Description
This Andes Mint Fudge is a rich, creamy, and minty treat that perfectly blends smooth chocolate with the distinctive flavor of Andes mints. Made quickly on the stovetop and chilled to set, it’s a delightful dessert or snack that’s sure to satisfy any sweet tooth craving chocolate and mint.
Ingredients
Scale
Fudge Base
- 1 cup sweetened condensed milk
- 2 cups semisweet chocolate chips
- 2 tbsp unsalted butter
- 1 tsp pure vanilla extract
Mix-ins and Topping
- 1 cup chopped Andes mints (divided, about half mixed in and half for topping)
Instructions
- Prepare the Pan: Line an 8×8 inch baking pan with parchment paper to prevent sticking and for easy removal of the fudge once set.
- Melt Ingredients: In a medium saucepan over low heat, combine the sweetened condensed milk, semisweet chocolate chips, and unsalted butter. Stir continuously until the mixture is smooth and fully melted, about 5 to 7 minutes, being careful not to scorch the chocolate.
- Add Flavor: Remove the saucepan from heat and stir in the pure vanilla extract and half of the chopped Andes mints for an even mint-chocolate flavor throughout the fudge.
- Assemble the Fudge: Pour the smooth chocolate mixture into the prepared pan. Use a spatula to smooth out the surface evenly. Then sprinkle the remaining chopped Andes mints on top to add a crunchy and visually appealing topping.
- Chill to Set: Place the pan in the refrigerator and chill for at least 2 hours, or until the fudge is firm enough to cut into squares. Once set, slice into 16 equal pieces and serve.
Notes
- Use parchment paper for easy removal; you can also lightly grease the pan as an alternative.
- Chop the Andes mints finely for better distribution inside the fudge.
- Store the fudge in an airtight container in the refrigerator for up to 1 week.
- For a firmer fudge, chill longer before cutting.
- You can substitute semisweet chocolate chips with dark chocolate for a richer taste.
