ANDES MINT FUDGE
Chocolate Andes Mint Fudge is an easy, delicious, no candy thermometer needed, recipe!
Provided by Aimee Shugarman
Categories Candy
Time 4h20m
Number Of Ingredients 9
Steps:
- Line a 9-inch square dish with parchment paper. Set aside.
- In a large mixing bowl, add 1 bag Andes baking chips and marshmallow cream. Set aside.
- In a large saucepan, combine sugar, butter, salt and cream. Heat over medium high heat, stirring constantly, until mixture begins to boil. Continue boiling for 3-4 minutes (at a rolling boil). Remove from heat. Pour over Andes chips and marshmallow cream.
- Using an electric mixer, beat mixture until baking chips are melted and fudge is creamy (about 1-2 minutes). Very gently, fold in extra 1 cup Andes baking chips. You want to stir as little as possible so they don't completely melt.
- Pour into prepared pan. Allow fudge to set at room temperature for 4 hours.
- For the garnish, drizzle melted chocolate over the fudge and add sprinkles. Cut and serve!
Nutrition Facts : Calories 97 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 10 milligrams cholesterol, Fat 5 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 14 milligrams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
ANDES MINT CHOCOLATE CHIP FUDGE
A giant Andes mint in fudge form. So good and dangerously easy! No candy thermometer required.
Provided by Sally
Categories Candy
Time 2h30m
Number Of Ingredients 7
Steps:
- Line an 8×8 baking pan with parchment paper. Spray paper with non-stick spray and set aside.
- In a small saucepan over low heat, melt 1.5 cups chocolate chips with 3/4 cup sweetened condensed milk, stirring occasionally. Spread melted chocolate mixture into pan and chill for 5-10 minutes.
- In another saucepan, melt white baking chips and remaining condensed milk, stirring until completely smooth. Remove from the heat and add peppermint extract and food coloring. Spread mint layer over chilled chocolate layer. Chill for 5-10 minutes as you make the final layer.
- Melt remaining 1 cup of chocolate chips with 1 tsp oil in the microwave in 30 second increments. Stir until completely smooth. Spread over chilled mint layer. Top with mini chocolate chips and/or Andes baking chips. Refrigerate at least 2 hours or until fudge is completely set (could take up to 4 hours).
- Cut into squares. Store in an airtight container in the refrigerator up to two weeks.
ANDES MINT FUDGE RECIPE
This fudge is so simple to make and my entire family loved it.
Provided by Elyse Ellis
Categories Dessert
Time 2h15m
Number Of Ingredients 6
Steps:
- Line a 9x13-inch baking dish with foil and spray with nonstick cooking spray; set aside.
- Heat sugar, butter, milk and marshmallow creme in a large saucepan over medium heat until it boils, stirring constantly.
- Let boil and stir continuously for 5 minutes.
- Add Andes Baking Chips and vanilla and stir until the chips are melted.
- Spread immediately into prepared pan.
- Refrigerate for at least 2 hours or until set up.
- Cut into 1 inch squares.
Nutrition Facts : Calories 202 kcal, Carbohydrate 22 g, Protein 1 g, Fat 13 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 23 mg, Sodium 75 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
ANDES MINT CHOCOLATE CHIP FUDGE
Number Of Ingredients 6
Steps:
- Line an 8×8 baking pan with parchment paper. Spray paper with non-stick spray and set aside. In a small saucepan over low heat, melt 1 cup chocolate chips with 3/4 cup sweetened condensed milk, stirring occasionally. Spread melted chocolate mixture into pan and chill for 5-10 minutes. In another saucepan, melt white baking chips and remaining condensed milk, stirring until completely smooth. Remove from the heat and add peppermint extract and food coloring. Spread mint layer over chilled chocolate layer. Chill for 5-10 minutes as you make the final layer. Melt remaining 1 cup of chocolate chips with 1 tsp shortening in the microwave in 30 second increments. Stir until completely smooth. Spread over chilled mint layer.
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ANDES MINT FUDGE RECIPE (ONLY 3 INGREDIENTS!!!)
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4.8/5 (9)Total Time 2 hrs 8 minsCategory DessertCalories 133 per serving
- Place the chocolate chips or almond bark in a microwave-safe bowl and heat in 30-second bursts in the microwave. Stir well in between each reheating until the chocolate is completely melted.
- Working quickly, add the sweetened condensed milk, to taste. (More sweetened condensed milk will result in a sweeter, fudgier texture, less will result in a creamier texture.)
- Spread the fudge mixture into the pan and then sprinkle evenly with a layer of chopped Andes mints.
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