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
Scale
- 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
