Grasshopper Fudge Recipe

Introduction

Grasshopper fudge is a festive and refreshing treat that combines creamy white chocolate with cool peppermint flavor and crunchy sandwich cookies. Perfect for holidays or any time you want a sweet, minty indulgence.

Ingredients

• 22 ounces white chocolate baking chips (624 grams, I used Ghirardelli)
• 14 ounces sweetened condensed milk (396 grams)
• ¼ cup heavy cream
• 1½ teaspoons pure peppermint extract
• 4 to 6 drops leaf green gel food coloring (Sunny Side Up Bakery brand recommended)
• 30 quartered chocolate double-stuff sandwich cookies

Instructions

1. Step 1: Line a 9×9-inch baking dish with parchment paper, leaving an overhang to lift out the fudge easily. If you don’t have parchment, use heavy-duty aluminum foil lightly sprayed with nonstick cooking spray.
2. Step 2: In a medium microwave-safe bowl, combine the white chocolate chips, sweetened condensed milk, and heavy cream. Heat in 30-second intervals, stirring well after each, until the chocolate is melted and smooth.
3. Step 3: Stir in the peppermint extract until just incorporated.
4. Step 4: Add the green gel food coloring and stir until the color is even with no streaks.
5. Step 5: Gently fold in 3½ cups of the quartered sandwich cookies.
6. Step 6: Spoon the fudge mixture into the prepared dish. Evenly distribute the remaining quartered cookies on top and gently press them into the fudge. Cover with plastic wrap and chill in the refrigerator for at least 4 hours, or until firm.
7. Step 7: Once set, lift the fudge out using the parchment overhang. Carefully slice into a 5×5 grid using a sharp knife. Keep refrigerated until serving.

Tips & Variations

• For a more intense mint flavor, add an extra ½ teaspoon of peppermint extract, but be careful as too much can overpower the fudge.
• Use high-quality white chocolate for the creamiest texture and best flavor.
• If you prefer a more solid cookie texture, add the sandwich cookies just before spreading the fudge in the pan.
• Substitute double-stuff cookies with your favorite chocolate sandwich cookies if desired.

Storage

Store the fudge in an airtight container in the refrigerator for up to 2 weeks. For longer storage, you can freeze the fudge for up to 3 months—wrap tightly and thaw in the refrigerator before serving. To soften slightly, let the fudge sit at room temperature for 10–15 minutes before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this fudge without a microwave?

Yes, you can melt the white chocolate, condensed milk, and cream together using a double boiler on the stovetop. Stir constantly over gently simmering water until smooth.

Why is my fudge too soft or not setting?

Make sure to chill the fudge for at least 4 hours so it sets properly. Using the right amount of condensed milk and white chocolate is important; reducing these liquids or adjusting quantities can affect firmness.

Grasshopper Fudge Recipe

Pin Recipe

Print Recipe

★★★★★

4.4 from 82 reviews

This Grasshopper Fudge is a creamy, minty delight featuring white chocolate, peppermint, and crunchy chocolate sandwich cookies. It’s a no-bake treat that’s perfect for mint lovers and holiday gatherings, combining smooth fudge with a festive green color and cookie bits for a fun texture.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 4 hours 15 minutes
• Yield: 25 pieces 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Fudge Base

• 22 ounces white chocolate baking chips (624 grams, Ghirardelli brand recommended)
• 14 ounces sweetened condensed milk (396 grams)
• ¼ cup heavy cream
• 1½ teaspoons pure peppermint extract
• 4 to 6 drops leaf green gel food coloring (Sunny Side Up Bakery brand preferred)

Cookie Mix-in

• 30 quartered chocolate double stuff sandwich cookies (approximately 3½ cups quartered for folding and remaining to top)

Instructions

1. Prepare the baking dish: Line a 9×9 inch baking dish with parchment paper, leaving an overhang on the sides to easily lift out the fudge later. If parchment paper is not available, use heavy-duty aluminum foil sprayed lightly with nonstick cooking spray.
2. Melt the white chocolate mixture: In a medium microwave-safe bowl, combine the white chocolate chips, sweetened condensed milk, and heavy cream. Heat in 30-second intervals, stirring well between each interval until the mixture is fully melted and smooth.
3. Add peppermint extract: Stir in the pure peppermint extract until well incorporated into the melted chocolate mixture.
4. Add the green coloring: Mix in 4 to 6 drops of leaf green gel food coloring until the mixture is uniformly green with no streaks.
5. Fold in cookies: Gently fold 3½ cups of the quartered chocolate double stuff sandwich cookies into the fudge mixture to distribute the crunchy cookie pieces evenly.
6. Assemble the fudge: Spoon the fudge mixture into the prepared baking dish, spreading it evenly. Evenly distribute the remaining quartered sandwich cookies over the top and gently press them into the fudge. Cover the dish with plastic wrap.
7. Chill to set: Refrigerate for at least 4 hours until the fudge is fully set and firm.
8. Slice and serve: Using the parchment paper overhang, lift the fudge out of the dish. Slice carefully with a large, sharp knife into 25 squares (5 slices by 5 slices). Keep refrigerated until ready to serve to maintain firmness.

Notes

• Use high-quality white chocolate for the creamiest fudge texture.
• Be sure to fold cookies gently to avoid crushing them too much for added texture.
• Adjust the amount of green food coloring for desired intensity of color.
• If you don’t have a microwave, white chocolate can be melted using a double boiler on the stovetop.
• Store fudge in an airtight container in the refrigerator for up to one week.

Keywords: Grasshopper fudge, mint fudge, white chocolate fudge, no bake fudge, peppermint fudge, holiday dessert