Andes Mint Chocolate Chip Fudge
This Andes Mint Chocolate Chip Fudge is ultra-creamy, rich, and perfectly balanced with classic chocolate-mint flavor. Made with sweetened condensed milk, semi-sweet chocolate, and real Andes Candies, this foolproof Andes Mint Chocolate Chip Fudge recipe sets beautifully, slices cleanly, and is ideal for holidays, gifting, or anytime mint chocolate cravings hit.
Ingredients
- 1 14 oz can sweetened condensed milk
- 2 cups semi-sweet chocolate chips
- 1 cup Andes mint chocolate chips or chopped Andes mints
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- ⅛ teaspoon peppermint extract optional, use sparingly
- Pinch of salt
- 1 tablespoon cocoa powder optional, for deeper chocolate flavor
Instructions
- Line an 8×8-inch pan with parchment paper, leaving overhang on the sides.
- In a heavy-bottom saucepan over low heat, combine sweetened condensed milk, butter, and chocolate chips.
- Stir constantly until melted and completely smooth. Do not increase heat.
- Remove from heat and stir in vanilla, peppermint extract (if using), salt, and cocoa powder.
- Gently fold in Andes mint chips or chopped mints.
- Pour mixture into prepared pan and spread evenly.
- Sprinkle extra Andes pieces on top and gently press them in.
- Let cool at room temperature for 1 hour, then refrigerate 2–3 hours until fully set.
- Lift out using parchment and slice with a warm knife.
Notes
- Do not substitute evaporated milk—sweetened condensed milk is essential.
- Keep heat low to prevent grainy or greasy fudge.
- Peppermint extract is optional; Andes provide most of the mint flavor.
- For clean slices, wipe the knife between cuts.