Andes Mint Chocolate Chip Fudge

A giant Andes mint in fudge form. So good and dangerously easy! No candy thermometer required. 

A giant Andes mint in fudge form. So good and dangerously easy! No candy thermometer required.

For a girl who doesn’t typically favor chocolate over fruity/pumpkiny/caramel-y/peanut buttery desserts, I sure do pack my blog FULL of chocolate decadence. While I may not prefer the plain solid chocolates in the chocolate box, I definitely get a little weak at the knees biting into a Reese’s peanut butter cup, a York Peppermint Patty, or a Snickers.

I just like chocolate with stuff!  Peanut butter, nuts, caramel, pretzels, mint, bananas… wine…

A giant Andes mint in fudge form. So good and dangerously easy! No candy thermometer required.

With the upcoming holidays (I know, I think way ahead), I’ve been trying to brainstorm easy chocolate/candy recipes to make for my friends, family and coworkers come December. Nothing boring or plain like regular fudge, but still something easy and quick enough to whip up in the chaos that is my life.

Since I clearly overload the people in my life with peanut butter and chocolate, I feel a little minty chocolate action is much needed. Mint is chocolate’s second soulmate after all. I got to experimenting in the kitchen yesterday morning and THIS is what happened. A giant, thick Andes mint in the form of fudge. Wow. Watch with me:

Start with an easy, no-frills-two-ingredient fudge base. No candy thermometer needed! Simply melt chocolate chips and sweetened condensed milk together. Pour into a pan. Simple, thoughtless, and quick. The base firms up quite well, but still melts in your mouth. It’s heaven.

Sandwiched in the middle is a layer combining melted white chocolate chips, sweetened condensed milk, peppermint extract, and a drop of green food dye. Gotta look like the real thing, right? Top it all off with a coating of pure melted chocolate. The top layer hardens up and is an unbeatable texture contrast to the softer fudge layers underneath.

A giant Andes mint in fudge form. So good and dangerously easy! No candy thermometer required.

The middle layer is my favorite part.  Creamy, thick, soft, and perfectly minty. Using peppermint extract to flavor it, you have complete control over how minty you’d like the middle layer. I wanted it minty enough to cut the sweetness in the other layers, but did not want the mint to overpower the chocolate. I stuck with 1 teaspoon of peppermint extract. One teaspoon may sound like a lot considering how potent peppermint extract can be, but when mixed into dense white chocolate and sweetened condensed milk, the mint flavor is easily subsided. One teaspoon gives the perfect amount of mint flavor – not intense and not too faint. Taste it and go by your preference though.

The entire fudge square tastes and looks like a giant thick Andes Chocolate Mint Bar. A simple medley of soft chocolate fudge, creamy smooth mint, hardened chocolate shell, and pretty little chunks on top.

Let’s see it up close and personal:

A giant Andes mint in fudge form. So good and dangerously easy! No candy thermometer required.

The recipe comes together fairly quickly, but the hardest part is waiting the two hours for the fudge to chill and set up. It’s torture, but so worth the wait.

Now THIS is how chocolate should be eaten!

Andes Mint Chocolate Chip Fudge

A giant Andes mint in fudge form. So good and dangerously easy! No candy thermometer required.

Ingredients:

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

Directions:

  1. Line an 8x8 baking pan with parchment paper. Spray paper with non-stick spray and set aside.
  2. In a small saucepan over low heat, melt 1.5 cups chocolate chips with 3/4 cup sweetened condensed milk, stirring occasionally. Spread melted chocolate mixture into pan and chill for 5-10 minutes.
  3. In another saucepan, melt white baking chips and remaining condensed milk, stirring until completely smooth. Remove from the heat and add peppermint extract and food coloring. Spread mint layer over chilled chocolate layer. Chill for 5-10 minutes as you make the final layer.
  4. Melt remaining 1 cup of chocolate chips with 1 tsp oil in the microwave in 30 second increments. Stir until completely smooth. Spread over chilled mint layer. Top with mini chocolate chips and/or Andes baking chips. Refrigerate at least 2 hours or until fudge is completely set (could take up to 4 hours).
  5. Cut into squares. Store in an airtight container in the refrigerator up to two weeks. Fudge will freeze and thaw well.

Recipe Notes:

Adapted from Taste of Home Baking

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

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98 Comments

Comments

  1. […]  Mint Chocolate Chip Fudge                              Sally’s Baking Addiction […]

  2. Sally - only gluten free baking on December 10, 2012 at 7:56 pm

    I thought they were brownies, they are fudge! Oh I want them even more.

  3. Val Adam on December 20, 2012 at 3:15 pm

    I’m so excited, I’m so excited, I’m so excited, I’m so excited! I’m going to make these this luscious fudge this weekend.
    I’m so excited!!!!!!!!!

    • Sally on December 20, 2012 at 3:17 pm

      yeah girl!! let me know how it turns out. 🙂

      • Val Adam on December 24, 2012 at 10:36 am

        I made them Sally, and they turned out perfectly! I kept them in the fridge for 30 minutes between layers and stored them in the fridge too. I didn’t have any mushiness when I cut them, but I wondered if switching the bottom and top layers might cut down on that, since other folks have had that happen –what do you think?
        It turns out that for some reason, these don’t agree with my husband’s tummy, so I get to finish them.
        Do you think I am choosing things to make that he doesn’t like or has trouble with, on purpose so I can eat it all? Hmmmmmm, would I do that?
        Well . . . . . maybe 😉



      • Sally on December 25, 2012 at 2:33 pm

        Hey Val! I’ll have to try switching the layers sometime. Don’t worry I make things Kevin doesn’t like… like cheesecake. 🙂 he hates it!! cheesecake brownies are all mine…. happy holidays Val!



  4. Lynette on January 20, 2013 at 10:11 pm

    I am not too computer savy—-I can’t figure out how to print all the recipes. If anyone can help I would appreciate it very much!!!!!!!!!

    • Sally on January 21, 2013 at 8:30 am

      Hi Lynette. There is a “print this” button on the right above the box in which I write the recipe.

  5. Marsha on February 12, 2013 at 12:13 am

    Hi Sally! I LOVE this recipe. I’ve made it several times for several groups of people, and each time it gets devoured!
    Just wanted to share a handy little trick I discovered this last time I made it while out of town. I didn’t have shortening and also ran short on chocolate chips for the top layer. I ended up using the remaining chocolate chips (approx 3/4 cup), topping it off with left over white chocolate chips (approx 1/4 cup). Melted that together and spread it over the top. It turned out perfectly!

    • Sally on February 12, 2013 at 5:09 am

      using both chocolate and white chocolate for the top is just genius! Wow! thank you so much for sharing your little trick. I have to try it next time. I’m so glad you love this fudge as much as we do. I made it a lot over the holidays!

  6. Maria on March 15, 2013 at 9:28 am

    Yum oh yum!

  7. Jennifer on May 21, 2013 at 10:01 pm

    Well, Facebook brought me here with a picture of those yummy looking mint cheesecake brownies and now I am just following the links to the stuff I like. I am a one woman bake sale for a local Relay for Life team and I have to say…I think my repertoire is about to expand. My Peanut Butter Rice Krispie Treats (chocolate topped) are a favorite but I think this fudge will be just as popular. Not to mention anything else I might find. This is like heaven for me. Now to make it and taste test it on the husband and children……

    • Sally on May 22, 2013 at 5:17 am

      Thanks Jennifer! And yes, this would be popular. Hope you make it!

  8. emma on August 12, 2013 at 3:29 am

    omg, I just discovered your blog. This is like enetring heaven!! All these yummy stuff to bake. Im gonna gain some seriouis weight….

    • Sally on August 12, 2013 at 9:01 am

      Haha thanks Emma – let me know what you bake first!

  9. Donna jones on November 15, 2013 at 1:34 pm

    These look absolutely gorgeous. My mouth is watering looking at the photos. I am guessing that as the shortening is just a small amount I can replace this with butter or a vegetarian alternative

    • Sally on November 15, 2013 at 4:53 pm

      You sure can, Donna. Shortening is just use to smooth out chocolate for easy melting.

      • Donna jones on November 16, 2013 at 10:20 am

        Brill thank you, I will have a go with these.



  10. Sindhoora on December 2, 2013 at 11:58 am

    All these looks so yummy 🙂 🙂

  11. KlB on December 5, 2013 at 9:39 pm

    Made these today. The recipe is certainly easy although it looks like you spent a lot of time on it! Very pretty presentation. These are extremely rich, so I found myself cutting them in small squares. The problem I had was the top chocolate layer separating from the minty layer. The two fudge layers stick together well, so I am not sure if there is some way to remedy this? I followed the recipe exactly. At any rate this is a nice easy recipe for a mint lover, and it looks great on a holiday cookie platter ! Thanks.

    • Sally on December 6, 2013 at 4:32 pm

      Hi KIB – yes, this fudge is certainly rich. I cut it into small squares as well, since it is fudge. You could try to use a little more shortening in the chocolate chips for the topping, which would make it a tad softer and easier to meld to the middle layer.

  12. Kathleen on December 6, 2013 at 2:42 pm

    Do these stay firm like fudge?

    • Sally on December 6, 2013 at 4:24 pm

      Yes – this is a fudge recipe.

  13. Layla @ Brunch Time Baker on December 8, 2013 at 12:37 am

    I’m not a huge fan of mint but I am so tempted to eat these. Will give it a try!

  14. Malena on December 24, 2013 at 1:36 pm

    Made these last night. My sister took them in to her group at work (30 people) and they literally gave them a standing ovation. One person said it was like “Christmas in my mouth!”

    I used peppermint oil, since I already had some on hand. So yummy!

    • Sally on December 25, 2013 at 7:09 am

      Wow!! What a compliment. 🙂 Thanks so much Malena!

  15. Sandra Beeman on January 5, 2014 at 10:48 am

    I think I’m just in love with this recipe. I also make chocolate fudge for the holiday gift-giving venture. Making a change in the recipe is the perfect idea. Thanks for experimenting in your kitchen and more thanks for sharing this delectable recipe.

    • Sally on January 5, 2014 at 11:22 am

      So glad you tried this fudge! It’s a nice (and simple!) change up from plain chocolate fudge, I agree!

  16. Mii on May 27, 2014 at 10:43 pm

    Hi Sally! Your recipes look AMAZINGLY DELICIOUS. I love mint and I am just drooling to make these! Especially since I have never made fudge before!! Unfortunately I don’t have condensed milk on hand ): is there any way I could substitute this?

  17. Hima on December 15, 2014 at 10:23 am

    Hi Sally!

    I’m not sure if I have an 8×8 baking pan.
    Could I use a different size?

    Thank you!

    • Hima on December 15, 2014 at 10:28 am

      Actually, never mind.
      I’m sure I can pick one up real quick at the store. 🙂

    • Sally on December 15, 2014 at 11:47 am

      9×9 will be OK, though the fudge will be a little thinner.

      • Hima on December 16, 2014 at 5:44 pm

        I just finished making it. Everything went smoothly. I did 20 minutes between each layer and it spread just fine. Thank you so much for this awesome recipe Sally!



  18. Sarah-Jane on February 24, 2015 at 7:43 pm

    This recipe went down a hit with friends and family. I love how it doesn’t take too long to make 🙂 I ended up making another batch with Strawberry Essence in the middle layer instead of mint. I’m told that it was pretty good too 😉 My husband says it’s called Sally’s baking addiction, because you help others (such as me) to get addicted to baking. Not that he’s complaining 😉

    • Sally on February 25, 2015 at 8:58 am

      Your strawberry version sounds divine Sarah-Jane!

  19. Nicole on March 24, 2015 at 4:30 pm

    Made these for a bake sale the other day for St. Patrick’s day and people were gushing over them. Some mentioned they should be illegal that they were so good. So easy to make too. Thanks so much for the recipe. I will definitely be making this again. BTW, I love all of your recipes, haven’t found one yet that wasn’t a hit.

  20. Hannah on May 1, 2015 at 7:50 am

    Hey Sally!

    I tried making these a few days ago, but sadly the first and second layer wouldn’t harden up (so I didn’t even make the last one) 🙁
    Any idea why it didn’t and how to avoid it?

    • Sally on May 3, 2015 at 5:09 pm

      Hannah, did you alter anything in that second layer? Were you sure to use condensed milk and not evaporated milk or anything else?

      • Hannah on May 4, 2015 at 2:06 pm

        I tried it again and it did’nt work again aah
        Could it be that too much condensed milk stops it from hardening up? Or not enough chocolate?



  21. Stephanie on December 4, 2015 at 9:10 pm

    I LOVE this recipe. I am doing it for Christmas. How do you freeze your fudge?

    • Sally on December 5, 2015 at 8:03 am

      I freeze fudge squares in between layers of parchment in a tupperware. Then, thaw overnight in the refrigerator.

  22. Amy on December 9, 2015 at 11:08 am

    This was so easy and was very reminiscent of Andes mints!  I used peppermint oil and eyeballed it.  Who knows if I will ever get it just right again.  😉  
    My son helped and it was a lot of fun for both of us.
    I think a maple layer would be good!

  23. Kristen on December 2, 2016 at 6:31 pm

    Could this be mailed? It means it would be unrefrigerated for a number of days.

  24. Beth on December 20, 2016 at 9:06 pm

    My sister made these once and I couldn’t stop thinking about them so I gave it a try. I had an issue with the top layer. It was very hard to spread over the white chocolate, so I ended up adding another half cup of chocolate in a glass bowl over a boiling pot of water. (instead of the microwave) just to cover the rest of the top. I’m not sure where I went wrong with microwaving the chips for the top layer. 

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