Every year before Christmas time, my husband and I compile a must have treat list that we want to make during the holidays. It is always a few go-to's with a few new ones sprinkled into the mix. And one of those new ones is this fudge. It is so yummy! One piece is pretty rich, so it goes a long way. I always love going up to fudge counters and sampling their different varieties, but when it comes down to what I traditionally make, I tend to use this pure simple chocolate fudge recipe. But now I can add this new fudge recipe to our must have list. It was worth every step!
Side note, I doubled the recipe, putting it in a 9x13 pan and it worked beautifully.
Mint chocolate Chip Fudge
2 ½ cups semi-sweet chocolate chips, divided
1 14 oz can
1 ½ cups white chocolate baking chips
1 tsp peppermint extract (see note above)*
2 drops green food coloring (or more)
1 tsp oil
½ cup mini chocolate chips and Andes Crème De Menth Baking chips
Line an 8x8 baking pan with parchment paper or wax paper. Spray paper with non-stick spray and set aside.
In a small saucepan over low heat, melt 1 ½ cups chocolate chips with ¾ cups sweetened condensed milk, stirring occasionally. Spread melted chocolate mixture into prepared pan and chill for 5-10 minutes.
In another saucepan, melt white baking chips and remaining condensed milk, stirring until completely smooth. Remove from heat and add peppermint extract and food coloring. Spread mint layer over chilled chocolate layer. Chill again for 5-10 minutes while you make the last layer.
Melt remaining 1 cup of chocolate chips with 1 tsp oil in the microwave for 30 second increments. Don’t over cook. Stir until completely smooth. Spread over chilled mint layer. Top with mini chocolate chips and
Refrigerate at least 4 hours or until fudge is completely set. Cut into squares. Store in an air tight container in the refrigerator up to two weeks. You can freeze these, but the texture is not exactly the same when you thaw it.Recipe slightly modified from here