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okay, so... I really want some mint fudge.
NOT chocolate mint fudge, just straight up MINT fudge. not BANANA mint fudge. not PINEAPPLE mint fudge.
Just. Mint. Fudge.
problem is, no good recipes even on the internets.
food colouring is not an issue.

I have the following ingredients:
mint extract
White sugar
about 400 ml of half and half
milk
corn syrup (250 ml approx)
vanilla extract... although that's rather pointless
half a pound of butter... approx.

since there are no good recipes from what i've seen (they're all chocolate mint fudges), I believe that some experimentation is in order.
Suggestions on quantities of each thing?
Where no quantities are given, it is meant that it should not be an issue for the final batch... I have a rather large amount of it.

Do a chocolate mint fudge and just leave out the chocolate.

that doesn't usually work in my experience -- leaving out an ingredient from fudge can make it terrible. I've been making it for a long time, and it comes out gritty if you leave out something crucial to the chemical process. Chocolate is definately among those. Unless you can show me a recipe that has worked for you in the past (assuming you have even made it, you give no evidence as to that) I will not try it.

Fudge is just an amalgam of sugar, butter, and milk which is beaten after reaching 240 degrees Fahrenheit in order to incorporate air (my mom is an avid confectioner) as it cools. Once you have those basics in the mix it doesn't matter too much what you add afterwards. Keep in mind that most chocolate fudge recipes consider the chocolate itself as a shortening medium (as it contains fat) when calculating the recipe. As such, you have two options for making you mint fudge:

1) Calculate the amount of fat in the chocolate you intend to use and replace it with an equivalent amount (by fat weight) of shortening (real shortening, not butter, as that adds extra water)

2) Replace the normal chocolate with white chocolate as the mint should overcome any flavor it provides leaving you with mint fudge in flavor, if not actual process.

ahh, thank you dogma, that makes things a lot easier... and it's good knowledge to have for future makings.

Or make the mint fudge (in layers) and cut the chocolate off...

well guys, I decided to make it tonight, and here's the recipe I used (and made myself)

1 C 1% milk
1 C half and half
2.5-3 C sugar (had to add more, not quite sure how much I added)
2 tbsp corn syrup
3 tbsp butter
1 tbsp mint extract (approx, I eyeballed)

combine everything but the butter and mint. Boil, with a candy thermometer clipped to the side (just to be precise) and raise to the soft ball stage (234-240 degrees F) over medium heat until about 100 degrees celsius, and then over medium high heat afterwards, sturring frequently. be careful -- it boiled over for me. When it reached 230 degrees, I noticed that some of the sugar was beginning to burn, so I had to stop it. be careful of this as well. I tested it and saw that it was at the soft-ball stage, so I did not abandon it. anyway, once it reaches this stage, set it aside. put the remaining ingredients in, and let it cool for around 50-60 minutes, or until about 110 F. Beat the mixture together, until it loses its gloss. spread it on a foiled, buttered pan. It's absolutely delicious... and orange. and extremely hard to make it set down in the pan... no Idea how to counteract this.

You should join our Snack Attack programme and send a packet of your fudge.