Andes Mint Fudge
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- 2 1/2 c
- semi-sweet chocolate chips, divided
- 1 (14oz) can(s)
- sweetened condensed milk, divided
- 1 1/2 clove
- white chocolate baking chips
- 1 tsp
- peppermint extract
- drops green food coloring
- 1 tsp
- 1/2 c
- or more chopped andes mints
1Line an 8x8 baking pan with parchment paper.
2Spray paper with non-stick spray and set aside.
3In a small saucepan over low heat, melt chocolate chips with 3/4 cup sweetened condensed milk, stirring occasionally.
4Spread melted chocolate mixture into pan and chill in freezer for 5-10 minutes.
5In another saucepan, melt white baking chips and remaining condensed milk, stirring until completely smooth.
6Remove from the heat and add peppermint extract and food coloring.
7Spread mint layer over chilled chocolate layer.
8Chill in freezer for 5-10 minutes as you make the final layer.
9Melt remaining 1 cup of chocolate chips with 1 teaspoons shortening in the microwave in 30 second increments.
10Stir until completely smooth.
11Spread over chilled mint layer.
12Top with chopped Andes mints.
13Refrigerate at least 3 hours or until fudge is completely set.