Andes Mint Chocolate Fudge

This no-bake fudge recipe is packed full of chopped Andes Mints and is prepared with peppermint extract. The chocolate topping is made with melted Andes Mints too, so you know this fudge is for the extreme mint lover!

Have you ever been so satisfied with a recipe you’ve prepared that you hated to see it get eaten up?  That was the case with this Andes Mint Chocolate Fudge.  To fully understand why, let me tell you a little story about the Andes Mints. For some unknown reason or another, it can be rather difficult to find certain food items in Canada.  Andes Mints are one of those items; others include Kraft Caramel Bits, or Cinnamon flavoured chips… hmmm… seems it’s all baking-related stuff.

Well, whenever I get an opportunity to go across the border into the United States, I try my best to load up on the things I can’t find here.  Obviously, I have not been able to do that for the past few years, because of covid. So, I tried to order the mints on Amazon. They were extremely overpriced, so I basically gave up on the idea of making this fudge.

A few weeks later, John.e had to run into Smiths Falls to get the winter tires on the car. I asked him to check Shoppers Drug Mart for the mints, because I saw them there in the past. No luck, though. So, he decided to check the dollar store. Guess what he found!? He bought 8 bags of the Andes Mints and I got to work making this fudge!

ANDES MINT CHOCOLATE FUDGE IS… EXQUISITE!?

The last time I made this fudge, I cut the squares quite small. I remember counting 36 pieces. So, they were basically just bite size. Both John.e and McKenna concluded that the fudge was delicious – actually, it was John.e who claimed it to be exquisite – his words, not mine! It didn’t take long for the 36 pieces to disappear.  Rather than gripe about it, I should be happy that they enjoyed it so much, and in addition, take away this valuable lesson: double the recipe!

Now, Dear Reader, I’ve done the research for you, and if you run into a similar situation, you can substitute the Andes Mints with the Andes Mint Chips. That will save you from chopping the mints. Also, there are some mint-flavoured chocolate chips out there too. You’ll achieve a very similar flavour, but the bits of green colour strewn throughout the fudge will obviously not be present.

Now, if you’re reading this and you know where I can locate the food items I previously mentioned, send an email, leave a comment, or hire a plane to write a message in the sky!

INGREDIENTS NEEDED FOR THIS RECIPE:

• Butter – Make sure your butter is at room temperature! You can use either salted or unsalted butter.
• Brown Sugar – First of all, it has way more flavour than regular white sugar! And, in this recipe, brown sugar helps to keep the fudge soft.
• Sugar – Regular granulated sugar adds just a bit more sweetness in contrast to the caramel flavour of the brown sugar.
• Peppermint Extract – This adds more minty flavour, but you can use regular vanilla extract if you want to tone down the mint factor.
• Milk – When a baking recipe requires milk, I always use whole milk, unless otherwise stated. 
• Flour – No need for anything special. Just use regular all-purpose flour. I have not tried this recipe with any other type of flour.
• Cocoa Powder – Cocoa powder is an unsweetened chocolate product which adds deep chocolate flavor to desserts and beverages.  Use a good quality cocoa powder, not the kind we used to stir into milk as kids!
• Salt – This is a common ingredient in baking and cooking.  In baking it helps to enhance and balance sweetness. 
• Andes Mints – Try your local dollar store. Walmart and Target often stock these chocolates.

MICROWAVING CHOCOLATE

Did you know that we did not own a microwave until last year? Yes, that’s true! When John.e and I first moved in together, he had a microwave. I used it one day and left a metal spoon in the bowl of whatever it was I was warming through. Needless to say, there were sparks, a rumble, and a bang – oh, and the lights dimmed a bit too! That was the second microwave I had killed in my lifetime. We went without one for 8 years, but bought one last year – mostly because we had more counter space!

Anyway, since then, I have never used the double boil method again to melt chocolate on the stove. Using the microwave is so much easier, so please use it if you happen to have one! To melt chocolate in the microwave, you should remember that just like on the stove, you can scorch or burn the chocolate. It is best to heat the chocolate in a microwave safe bowl on half power.

Here’s how to get the chocolate just right. Place the chocolate into a microwave-safe bowl. Whenever you microwave chocolate, you should cook on medium power for 30 seconds. Then, if it’s still not silky smooth, reheat in increments of 5 or 10 seconds, depending on your microwave, stirring with a rubber spatula after each increment. If you want a thinner chocolate, add just a bit of vegetable shortening or oil. Coconut oil works well too!

HOW TO MAKE ANDES MINT CHOCOLATE FUDGE

Add the butter, both sugars, peppermint extract, and milk to a bowl. Beat together until well combined. Add the flour, cocoa powder, and salt to the mixture and mix until just combined. Do not over mix. Stir in one cup of chopped Andes Mint Chocolates. You can use one cup of Andes Mint Chips instead of chopping the chocolates. Set mixture aside.

Line a 9″x9″ pan with parchment paper. Press the mixture evenly into the pan, being sure to get into the corners. You can use a small plastic drinking tumbler as a mini rolling pin to even out the surface as much as possible. Set aside.

Next, add the remaining two cups of chopped chocolates to a microwave safe bowl. Microwave in increments of 30 seconds on half power. Check the chocolate between each increment. Try not to stir it too much, because the brown and the green colours will blend together. See how my fudge has faint lines and swirls on it? Once fully melted, pour over the mixture in the pan. Use a spatula to smooth out the chocolate. Set aside and let rest for 2-3 hours to set. Cut into squares.

STORING, PACKAGING, & FREEZING

When it comes to most no bake confections, they taste best at room temperature, but they don’t hold up well to being left out on your countertop for long periods of time. Some of them will stay fresh in a cookie jar or food-safe container with a lid for 3-5 days if left to sit on your kitchen countertop. But, others most certainly will not! If in doubt, store them in a food-safe container in your fridge. When you want one, two, or half a dozen, take them out of the container and place them in a single layer on a plate. Let them sit at room temperature for 5 minutes and they’re ready!

Most no-bake confections are made without the need to freeze them for long periods of time, but they can be frozen. For this recipe, I have tested whether or not they can be frozen, and they certainly can! Once they are completely hardened, pile them into a clean, food-safe container. The container must be freezer friendly! You’ll want to ensure a very tight fitting lid too. I use these quite often when freezing baked goods. I like to place a sheet of plastic wrap over the top of the container before pushing the lid on. This helps to create a better seal. The goal is to keep all of that freshness locked in!  

You can freeze these for up to three months. If you plan to give previously frozen confections as a gift, lay them out onto a wire cooling rack in a single layer to thaw out. Condensation might form and that’s normal. Giving them space to breath by not overlapping them will help to eliminate that. Once thawed, pile into cellophane bags and tie with a ribbon, or stack in a cookie tin/box.

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down to follow me and never miss another recipe!

Finally, as I stated previously, every day I will be posting a new recipe. If you miss one, don’t fret. You can find my entire collection of Christmas Recipes right here! There are over 100 Christmas recipes and counting. There’s something for everyone! Cheers!