So dessert should be everyone’s favorite dish, and if it’s not then, this dessert should be. I decided to mix it up a bit with my desserts and made Andes style fudge thanks to Sally’s Baking Addiction. I owe a lot of the success of this dish to my friend, Sara, who helped me melt the chocolate and put the dish together (aka. showed me the ropes).
- 2.5 cup of semi-sweet chocolate chips
- 1 – 14 oz. sweetened condensed milk
- 1.5 cups of white chocolate chips
- 1 tsp of peppermint extract
- 2 second poor of food coloring
- 1 tsp shortening
- Andes to decorate the top!
To be honest, this kind of cooking is not my forte so I really relied on my mentor in the kitchen with making desserts. My friend Sara is the one who introduced me to Sally’s Baking Addiction; my new favorite website to make desserts.
First came melting the bottom layer of chocolate by putting 1.5 cups of semi-sweet chocolate chips in a saucepan on low with 3/4 cups of sweetened condensed milk. We stirred this mixture until there were no more chips apparent aka until the chocolate was smooth. Once silky, I poured the chocolate into an 8″ by 8″ pan so it would cover the bottom. Then we placed the pan in the fridge for 5 minutes while we melted the white chocolate in another saucepan.
After the white chocolate became smooth, we added in the peppermint extract and the food coloring. The original recipe called for 2 drops of green extract, but we got a little bit excited and added more. In the end, our green turned out to be a bit more leprechaun green than minty green, but it still looked good!
Once the green layer was poured onto the bottom layer of chocolate and chilled, we added the last layer of chocolate. This layer we made by melting 1 cup of chocolate chips with 1 tsp of shortening in the microwave in 30 seconds increments. We poured this chocolate to top off the fudge and lastly, we put broken-up bits of Andes on top. Then we chilled the fudge for 3 hours in the fridge.
A fan favorite, and it was really easy to make. I was glad we had two people in the kitchen to help keep the melting moving and grooving. Also, I was glad to have a more experienced baker in the kitchen! I would for sure make this again, but with more peppermint extract to give it a bit more flavor and maybe dark chocolate instead of semi-sweet chocolate.
The Nitty Gritty:
- Total Cost: $20.00
- Total Time: 15 minutes prep with two hands, 3 hours chilling – 3.25 hrs
- Serving Size: A party size – enough for all to have many squares!