Grasshopper Fudge Recipe
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.
- 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
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
- 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.
- 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.
- Add peppermint extract: Stir in the pure peppermint extract until well incorporated into the melted chocolate mixture.
- 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.
- 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.
- 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.
- Chill to set: Refrigerate for at least 4 hours until the fudge is fully set and firm.
- 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
Find it online: https://thefoodrecipe.com/grasshopper-fudge-recipe/
