Monday, February 13, 2017

Andes Mint Chocolate Chip Fudge

Every time I go to visit my dad, I like to take him a special treat. He does love his sweets, and I know he misses my mom making them. As of this past Saturday, she has been gone now for four years, and it's a tough time for us both, not to mention our extended family.

From the time I was very small, dinner was not dinner without dessert. Ask my hips, and they'll tell you that I am wearing desserts I should have said "no" to. Dad tends to eat nothing but frozen meals because he isn't much of a cook, and has no interest in becoming one, and while I take him what I can, I think he most appreciates the goodies. Over the years I have delivered cookies, coffee cakes, cupcakes, and pie, but I think his favorite must be fudge; I seem to get the biggest reaction from that. One time he told me that he tasted the fudge early in the day, and then kept going back for another nibble. By day's end he realized he had consumed a pound of fudge. I figure anybody who is in as good health as he is, and is as old mature as he is, deserves to eat fudge.
I was looking for new fudge recipes and wanted to do something different to take in the last time I visited. I happened across this one, and it sounded like a winner. It also sounded easy to put together, plus I had everything on hand, so, why not? It was as easy as I’d suspected, and tasted like Andes mints. I am a huge mint and chocolate fan, and figured that the apple hadn't fallen far from the tree. It really hadn't, dad loved this fudge.
Andes Mint Chocolate Chip Fudge*
2-1/2 cups semi-sweet chocolate chips, divided
1 14-oz. can sweetened condensed milk, divided
1-1/2 cups white chocolate baking chips
1 teaspoon peppermint extract
2 drops green food coloring
1 teaspoon shortening
1/2 cup Andes Crème De Menthe Baking Chips

Line an 8" x 8" baking pan with foil, leaving a two-inch overhang on each side for easy lifting from the pan. Spray foil with non-stick spray and set aside.

In a small saucepan over low heat, melt 1-1/2 cups chocolate chips with 3/4 cup sweetened condensed milk, stirring occasionally. Spread melted chocolate mixture into pan and chill for 5-10 minutes.

In another saucepan, melt white baking chips and remaining condensed milk, stirring until completely smooth. Remove from the heat and add peppermint extract and food coloring. Spread mint layer over chilled chocolate layer. Chill for 5-10 minutes as you make the final layer.

Melt remaining 1 cup of chocolate chips with 1 tsp shortening in the microwave in 30-second increments. Stir until completely smooth. Spread over chilled mint layer. Top with Andes baking chips. Refrigerate at least 2 hours or until fudge is completely set (could take up to 4 hours).

Using foil edges, carefully lift from pan onto cutting board. Peel away foil and cut into squares. Store in an airtight container in the refrigerator up to two weeks. According to the recipe, this fudge will freeze and thaw well, but, honestly, is fudge ever around long enough to necessitate freezing?

*As seen on Sally's Baking Addiction


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Anonymous said...

This looks delicious, but I'd have to make it when I had lots of people around with whom to share it or I'd end up eating it all myself! Pinned.
Blessings, Leigh

Marigene said...

Oh my goodness, this looks and sounds delicious! I love Andes Mints, they remind me of my mother. These would be a great St. Paddie's Day treat.
You photo food better than anyone I can think of...always magazine worthy.
Have a wonderful week...thankfully we aren't getting snow like the east coast is!

Mary@mydogsmygardenandmary said...

Oh my, I'm in heaven - this sounds wonderful and as soon as I can I am going to make some. Many thanks for the recipe.

So glad that you dad liked this fudge.

Have a great week.