Simple 3 Ingredient Microwave Mint Fudge

I will include the recipe below, but first I wanna pass on a few tips I have learned over the years.

• Once the chocolate chips are melted…HURRY!! You have to IMMEDIATELY pour the fudge into your pain. Otherwise, it will start to set and you will have bumpy/lumpy fudge.
• Use the good chocolate chips. For cookies and treats, I will settle for generic chips. BUT for fudge, go big or go home:) I REALLY like Ghirardelli dark chips or Hershey’s special Dark.
• If you cannot find the Andes chips, you can cut up Andes Chocolates. It is just a pain to unwrap them and chop them. Workable…YES. Pleasant…Not so much.
• If you want nice clean cut fudge, put it in the fridge before cutting and use a strong sharp knife. BUT if you just want to dig in and enjoy, fresh is best. I love a nice soft fudge. If you refrigerate your fudge, let it sit out before eating. ORRRR if you wanna know a little trick…microwave a piece for 7-10 seconds and it is HEAVEN!!! Don’t ask me why I know so much about eating fudge…
• Only use as much of the Andes chips as you can press into the top of the fudge. Don’t think MORE IS BETTER. It is actually just a waste. Once your fudge cools, only those chips that are STUCK in the top will stay put. The rest will just fall right off. SO keep the extra and make another batch:)

This fudge is so simple and easy…JUST the way I like it!! If you want more great Christmas recipes, you can find my FAVORITE Gooey Chex Mix HERE, my Grandma June’s AMAZING sugar cookie recipe HERE, and SUPER easy Caramel Apple Dump Cake HERE. Happy Holiday Baking Loves!! –Jessica

You may also like…

Don’t forget to pin for later!!