Mint Chocolate Fudge
This Mint Chocolate Fudge is rich, creamy, and bursting with refreshing mint flavor! A simple, decadent treat perfect for holidays and sharing with loved ones.
Servings: 16 servings
Ingredients
- 12 oz semi-sweet chocolate chips
- 14 oz sweetened condensed milk
- 2 tablespoons butter
- 1/4 teaspoon peppermint oil
- 16 Andes Creme De Menthe Thins chopped
Instructions
- Line your 9x9 inch baking pan with parchment paper, leaving some overhang for easy lifting later.
- In a medium saucepan over low heat, combine the semi-sweet chocolate chips, sweetened condensed milk, and butter. Stir constantly until the chocolate is completely melted and the mixture is smooth. Be careful not to let it burn.
- Remove the saucepan from heat and stir in the peppermint oil to add refreshing mint flavor.
- Fold in the chopped Andes Creme De Menthe Thins gently, ensuring even distribution throughout the mixture.
- Pour the fudge mixture into the prepared baking pan, spreading it evenly with a spatula. Allow it to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours to set completely.
- Once set, lift the fudge out of the pan using the parchment paper overhang. Cut into squares with a sharp knife and serve. Optionally, garnish with extra chopped Andes Thins or drizzle with melted chocolate.
Equipment
- Medium Saucepan
- Wooden spoon or spatula
- 9x9 inch baking pan
- Parchment Paper
- Knife
Notes
- Use high-quality chocolate chips for best flavor and texture.
- Store fudge in an airtight container in the refrigerator for up to a week or freeze for longer storage.
- Substitute dairy-free chocolate chips and coconut condensed milk for a vegan version.
- Add chopped nuts or swirl in caramel for extra indulgence and texture.