Fabulous Mint Fudge We Made Last Night!

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 15mins
SERVES: 24
YIELD: 4 pounds
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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