Here’s another St. Patrick’s Day idea: mint fudge. It’s super easy to make (about 10 minutes of prep work) and tastes just like Andes chocolate mints, but in soft fudge form.
I love Andes mints. I get so excited when they are offered at restaurants as an after-dinner-mint or put on the pillows in hotel rooms at night. So I really enjoyed these treats.
I made them as two layers, but if you want them to look more like Andes mints, you can add another layer of dark chocolate on top. I personally didn’t want to spoil the pristine winter green surface, so I chose to keep it as two layers.
I made this fudge in the microwave with just chocolate chips, condensed milk, a little food coloring and some mint extract. Ten minutes of prep work and these were ready to go in the fridge to set.
They keep for quite a while, making them perfect for gifting.
Or maybe for storing in your secret stash so you can slowly eat them all yourself?
More Recipes to Try
Andes Mint Fudge
Ingredients
- 1 1/2 cups semisweet chocolate chips
- 1 1/2 cups white chocolate chips
- 1 (14-oz) can condensed milk divided
- 1 tsp mint extract
- 2-4 drops of green food coloring
Instructions
- Line a 9 x 9 inch pan with parchment paper (this ensure the fudge will not stick to the pan and can be peeled off easily).
- Combine semisweet chocolate chips and half of the condensed milk in a large microwave-safe bowl. Microwave for 30 seconds and stir with a large spatula. Microwave for another 30 seconds and stir again. If chocolate is not yet completed melted, microwave for an additional 30 seconds. Mine took exactly 1 minute and 30 seconds total. Don't heat the entire 1 minute 30 seconds at once because you may burn your chocolate. Stir until chocolate is completely melted and fudge is smooth.
- Pour chocolate fudge into the baking pan lined with parchment paper. Spread out fudge with spatula until it is evenly spread across the entire pan and the surface is smooth.
- In a separate large microwave-safe bowl, combine white chocolate chips, remaining condensed milk and mint extract. Heat and stir at 30-second intervals, until chocolate is completely melted and smooth (Again, mine took 1 minute and 30 seconds total). Add in a few drops of green food coloring and mix into batter until it reaches the desired green hue you desire.
- Spoon the mint fudge layer on top of semisweet layer, spreading out with spatula until it is evenly spread across the entire pan and the surface is smooth.
- Refrigerate for an hour or more to set the fudge. Slice into rectangles with a sharp knife before serving.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Where did you get your condensed milk?
We get ours at the grocery store in the baking aisle.
On your fluff recipe, I didn’t see how much of the ingredients to use.
All of the ingredient amounts and instructions are in the recipe card at the end of the post above the comment section.
Hey kirbie,
Do u mean 30 seconds in step 1? And another 30 seconds? Looks like therez a typo.
BTW, love all ur quick microwave recipes.. They all work wonderfully.
yikes, yes it should be 30 seconds. thank you for catching that. I’ve corrected it.
Wow, that looks great and easy to make! I want to share this with my sister because she loves Andes mints! I expect you can also combine the chocolate layer with other flavors, so instead of mint, it could be PB, or raspberry, or cherry, or nutella.
You probably can though I’m not sure how the other flavors will turn out consistency-wise. I know I’ve made Nutella fudge and it’s much stickier and wetter so it would be harder to spread on top of another layer. The chocolate was very easy to work with because it wasn’t too sticky.
they look yummy!
thanks!