I am truly excited about this yummy chocolate mint fudge. The nuts in this recipe are optional, which is why I didn’t list them in the ingredients. However, if you’d like to add them use about 1/2 cup of your favorite chopped nuts. I sprinkled them over the top of my fudge along with the mint chips. I think the nuts give the fudge a lovely texture.
Check out what my pals over at Beryl’s Kitchen had to say about this:
Thanks to the sweetened condensed milk the chocolate is smooth and rich. It contrasts wonderfully with the coolness of the creme de menthe. When it comes to festive fudge, it doesn’t get much better than this.
Now, that just sounds amazing!
Ingredients
3 cups Toll House Semi-Sweet Chocolate Chips
1 Can Sweetened Condensed Milk (14 ounces)
4 1/2 Ounces Mint Chips
Instructions
Line an 8 x 8 baking dish with parchment paper and leave extra hanging over the sides.
Pour the sweetened condensed milk and chocolate chips into a medium saucepan.
Heat over medium-low heat for five to ten minutes, stirring constantly.
After the chocolate melts and the mixture combines, carefully pour it into the baking dish.
Sprinkle the mint chips over the top of the warm fudge.
Gently press the mint pieces into the fudge with your hands so they will stay in place when the fudge sets.
Place the fudge in the refrigerator for at least 2 hours or overnight and allow to set completely before serving.
Store any leftover pieces in an airtight container.
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Quick Tip: Store this fudge in an airtight container.
Thank you Beryl’s Kitchen for this awesome recipe!