Fabulous Mint Fudge We Made Last Night! |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
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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. I'm sorry - I'm going to have to guess on the servings as it made a lot. Ingredients:
1 cup sugar |
1 (7 ounce) jar marshmallow creme |
1 cup butter or 1 cup margarine |
1 (10 ounce) package andes mint baking chips |
1 (5 ounce) can evaporated milk (about 2/3 cup) |
1 teaspoon vanilla extract |
Directions:
1. Lightly grease a foil-lined 9x9x2 inch pan; set aside.
2. 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.
3. Add Andes Baking Chips and vanilla extract, stirring until chips are melted.
4. 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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