Andes Mint Chocolate Chip Fudge Recipe

This Andes Mint Chocolate Chip Fudge recipe is a real treat for festive gatherings and so easy to make! No baking or candy thermometers involved, just layer the creamy chocolate and cooling peppermint and let the refrigerator work its magic to create a perfectly set, melt-in-your-mouth indulgence. Make it once and you’ll never go back to basic chocolate squares again! It’s delicious with a hot cup of cocoa, a handful of walnuts, a cold glass of milk, a festive platter of cookies; in fact most things.

Jump to Recipe

Andes Mint Chocolate Chip Fudge Recipe Ingredients

• 2 1/2 cups semi-sweet chocolate chips (divided)
• 1 can (14 oz) sweetened condensed milk (divided)
• 1 1/2 cups white chocolate baking chips
• 1 teaspoon peppermint extract (adjust to your taste)
• 2 drops green food coloring
• 1 teaspoon canola or vegetable oil
• 1/2 cup mini chocolate chips or Andes Creme De Menthe Baking Chips

How To Make Andes Mint Chocolate Chip Fudge Recipe

1. Prep the pan: Start by lining an 8-inch square baking pan with parchment paper. Leave a little overhang on the sides to act as “handles” later. Spray the paper lightly with non-stick cooking spray and set it aside. This ensures your fudge lifts out perfectly without sticking.
2. The bottom chocolate layer: In a small saucepan over low heat, combine 1 1/2 cups of the semi-sweet chocolate chips with 3/4 cup of the sweetened condensed milk. Stir occasionally until the chocolate is completely melted and smooth. Spread this mixture evenly into the bottom of your prepared pan. Pop it into the fridge for 5 to 10 minutes to firm up slightly.
3. The minty middle layer: In another saucepan, melt the white baking chips with the remaining condensed milk from the can. Stir constantly until the mixture is velvety and smooth. Remove from the heat and stir in the peppermint extract and the green food coloring. Spread this bright mint layer over the chilled chocolate base. Return the pan to the fridge for another 5 to 10 minutes.
4. The glossy top layer: Melt the remaining 1 cup of semi-sweet chocolate chips with the teaspoon of vegetable oil in the microwave in 30-second increments. The oil is the secret to a professional, glossy finish that doesn’t crack when sliced. Once smooth, spread it gently over the mint layer.
5. Garnish and set: While the top layer is still wet, sprinkle your mini chocolate chips or Andes baking chips over the top. Press them in very lightly. Refrigerate the fudge for at least 2 hours (though 4 hours is better) until it is completely set and firm to the touch.
6. Slice and serve: Use the parchment handles to lift the fudge block onto a cutting board. Using a sharp knife dipped in hot water, cut the fudge into uniform squares. Serve chilled or at room temperature.

Recipe Tips

• Low and Slow: When melting the chocolate and condensed milk on the stove, always keep the heat on “low.” White chocolate, in particular, is very temperamental and can seize or become grainy if it gets too hot.
• Peppermint Punch: Peppermint extract is strong! Start with 1 teaspoon, taste the mixture, and only add more if you want a very intense mint flavor.
• The “Hot Knife” Trick: To get those perfectly clean, professional-looking edges, dip your knife in a tall glass of hot water and wipe it dry between every single cut.
• Parchment is Key: Do not try to make this without parchment paper or foil. Fudge is incredibly sticky, and the paper is the only way to get it out of the pan in one beautiful piece.

What To Serve With Andes Mint Chocolate Chip Fudge?

This Andes Mint Chocolate Chip Fudge Recipe is a rich, minty dessert that needs a simple or warming pairing! A Hot Mug of Dark Roast Coffee is the quintessential choice to balance the sweet white chocolate. For a festive spread, a side of Fresh Strawberries adds a lovely juicy tartness that pairs perfectly with the peppermint! A glass of Chilled Milk or a few Salted Pretzels pairs wonderfully with the semi-sweet chocolate and mint notes.

How To Store Andes Mint Chocolate Chip Fudge

• Refrigerate: Store the fudge in an airtight container in the refrigerator for up to 2 weeks. Keeping it cold ensures the layers stay distinct and firm.
• Room Temperature: You can leave the fudge out on a serving platter for a few hours during a party, but it will soften over time.
• Freezing: This fudge freezes beautifully! Wrap individual squares or the whole block in plastic wrap and then foil. It will stay fresh for up to 3 months. Thaw in the fridge overnight before serving.

Andes Mint Chocolate Chip Fudge Recipe Nutrition Facts

• Calories: 110 kcal (per square)
• Total Fat: 6 g
• Saturated Fat: 4 g
• Cholesterol: 8 mg
• Sodium: 25 mg
• Total Carbohydrates: 14 g
• Sugar: 12 g
• Protein: 1.5 g

Nutrition information is estimated and based on a yield of 36 small squares.

FAQs