Ingredients

• semi-sweet chocolate - Use chocolate that you enjoy eating right out of the package.
•  white chocolate - I prefer to use compound white chocolate made with palm kernel oil instead of pure white chocolate that is made with cocoa butter for this recipe. It has a milder vanilla flavor that pairs beautifully with the mint flavoring.
• sweetened condensed milk - This takes the place of the sugar, butter, and milk that is used in a traditional fudge recipe.
• Creme de Menthe liquor or syrup - Not only does the Creme de Menthe give this fudge a delicious minty flavor it also adds the green color to the white chocolate fudge layer. If you don't want to use alcohol to make these candies, you can use Creme de Menthe syrup instead.

Supplies

mixing bowls and silicone spatulas
2 shamrock silicone molds

Instructions

Make the fudge in the microwave.

Put the semi-sweet chocolate into a microwave-safe bowl and the white chocolate into another. Pour one cup of the sweetened condensed milk over the semi-sweet chocolate and the remaining sweetened condensed milk over the white chocolate.

Heat the white chocolate on high in the microwave for 25 seconds. Let it rest in the microwave for 3 minutes. Remove and stir. Heat on high for 15 seconds, rest for one minute, then stir. If all the chocolate is not melted, heat at 50% power for 10-second increments, resting and stirring after each until melted.

NOTE: I made my fudge in the microwave, and as you know microwave ovens are all different. Use my instructions as a guideline. Be careful to not overheat the fudge, as the cocoa butter will seep out and make greasy fudge that will harden with lumps of fat. Not good!

Make the fudge on the stove.

If you don't want to use a microwave, you can heat it over low heat in a pan instead. Heat, stirring occasionally until about 50% of the chocolate has melted. Then, remove the pan from the heat, and let it rest for 3 minutes. Stir until melted.

Stir in 4 teaspoons of the Creme de Menthe. Add some green food coloring, if you want a brighter green fudge.

Spoon a heaping tablespoon of the green fudge into the 12 shamrock cavities in your silicone molds.

Tap the mold to evenly spread the fudge in the shamrocks.

Heat the bowl of semi-sweet chocolate in the microwave on high power for 45 seconds.

Let the bowl rest in the microwave for 3 minutes, then stir.

Heat for 15 seconds, rest, then stir. If all the chocolate is not melted, heat at 50% power for 10-second increments, resting and stirring after each until melted.

Stir in the remaining Creme de Menthe.

Spoon about 2 tablespoons of the dark fudge into each shamrock cavity. Tap the mold to spread evenly.

Let fudge rest at room temperature for 1 hour, then refrigerate for 1 hour, then freeze for 30 minutes before un-molding. If they stick, freeze for a bit longer.

Storage

Store your fudge shamrocks in an airtight container at room temperature for up to 10 days or in the freezer for up to 3 months. Thaw in the airtight container for several hours before opening and removing the candies.

You can package the fudge in clear cellophane bags to give as gifts, to sell at a bake sale, or to share at a party.

Variations

You can swap out Irish Cream or any other liquor if you prefer a different flavor.

If you want your shamrocks to be completely green, use 28 ounces of white chocolate, 14 ounces of sweetened condensed milk, and ⅓ cup of Creme de Menthe.

Related Recipes

Shamrock Shakes

Shamrock Rice Krispie Treats

Shamrock Crisps

See all of my St. Patrick's Day Recipes.

Recipe

Print

Fudge Shamrocks

Prep Time

30 mins

Cook Time

2 mins

Total Time

32 mins

 

Make these double chocolate creme de menthe fudge shamrocks for St. Patrick's Day.

Course: Dessert

Cuisine: American

Keyword: creme de menthe, fudge shamrocks

Servings: 12

Calories: 413 kcal

Author: Beth Klosterboer

Ingredients

• 14 ounces sweetened condensed milk, divided
• 8 ounces semi-sweet chocolate
• 14 ounces white chocolate
• ⅓ cup Creme de Menthe (liquor or syrup), divided

Instructions

1. Mix 1 cup of the sweetened condensed milk with the semi-sweet chocolate and set aside.

2. Mix the remaining sweetened condensed milk with the white chocolate.

3. Heat white chocolate in the microwave on high for 25 seconds. Let rest for 3 minutes in the warm microwave and then stir. Heat for 15 more seconds, rest, and stir.

4. If the chocolate isn't all melted heat on 50% power for 10-second increments, resting and stirring after each.

5. Stir in 4 teaspoons of the creme de menthe.

6. Spoon a heaping tablespoonful of the green fudge into all the cavities in two silicone shamrock molds.

7. Tap mold so that the fudge spreads into an even layer.

8. Heat semi-sweet chocolate on high in microwave for 45 seconds. Rest 1-2 minutes then stir. Heat for 15 more seconds, rest, stir.
9. If chocolate isn't all melted heat on 50% power for 10 second increments, resting and stirring after each.
10. Stir in remaining creme de menthe.

11. Spoon 2 tablespoons of chocolate fudge into each shamrock cavity.

12. Tap the mold so that the fudge spreads into an even layer.

13. Let the fudge shamrocks sit at room temperature for 1 hour, then refrigerate for 1 hour, then freeze for 30 minutes.

14. Un-mold. If shamrocks don't come out easily, freeze for a bit longer.

Recipe Notes

Store your fudge shamrocks in an airtight container at room temperature for up to 10 days or in the freezer for up to 3 months. Thaw in the airtight container for several hours before opening and removing the candies.

• Author
• Recent Posts

Beth Klosterboer

Hi, I'm Beth Klosterboer, a professional chocolatier & baker, cookbook author, and event planner. I love sharing recipes for happy occasions here on Hungry Happenings. I also create easy fudge recipes to share at HowToMakeEasyFudge.com, rice krispie treat recipes at HowToMakeCerealTreats.com, and easy cookie recipes at HowToMakeEasyCookies.com

Latest posts by Beth Klosterboer (see all)

• Gingerbread Cookie Cups - December 2, 2023
• Cheeseburger Skulls - October 15, 2023
• Mini Peanut Butter Cheesecakes - June 20, 2023