Mint Chocolate Chip Fudge

Instructions

1. Prepare the pan
   Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the parchment with butter or cooking spray.
2. Melt the base ingredients
   In a medium heavy-bottomed saucepan, combine white chocolate chips, sweetened condensed milk, and butter. Heat over low heat, stirring constantly until completely melted and smooth. Remove from heat immediately once melted to prevent scorching.
3. Add flavorings
   Stir in the mint extract, vanilla extract, salt, and green food coloring until the color is uniform throughout. Start with fewer drops of food coloring and add more until you reach your desired shade of mint green.
4. Add chocolate chips
   Let the mixture cool for 2-3 minutes (to prevent the chocolate chips from fully melting), then fold in the semi-sweet chocolate chips and optional Andes mint chips. Work quickly but gently to distribute them evenly.
5. Pour and set
   Pour the fudge mixture into the prepared pan, spreading it evenly with a spatula. Tap the pan gently on the counter a few times to remove any air bubbles and create a smooth surface.
6. Chill and set
   Refrigerate the fudge for at least 4 hours or overnight until completely firm. The fudge should be solid to the touch and easily pull away from the sides of the parchment paper.
7. Cut and serve
   Once set, lift the fudge out of the pan using the parchment paper overhang. Place on a cutting board and cut into 1-inch squares with a sharp knife. For cleaner cuts, wipe the knife with a warm, damp cloth between slices.