Andes Mint Chocolate Chip Fudge

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

squares of Andes mint chocolate chip fudge

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…

stack of squares of Andes mint chocolate chip fudge

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.

stack of squares of Andes mint chocolate chip fudge

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:

squares of Andes mint chocolate chip fudge

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!

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squares of Andes mint chocolate chip fudge

Andes Mint Chocolate Chip Fudge

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 hours, 30 minutes
  • Yield: 42-48 small squares
  • Category: Candy
  • Method: Baking
  • Cuisine: American


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


  • 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 Menthe Baking Chips


  1. Line an 8×8 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.


  1. Freezing Instructions: Fudge will freeze and thaw well.
  2. Adapted from Taste of Home Baking.

Keywords: andes chocolate fudge, mint chocolate fudge

3 images of andes mint chocolate chip fudge


Comments are closed.

  1. Yum oh yum!

  2. 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……

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

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

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

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

  5. All these looks so yummy 🙂 🙂

  6. 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.

  7. Do these stay firm like fudge?

    1. Yes – this is a fudge recipe.

  8. Layla @ Brunch Time Baker says:

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

  9. 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!

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

  10. Sandra Beeman says:

    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.

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

  11. Hi Sally!

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

    Thank you!

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

    2. 9×9 will be OK, though the fudge will be a little thinner.

      1. 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!

  12. 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 😉

    1. Your strawberry version sounds divine Sarah-Jane!

  13. 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.

  14. 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?

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

      1. 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?

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

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

  16. 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!

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

  18. 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. 

  19. I didn’t know how to get in touch with you any other way. I just bought your two baking cookbooks and got the candy book from the library . I saw you had a recipe for vanilla buttercream dipped candy, is there any way you could tell me how to make this recipe into maple walnut buttercream?

    1. Hi Alice! Thank you for asking! I suggest using a little maple extract and adding finely chopped walnuts. That sounds really tasty! I love the combination of maple and walnut.

  20. Thank you for getting back to me. I am putting together my list of the candies I want to make for Christmas from your candy book. They all sound great. I usually make mostly nut clusters and raisin clusters but thought I would branch out. Your recipes are really inspiring and oh so easy. Thank you again. Keep up the good work.

  21. can I use milk chocolate chips?

    1. Yes, definitely!

  22. Hey Sally these look devine! Can I substitute coconut oil for shortening? Just wondering

    1. Hi Mary! You can use coconut oil, yes.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally