Description
This Andes Mint Fudge is a rich, creamy treat combining smooth semisweet chocolate with the refreshing flavor of Andes mints. Made with sweetened condensed milk and butter, it’s easy to prepare and perfect for mint chocolate lovers looking for a decadent homemade fudge.
Ingredients
Scale
Fudge Base
- 1 cup sweetened condensed milk
- 2 cups semisweet chocolate chips
- 2 tbsp unsalted butter
- 1 tsp pure vanilla extract
Add-ins
- 1 cup chopped Andes mints (divided)
Instructions
- Prepare the Pan: Line an 8×8 inch baking pan with parchment paper to ensure 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 fully melted and smooth, approximately 5 to 7 minutes.
- Add Flavorings: Remove the saucepan from heat. Stir in the vanilla extract and half of the chopped Andes mints evenly into the chocolate mixture for infused mint flavor.
- Pour and Top: Pour the fudge mixture into the prepared pan, spreading it evenly with a spatula. Sprinkle the remaining chopped Andes mints evenly over the top for added texture and minty crunch.
- Chill and Set: Refrigerate the fudge for at least 2 hours until it is firm enough to cut. Once chilled, remove from the pan and cut into 16 squares to serve.
Notes
- Ensure the heat is low to prevent burning the chocolate while melting.
- Use parchment paper for easy fudge removal and cleaner cuts.
- Store the fudge in an airtight container in the refrigerator for up to 2 weeks.
- Allow fudge to come to room temperature for a few minutes before serving for the best texture.
- You can substitute Andes mints with other mint chocolates if preferred.
