This slow cooker 3-ingredient Andes mint fudge is the kind of recipe that makes my husband peek into the kitchen every 10 minutes asking, “Is it ready yet?” It’s ridiculously simple—just three ingredients, all dumped into the slow cooker—and you end up with the smoothest, glossiest mint chocolate fudge that tastes like a fancy candy shop treat. I started making this around the holidays when work was hectic and I needed an easy dessert for parties, but it’s become an all-year favorite because it takes almost no effort and still feels special. If you love the classic chocolate-mint combo and want something you can toss together on a busy weeknight or during a Sunday meal prep session, this is it.
Slice the fudge into small squares and serve it chilled or at cool room temperature with a cup of coffee, hot cocoa, or a glass of cold milk. It makes a great addition to holiday cookie trays, office potlucks, or dessert boards alongside simple butter cookies and salty snacks like pretzels or popcorn. For a little extra flair, stack a few squares in a small tin or box and tie with ribbon for an easy edible gift that looks far more complicated than it really is.
Slow Cooker 3-Ingredient Andes Mint FudgeServings: 24
Ingredients
3 cups semi-sweet chocolate chips (about 18 oz)
1 can (14 oz) sweetened condensed milk
2 cups chopped Andes crème de menthe thins, divided
Directions
Line an 8x8-inch or 9x9-inch baking pan with aluminum foil, letting some foil hang over the edges to create handles. Lightly mist the foil with nonstick spray so the fudge releases easily later.
Add the semi-sweet chocolate chips and the entire can of sweetened condensed milk to the bowl of a slow cooker. Stir to roughly combine so the chocolate is coated in the milk.
Cover the slow cooker with the lid and set it to LOW. Cook for 1 to 1 1/2 hours, stirring every 20–30 minutes, until the chocolate is completely melted and the mixture is thick, smooth, and glossy.
Once the mixture is smooth, turn off the slow cooker. Quickly stir in 1 1/2 cups of the chopped Andes crème de menthe thins until they are mostly melted and evenly distributed, leaving about 1/2 cup for the topping.
Immediately pour the hot fudge mixture into the prepared foil-lined pan. Use a spatula to spread it into an even layer, smoothing the top as much as possible.
While the fudge is still warm and soft, sprinkle the remaining 1/2 cup chopped Andes mints evenly over the surface, gently pressing them down so they stick but still stay visible and textured on top.
Let the fudge cool at room temperature for about 1 hour, then transfer the pan to the refrigerator and chill for at least 2 hours, or until completely firm and set.
Once set, lift the fudge out of the pan using the foil overhang and place it on a cutting board. Use a sharp knife to cut into small squares, wiping the knife with a warm, damp cloth between cuts for cleaner edges.
Store the fudge in an airtight container, with layers separated by parchment or wax paper, in the refrigerator for up to 1 week. For the smoothest texture, let the pieces sit at room temperature for 5–10 minutes before serving.
Variations & Tips
If you prefer a sweeter, milkier fudge, swap half of the semi-sweet chocolate chips for milk chocolate chips; this will make the flavor a little more like a candy bar. For extra minty flavor, you can add 1/4 teaspoon peppermint extract to the melted mixture after turning off the slow cooker—just be careful not to overdo it, as peppermint can get strong fast. To make the fudge look even more festive, mix different kinds of mint candies on top, such as a combination of chopped Andes mints and crushed mint chocolate candies or candy canes around the holidays. If you don’t have an 8x8 pan, you can use a loaf pan for thicker pieces or a 9x13 pan for thinner bite-sized squares; just keep an eye on chilling time. For easier slicing on a busy day, you can make the fudge the night before, chill it overnight, and cut it straight from the fridge in the morning for stress-free party prep or gifting.
