Whip up Grasshopper Fudge in under 5 minutes! This minty-chocolate delight, crafted with only 6 ingredients, satisfies your sweet cravings with its refreshing blend of flavors.
Mint Oreo Fudge
Our easy Grasshopper Fudge recipe requires no candy thermometer or double boiler; it’s my favorite way to make fool-proof chocolate mint fudge in the microwave.
This easy fudge recipe begins by melting white chocolate with sweetened condensed milk and heavy cream. All that’s left is to stir in the peppermint extract and green food coloring, fold in the cookies, pour the mixture into a pan, and place it in the fridge to set.
Mint-flavored fudge is rich, sweet, and packed with crushed Oreo pieces – perfect for times when you crave the classic mint chocolate cookie prepared in the form of creamy fudge.
Why We Love Mint Chocolate Fudge Recipes
- Quick and easy no-fuss fudge — you just need a bit of patience while it’s firming up in the fridge!
- Uses a handful of simple ingredients.
- Better than anything made in a fudge factory and less expensive than store-bought old-fashioned fudge.
- A deliciously decadent dessert that’s full of mint chocolate flavor with a satisfying cookie crunch.
- Homemade fudge is perfect for gift-giving, potlucks, St. Patrick’s Day parties, Christmas dessert platters, or any time you crave candy.
Grasshopper Fudge Ingredients
- White chocolate baking chips: I used Ghirardelli, but any good-quality white chocolate will work.
- Sweetened condensed milk
- Heavy cream
- Pure peppermint extract: Pure mint extract will also work.
- Leaf green gel food coloring: I used the Sunny Side Up Bakery brand (Hobby Lobbies brand).
- Chocolate double stuff sandwich cookies: I used Oreo double stuff brand sandwich cookies.
Substitutions and Additions
- Make With Morsels: If you don’t have white baking chips, you can swap equal amounts of white chocolate chips or morsels. You can also substitute bars of white chocolate broken into small pieces.
- Create You Crunch: Feel free to use crushed Keebler grasshopper cookies, thin mints, mint Oreo cookies, or your favorite chocolate cookie.
- Make It More Minty: If you want a strong mint flavor, increase the peppermint extract to 2 teaspoons. Or you can top your treat with chopped Andes mints, or crushed peppermint candy.
Recommended Tools
- 9×9 baking dish
- Parchment paper
- Microwave-safe bowl
- Plastic wrap
- Sharp knife
How to Make Grasshopper Fudge
- Melt: Microwave the white chocolate chips, sweetened condensed milk, and heavy cream in 30-second intervals, stirring after each interval, until melted and smooth.
- Make The Mint Fudge Mixture: Stir in the peppermint extract, followed by the food color. Finally, fold in the cookie pieces.
- Pour In The Pan: Spoon the fudge mixture into the baking dish and press more cookie pieces into the top. Cover with plastic wrap and refrigerate for at least 4 hours or until firmly set.
- Slice And Serve: Cut the fudge 5 slices x 5 slices. Keep refrigerated until ready to serve. Enjoy!
Tips For Making Grasshopper Fudge
- Good quality white chocolate chips greatly affect how the chocolate melts and mixes with the sweetened condensed milk. My favorite is Ghirardelli white baking chips.
- I like to leave a bit of an overhang of parchment paper to help lift the fudge out of the pan. If you don’t have any parchment paper on hand, you can line the baking dish with heavy-duty aluminum foil. Be sure to spray the foil with nonstick cooking spray lightly.
- Be sure you use sweetened condensed milk and not evaporated milk. Your fudge will not set if you use evaporated milk.
- You can use broken chocolate sandwich cookies for the quartered cookies if you prefer.
- You can substitute regular food coloring for the gel food color. You may need to add a few extra drops to get the same color.
How to Store Grasshopper Fudge
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 3 weeks.
- To Freeze: To freeze the fudge, wrap the slices in parchment paper and then in aluminum foil. Store it in a freezer-safe container for up to 3 months. Allow the fudge to thaw overnight in the refrigerator before serving.
More Easy Fudge Recipes
More Homemade Fudge Recipes
- Turtle Fudge
- Lemon Fudge
- Fireball Fudge
- Rainbow Fudge
- Hot Chocolate Fudge
- White Chocolate Caramel Fudge
- Fantasy Fudge
- Maple Walnut Fudge
- Kahlua Fudge
- Boston Cream Fudge
Grasshopper Fudge
Serves — 25
Mint chocolate Grasshopper Fudge is rich and creamy with an Oreo cookie crunch. Made in under 5 minutes!
Prep Time 10 minutes
Cook Time 2 minutes
Chill Time 4 hours
Total Time 4 hours 12 minutes
Ingredients
- 22 ounces package of good-quality white chocolate baking chips (or 624-gram) I used Ghirardelli
- 14 ounces can of sweetened condensed milk (or 396-gram)
- ¼ cup heavy cream
- 1½ teaspoons pure peppermint extract
- 4-6 drops drops leaf green gel food coloring I used the Sunny Side Up Bakery brand-Hobby Lobbies brand
- 30 quartered chocolate double stuff sandwich cookies I used Oreo double stuff brand sandwich cookies (Divide out 1½ cups for topping)
Instructions
- Line a 9×9 baking dish with parchment paper. (If you don’t have any parchment paper on hand, you can line the baking dish with heavy-duty aluminum foil. Be sure to lightly spray the foil with nonstick cooking spray) Be sure to leave a bit of an overhang of parchment paper to help lift the fudge out of the pan.
- Add the white chocolate chips, sweetened condensed milk, and heavy cream to a medium size microwave-safe bowl. Heat in 30-second intervals, stirring well after each interval until the chips are melted and smooth.22 ounces package of good-quality white chocolate baking chips, 14 ounces can of sweetened condensed milk, ¼ cup heavy cream
- Stir in the peppermint extract. Continue to stir just until incorporated.1½ teaspoons pure peppermint extract
- Stir in the green gel food color. Continue to stir until the color is uniform and no streaks remain.4-6 drops drops leaf green gel food coloring
- Fold in 3½ cups of quartered sandwich cookies.30 quartered chocolate double stuff sandwich cookies
- Spoon the fudge mixture into the prepared baking dish. Evenly distribute the remaining quartered sandwich cookies over the top of the fudge. Gently press the cookies into the fudge. Cover with plastic wrap and chill in the refrigerator for at least 4 hours or until the fudge is firmly set.
- Once the fudge is set, use the parchment paper edges to lift the fudge out of the baking dish. Use a large, sharp knife to carefully slice the fudge 5 slices x 5 slices. Keep refrigerated until ready to serve.
Jenn’s Notes
Storage:
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 3 weeks.
- To Freeze: To freeze the fudge, wrap the slices in parchment paper and then in aluminum foil. Store it in a freezer-safe container for up to 3 months. Allow the fudge to thaw overnight in the refrigerator before serving.
- Good quality white chocolate chips greatly affect how the chocolate melts and mixes with the sweetened condensed milk. My favorite is Ghirardelli white baking chips.
- I like to leave a bit of an overhang of parchment paper to help lift the fudge out of the pan. If you don’t have any parchment paper on hand, you can line the baking dish with heavy-duty aluminum foil. Be sure to lightly spray the foil with nonstick cooking spray.
- Be sure you use sweetened condensed milk and not evaporated milk. Your fudge will not set if you use evaporated milk.
- You can use broken chocolate sandwich cookies for the quartered cookies if you prefer.
- You can substitute regular food coloring for the gel food color. You may need to add a few extra drops to get the same color.
Nutrition Info
Calories: 261kcal | Carbohydrates: 34g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 13mg | Sodium: 99mg | Potassium: 167mg | Fiber: 0.5g | Sugar: 29g | Vitamin A: 85IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 2mg
I will be a forever follower this is amazing its right up my alley!!!! Thanks for sharing!!! ♥