Mint Dark Chocolate Fudge
Ingredients
The fudge
-
3
bags
dark chocolate chips (10 oz each)
-
14
oz
sweetened condensed milk
-
1
tablespoon
butter
-
¼
teaspoon
salt
-
⅛
teaspoon
peppermint oil or ¼ teaspoon peppermint extract
-
1
teaspoon
vanilla extract
The toppings
Instructions
- Grease an 8×8 or 8×11 baking dish and sprinkle the bottom with 1 cup of Andes Mint chips.
- In a medium saucepan, heat 2 inches of water and place a glass bowl on top, ensuring it doesn't touch the water.
- Add sweetened condensed milk and butter to the bowl and heat.
- Stir in dark chocolate chips and salt, melting for about 5-7 minutes until thickened.
- If the mixture is grainy, add ¼-½ cup of water to smooth it out.
- Mix in peppermint oil (or extract) and vanilla extract.
- Pour the mixture into the baking dish over the Andes chips.
- Tap the dish on the counter to remove air bubbles and smooth the surface.
- Sprinkle the remaining ½ cup of Andes Mint chips on top and refrigerate for at least 3 hours to set.
- To cut, dip a sharp knife in hot water, wipe, and cut into 1-inch squares.
Nutrition Facts (estimated)
Servings
up to 64 pieces
Calories
250
Total fat
12g
Total carbohydrates
35g
Total protein
3g
Sodium
120mg
Cholesterol
10mg
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