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Microwave andes mint chocolate fudge is an easy no bake Christmas dessert that everyone loves! It takes 10 minutes to prep with only 6 ingredients. This fudge is creamy, smooth and foolproof!
Microwave fudge is my go to holiday recipe this year!
You can make so many different flavors, and each recipe only takes about 10 minutes to make.
Fill up your cookie platters with this mint chocolate fudge without marshmallows, peanut butter fudge, christmas wreath cookies, church windows, and tiger butter.
Is andes mint chocolate fudge gluten free?
Yes – mint chocolate fudge is naturally gluten free. It’s a great gluten free christmas treat.
Ingredients to make mint chocolate fudge
- 1 and 1/4 cups semi-sweet chocolate chips
- 1 and 1/4 cups white chocolate chips
- 1 can, 14 oz, sweetened condensed milk
- 1/2 tsp mint extract (not peppermint)
- green food coloring
- andes mint baking pieces
Be sure to use mint extract, not peppermint extract. They are different mint flavors.
How to make microwave mint swirled chocolate fudge
- Line an 8 or 9 inch square baking pan with aluminum foil or parchment paper.
- Place the semi-sweet chocolate chips and half the can of sweetened condensed milk in a microwave safe glass bowl.
- Place the white chocolate chips and the other half of the can of sweetened condensed milk in a microwave safe glass bowl.
- Microwave the bowls, one at a time, for 1 minute on 50% power. Stir, then microwave for another 30-45 seconds on 50% power. Stir until smooth and melted. If the mixture is not fully melted, microwave for another 30-45 seconds on 50% power.
- Microwave the second bowl on 50% power.
- Add the mint extract and green food coloring to the bowl with white chocolate chips, stir to combine.
- If either mixture is too thick to pour into the square baking pan, microwave for 20 seconds to re-warm.
- Quickly pour each fudge into the pan, alternating if possible to help swirl the mixture. Use a spatula to smooth and distribute the fudge, then use a knife or toothpick to swirl the fudge together.
- Use your hands to press andes mint pieces on top of the fudge.
- Allow it to cool on the counter for 2-3 hours. Then cut into pieces. For easier cutting, place in the fridge to chill for 30 minutes, then cut.
Can I substitute mint chips?
Yes. You can substitute 1 & 1/2 cups mint chips for the white chocolate chips. Be sure to omit the green food coloring and mint extract if using mint chips.
Why is my fudge dry and crumbly?
Fudge is all about sugar crystallization. The number one reason fudge turns out dry and crumbly is because the fudge mixture was overcooked / overheated.
Unfortunately, with microwave fudge there is no good way to salvage overcooked fudge.
But I recommend microwaving the fudge ingredients in a glass bowl for even heating.
How to store fudge
- Store fudge in an airtight container. Fudge will last for 2-3 weeks in a container on the counter.
- If you want fudge to last longer (up to 4 weeks), store it in an airtight container in the fridge.
Can andes mint fudge be frozen?
Yes! You can freeze fudge as a large slab or fudge that’s been cut into pieces. For either method, place the fudge in the fridge for 1 hour to chill, then wrap the fudge tightly in plastic wrap and place inside a zip lock freezer bag. Fudge can be stored in the freezer for up to 3 months.
To thaw, place the fudge in the fridge for 24 hours.
If you want perfectly square pieces of fudge, I recommend using a ruler and a sharp knife. Cleaning your knife between each cut will help create clean cut lines.
More Christmas desserts
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Mint Chocolate Fudge
Ingredients
- 1 ¼ cups semi-sweet chocolate chips
- 1 ¼ cups white chocolate chips
- 1 can sweetened condensed milk, 14 oz,
- ½ tsp mint extract, not peppermint extract
- green food coloring
- andes mint baking pieces
Instructions
- Line an 8 or 9 inch square baking pan with aluminum foil or parchment paper.
- Place the semi-sweet chocolate chips and half the can of sweetened condensed milk in a microwave safe glass bowl.
- Place the white chocolate chips and the other half of the can of sweetened condensed milk in a microwave safe glass bowl.
- Microwave the bowls, one at a time, for 1 minute on 50% power. Stir, then microwave for another 30-45 seconds on 50% power. Stir until smooth and melted. If the mixture is not fully melted, microwave for another 30-45 seconds on 50% power.
- Microwave the second bowl on 50% power.
- Add the mint extract and green food coloring to the bowl with white chocolate chips, stir to combine.
- If either mixture is too thick to pour into the square baking pan, microwave for 20 seconds to re-warm.
- Quickly pour each fudge into the pan, alternating if possible to help swirl the mixture. Use a spatula to smooth and distribute the fudge. Use a knife or toothpick to swirl the fudge together.
- Use your hands to press andes mint pieces on top of the fudge.
- Allow it to cool on the counter for 2-3 hours. Then cut into pieces. For easier cutting, place in the fridge to chill for 30 minutes, then cut.
Notes
How to store fudge
- Store fudge in an airtight container. Fudge will last for 2-3 weeks in a container on the counter.
- If you want fudge to last longer (up to 4 weeks), store it in an airtight container in the fridge.
Can andes mint fudge be frozen?
- Yes! You can freeze fudge as a large slab or fudge that’s been cut into pieces. For either method, place the fudge in the fridge for 1 hour to chill, then wrap the fudge tightly in plastic wrap and place inside a zip lock freezer bag. Fudge can be stored in the freezer for up to 3 months. To thaw, place the fudge in the fridge for 24 hours.
Where can you buy the Andes chocolate, we live in AustraliaÂ