Layered Mint Chocolate Fudge is an easy, creamy, melt in your mouth sweet treat! Full of refreshing mint chocolate flavor this dessert will not disappoint!
York Peppermint Pattie Fudge
I have been a chocolate mint lover as far back as I can remember. Mint chocolate chip ice cream is still a favorite and these chocolate covered soft mint candies called York Peppermint Patties. I can’t be the only one who remembers them. Can I?
These Patties were created in 1940 and are still around today, with totally different packaging of course!
For those of you that have never heard of a Peppermint Pattie, they are very similar in taste to an After Eight Mint Chocolate Thins or an After Eight, but much bigger. They were created in the United Kingdom in 1960, and are just as delicious!
To me, the combination of chocolate and mint go together like chocolate and peanut butter or strawberry and banana. Does anyone out there agree with me?
This amazing Layered Mint Chocolate Fudge, my Easy Mint Chocolate Fudge and Chocolate Mint Cupcakes satisfy my chocolate mint craving, and they will satisfy yours too!
No matter what, if you enjoy chocolate and mint flavor together both of these recipes take little time and effort to prepare and are definitely worth a try!
Andes Mint Fudge Copycat Recipe
This tastes like a giant Andes mint in fudge form that is so good and too easy to make! I love adding crushed mints or candy canes on top, but you can always sprinkle chocolate chips, add a layer of melted chocolate or add bright green food coloring to the white layer, if desired.
I think the most important ingredient to make this fudge perfect is to use peppermint extract, NOT spearmint, especially if you want to achieve the Andes Mint taste!
Honestly, I find the spearmint tastes a little bit like a strange toothpaste so you might just want to avoid spearmint for that very reason. Peppermint extract, in my opinion, is definitely the way to go.
Mint Fudge with Condensed Milk
This condensed milk peppermint fudge recipe is truly the best one around in my opinion! I love making fudge with condensed milk. Not only is it easy to make and fool proof, the taste is so creamy and so smooth!
All of the fudge recipes we make use condensed milk, and I have listed them all below.
Other Fudge Recipes to Try
Chocolate Caramel Marble Fudge
All are delicious and the perfect addition to any holiday celebration.
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. If you don’t have a scale, then just know that 1 ¼ 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.
Ingredients in White Chocolate Mint Fudge Recipe
- chocolate chips (use white chocolate chips if you prefer an all white chocolate fudge)
- sweetened condensed milk
- sugar cookie mix (from the baking aisle)
- cocoa powder
- mint extract
White Chocolate Layer
- white chocolate chips
- sweetened condensed milk
- sugar cookie mix
- crushed peppermints or candy canes
How to make Easy Layered Peppermint Fudge
In a saucepan, over medium heat, combine chocolate chips, sweetened condensed milk, sugar cookie mix, cocoa powder, and mint extract. Stir frequently until smooth and creamy, in roughly 10 minutes.
Pour into a lined 8×8 inch pan. Set aside.
In a clean pot, blend together white chips, sweetened condensed milk, and cookie mix, over medium heat. Stir frequently until smooth and soft, then pour all over chocolate layer.
Cover top with crushed peppermints.
Refrigerate at least 4 hours, then cut into squares.
Serve and enjoy!
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
Easy Stuffed Gingerbread Cookies
Old Fashioned Peanut Brittle Bites
Grandma’s Chocolate Eggnog Pudding Cake
Grandma’s Chocolate Orange Cake
Holiday Surprise Basket Cookies
Stovetop Raisin Almond Rice Pudding
Holiday Chocolate Stuffed Cookie Cups
Layered Mint Chocolate Fudge Video
Layered Mint Chocolate Fudge
Equipment
- 8 x 8 or 9 x 9 inch cake pan
- saucepan
Ingredients
- 2 cups chocolate chips
- ¾ cup sweetened condensed milk
- ¼ cup sugar cookie mix from the baking aisle
- 2 tablespoons cocoa powder
- ½ teaspoon mint extract
Top White Chocolate Layer
- 2 cups white chocolate chips
- ¾ cup sweetened condensed milk
- ¼ cup sugar cookie mix
- ¼ cup crushed peppermints or candy canes
Instructions
- Mix together chocolate chips, sweetened condensed milk, sugar cookie mix, cocoa powder, and mint extract in a pot over medium heat, stirring frequently until smooth and creamy. (About 10 minutes)
- Pour into a lined 8x8 inch pan. Set aside.
- In a clean pot, mix together white chips, sweetened condensed milk, and cookie mix over medium heat. Stir frequently until smooth and soft, then pour over chocolate layer.
- Cover top with crushed peppermints.
- Refrigerate at least 4 hours, then cut into squares.
Notes
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.
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