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?
Andes Mint Fudge
- 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
- 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.