Enjoy a square of refreshingly minty chocolate Andes Mint Fudge. This fudge is easy to make on the stove or in the microwave using just 3 ingredients including delicious crème de menthe chocolates.
If you love the cool crisp flavor of Andes Mints, this fudge recipe is perfect for you. No matter how to prefer to make it, you can have a pan of this fudge ready to cool in under 20 minutes.
We'll start by making our delicious 2-ingredient chocolate fudge recipe. Then, we'll toss in some Andes Mint pieces to give the fudge a mellow mint flavor.
To amp up the mint flavor, you'll sprinkle more of the Andes Mints on top of the fudge. The soft mints are the perfect addition to the creamy chocolate fudge.
So, grab your three ingredients, and let's make some fudge!
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Ingredients
- Andes Mints - You'll want to use the traditional crème de menthe candies that have a mint-green layer sandwiched in between two thin layers of chocolate to make this fudge.
- Chocolate Chips - Use your favorite semi-sweet chocolate chips (or candy bar, finely chopped). The chocolate flavor will be pronounced so use chocolate that you enjoy eating right out of the package.
- Sweetened Condensed Milk - We use sweetened condensed milk to make our easy fudge because it provides the sugar and milk that are called for in a traditional fudge recipe without the need to boil the ingredients to the perfect temperature.
See the recipe card for quantities.
Instructions
Unwrap, then break the Andes Mints into small ¼-inch pieces. I like to break them in half lengthwise, then break them into 4 or 5 pieces per half.
Stir together one can of sweetened condensed milk with 12 ounces of semi-sweet chocolate chips in a medium saucepan. Set it over low heat on the stove.
Allow the chocolate to begin melting, stirring every minute for about 6-7 minutes.
Once about 65-75% of the chocolate has melted, remove it from the stove and let it rest for 3 minutes.
Stir slowly until all of the chocolate melts. If needed, heat for an additional minute, then let rest, then stir. DO NOT OVERHEAT the chocolate or your fudge will be greasy.
Stir about ⅓ of the chopped Andes Mints (9 whole pieces of candy broken into small pieces) into the chocolate fudge. The candy will melt slightly and will give the fudge a minty flavor.
Just stir the candies into the fudge until mixed. Do not stir until they are fully melted.
Line an 8-inch pan with non-stick tin foil (or foil sprayed with cooking spray). Pour in the fudge.
Spread the fudge into an even layer. Sprinkle chopped Andes Mints over the top of the fudge. Press the candy pieces into the fudge so they stick.
Set the fudge aside and allow it to cool and firm up for a minimum of 4 hours. You can refrigerate it for about 2 hours if you are in a hurry.
Lift the fudge out of the pan then peel off the tin foil. Cut the fudge into 16 large or 25 small squares.
Each square of fudge will have flecks of mint candies inside and many pieces on top.
Microwave Fudge
You can make this fudge in the microwave by stirring the chocolate and sweetened condensed milk in a microwave-safe mixing bowl. Heat at 70% power for 90 seconds. Let the bowl rest in the warm microwave for 3 minutes. Then, remove it and stir until the chocolate melts. If needed, heat for 15 seconds at 70% power, let rest, then stir again.
Substitutions
If you'd like to use milk chocolate or white chocolate instead of semi-sweet chocolate, be sure to follow our Easy Milk Chocolate Fudge Recipe or our Easy Vanilla Fudge Recipe for the correct quantities. These chocolates are softer than dark chocolate so you'll need more in the recipe.
Variations
Swap out the creme de menthe candies for other Andes Mint flavors like MintParfait, Peppermint Crunch, or Mint Cookie Crunch if you want a different mint-flavored fudge.
Or change up the flavor profile and add Andes Cherry Jubilee or Toffee Crunch candies.
Tips
Do NOT overheat the chocolate or your fudge will become greasy.
If your fudge becomes greasy, pour it into a glass mixing bowl and let it rest for 20 minutes. Then, stir to mix the oils back into the fudge. If it is still too greasy, pour it out onto a cool surface (granite, marble, or a metal cookie sheet). Spread it out into a thin layer. Then scraped it up. Spread it out again, then scrape it up. Repeat until the oils are soaked up into the fudge and the fudge no longer looks greasy.
This fudge will be really thick. You'll have to press it into the pan.
See more helpful tips on our Easy Fudge-Making Tips FAQ page.
Storage
Store this fudge in an airtight container at room temperature for up to 10 days or in the freezer for up to 3 months.
Related Recipes
If you'd like to make other mint-flavored fudge, be sure to check out these recipes.
Recipe
Making this 3-ingredient chocolate Andes Mint Fudge is super easy in the microwave or on the stovetop. Each creamy square of fudge is loaded with crème de menthe candies.
- 28 crème de menthe Andes Mints candies
- 1 can (14 ounces) sweetened condensed milk
- 12 ounces semi-sweet chocolate chips
Line an 8-inch square pan with non-stick tin foil or regular foil that has been greased with butter or baking spray.
Break the Andes Mints into small ¼-inch pieces. Set aside.
Stir together the sweetened condensed milk and semi-sweet chocolate chips in a medium saucepan if using the stovetop.
Heat on LOW heat for 5-7 minutes, stirring every minute until about 75% of the chocolate chips have melted. Remove the pan from the stove and set it aside without stirring for 3 minutes. Then, stir slowly until melted and smooth. Only if needed, return the pan to the heat for 30-60 seconds, let the chocolate rest for 3 minutes, then stir until melted.
If using the microwave, stir the sweetened condensed milk and chocolate chips together in a microwave-safe mixing bowl. Heat at 70% power for 90 seconds then let the bowl rest in the warm microwave for 3 minutes. Remove and stir until melted and smooth. Only if needed, heat for an additional 15 seconds, resting for 3 minutes, then stir until melted.
Stir ⅓ of the chopped Andes Mints into the fudge.
Spread the fudge into the tin foil-lined baking pan.
Sprinkle the remaining Andes Mints on top of the fudge. Press the mints into the fudge to ensure they stick.
Set the pan aside for at least 4 hours until the fudge firms up. To speed up the cooling, you can chill the fudge in the refrigerator for about 2 hours until firm.
Remove the fudge from the pan and peel off the tin foil.
Cut the Andes Mint Fudge into 16 or 25 squares.
Tips
Do not overheat the chocolate or your fudge will become greasy.
If your fudge becomes greasy, pour it into a glass mixing bowl and let it rest for 20 minutes. Then, stir to mix the oils back into the fudge. If it is still too greasy, pour it out onto a cool surface (granite, marble, or a metal cookie sheet). Spread it out into a thin layer. Then scraped it up. Spread it out again, then scrape it up. Repeat until the oils are soaked up into the fudge and the fudge no longer looks greasy.
This fudge will be really thick. You'll have to press it into the pan.
Line the pan
You can use non-stick tin foil, foil that has been greased or parchment paper. This will make removing and cutting the fudge a breeze.
Storage
Store this fudge in an airtight container at room temperature for up to 10 days or in the freezer for up to 3 months.
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Cam
May I use the mint baking chips instead of the semi sweet chocolate?
Meaghan
Hi Cam, that should work just fine! The fudge will be extra minty :).