Prep 5 mins
Cook 10 mins
My husband went to the Andes mints website and found this recipe. It is so easy and after letting it sit overnight - we couldn't wait to try it this am- it just melts in your mouth! So, good - now I'm going to make their cookies - you put the mint candy in the middle of each ball of dough. Oh, I couldn't find the Andes baking chips at Albertson's yesterday so I bought the box of candies - yummy! My 8 and 9 year old helped make this - here is the website with a copy of the recipes: http://www.totsie.com/recipes.html I'm sorry - I'm going to have to guess on the servings as it made a lot
- Lightly grease a foil-lined 9x9x2 inch pan; set aside.
- Heat sugar, butter or margarine, milk and marshmallow creme in heavy 3-quart saucepan over medium heat until mixture boils, stirring constantly. Boil and stir for 5 minutes.
- Add Andes Baking Chips and vanilla extract, stirring until chips are melted.
- Immediately spread into prepared pan. Refrigerate overnight. Cut into 1 inch squares. Store in airtight container in refrigerator. For creamier fudge, let stand at room temperature 1 hour before serving.
I made this for our neighborhood Christmas cookie/gift exchange this past year. Let me start by saying the flavor was out of this world! I loved it. Unfortunately I had some problems with it the recipe. The fudge even after 18 hours set up time in the refridgerator, stuck to the foil. I ended up having to freeze it for 30 minutes before I could pry the foil off. The fudge remained very soft and didn't set up correctly until it had been in the refrigerator for 2 1/2 days for some reason. I wrote the Andes company for advice but have not heard back from them. I will say that I will make this recipe again but I think I'll use it as a fudge frosting for cakes!
Update for Andes candies recipe website link (originally posted in "About This Recipe").