Andes Mint Chocolate Fudge
Looking for a fun St. Patrick's Day dessert that isn't rainbow cupcakes? Try this Homemade Andes Mint Chocolate Fudge Recipe! Â It's very easy and so delicious!
This fudge is SO easy to make! Even if you've never made fudge before. Start by getting everything you need ready, so you don't pull a Savanah & start making this only to realize you need to run to the store really quick.
Most of the chocolate fudge recipes I found called for shortening, but since I didn't have shortening I used coconut oil & it turned out pretty well!
What You Need to Make Andes Mint Chocolate Fudge
- 2 1/2 cup Semi-Sweet Chips (divided)
- 14 oz can Sweetened Condensed Milk (divided)
- 1 1/2 cup White Chocolate Chips
- 1 tsp Pure Mint Extract
- 4 drops Green Food Coloring
- 1 tsp Coconut Oil
- 10 Andes Mints
How to Make Andes Mint Chocolate Fudge
Line an 8×8 baking pan with parchment paper and spray with non-stick spray.
Melt 1 1/2 cups chocolate chips with 3/4 cup sweetened condensed milk over low heat, stirring occasionally.
Spread mixture into pan and chill for 10 minutes.
Melt white chocolate chips and remaining condensed milk, stirring until smooth.
Remove from the heat.
Add mint extract and food coloring.
Slice Andes Mints diagonally and set aside.
Spread this layer over refrigerated chocolate layer and chill for 10 minutes.
Melt remaining 1 cup of chocolate chips with 1 tsp coconut oil in the microwave by heating 30 seconds and stirring and repeating until completely melted.
Spread over refrigerated layers.
Top with Andes pieces.
Refrigerate until fudge is set.
Cut into squares.
Andes Mint Chocolate Fudge Recipe
Ingredients
- 2 1/2 cup Semi Sweet Chips divided
- 14 oz can Sweetened Condensed Milk divided
- 1 1/2 cup White Chocolate Chips
- 1 tsp Pure Mint Extract
- 4 drops Green Food Coloring
- 1 tsp Coconut Oil
- 10 Andes Mints
Instructions
- Line an 8x8 baking pan with parchment paper and spray with non-stick spray.
- Melt 1 1/2 cups chocolate chips with 3/4 cup sweetened condensed milk over low heat, stirring occasionally.
- Spread mixture into pan and chill for 10 minutes.
- Melt white chocolate chips and remaining condensed milk, stirring until smooth.
- Remove from the heat.
- Add mint extract and food coloring.
- Slice Andes Mints diagonally and set aside.
- Spread this layer over refrigerated chocolate layer and chill for 10 minutes.
- Melt remaining 1 cup of chocolate chips with 1 tsp coconut oil in the microwave by heating 30 seconds and stirring and repeating until completely melted.
- Spread over refrigerated layers. Top with Andes pieces.
- Refrigerate until fudge is set.
- Cut into squares.
Don't forget to check out all our recipes, homeschool ideas, and crafts for St. Patrick's Day!
