Shamrock Shake Fudge
Ingredients
- 3 cups white chocolate chips
- 1 can 14 oz sweetened condensed milk
- 3 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
- ½ teaspoon peppermint extract add more cautiously
- Optional: green gel food coloring
- Optional toppings: crushed chocolate sandwich cookies mini chocolate chips, whipped cream swirl
Instructions
- Line an 8×8-inch pan with parchment paper, leaving overhang for easy removal.
- In a saucepan over low heat, combine white chocolate chips, condensed milk, and butter.
- Stir constantly until smooth and fully melted. Remove from heat and stir in vanilla extract and salt.
- Fold in peppermint extract gradually, tasting before adding more. Add green gel food coloring for a festive look.
- Pour the mixture into the prepared pan and smooth the top. Sprinkle optional toppings as desired.
- Refrigerate for 2–3 hours until fully set.
- Lift out using parchment overhang and cut into squares with a sharp knife.
Notes
• Start small with peppermint extract; you can add more if needed.
• Use white chocolate for a creamy base that lets the mint shine.
• Keep heat low to avoid scorching.
• Chill completely before slicing for clean edges.
• Add toppings last to prevent sinking.
• Use white chocolate for a creamy base that lets the mint shine.
• Keep heat low to avoid scorching.
• Chill completely before slicing for clean edges.
• Add toppings last to prevent sinking.