Grasshopper Fudge Recipe

Introduction

Grasshopper fudge is a festive, minty treat with a creamy white chocolate base and crunchy chocolate sandwich cookies throughout. This easy no-bake recipe is perfect for holiday gifting or a sweet indulgence any time of year.

Ingredients

• 22 ounces white chocolate baking chips (624 grams, Ghirardelli recommended)
• 14 ounces sweetened condensed milk (396 grams)
• ¼ cup heavy cream
• 1½ teaspoons pure peppermint extract
• 4 to 6 drops leaf green gel food coloring (Sunny Side Up Bakery brand recommended)
• 30 quartered chocolate double-stuff sandwich cookies

Instructions

1. Step 1: Line a 9×9-inch baking dish with parchment paper, leaving an overhang for easy removal. If you don’t have parchment, use heavy-duty aluminum foil sprayed lightly with nonstick cooking spray.
2. Step 2: In a medium microwave-safe bowl, combine the white chocolate chips, sweetened condensed milk, and heavy cream. Heat in 30-second intervals, stirring thoroughly after each until the chocolate melts smoothly.
3. Step 3: Stir in the peppermint extract until just blended.
4. Step 4: Add the green gel food coloring and stir until the color is even with no streaks.
5. Step 5: Fold in 3½ cups of the quartered sandwich cookies gently.
6. Step 6: Pour the fudge mixture into the prepared dish. Scatter the remaining quartered cookies evenly on top and press them lightly into the fudge. Cover with plastic wrap and refrigerate for at least 4 hours until firm.
7. Step 7: Once set, lift the fudge out using the parchment edges. Slice into 25 squares (5×5). Keep refrigerated until serving.

Tips & Variations

• Use fresh peppermint extract for the best minty flavor; adjust amount to taste if you prefer a subtler mint.
• For a dairy-free version, substitute the heavy cream and condensed milk with suitable plant-based alternatives but note the texture may vary.
• Try different food coloring shades to customize the fudge for other occasions.
• Press extra cookies on top before chilling to add visual texture and extra crunch in every bite.

Storage

Store the fudge in an airtight container in the refrigerator for up to 1 week. When ready to serve, let it sit at room temperature for 10–15 minutes to soften slightly for the best texture. You can also freeze portions wrapped tightly for up to 2 months; thaw in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of white chocolate?

While this recipe is designed for white chocolate to achieve its signature creamy mint flavor and appearance, you can experiment with semi-sweet or milk chocolate chips for a different twist. Keep in mind the color and taste will change.

Why is my fudge not setting properly?

Make sure you chill the fudge for at least 4 hours or until firm. Using the correct amounts of condensed milk and white chocolate is essential for proper texture. Also, avoid adding too much liquid or under-melting the chocolate, which can affect firm setting.

Grasshopper Fudge Recipe

Print Recipe

★★★★★

4.5 from 73 reviews

This Grasshopper Fudge recipe combines creamy white chocolate with peppermint extract and crunchy chocolate sandwich cookies to create a festive, minty treat that’s perfect for holidays and special occasions. The fudge is easy to prepare with simple ingredients and a no-bake method, resulting in a smooth, colorful dessert with a delightful cookie crunch.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 4 hours 20 minutes
• Yield: 25 pieces 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 22 ounces white chocolate baking chips (624 grams, Ghirardelli recommended)
• 14 ounces sweetened condensed milk (396 grams)
• ¼ cup heavy cream
• 1½ teaspoons pure peppermint extract
• 4 to 6 drops leaf green gel food coloring (Sunny Side Up Bakery brand suggested)
• 30 quartered chocolate double-stuff sandwich cookies

Instructions

1. Prepare the pan: Line a 9×9-inch baking dish with parchment paper, leaving an overhang to lift the fudge out easily. If parchment paper isn’t available, line with heavy-duty aluminum foil sprayed lightly with nonstick cooking spray.
2. Melt ingredients: In a medium microwave-safe bowl, combine the white chocolate chips, sweetened condensed milk, and heavy cream. Heat in 30-second intervals, stirring thoroughly after each, until the white chocolate is completely melted and the mixture is smooth.
3. Add peppermint extract: Stir in the peppermint extract until fully incorporated, infusing the fudge with a refreshing mint flavor.
4. Add color: Mix in the green gel food coloring drops, stirring continuously until the color is evenly distributed and no streaks remain, giving the fudge its signature vibrant hue.
5. Incorporate cookies: Gently fold 3½ cups of quartered chocolate sandwich cookies into the fudge mixture, distributing the cookie pieces throughout the batter.
6. Assemble fudge: Spoon the fudge evenly into the prepared baking dish. Spread the remaining quartered sandwich cookies evenly on top and lightly press them into the fudge for texture and decoration. Cover the dish with plastic wrap.
7. Chill and set: Refrigerate the fudge for at least 4 hours, or until it is completely firm and set.
8. Slice and serve: Use the parchment paper overhang to lift the fudge from the pan. Using a sharp large knife, cut the fudge into a 5×5 grid, yielding 25 pieces. Keep refrigerated until serving for best texture and flavor.

Notes

• Make sure to stir the fudge mixture thoroughly between microwave intervals to avoid burning or graininess.
• Adjust the green food coloring quantity based on your desired shade.
• Store fudge in an airtight container in the refrigerator to maintain freshness.
• For easier cutting, wipe the knife with a warm damp cloth between slices.
• Use high-quality white chocolate chips for the best flavor and smooth texture.

Keywords: grasshopper fudge, peppermint fudge, white chocolate fudge, holiday fudge, no-bake fudge, mint fudge, chocolate sandwich cookies fudge