Grasshopper Fudge
Mint chocolate Grasshopper Fudge is rich and creamy with an Oreo cookie crunch. Made in under 5 minutes!
Servings: 25 slices
Calories: 261kcal
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 9x9 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.
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
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