Andes Mint Chocolate Chip Fudge Recipe
This Andes Mint Chocolate Chip Fudge is a rich and creamy layered treat combining semi-sweet chocolate, creamy white chocolate mint flavor, and a crunchy topping of mini chocolate chips and Andes Creme De Menthe Baking Chips. Perfect for mint chocolate lovers, this fudge features a smooth chocolate base, a refreshing peppermint white chocolate middle, and a glossy chocolate top layer, chilled to a firm, sliceable consistency.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 25 small squares 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chocolate Base Layer
- 1 1/2 cups semi-sweet chocolate chips
- 3/4 cup sweetened condensed milk
Mint White Chocolate Layer
- 1 1/2 cups white chocolate baking chips
- 1/2 cup sweetened condensed milk
- 1 teaspoon peppermint extract (or to taste)
- 2 drops green food coloring
Top Chocolate Layer and Topping
- 1 cup semi-sweet chocolate chips
- 1 teaspoon canola or vegetable oil
- 1/2 cup mini chocolate chips and/or Andes Creme De Menthe Baking Chips
Instructions
- Prepare Pan: Line an 8-inch square baking pan with parchment paper and spray the paper with non-stick spray. Set aside to prepare the fudge layers.
- Melt Chocolate Base Layer: In a small saucepan over low heat, combine 1 1/2 cups semi-sweet chocolate chips and 3/4 cup sweetened condensed milk. Stir occasionally until fully melted and smooth. Immediately spread this melted chocolate mixture evenly into the prepared pan. Place in the refrigerator and chill for 5 to 10 minutes to set slightly.
- Create Mint White Chocolate Layer: In another small saucepan, melt together 1 1/2 cups white chocolate baking chips with 1/2 cup sweetened condensed milk over low heat, stirring constantly until completely smooth. Remove from heat and stir in 1 teaspoon peppermint extract and 2 drops green food coloring for that classic mint flavor and color. Evenly spread this green mint layer over the chilled chocolate base layer. Return to the refrigerator and chill for 5 to 10 minutes until just set.
- Melt and Spread Top Chocolate Layer: Melt the remaining 1 cup semi-sweet chocolate chips with 1 teaspoon canola or vegetable oil in the microwave using 30-second increments, stirring after each, until the mixture is smooth with no lumps. Spread this glossy chocolate topping evenly over the chilled mint layer.
- Add Toppings and Chill: Immediately sprinkle the top with 1/2 cup mini chocolate chips and/or Andes Creme De Menthe Baking Chips for extra texture and flavor. Refrigerate the entire pan for at least 2 hours or until the fudge is completely firm and set, which may take up to 4 hours.
- Slice and Store: Once set, remove fudge from the pan using the parchment paper edges, cut into squares, and serve. Store leftovers in an airtight container in the refrigerator for up to two weeks.
Notes
- Use parchment paper to easily lift fudge from the pan for neat slicing.
- Adjust peppermint extract to your taste preference; start with 1 teaspoon and add more if desired.
- Be careful not to overheat chocolate when melting to avoid seizing.
- Canola or vegetable oil helps to create a smooth, shiny top chocolate layer.
- For a stronger mint flavor, garnish with extra crushed Andes mints on top before chilling.
- Make sure each layer is slightly chilled before adding the next to create distinct layers.
- Store fudge in the refrigerator to keep it firm and fresh.
Keywords: Andes mint fudge, mint chocolate chip fudge, layered fudge recipe, easy fudge, holiday fudge, chocolate peppermint fudge
