Andes Mint Fudge

Hold onto your hats folks, this fudge will knock your socks off. 

We served it for Bible study last week and there were no leftovers.

Creamy.

Chocolate & mint. 

The festive colors are perfect for Christmas.  

Andes Mint Fudge – Recipe adapted from Sally’s Baking Addiction

Ingredients

• 2 C dark chocolate chips
• 14 oz (1 can) sweetened condensed milk {or make your own}
• 8 oz. white chocolate {we used bakers chocolate}
• 1 1/2 tsp. peppermint extract
• 2 drops green food coloring
• 1 tsp. shortening
• 1/2 C Andes Mint Chips

Directions

To begin, prepare an 8x8 or 9x9 baking pan by lining it with tinfoil.  Lightly spray the tinfoil with olive oil spray. 

In a small saucepan, combine 3/4 C sweetened condensed milk with 1 C dark chocolate chips.   

Heat over medium-low heat, stirring frequently, until all the chocolate chips are melted.

Pour the chocolate mixture into the bottom of the prepared pan, and set the pan on a level surface.  If you have some time, you can leave the bottom fudge layer sit on the counter to cool for 15-20 minutes.  If you’d like to move faster, place the pan in the refrigerator for 5-10 minutes while you prepare the next layer. 

Grab a second small saucepan and combine 8 oz. white chocolate (either bakers chocolate or chocolate chips) along with the rest of the sweetened condensed milk.

Heat once again over low heat, stirring frequently, while the white chocolate melts.  Once smooth, add in 1 1/2 tsp. peppermint extract and 2 drops of green food coloring. 

Stir until you’ve achieved the green coloration you desire (adding additional food coloring 1 drop at a time). 

Pour the minty layer over the set chocolate layer, pouring carefully to keep the layers separate. 

Once again, you can leave the pan on the counter for 15-20 minutes, or place the pan in the refrigerator until set (about 10 minutes). 

Finally, in a microwave safe bowl or liquid measuring cup, place 1 C dark chocolate chips and 1 tsp. shortening. 

Microwave the chocolate in 30 second intervals, stirring after each, until the mixture is smooth.  When smooth, pour the chocolate over the mint layer.  The layer doesn’t spread very well, so I recommend pouring in three “lines” so as to spread the chocolate layer out across the mint layer.  This will minimize the need to spread.   

Sprinkle the top of the fudge with Andes mint baking chips – if needed, lightly press the chips into the chocolate layer. 

Place the fudge into the refrigerator, covered, and allow the fudge to set for 4-5 hours, or overnight. 

Take the fudge out of the fridge about 15-20 minutes before you wish to cut.  Lift the fudge up out of the pan using the tinfoil lining. 

Place on a cutting board and use a knife to cut the fudge into 42-48 squares about 1-inch in size. 

The top layer of the fudge has a tendency to want to crack when you cut it, so scoring it first will help you to cut the fudge without too much trouble. 

Store fudge in the refrigerator (covered), for 2 weeks. 

Freeze for longer term storage. 

Enjoy!