Easy Mint Chocolate Fudge is a simple, minty, smooth, decadent tasty treat! Perfect for family, friends, a sweet tray or edible gift at any time of year!
Andes Mint Fudge Copycat Recipe
This tastes exactly like a giant Andes mint in chocolate fudge form that is too delicious and super easy to prepare. I can’t get enough of them, sprinkled all over the top of this fudge, right before it goes into the refrigerator.
The addition of chopped up Andes mints, adds a wonderful finish to this simple fudge but not to worry, there are choices and quite a few of them.
If Andes mints aren’t available or you prefer an alternative, you can always add a few chopped Peppermint Patties, After Eights or mint flavored Oreos as a refreshing change to this awesome dessert!
York Peppermint Pattie Fudge
I believe I have loved all things chocolate mint my entire life. I can not remember a time not liking it and I still enjoy mint chocolate chip ice cream and I still love the occasional York Peppermint Pattie. Anyone else remember them?
Hopefully, I am not the only one that does. They are soft, chocolate covered mint candies and I just LOVE them! They debuted in 1940 and are still available today. The only thing that has changed is the packaging!
If you have never heard of a Peppermint Pattie, hopefully you have heard of or have access to After Eight Mint Chocolate Thins or an After Eight. Originated in the United Kingdom in 1960, and are super tasty too!
You truly can’t go wrong with any of the above choices and your end result will definitely impress!
My Easy Mint Chocolate Fudge, Layered Mint Chocolate Fudge and my Chocolate Mint Cupcakes all will satisfy my chocolate mint craving, every time I make it, and it will take care of your desire for chocolate mint as well!
If you are craving chocolate and mint please just know that you can’t go wrong with any of these desserts! They are all definitely worth a try!
I believe that most people in this world have heard of an Oreo cookie but just in case, you should know it is a favorite sandwich cookie consisting of two cookies or wafers, usually chocolate, with a creamy sweet filling.
Started production in 1912, is now found in over one hundred countries, and is the most popular selling cookie in the United States. In the United Kingdom they are known as Oreo Biscuits, just in case you need to know what you are looking for!
Currently, there are many different kinds of Oreo cookies, including Mint Oreos which are incredible and work perfectly inside and on top of this easy white chocolate fudge.
A Mint Oreo is a variety of Oreo cookie with two chocolate wafers separated by a refreshing mint flavored, pale green, crème filling, similar to Girl Scout Thin Mints, if you are familiar with them.
If you want to know more about the history of the Oreo cookie feel free to have a look here.
As a long time Oreo cookie lover, it’s funny my first word was actually cookie, I used to love trying to seperate the wafers without breaking them! Am I the only one who still does this sometimes with a big old smile on my face?
Mint Fudge with Condensed Milk
I believe the best fudge is made with condensed milk. It is super easy, foolproof and so delicious! All of the fudge recipes we make are listed below and we use condensed milk for all of them.
Do you need to add food coloring?
Well, yes. In order to make it look green you must add food coloring or gel. Just use the color appropriate for the occasion.
That being said, if you like, you can also skip the coloring all together and just enjoy an awesome piece of mint fudge!
The only way to make your fudge green is with green food coloring, liquid or gel.
You can use a couple of tablespoons from the bottles of liquid food coloring that I sometimes use but I find that a drop or two of the gel coloring works better.
At times, the cheaper varieties of liquid food coloring can make the fudge cheaper to make but you won’t get the same intensity of color.
If you’re making fudge for a certain holiday, just make sure that the sprinkles, sparkles or any other decorations you want match the color inside the fudge. It’s an easy way to impress and wow your friends and family.
Other Fudge Recipes to Try
All are brilliant to serve at any kind of gathering, big or small. You and your guests will not be disappointed!
What Is White Chocolate?
Before we talk about white chocolate, let’s look at what chocolate really is. Well, it all starts with cocoa beans. The type and taste of chocolate is then determined by the treatment of the beans and the types and amounts of additives used.
White chocolate is, however, a chocolate confection made up of cocoa butter (not cocoa beans), sugar, and milk solids It may contain other sweeteners and flavoring like vanilla. It is characterized by it’s pale ivory color and high melting point. For more information on white chocolate have a look here.
What forms does White Chocolate come in?
White chocolate can come in chip or square or melts (melts are small disks that have an easy melting point but similar to the chips). If a recipe calls for chips and all you have is baking squares (or vice versa) you have a couple of options.
If you have a kitchen scale you can weigh out your replacement in ounces and if you don’t have a scale, then just know that 1 1/4 cups of chips are the rough equivalent to an 8-oz bar of baking chocolate.
White chocolate chips tend to be thick and clumpy due to stabilizers added that make them resistant to melting. White chocolate baking bars melt easier than the chips, which is great for making candy or a chocolate sauce.
If all you have are chips and they’re not melting well, just add a tablespoon or two of butter or shortening to the mix and the chocolate should turn into a thin, smooth consistency.
It is also important to talk about the type of chips used. Cheaper brands will most likely have more fillers and and make them more resistant to melting. Check the ingredients and if there is vegetable oil in the chips, they will most likely need to add the butter or shortening to achieve the desired results.
Substitutes for White Chocolate
There are a few substitutions for white chocolate if you don’t have any on hand. See the list down below. Please keep in mind that these may alter the flavor and color of the chocolate. Substitute the exact same amount of whichever type of chocolate you desire.
Milk chocolate is a sweet chocolate that you can either or use in recipes, especially cookie recipes or just to snack on. It contains about 10% cocoa with added sugar, milk and cocoa butter.
White Chocolate Almond Bark (Confectionery Coating) comes in a bunch of forms from chips to blocks to squares. Despite its name, it doesn’t contain nuts and is valued for its texture, taste, and melting ease. Although, you’re most likely going to have to add 1 – 2 tablespoons butter or shortening as well since it doesn’t contain any cocoa butter or chocolate liquor.
Unsweetened chocolate Made solely of cocoa butter and cocoa solids, the taste of this chocolate is bitter and unsuitable for eating directly, so it’s only used in baking. It’s great in cake, cookie or brownie recipes.
Dark chocolate Since it’s sweeter than unsweetened chocolate and has less sugar, It’s quite popular with those that want a sweet treat but are health conscious because it has less sugar than other chocolates. It has 35% cocoa.
Bittersweet chocolate is a sweetened dark chocolate that also contains at least 35% cocoa. It is mostly used in baking and is great for recipes that call for a strong chocolate flavor.
Semi-sweet chocolate This chocolate is also made with at least 35% cocoa and is the most versatile form of chocolate. It’s ideal for baking and eating and can be found in many chocolate chip cookie recipes. It also has cocoa butter and sugar added.
How do you store fudge with condensed milk?
Fudge made with condensed milk will last up to 2 weeks at room temperature, in an air tight container.
If you keep your fudge in an airtight container in your fridge it will last up to a month.
You also have the option of freezing portion sizes of your choosing, wrapped in parchment paper, and frozen in an air tight container for up to 3 months.
How to make raw flour safe to eat
I have been doing it for a long time and have never gotten sick. My grandparents who lived on a farm served us cookie dough with raw flour and farm fresh eggs and never got sick. I might just be lucky.
That being said I want to give you some information on the risk you take consuming raw flour and what you can easily do to avoid getting sick.
To toast the flour in the oven, spread it on a baking sheet and bake at 350 degrees for about 5 minutes. With the microwave you just heat for 1 minute and 15 seconds on high, stirring every 15 seconds, and you’re good to go!
I microwaved the flour in a microwave safe bowl in 15 second intervals five times and it worked beautifully.
Regardless of your chosen method, the flour must reach a temperature 0f 165 degrees to be deemed safe to eat and it is just that simple to ensure it’s safety. I have never done this myself but that doesn’t mean you won’t want to!
If you would like further information on E. coli linked to raw flour take a look here.
For more info on baking the bacteria away look here.
For more information on microwaving away the bacteria look here.
It is generally recommended that you DO NOT ingest or even just taste anything that contains raw flour. Make sure it has been cooked before eating it. This includes flour being used as a thickening agent.
For more information about the FDA recommendations, check this link out.
Holiday Desserts to Try
Ingredients in Easy Chocolate Mint Fudge
- white chocolate chips
- sweetened condensed milk
- vanilla extract
- green gel food coloring (just a drop)
- flour or vanilla box cake mix
- Andes mints, After Eight, Peppermint Pattie or Mint Oreo Cookies, chopped
- sprinkles or sparkles
How to make Easy Andes Mint Fudge
Melt white chips and sweetened condensed milk together over medium-low heat, stirring frequently for around 10 minutes or until melted.
Stir in gel color and vanilla extract, followed by flour or white cake mix until fully incorporated.
Remove from heat.
If using Mint Oreo Cookies, make sure they are chopped and add them to melted chocolate, stirring once or twice before pouring into your prepared pan. Remember to reserve some chopped cookies to decorate the top if you think it needs it!
Pour into an 8×8 inch pan lined with parchment and cooking spray.
Let sit for 6-7 minutes to cool a bit, then top with sprinkles and Andes mints, After Eight, Peppermint Pattie or more chopped Oreos, if necessary.
Immediately refrigerate for at least 3 hours.
Cut into small squares and serve.
Easy Mint Chocolate Fudge Video
Easy Mint Chocolate Fudge
- 8 x 8 or 9 x 9 inch cake pan
- 3 cups white chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
- drop(s) green gel food coloring
- 1/2 cup flour or vanilla cake mix
- 2/3 cup Andes mints, After Eight, Peppermint Pattie or mint Oreo cookies, chopped
- sprinkles or sparkles
- 2 teaspoons peppermint extract (optional) With all of the mint treats going on top and/or in the fudge I found it too much to add extract to the fudge as well. Maybe you won't?
- Get out and measure all of your ingredients!
- Melt white chips and sweetened condensed milk together over medium-low heat, stirring frequently for around 10 minutes or until melted.
- Stir in gel color and vanilla extract, peppermint extract if using, followed by flour until fully incorporated.
- Remove from heat.
- If using Mint Oreo Cookies, make sure they are chopped and add them to melted chocolate, stirring once or twice before pouring into your prepared pan. Remember to reserve some chopped cookies to decorate the top if you think it needs it!
- Pour into an 8x8 inch pan lined with parchment and sprayed with cooking spray.
- Let sit for 6-7 minutes to cool a bit, then top with sprinkles and Andes mints, After Eight, Peppermint Pattie or more chopped Oreos, if necessary.
- Immediately refrigerate for at least 3 hours.
- Cut into small squares and serve.