If you love Andes Chocolate Mints, but wish they came in a larger size, this might be the recipe for you.
Watch the video here.
INGREDIENTS
2 cups (360g) of semi-sweet chocolate chips
1 1/2 cups (459g) of sweetened condensed milk
2 teaspoons of vanilla extract
1 cup (180g) of white chocolate chips
1 tablespoon of peppermint flavor
Some green gel food coloring
SUPPLIES
An 8×8 baking pan
Some parchment paper
A spatula
DIRECTIONS
Line the baking pan.
Add 1/2 cup of sweetened condensed milk and 1 tsp of vanilla to 1 cup of chocolate.
Repeat with the other cup of chocolate.
Melt the chocolate in the microwave for 30 seconds, stir, and repeat in 15 second intervals until the chocolate has melted.
Set one bowl aside and spread the mixture from the other bowl into the baking pan.
Place the baking pan in the refrigerator for about 10 minutes.
Add the remaining sweetened condensed milk in the bowl with the white chocolate.
Melt the white chocolate in the microwave in 15 second intervals, stirring after each interval.
Add the peppermint flavor and food coloring to the white chocolate mixture and stir until the color is evenly mixed.
Add more color or flavor, as needed.
Remove the pan from the refrigerator and carefully add the white chocolate mixture.
Return it to the refrigerator for about 10 minutes.
Remove the pan from the refrigerator and add the remaining dark chocolate mixture.
Return the fudge to the refrigerator and let it set for 2 hours, or until it’s firm.
Remove the fudge from the pan and cut it into whatever size pieces you’d like.
