This is a fun fudge to make around the holidays, or whenever you feel like it, because mint and chocolate pair well together year-round.

For the chocolate and mint chips, be sure to get candy melt chips if you can. There are chips that specify that they are for baking — these won’t melt very well and will make it a lot harder to make fudge with them! Adapted from this recipe.

2 bags mint chocolate chips (Guittard or Ghirardelli, 4 cups total)
1 can (14 ounces) sweetened condensed milk 
2 tsps. vanilla extract
1 tsp. peppermint extract
4 drops green food coloring (optional)
1 cup dark chocolate chips 
crushed peppermint candy (optional)
sprinkles (optional) 

Line an 8×8-inch pan with parchment paper with enough room over the sides so you can grab it later.

Melt the mint chips in a double boiler with half of the condensed milk. Add the vanilla, peppermint extract, and food coloring. Stir until you have a smooth consistency. Pour into the parchment-lined pan. 

Melt the chocolate chips with the other half of the condensed milk and stir until you get a smooth consistency. Try to drizzle over the mint, or if that fails, use a knife to try to swirl it in until it doesn’t look horrible (I’m speaking from my own abilities here rather than any judgment on other cooks). Sprinkle on the peppermint candy and sprinkles and cool in the fridge for 4 hours or so until it hardens.

When it’s solidified, lift the parchment to remove the fudge from the pan and cut into small pieces. Store in a cool, covered container.