Green food coloring *optional as needed to your liking
Instructions
Prepare your loaf pan or a 7" cake pan (*note you will have round fudge!) with plastic wrap
In a medium heavy bottom sauce pot combine the sugar, milk and vegan butter and bring to a boil stirring occasionally.
Once it comes to a boil attach a candy thermometer and boil until it reaches 234°F then remove from the heat and stir in the semi sweet chocolate and marshmallows and stir until it is all melted and smooth
Add the mint extract, stir well
Pour into the prepared pan and let it cool to set in the refrigerator while you prepare the white chocolate mint layer.
In a medium heavy bottom sauce pot combine the sugar, milk and vegan butter and bring to a boil stirring occasionally.
Once it comes to a boil attach a candy thermometer and boil until it reaches 234°F then remove from the heat and stir in the white chocolate and marshmallows and stir until it is all melted and smooth
Add the mint extract and a touch of green food coloring *if using
Stir just to swirl and then pour into the pan on top of the dark chocoalte mint fudge.
Refrigerate until set, then remove from the pan and cut into desired portions
Notes
Chocolate mint fudge can be stored at room temperature for several days in an airtight container, but for best results ~ store fudge wrapped well in the refrigerator for up to 1 month
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/chocolate-mint-fudge/