A rich and decadent Dark Chocolate Fudge interspersed with Andes Mint chips and peppermint extract. A easy and delicious dessert just in time for Christmas!
If you haven’t noticed, I have been on this dessert and appetizer kick lately. I admit, part of it is selfish because I am trying to get ready for the holiday season and my chocoholic father is coming in town soon. 🙂 But I also want to help you out, because I know if I’m searching high and low for Appetizer and Dessert recipes you sure are too!
When it comes to dessert, there is nothing better than chocolate! Chocolate basically encompasses all that is dessert. It is the first thing you think of when someone says, “would you like dessert?”
Two weeks ago I made this awesome Mint Dark Chocolate Chip Cookies. I still had some more Andes Mint Chips left over and I didn’t want them to go to waste so I decided to make this decadent Mint Dark Chocolate Fudge.
All I have to say is… Holy Cow! This stuff is amazing! So rich, but oh sooo good. I brought it over to my friends house for our “Friends Thanksgiving” – yes.. I know.. a little late on the Thanksgiving dinner but better late than never – and they all loved it. 🙂
One thing I learned while making this fudge was that if you heat the dark chocolate too fast, which I did because I have no patience, than your fudge can turn out a little grainy. {which mine did} But never fear, just add a little water and it will change the consistency from grainy to smooth! Ahh… perfection!
To get started, grease a 8×8 or 8×11 baking dish. Sprinkle the bottom of baking dish with 1 cup of Andes Mint chunks in the bottom of the dish and set aside.
Place a medium sauce pot over medium heat with 2 inches of water. Place a glass bowl over the top–making sure the glass doesn’t touch the water. Pour a 14oz. can of sweetened condensed milk and 1 tablespoon of butter in the bowl and heat.
Add the 3 {10 oz.} bags of dark chocolate chips and 1/4 teaspoon of salt in the bowl. Stir the chocolate as it melts and thickens–about 5 -7 minutes.
The mixture should thicken to a THICK cake batter consistency, almost too thick to pour. {if your fudge looks grainy and not smooth then add 1/4-1/2 cup of water to smooth it out} Add 1/8 teaspoon of peppermint oil {or 1/4 teaspoon of peppermint extract} and 1 teaspoon of vanilla extract, mix well.
Pour the mixture into the dish filled with Andes chips. Gently tap the dish on the counter to allow air bubbles to rise to the surface for a smooth appearance. Sprinkle the remaining 1/2 cup of Andes Mint chips over the top and refrigerate for at least 3 hours, maybe longer, to set.
To cut, dip a sharp knife in hot tap water, wipe and cut quickly. Dip and wipe the knife between cuts. Cut into 1 inch squares.
Mint Dark Chocolate Fudge
- Prep Time: 3 mins
- Cook Time: 15 mins
- Total Time: 18 mins
- Yield: up to 64 pieces 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
A rich and decadent Dark Chocolate Fudge loaded with Andes Mint chips and peppermint extract. A easy and delicious dessert just in time for Christmas!
Ingredients
- 3 {10 oz.} bags of dark chocolate chips
- 14 oz. can of sweetened condensed milk
- 1 tablespoon of butter
- 1/4 teaspoon of salt
- 1/8 teaspoon of peppermint oil or 1/4 teaspoon of peppermint extract
- 1 teaspoon of vanilla
- 1 1/2 cups of Andes Mint Chips
Instructions
- Grease a 8×8 or 8×11 baking dish.
- Sprinkle the bottom of the baking dish with 1 cup of Andes Mint chips and set aside.
- Place a medium sauce pot over medium heat with 2 inches of water. Place a glass bowl over the top, making sure the glass doesn’t touch the water. Pour the sweetened condensed milk and butter in the bowl and heat.
- Add the dark chocolate chips and salt in the bowl. Stir the chocolate as it melts and thickens. {about 5 -7 minutes.}
- The mixture should thicken to a THICK cake batter consistency, almost too thick to pour. {if your fudge looks grainy and not smooth then add 1/4-1/2 cup of water to smooth it out}
- Add peppermint oil {or peppermint extract} and vanilla extract, mix well.
- Pour the mixture into the dish with Andes chips.
- Gently tap the dish on the counter to allow air bubbles to rise to the surface for a smooth appearance.
- Sprinkle the remaining 1/2 cup of Andes Mint chips over the top and refrigerate for at least 3 hours, maybe longer, to set.
- To cut, dip a sharp knife in hot tap water, wipe and cut quickly. Dip and wipe the knife between cuts. Cut into 1 inch squares.
Notes
recipe slightly adapted from A Spicy Perspective
