When it’s too cold for ice cream, but you want that mint chip flavor.
Watch the video here.
INGREDIENTS
2 cups (360g) of white chocolate chips
1 cup (306g) of sweetened condensed milk
1 teaspoon of peppermint extract
½ teaspoon of vanilla extract
Some gel-based green food coloring
½ cup (90g) of mini semi-sweet chocolate chips to go in the fudge
Another ¼ cup (40g) of mini semi-sweet chocolate chips as a topping
SUPPLIES
A 6×6 pan
Some parchment
A microwave-safe bowl
A spatula
DIRECTIONS
Line the pan with parchment paper and set it aside.
Place the mini chocolate chips in the freezer. This will help prevent them from melting when they go into the fudge.
Combine the white chocolate chips and sweetened condensed milk, then microwave it for 30 seconds and give it a good stir. Repeat until the chips are fully melted.
Stir in the extracts and as much food coloring as needed to get the color you want. Stir until the color is uniform.
Leave the mixture to cool, stirring every 5 minutes, until it reaches room temperature. This will also help the chocolate chips stay intact.
When the fudge mixture is cool, quickly fold in the half cup of mini chocolate chips.
Pour into the lined pan and sprinkle the remaining chips over the top. I used an offset spatula to gently press the chips into the fudge.
Refrigerate for at least 2 hours.
Remove the fudge from the pan and cut it into whatever size pieces you’d like.
