Andes Mint Fudge
A no-bake chocolate fudge perfect for St Patrick’s Day or Christmas, today’s Andes Mint Chocolate Fudge is rich and decadent with the perfect balance of mint and chocolate flavors.
Andes Mint Fudge Recipe
I love making homemade fudge. Whether I make a stovetop version or a quick microwave fudge, it’s super easy and the results are always delicious!
My daughter is obsessed with all things mint chocolate, so I thought I’d surprise her with some mint chocolate fudge. I used my go-to no-cook fudge recipe which results in creamy, rich fudge is soft to bite into but holds it’s shape perfectly (making it great for gift-giving). This rich, decadent fudge just melts in your mouth and is so incredibly satisfying for any mint chocolate lover.
We usually always have Andes Mints on hand around St Patrick’s Day or Christmas, so that’s what I used, but you can use mint extract or mint chocolate chips for a similar result.
More Recipes Using Andes Mints:
Can this fudge be made on the stove? Yes, simply combine the chocolate and sweetened condensed milk in a saucepan over low heat, stirring until chocolate is completely melted. Pour into your baking dish and press on the Andes mints.
Can this fudge be frozen? This fudge will last at room temperature for up to two weeks, if kept in an airtight container. Refrigerating will allow it to last up to a month.
However, if are planning way ahead of time, you can freeze this fudge for up to four months, but note that the texture will change slightly. If you do need to freeze it, try to freeze it before cutting into servings (to prevent the fudge from drying out) and wrap in wax paper before placing in an airtight zip-top bag.
Andes Mint Fudge Ingredients
- Chocolate Chips or Chocolate Almond Bark
- Sweetened Condensed Milk <– note, do not use Carnation Condensed Milk as it is more runny than brands like Eagle Brand or Great Value and hasn’t yielded great results for readers who have used it in our other no-cook fudge recipes
- Andes Mints bits
Scroll down to the printable recipe card for full measurements.
Tip: if you don’t have Andes Thin Mints available, you can use mint chocolate chips or 1/2 teaspoon mint extract. Taste before adding more, if desired.
Kitchen Tools You May Find Helpful
- Loaf pan
- Large microwave-safe bowl
- Spatula <– I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty.
- Parchment paper
- Measuring cups and spoons
How to Make Andes Mint Fudge
Grease and line a 4″ x 6″ casserole dish and set aside.
Place the chocolate chips or almond bark in a microwave-safe bowl and heat in 30 second bursts in the microwave.
Stir well in between each reheating until the chocolate is completely melted.
Working quickly, add the sweetened condensed milk, to taste. (More sweetened condensed milk will result in a sweeter, fudgier texture, less will result in a creamier texture.)
Fold the fudge mixture into the casserole dish and then decorate as desired with Andes mints.
Refrigerate 2 hours or overnight.
Cut into 1″ squares and serve.
Pin this Easy Mint Chocolate Fudge to satisfy your next mint chocolate craving:
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Andes Mint Fudge
A decadent, rich and delicious Andes Mint Chocolate Fudge recipe perfect for satisfying your mint chocolate cravings. This no-cook fudge recipe is super simple and only requires 3 ingredients and 10 minutes of prep
Ingredients
- 2 cups chocolate chips or almond bark
- 4-6 Tablespoons sweetened condensed milk
- 1/2 cup Andes mints
Instructions
- Grease and line a 4" x 6" casserole dish and set aside.
- Place the chocolate chips or almond bark in a microwave-safe bowl and heat in 30 second bursts in the microwave.
- Stir well in between each reheating until the chocolate is completely melted.
- Working quickly, add the sweetened condensed milk, to taste. (More sweetened condensed milk will result in a sweeter, fudgier texture, less will result in a creamier texture.)
- Fold the fudge mixture into the casserole dish and then decorate as desired with Andes mints.
- Refrigerate 2 hours or overnight.
- Cut into 1" squares and serve.
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Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 166Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 4mgSodium: 18mgCarbohydrates: 22gFiber: 2gSugar: 19gProtein: 2g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope the mint chocolate fans in your life love this super simple Andes Mint Fudge recipe as much as my daughter did! It was also a huge hit for our family’s cookie exchange!
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