Andes Mint Chocolate Fudge

Andes Mints Chocolate Fudge

We cannot keep Andes mints in our house for any longer than 2 days. They are perfect in this fudge and would be a great gift for anyone who has a sweet tooth!

Andes Mint Chocolate Fudge Ingredients

  • 2 1/2 cups, Semi Sweet Chips (divided)
  • 14 oz can, Sweetened Condensed Milk (divided)
  • 1 1/2 cup, White Chocolate Chips
  • 1 tsp, Peppermint Extract
  • 4 drops, Green Food Coloring
  • 1 tsp, Shortening
  • 10 Andes Mints

Andes Mint Chocolate Fudge Recipe

Andes Mint Chocolate Fudge Directions

  1. Line an 8×8 baking pan with parchment paper and spray with non-stick spray.
  2. Melt 1 1/2 cups chocolate chips with 3/4 cup sweetened condensed milk over low heat, stirring occasionally.
  3. Spread mixture into pan and chill for 10 minutes.
  4. Melt white chocolate chips and remaining condensed milk, stirring until smooth.
  5. Remove from the heat.
  6. Add peppermint and food coloring.
  7. Slice Andes Mints diagonally and set aside.
  8. Spread this layer over refrigerated chocolate layer and chill for 10 minutes.
  9. Melt remaining 1 cup of chocolate chips with 1 tsp shortening in the microwave by heating 30 seconds and stirring and repeating until completely melted.
  10. Spread over refrigerated layers. Top with Andes pieces.
  11. Refrigerate until fudge is set.
  12. Cut into squares.

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Easy recipe for Andes Mint Chocolate Fudge. Delicious spin on the classic chocolate fudge recipe!

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Andes Mint Chocolate Fudge

Easy recipe for Andes Mint Chocolate Fudge.

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Ingredients

  • 2 1/2 cups, Semi Sweet Chips (divided)
  • 14 oz can, Sweetened Condensed Milk (divided)
  • 1 1/2 cup, White Chocolate Chips
  • 1 tsp, Peppermint Extract
  • 4 drops, Green Food Coloring
  • 1 tsp, Shortening
  • 10 Andes Mints

Instructions

  1. Line an 8×8 baking pan with parchment paper and spray with non-stick spray.
  2. Melt 1 1/2 cups chocolate chips with 3/4 cup sweetened condensed milk over low heat, stirring occasionally.
  3. Spread mixture into pan and chill for 10 minutes.
  4. Melt white chocolate chips and remaining condensed milk, stirring until smooth.
  5. Remove from the heat.
  6. Add peppermint and food coloring.
  7. Slice Andes Mints diagonally and set aside.
  8. Spread this layer over refrigerated chocolate layer and chill for 10 minutes.
  9. Melt remaining 1 cup of chocolate chips with 1 tsp shortening in the microwave by heating 30 seconds and stirring and repeating until completely melted.
  10. Spread over refrigerated layers. Top with Andes pieces.
  11. Refrigerate until fudge is set.
  12. Cut into squares.
by Savings Lifestyle: Andrea on November 02, 2017

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