Grasshopper Fudge Recipe
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.
- 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
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
- 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.
- 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.
- Add peppermint extract: Stir in the peppermint extract until fully incorporated, infusing the fudge with a refreshing mint flavor.
- 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.
- Incorporate cookies: Gently fold 3½ cups of quartered chocolate sandwich cookies into the fudge mixture, distributing the cookie pieces throughout the batter.
- 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.
- Chill and set: Refrigerate the fudge for at least 4 hours, or until it is completely firm and set.
- 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
Find it online: https://cookwithruby.com/grasshopper-fudge-recipe/
