Mint Chocolate Fudge (Print Version)
# Ingredients:
→ Chocolates
01 -
310g semi-sweet chocolate chips
02 -
310g white chocolate chips
03 -
Andes mint baking pieces
→ Wet Ingredients
04 -
1 can (397g/14oz) sweetened condensed milk
05 -
½ tsp mint extract (not peppermint extract)
06 -
Green food coloring
# Instructions:
01 -
Line an 8 or 9 inch square baking pan with aluminum foil or parchment paper.
02 -
Place the semi-sweet chocolate chips and half the can of sweetened condensed milk in one microwave-safe glass bowl. In a second microwave-safe glass bowl, combine white chocolate chips with the remaining half of sweetened condensed milk.
03 -
Microwave each bowl separately for 1 minute on 50% power. Stir, then microwave for another 30-45 seconds on 50% power. Stir until smooth and completely melted. If needed, microwave for an additional 30-45 seconds on 50% power.
04 -
Add the mint extract and green food coloring to the white chocolate mixture, stirring well to combine evenly.
05 -
If either mixture has thickened, microwave for 20 seconds to rewarm. Quickly pour both fudge mixtures into the prepared pan, alternating to create a pattern. Use a spatula to smooth the surface, then swirl together with a knife or toothpick for a marbled effect.
06 -
Press Andes mint pieces onto the top of the fudge while still warm.
07 -
Allow fudge to cool at room temperature for 2-3 hours. For cleaner cuts, refrigerate for 30 minutes before slicing into squares.
# Notes:
01 -
This fudge combines the rich flavor of semi-sweet chocolate with refreshing mint for a classic holiday treat.
02 -
Store in an airtight container at room temperature for up to 1 week or refrigerate for longer freshness.