Mint Chocolate Chip Fudge

This Mint Chocolate Chip Fudge is a super easy and foolproof dessert recipe.

Dessert is part of my nightly after-dinner ritual along with a nice hot cup of coffee (or two!).  I am not a big fan of store bought dessert or cookies so I like to have plenty of homemade baked goods and sweets on hand.  I do have several favourite easy to make dessert recipes and this Mint Chocolate Chip Fudge is definitely among them!  This recipe is super quick and pretty much foolproof.  You could make these right before dinner and have them ready to eat with your coffee!

Mint Chocolate Chip Fudge

INGREDIENTS
18 oz White Chocolate Chips
1 tbsp Shortening
14 oz Sweetened Condensed Milk
1 tsp Mint Extract
1 cup Mini Chocolate Chips

DIRECTIONS
Line 8×8 pan with foil and spray with non-stick spray.
Melt white chips and shortening by microwaving for 45 seconds, stirring and repeating until melted and smooth.
Add sweetened condensed milk and mint to melted chocolate and stir to incorporate.
Add food colouring to reach desired colour.
Allow mixture to cool a little before adding mini chips or they will melt.
Fold in mini chips, reserving about 1/4 to place on top.
Transfer to prepared pan and press into place.
Sprinkle top with reserved chips and refrigerate for at least 1 hour before cutting.
IMG_5233

 

 

Mint Chocolate Chip Fudge

Ingredients
  

  • 18 oz White Chocolate Chips
  • 1 tbsp Shortening
  • 14 oz Sweetened Condensed Milk
  • 1 tsp Mint Extract
  • 1 cup Mini Chocolate Chips

Instructions
 

  • Line 8x8 pan with foil and spray with non-stick spray.
  • Melt white chips and shortening by microwaving for 45 seconds, stirring and repeating until melted and smooth.
  • Add sweetened condensed milk and mint to melted chocolate and stir to incorporate.
  • Add food colouring to reach desired colour.
  • Allow mixture to cool a little before adding mini chips or they will melt.
  • Fold in mini chips, reserving about 1/4 to place on top.
  • Transfer to prepared pan and press into place.
  • Sprinkle top with reserved chips and refrigerate for at least 1 hour before cutting.

 

 

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