Mint Chocolate Chip Fudge Recipe

INGREDIENTS:

• 1 14 ounce can sweetened condensed milk
• 1 12 ounce package white chocolate chips
• 1 cup mini semisweet chocolate chips
• 1 teaspoon mint extract
• Green food coloring

INSTRUCTIONS:

1. Line an 8 x 8 inch square baking pan with parchment paper or non-stick foil.
2. Combine the sweetened condensed milk and the white chocolate chips in a pan and heat on the stovetop until the white chocolate chips are melted completely. Stir until smooth.
3. Stir in the mint extract and a couple drops of the green food coloring. Mix well.
4. Pour the fudge mixture into the prepared baking pan and spread evenly.
5. Top the fudge with the mini semisweet chocolate chips.
6. Cover the fudge and let set at room temperature or refrigerate for 4 hours, or until firm.
7. Cut the fudge into squares and serve.

Enjoy!

Storage and tips for Mint Chocolate Chip Fudge:

Store the leftover fudge in a freezer bag at room temperature or in the refrigerator for up to 2-4 weeks.

The Fudge may also be stored in the freezer for up to 2 or 3 months.

Let me know if you’ve made this lemon fudge recipe and how you liked it in the comments!

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