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
Scale
- 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