I can’t resist making this fudge every year. It takes few ingredients, comes together in about 10 minutes, and is completely versatile. Just combine the chip flavours you love with the flavouring extract you want, and throw in up to two cups of add-ins. Let the fudge set up in the fridge for an hour or two, and it’s all ready to go.
This past year I tried Girl Guide Thin Mint cookies for the very first time. Yes, I know, I’m a bit behind in the commercial cookie scene it seems. Believe me though, I’m catching up quickly. I got hooked up with 4 boxes (thanks Jennifer!).
I managed to save one of the boxes so that I could try a variation on this fudge. I love chocolate and mint, and this Thin Mint cookie fudge certainly hits the mark for my chocolate and mint cravings.
Now I know this isn’t a traditional fudge. My hat is off to those who can make really good traditional fudge. This fudge works for me for now. Maybe someday I’ll tackle the real thing.
[Recipe] Thin Mint Cookie Fudge
2 pkg white chocolate chips (about 24 oz total)
1 can sweetened condensed milk
1/2 tsp vanilla extract
1 tsp peppermint extract
1 box Thin Mint Cookies
Line a 9×9″ pan with parchment paper (alternately, grease the pan well). Set aside.
Prepare the cookies. Reserve about 8 cookies to chop coarsely for the top of the fudge. The remainder of the cookies, buzz in the food processor for a couple of seconds until they are a finer texture.
Chop the reserved cookies into coarse pieces for sprinkling over the top of the fudge.
In a heavy bottomed pot over medium heat, melt the chocolate chips with the sweetened condensed milk, stirring constantly until the mixture is smooth.
Remove the mixture from the heat, and quickly stir in the extracts.
Stir in the finely textured cookies.
Spread the fudge into the prepared pan.
Quickly top the fudge with the coarsely chopped cookies before the fudge has a chance to set. The fudge sets up quickly, so you’ve got to move fast here.
Refrigerate the fudge for two hours before cutting into squares to serve.