A giant Andes mint in fudge form. So good and dangerously easy! No candy thermometer required.
For a girl who doesn’t typically favor chocolate over fruity/pumpkiny/caramel-y/peanut buttery desserts, I sure do pack my blog FULL of chocolate decadence. Apple pie, you have my heart. While I may not prefer the plain solid chocolates in the chocolate box, I definitely get a little weak at the knees biting into a Reese’s peanut butter cup, a York Peppermint Patty, or a Snickers.
I just like chocolate with stuff! Peanut butter, nuts, caramel, pretzels, mint, bananas…
With the upcoming holidays (I know, I think way ahead), I’ve been trying to brainstorm easy chocolate/candy recipes to make for my friends, family and coworkers come December. Nothing boring or plain like regular fudge, but still something easy and quick enough to whip up in the chaos that is my life.
Since I clearly overload the people in my life with peanut butter and chocolate, I feel a little minty chocolate action is much needed. Mint is chocolate’s second soulmate after all. Have you tried the pair before in my Andes mint chocolate cookies? I got to experimenting in the kitchen yesterday morning and THIS is what happened. A giant, thick Andes mint in the form of fudge. Wow. Watch with me:
Start with an easy, no-frills-two-ingredient fudge base. No candy thermometer needed! Simply melt chocolate chips and sweetened condensed milk together. Pour into a pan. Simple, thoughtless, and quick. The base firms up quite well, but still melts in your mouth. It’s heaven. I use the same “shortcut” fudge method for my gingerbread swirl fudge, too.
Sandwiched in the middle is a layer combining melted white chocolate chips, sweetened condensed milk, peppermint extract, and a drop of green food dye. Gotta look like the real thing, right? Top it all off with a coating of pure melted chocolate. The top layer hardens up and is an unbeatable texture contrast to the softer fudge layers underneath.
The middle layer is my favorite part. Creamy, thick, soft, and perfectly minty. Using peppermint extract to flavor it, you have complete control over how minty you’d like the middle layer. I wanted it minty enough to cut the sweetness in the other layers, but did not want the mint to overpower the chocolate. I stuck with 1 teaspoon of peppermint extract. One teaspoon may sound like a lot considering how potent peppermint extract can be, but when mixed into dense white chocolate and sweetened condensed milk, the mint flavor is easily subsided. One teaspoon gives the perfect amount of mint flavor – not intense and not too faint. Taste it and go by your preference though.
The entire fudge square tastes and looks like a giant thick Andes Chocolate Mint Bar. A simple medley of soft chocolate fudge, creamy smooth mint, hardened chocolate shell, and pretty little chunks on top.
Let’s see it up close and personal:
The recipe comes together fairly quickly, but the hardest part is waiting the two hours for the fudge to chill and set up. It’s torture, but so worth the wait.
Now THIS is how chocolate should be eaten!
Print
Andes Mint Chocolate Chip Fudge
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours, 30 minutes
- Yield: 42-48 small squares
- Category: Candy
- Method: Baking
- Cuisine: American
Description
A giant Andes mint in fudge form. So good and dangerously easy! No candy thermometer required.
Ingredients
- 2 and 1/2 cups semi-sweet chocolate chips, divided
- 1 14 oz can sweetened condensed milk, divided
- 1 and 1/2 cups white chocolate baking chips
- 1 teaspoon peppermint extract (or more, go by your taste preference)
- 2 drops green food coloring
- 1 teaspoon canola or vegetable oil
- 1/2 cup mini chocolate chips and/or Andes Creme De Menthe Baking Chips
Instructions
- Line an 8-inch square baking pan with parchment paper. Spray paper with non-stick spray and set aside.
- In a small saucepan over low heat, melt 1.5 cups chocolate chips with 3/4 cup sweetened condensed milk, stirring occasionally. Spread melted chocolate mixture into pan and chill for 5-10 minutes.
- In another saucepan, melt white baking chips and remaining condensed milk, stirring until completely smooth. Remove from the heat and add peppermint extract and food coloring. Spread mint layer over chilled chocolate layer. Chill for 5-10 minutes as you make the final layer.
- Melt remaining 1 cup of chocolate chips with 1 tsp oil in the microwave in 30 second increments. Stir until completely smooth. Spread over chilled mint layer. Top with mini chocolate chips and/or Andes baking chips. Refrigerate at least 2 hours or until fudge is completely set (could take up to 4 hours).
- Cut into squares. Store in an airtight container in the refrigerator up to two weeks.
Notes
- Freezing Instructions: Fudge will freeze and thaw well, up to 3 months.
- Special Tools (affiliate links): 8-inch Square Baking Pan | Parchment Paper | Saucepan
- Adapted from Taste of Home Baking.
My white chocolate part was soooo oily and the texture was so off. Not sure what I did wrong
Any substitutions for white chocolate chips? I find white chocolate is usually made with palm oil which is highly saturated and not good for the heart!
Hi Legs, you could use more semi-sweet chocolate instead, but you won’t be able to use the green food coloring in the middle layer. If you don’t mind that, feel free to give it a try!
Delicious right out of the refrigerator!
Hey Sally these look devine! Can I substitute coconut oil for shortening? Just wondering
Hi Mary! You can use coconut oil, yes.
can I use milk chocolate chips?
Yes, definitely!
This was so easy and was very reminiscent of Andes mints! I used peppermint oil and eyeballed it. Who knows if I will ever get it just right again. 😉
My son helped and it was a lot of fun for both of us.
I think a maple layer would be good!
I LOVE this recipe. I am doing it for Christmas. How do you freeze your fudge?
I freeze fudge squares in between layers of parchment in a tupperware. Then, thaw overnight in the refrigerator.
Made these for a bake sale the other day for St. Patrick’s day and people were gushing over them. Some mentioned they should be illegal that they were so good. So easy to make too. Thanks so much for the recipe. I will definitely be making this again. BTW, I love all of your recipes, haven’t found one yet that wasn’t a hit.
Hi Sally!
I’m not sure if I have an 8×8 baking pan.
Could I use a different size?
Thank you!
9×9 will be OK, though the fudge will be a little thinner.
I just finished making it. Everything went smoothly. I did 20 minutes between each layer and it spread just fine. Thank you so much for this awesome recipe Sally!
I think I’m just in love with this recipe. I also make chocolate fudge for the holiday gift-giving venture. Making a change in the recipe is the perfect idea. Thanks for experimenting in your kitchen and more thanks for sharing this delectable recipe.
Made these last night. My sister took them in to her group at work (30 people) and they literally gave them a standing ovation. One person said it was like “Christmas in my mouth!”
I used peppermint oil, since I already had some on hand. So yummy!
Do these stay firm like fudge?
Yes – this is a fudge recipe.