Andes Mint Fudge
If you have read my recent post Fabulous Andes Mint Cookies, you know I love Andes mints. Well, I like Andes mints so much, I decided I needed to try to create an Andes mint fudge recipe. (Much to my husband’s dismay. He despises mint). In my family, fudge has to have nuts. My mom prefers walnuts. I like pecans better, but I am trying to give walnuts a shot lately. I have never really liked walnuts, but I will keep using them. The more I eat them, the more I will start liking them. There was actually a 2010 study done that found that children started to like vegetables, that they didn’t like before, if they tried them eight or nine times. Oh, there is hope for my husband and mint yet. Maybe if I make him take a bite of this Andes mint fudge every week for 10 weeks, then he will start liking it. That plan might back fire, though. He might make me eat my homemade cherry Bing bars every week for 10 weeks. I just can’t do it. The cherry layer taste like fake cherry flavor. Maybe if it was real cherries.
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The Ingredients
When I was creating this recipe, I debated whether I should chop up the Andes mints or just line the pan with the mints and pour the fudge over top. I decided that lining the pan with mints first was the way to go. It would create a “crust” on the bottom. I love that it provides a different texture. If I had chopped up the mint or used Andes mint baking chips, I feel like the mints would have gotten lost. As for the nuts, I used walnuts, but pecans would work great too. Macadamia nuts would also be delicious, but those are much more expensive.
Let’s talk marshmallow. I measured my marshmallows out on my kitchen scale. I feel like it’s more accurate than measuring it in cups. Plus, if I only have large marshmallows on hand, I can use them without having to figure out how many mini marshmallows equals a large marshmallow. I recommend using mini marshmallows in this recipe, only because they melt faster than the large ones. If all you have is large marshmallows, I would cut them into pieces after you have weighed them out. I haven’t tried this recipe with marshmallow fluff, but I would think that as long as you have the correct amount, it would work out. I might have to test out that theory.
This Andes mint fudge is rich and delicious. It has just the right amount of mint flavor. It’s a perfect recipe to add to your holiday goodie list. I think my holiday goodie making list has gotten too long. We are going to be eating goodies until next Christmas.
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Andes Mint Fudge
- Total Time: 20 minutes
- Yield: 40 servings 1x
Description
This Andes mint fudge is rich and delicious. It has just the right amount of mint flavor. It’s a perfect recipe to add to your holiday goodie list.
Ingredients
- about 12 oz Andes mints
- 3 cups granulated sugar
- 1 cup evaporated milk
- 3/4 cup unsalted butter
- 5 oz mini marshmallows
- 1 1/2 teaspoons pure vanilla extract
- 8 oz dark chocolate chips
- 8 oz semisweet chocolate chips
- 1 cup chopped walnuts
Instructions
- Line the bottom of a 9×13 pan with parchment paper, or you can just butter the pan. I prefer to use parchment paper.
- Line the pan with the unwrapped Andes mints, making sure to cover the entire bottom of the pan.
- Pour sugar, evaporated milk butter and marshmallows into a saucepan. Heat on medium heat to a boil. Boil for 5 minutes, while stirring constantly.
- Add vanilla and stir.
- Add dark chocolate, semisweet chocolate and walnuts and stir until well combined. Pour into your pan of Andes mints. It’s important to work quickly here as you want the mixture to be warm when you pour it into your pan. This way the mints will melt a little and adhere to the fudge.
- Chill for 1 to 2 hours, then cut and enjoy!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
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