Description
Delicious and creamy Andes Mint Fudge made with melted chocolate chips, sweetened condensed milk, butter, and chopped Andes mints. This easy no-bake fudge is perfect for mint chocolate lovers and is great for holiday treats or anytime sweets.
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 to ensure easy removal and clean-up.
- Melt the Ingredients: In a medium saucepan over low heat, combine the sweetened condensed milk, semisweet chocolate chips, and butter. Stir continuously until the mixture is smooth and fully melted, approximately 5-7 minutes.
- Add Vanilla and Mints: Remove the pan from heat. Stir in the vanilla extract and half of the chopped Andes mints evenly into the chocolate mixture.
- Pour and Top: Pour the fudge mixture into the prepared pan, smoothing the surface with a spatula. Sprinkle the remaining chopped Andes mints evenly over the top for added crunch and flavor.
- Chill: Refrigerate the fudge for at least 2 hours or until fully firm. Once set, cut into 16 squares and serve.
Notes
- For best results, use good quality semisweet chocolate chips to enhance the flavor.
- Make sure to chop the Andes mints evenly for a consistent texture throughout the fudge.
- This fudge should be stored refrigerated and consumed within one week for peak freshness.
- You can line the pan with aluminum foil as an alternative to parchment paper.
- If you want extra minty flavor, you can add a few drops of peppermint extract, but be cautious as it is potent.
