Ingredients
Essential Ingredients:
- 3 cups (18 ounces) white chocolate chips
- 1 can (14 ounces) sweetened condensed milk
- ½ teaspoon peppermint extract
- Green gel food coloring (or 2 tablespoons matcha powder)
- Pinch of salt
Optional Additions:
- 1 teaspoon vanilla extract
- 2 tablespoons Bailey’s Irish Cream (adult version)
- ½ cup chopped pistachios or walnuts
- ½ cup mini chocolate chips
- ¼ cup crushed Andes mints
- Green sprinkles for topping
Instructions
- Prepare pan: Line an 8×8-inch baking pan with parchment paper, leaving 2-inch overhangs on two sides for easy removal.
- Melt chocolate: In a medium saucepan over low heat, combine white chocolate chips, sweetened condensed milk, and salt. Stir constantly for 3-5 minutes until chocolate is completely melted and mixture is smooth and glossy.
- Add color and flavor: Remove from heat immediately. Stir in green food coloring (3-4 drops gel or 8-10 drops liquid, adjusting to desired shade) and peppermint extract. Mix thoroughly until evenly colored.
- Pour and spread: Pour mixture into prepared pan, spreading into an even layer with a rubber spatula. Smooth the top surface.
- Add toppings: If using sprinkles, nuts, or other toppings, add them immediately while fudge is still warm. Press gently to adhere.
- Chill: Refrigerate for 2-4 hours until completely firm and set.
- Cut and serve: Lift fudge from pan using parchment handles. Place on cutting board. Using a hot knife (run under hot water, then wipe dry), cut into 1-inch squares. Clean and reheat knife between cuts for cleanest edges.
- Store: Keep in airtight containers with parchment between layers at room temperature (5 days), refrigerated (2 weeks), or frozen (3 months).
Notes
- White chocolate quality: Use real white chocolate containing cocoa butter for best flavor and texture, not white candy melts.
- Low heat essential: Never rush the melting process with high heat—low and slow prevents scorching and graininess.
- Color intensity: Start with less food coloring; you can always add more. Color lightens slightly as fudge sets.
- Natural coloring: Matcha powder creates beautiful natural green while adding subtle flavor and antioxidants.
- Mint adjustment: Peppermint strength is personal preference. Start with ½ teaspoon and adjust to taste.
- Thicker fudge: Use 8×8-inch pan. For thinner pieces, use 9×9-inch pan.
- Make-ahead: Fudge improves after 1-2 days as flavors develop. Make up to 2 weeks ahead.
- Hot knife trick: Running knife under hot water between cuts creates professional, clean edges.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: No-bake, Stovetop
- Cuisine: American
- Diet: Vegetarian