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.
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.
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.
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.
Store this fudge in an airtight container at room temperature for up to 10 days or in the freezer for up to 3 months.
Andes Mint Fudge https://howtomakeeasyfudge.com/andes-mint-fudge/