Andes Mint Fudge Recipes
ANDES MINT FUDGE RECIPE
This fudge is so simple to make and my entire family loved it.
Provided by Elyse Ellis
Categories Dessert
Time 2h15m
Number Of Ingredients 6
Steps:
- Line a 9x13-inch baking dish with foil and spray with nonstick cooking spray; set aside.
- Heat sugar, butter, milk and marshmallow creme in a large saucepan over medium heat until it boils, stirring constantly.
- Let boil and stir continuously for 5 minutes.
- Add Andes Baking Chips and vanilla and stir until the chips are melted.
- Spread immediately into prepared pan.
- Refrigerate for at least 2 hours or until set up.
- Cut into 1 inch squares.
Nutrition Facts : Calories 202 kcal, Carbohydrate 22 g, Protein 1 g, Fat 13 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 23 mg, Sodium 75 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
ANDES MINT FUDGE
My daughter wanted something different for her birthday dessert this year, and she loves Andes Mint. This is such so good, and super easy!!
Provided by Missy Wimpelberg
Categories Candies
Time 30m
Number Of Ingredients 7
Steps:
- 1. Melt 1 1/2 cups chocolate chips (I like semi sweet), with 3/4 cup sweetened condensed milk (14 oz can) over low heat. Once chips melted, place in a 8 x 8 pan (I lined my pan with parchment paper, that I lightly sprayed). Place in refrigerator for about 10 minutes.
- 2. Then melt the white chips, with the remaining sweetened condensed milk. Once chips are melted, remove from heat; add food coloring and peppermint extract. Then layer over chocolate and place back in refrigerator for about 15 minutes.
- 3. Then melt the remaining chocolate chips (a cup) with the shortening in 30 second intervals in the microwave until chips are melted. Then layer over the green mint layer. Then top with the Andes mints. Put in refrigerator for 3-4 hours. Then cut into squares and store in sealed container.
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- In a large saucepan, combine sugar, butter, salt and cream. Heat over medium high heat, stirring constantly, until mixture begins to boil. Continue boiling for 3-4 minutes (at a rolling boil). Remove from heat. Pour over Andes chips and marshmallow cream.
- Using an electric mixer, beat mixture until baking chips are melted and fudge is creamy (about 1-2 minutes). Very gently, fold in extra 1 cup Andes baking chips. You want to stir as little as possible so they don’t completely melt.
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- Place the chocolate chips or almond bark in a microwave-safe bowl and heat in 30-second bursts in the microwave. Stir well in between each reheating until the chocolate is completely melted.
- Working quickly, add the sweetened condensed milk, to taste. (More sweetened condensed milk will result in a sweeter, fudgier texture, less will result in a creamier texture.)
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