Description
This Andes Mint Fudge is a rich and creamy treat combining smooth semisweet chocolate, sweetened condensed milk, and the distinctive refreshing flavor of chopped Andes mints. Perfect for mint chocolate lovers, this easy-to-make fudge sets in the refrigerator and yields deliciously satisfying squares with a delightful minty crunch on top.
Ingredients
Scale
Fudge Ingredients
- 1 cup sweetened condensed milk
- 2 cups semisweet chocolate chips
- 1 cup chopped Andes mints, divided
- 2 tbsp unsalted butter
- 1 tsp pure vanilla extract
Instructions
- Prepare the pan: Line an 8×8 inch baking pan with parchment paper. This will help the fudge release easily once it’s set.
- Melt the ingredients: In a medium saucepan over low heat, combine the sweetened condensed milk, semisweet chocolate chips, and unsalted butter. Stir continuously until everything is melted and the mixture is smooth, about 5 to 7 minutes. Be careful to keep the heat low to avoid scorching.
- Add vanilla and mints: Remove the saucepan from heat. Stir in the vanilla extract along with half of the chopped Andes mints to infuse the batter with mint flavor.
- Pour and top: Pour the fudge mixture into the prepared pan, smoothing the top evenly. Sprinkle the remaining chopped Andes mints on top to create a festive, crunchy topping.
- Chill and serve: Refrigerate the fudge for at least 2 hours until it is firm enough to cut. Once set, cut into 16 squares and serve chilled for the best texture and mint chocolate experience.
Notes
- Make sure to stir continuously while melting to prevent the chocolate from burning.
- Using parchment paper helps in easy removal and cleanup.
- You can store the fudge in an airtight container in the refrigerator for up to one week.
- For a stronger mint flavor, add a few drops of mint extract to the mixture along with vanilla.
- Allow fudge to return to room temperature for a few minutes before serving if too hard.
