Ridiculously Quick and Easy Mint Chip Fudge

If it’s not obvious by now, I really like 5-minute fudge recipes. I’ve done the whole “real” fudge thing, but these chocolate chip-based fudges are usually creamier and you can’t beat the ease of preparation. Pretty much all of my recipes are a variation on the ratios in this caramel-pecan fudge: 3 cups chips, 1 can sweetened-condensed milk, 2 tablespoons of butter, and whatever you want to stir in to change up the recipe.

Today, I’m going to share with you my recipe for Mint Chip Fudge. Mint Chip ice cream was always my favorite growing up. My mom always said I was just choosing it to be weird, but I’m pretty sure it wouldn’t be available at every grocery store if there was no market. Years ago I had an ice cream maker and the first thing I did was try to make mint chip ice cream. I’m a big lover of peppermint and a hater (I thought) of all other mints. So when I made my first batch of ice cream, I used pure peppermint extract. While that was delicious, it tasted nothing like mint chip ice cream. So the next time I was at the grocery store I bought what I considered to be an abomination: the “mint” extract which was really a blend of peppermint and spearmint. I hate spearmint! So much! But you know what? That mint blend must be what’s in mint chip ice cream because that did the trick.

I served this at my Christmas party and I think this was the most-requested recipe of the night!

I also want to plug Le Creuset spatulas. I know it seems like I’m being way too brand-specific here, but I have yet to find a silicone spatula half as amazing as the ones from Le Creuset. They just hold up so damn well!

Mint Chip Fudge

3 cups white chocolate chips
1 can sweetened, condensed milk
2 tablespoons butter
1 teaspoon mint extract
About one cup mini semisweet chocolate chips

Prepare a 9×9 inch pan by lining with aluminum foil.

Over low heat, melt together the white chocolate, sweetened, condensed milk, and butter.

Once the chips have melted, remove from heat. Stir in the mint extract and a handful of the mini chips. Spread the mixture in the prepared pan.

Sprinkle the top of the fudge with the rest of your mini chocolate chips. Press them down into the fudge to help make them stick.

Allow the fudge to set at least a few hours. At this point, you can slice it up and serve it. I chose to transfer it to a gallon-sized freezer bag and freeze for later. These quick fudges freeze perfectly!