A giant Andes mint in fudge form. So good and dangerously easy! No candy thermometer required.
125 kcal
/serving
2h 30m
Serves
42
Easy
American
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 tsp peppermint extract (or more, go by your taste preference)
- 2 drops green food coloring
- 1 tsp canola or vegetable oil
- 1/2 cup mini chocolate chips and/or Andes Creme De Menthe Baking Chips
Preparation
Not specified
Cooking
- Line an 8-inch (20cm) square baking pan with parchment paper.
- Spray paper with non-stick spray and set aside.
- In a small saucepan over low heat, melt 1.5 cups (1200ml) chocolate chips with 3/4 cup sweetened condensed milk, stirring occasionally.
- Spread melted chocolate mixture into pan and chill for 5-10 minutes.
- 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.
- Melt remaining 1 cup (240ml) 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).
- Cut into squares.
- Store in an airtight container in the refrigerator up to two weeks.
Plating & Serving
Not specified
Suggested Sides
Nutrition per Serving
125
Calories
1.5g
Protein
1% DV
16.6g
Carbs
6% DV
6.0g
Fat
8% DV
0.6g
Fiber
2% DV
15.7g
Sugars
19mg
Sodium
1% DV
4mg
Cholesterol
1% DV
| Diet Type | Low Sodium |
| Health Labels | Vegetarian Pescatarian Wheat Free Egg Free Peanut Free Tree Nut Free Soy Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Sulphite Free Kosher |
* Daily Values based on a 2,000 calorie diet.
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Recipe Details
