Remove the stems from mint, chop coarse the mint leaves. Combine the chopped mint leaves and sugar and crush mint leaves into sugar. I recommend using mortar and pestle for best results. If you don’t have mortar and pestle crush with wooden spoon in bowl.
Place the crushed mint and sugar into 2 quart sauce pan and add evaporated milk. Stirring well the mixture over medium heat until it just about comes to boil. Reduce heat to just a simmer for about 2 minutes.
After mint sugar and evaporated milk mixture simmered. Strain all mint leaves out of cooked minted sugar mixture into bowl. Rinse out the sauce pan and pour the strained mixture back into sauce pan.
Heat the strained minted sugar liquid to almost a boil, add the semi sweet chocolate and stir constantly. Continue stirring until becomes thick and sauce is bubbling.
When the chocolate mint fudge sauce is thick and smooth add butter, vanilla and mint extract, Stir until well combined taste to adjust flavor profile it might need more mint or vanilla to your preference.
Pour the cooked chocolate mint fudge sauce into a quart mason jar and seal with lid and ring. Label and date the jar of sauce. Keep refrigerated for about 1 month if it lasts that long.
Drizzling Chocolate Mint Fudge Sauce over Frozen Cherry Yogurt