Ingredients
- 6 oz Milk chocolate chips about 1/2 a bag
- 6 oz White chocolate chips about 1/2 a bag
- 1 14 oz can sweetened condensed milk (this is NOT regular cow's milk or evaporated milk. Sweetened condensed milk is thick, sweet and creamy)
- 1/2 tsp Creme de menthe OIL if using extract double this amount as extracts aren't as strong as oils
- 3 oz Andes Mints about 15 pieces, recommended but optional
Method
- Place milk chocolate chips and 1/2 the sweetened condensed milk in a microwave-safe bowl.
- Place white chocolate chips and remaining 1/2 can of the sweetened condensed milk in ANOTHER microwave-safe bowl.
- Microwave bowls of chocolate (if bowls are small enough microwave together) in high for 2-3 minutes until the milk begins to bubble.
- Carefully remove hot bowls of chocolate. Stir until chocolate is fully incorporated and smooth.
- The white chocolate may need to be stirred longer than the milk chocolate.
- Add unwrapped Andes mints to milk chocolate mixture.
- Add creme de menthe oil (and a few drops of green food coloring if desired) to white chocolate mixture.
- In an 8x8-inch pan lined with waxed paper or parchment paper, pour most of the milk chocolate mixture in the bottom. Leave a couple large spoonfuls to add to the top to swirl. Smooth milk chocolate layer.
- Pour mint chocolate layer on top of milk chocolate layer.
- Add dollops of remaining milk chocolate on mint chocolate layer. Using a knife or small spatula, swirl chocolate to create the swirl look. (see video at top of blog post).
- Chill in the freezer for 45+ minutes or in the fridge for 2+ hours.
- Once set, peel lined paper. Cut fudge into six stripes then turn and cut each strip into 6 pieces. Enjoy!
Notes
PRO TIP: If using extract, double quantity. Extract flavorings are much weaker than oils.