Mint Chocolate Fudge is the perfect balance of smooth, semi-sweet chocolate and cool, crème de mint. It comes together in minutes and makes an excellent gift idea.
I think this is the third fudge recipe post I’ve written in less than a year. Can you tell fudge is one of our most favorite candies? Up until recently, key lime fudge was my favorite; however, this mint chocolate fudge easily takes the number one spot. The chocolate is smooth and rich and contrasts the coolness of the creme de menthe perfectly.
Even though my son and husband helped eat this delicious confection, Kale still favors peanut butter fudge, and John asks for key lime flavored. Our tastes couldn’t be more different.
When I was younger, my Grandma Sammie often made fudge, especially around the holidays. She always had a big plate of rich, chocolate fudge with walnuts waiting in the refrigerator when I would visit. That dish never made it home because I ended up eating it all at her house. 🙂
My mom had a different recipe for fudge. She used marshmallow cream, chocolate chips, walnuts, and a couple of other ingredients. It also required a candy thermometer, too. During my early days of learning to cook, I attempted to make her fudge and failed miserably.
That’s when I decided candy thermometers, and I don’t get along. I’m much better at recipes that explain temperature by sight and how the food behaves, not by watching mercury rise up a glass tube. Someday, I’ll give candy thermometers another try, but it won’t be anytime soon.
As you may have guessed, this recipe for mint chocolate fudge doesn’t require any fancy equipment or thermometers. All you need is one pan for cooking, one baking dish for setting, and three ingredients. That’s it! It’s quick and easy.
I used semi-sweet chocolate chips and Andes mint thins, but milk or dark chocolate would also work well. If you’d rather not use Andes Mint thins, substitute them for the mint baking chips instead. However you choose to make it, I hope you enjoy this recipe.
- 3 cups semi-sweet chocolate chips
- 1 can sweetened condensed milk (14 ounces)
- 28 Andes Mint thins/bars (4.67 ounce package, roughly chopped)
Place chopped Andes Mints into the freezer until ready to use.
Line a 9 x 9 baking dish with foil and leave extra hanging over the sides.
Pour the sweetened condensed milk and chocolate chips into a medium saucepan.
Heat over low heat, stirring constantly.
After the chocolate melts and the mixture combines, carefully pour it into the baking dish.
Remove the Andes mints from the freezer and sprinkle them evenly over the top of the warm fudge.
Gently press the mint pieces into the fudge with your hands so they will stay in place when the fudge sets.
Place the fudge in the refrigerator for at least 2 hours or overnight and allow to set completely before serving.
Store any leftover pieces in an airtight container.