Andes Mint Fudge

What can I say about this fudge?
First let me tell you how incredibly easy this fudge is.  No need for candy thermometers or timers with this fudge...my twelve year old daughter whipped us up this fudge 100% by herself (she even took all the process pictures herself). 
Second, it's amazingly tasty. 
If you like mint and chocolate, then you are in for a treat with this creamy delight! 
Lastly, it's beautiful! 
With it's different colored layers, it's a gorgeous addition to your goodie plates!
Easy, tasty, and beautiful...
What are you waiting for?

Recipe Source:  Finding Joy in My Kitchen. 

Click here for printable recipe.

Posted by Lara.

The ingredients:


2 cups semisweet chocolate chips, divided
1 can (14-ounces) sweetened condensed milk, divided
8 oz. white baking chocolate (or 1-1/2 cups white chocolate chips)
1-1/2 tsp. peppermint extract  (we like the Watkins peppermint extract from Walmart--it's cheaper and has a better flavor)
2 drops green food coloring
1 tsp. shortening (like Crisco)
1/2 cup Andes mint chips (or regular Andes mints chopped up)


Directions
Line a square 8x8 or 9x9-inch baking pan with tinfoil or parchment paper and lightly spray with nonstick spray. 

In a small saucepan, combine 3/4 cup sweetened condensed milk with 1 cup chocolate chips.    Heat over medium-low heat.  Stirring frequently, heat until chocolate is melted and mixture is smooth.   
Spread the chocolate mixture evenly in the bottom of the prepared pan. 

Place the pan in the refrigerator for 5-10 minutes while you prepare the next layer. 
Grab a second small saucepan and combine 8 oz. white chocolate (either white baking chocolate or 1-1/2 cups white chocolate chips) along with the rest of the sweetened condensed milk.
As with the first layer, heat over medium-low heat, stirring frequently, until the mixture is melted and smooth.  Then add 1-1/2 tsp. peppermint extract and 2 drops of green food coloring. 
Add additional food coloring drop-by-drop until the desired color has been reached, then gently pour the green/minty layer over the set chocolate layer, taking care to keep the layers separate. 

Place  pan in the refrigerator until set (about 10 minutes).  Meanwhile, in a microwaveable bowl combine the remaining cup of chocolate chips and the teaspoon of shortening. 

Microwave, stopping it every thirty seconds to stir,  until smooth and melted (about 2 minutes).  Pour the melted chocolate over the mint layer, spreading it carefully.  Before chocolate is set, sprinkle the Andes mint chips over the top, lightly pressing them down as you go. 

Cover and refrigerate for at least 2-4 hours.    Allow to sit at room temperature for about 20 minutes before cutting and serving.   Store covered in the fridge or freezer. 

Enjoy! 

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