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.
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.
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!