Andes Mint Chocolate Chip Fudge Recipes

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ANDES MINT FUDGE



Andes Mint Fudge image

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

2 cups granulated sugar
3/4 cup heavy whipping cream
3/4 cup unsalted butter
pinch of kosher salt
1 bag (10 ounce) andes creme de menthe baking chips
7 ounces marshmallow cream
1 cup andes creme de menthe baking chips
1/2 cup milk chocolate chips, melted
sprinkles

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 FUDGE



Andes Mint Chocolate Fudge image

My favorite holiday treat is fudge and this Andes Mint Chocolate Fudge recipe is a delicious creation. Filled with creamy chocolate, bright mint, and bits of Andes candy, it's a hit with everyone. Make this for Christmas parties, or year round as a favorite treat.

Provided by Jill

Categories     Dessert

Number Of Ingredients 4

2 C semi sweet chocolate chips
1 - 14 oz sweetened condensed milk
3/4 C Andes mint baking chips
3/4 C mini chocolate chips

Steps:

  • Line a 9x9 baking dish with parchment paper
  • In a microwave safe bowl, combine the semi sweet chocolate chips and sweetened condensed milk
  • Place in the microwave for 1 minutes
  • Allow to sit for another minutes before whisking
  • If not melted, place in the microwave for an additional 30 seconds
  • Pour fudge into baking dish
  • Sprinkle the baking chips and mini chocolate chips over the top
  • Place on the counter to set over night
  • Cut into 1 inch squares and enjoy!

Nutrition Facts : Calories 545 kcal, Carbohydrate 65 g, Protein 8 g, Fat 29 g, SaturatedFat 17 g, Cholesterol 22 mg, Sodium 76 mg, Fiber 5 g, Sugar 55 g, ServingSize 1 serving

ANDES MINT CHOCOLATE CHIP FUDGE



Andes Mint Chocolate Chip Fudge image

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

2 and 1/2 cups semi-sweet chocolate chips, divided
1 14 oz can sweetened condensed milk, divided
1 and 1/2 cups white chocolate baking chips
1 teaspoon peppermint extract (or more, go by your taste preference)
2 drops green food coloring
1 teaspoon canola or vegetable oil
1/2 cup mini chocolate chips and/or Andes Creme De Menthe Baking Chips

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 CHOCOLATE FUDGE



Andes Mint Chocolate Fudge image

This no-bake fudge recipe is packed full of chopped Andes Mints and is prepared with peppermint extract. The chocolate topping is made with melted Andes Mints too, so you know this fudge is for the extreme mint lover!

Provided by Lord Byron's Kitchen

Categories     Dessert

Time 10m

Number Of Ingredients 9

1/2 cup salted butter, (room temperature)
1/2 cup brown sugar, (lightly packed)
1/4 cup sugar
1 teaspoon peppermint extract
2 tablespoons milk
1 cup all purpose flour
1/2 cup cocoa powder
1/4 teaspoon salt
3 cups chopped Andes Mint Chocolates

Steps:

  • Add the butter, both sugars, peppermint extract, and milk to a bowl. Beat together until well combined.
  • Add the flour, cocoa powder, and salt to the mixture and mix until just combined. Do not over mix.
  • Stir in one cup of chopped Andes Mint Chocolates. You can use one cup of Andes Mint Chips instead of chopping the chocolates. Set mixture aside.
  • Line a 9″x9″ pan with parchment paper. Press the mixture evenly into the pan, being sure to get into the corners. You can use a small plastic drinking tumbler as a mini rolling pin to even out the surface as much as possible. Set aside.
  • Next, add the remaining two cups of chopped chocolates to a microwave safe bowl. Microwave in increments of 30 seconds on half power. Check the chocolate between each increment. Try not to stir it too much, because the brown and the green colours will blend together.
  • Once fully melted, pour over the mixture in the pan. Use a spatula to smooth out the chocolate.
  • Set aside and let rest for 2-3 hours to set. Cut into squares.

Nutrition Facts : Carbohydrate 38 g, Protein 3 g, Fat 19 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 14 mg, Sodium 101 mg, Fiber 2 g, Sugar 29 g, Calories 317 kcal, UnsaturatedFat 2 g, ServingSize 1 serving

ANDES MINT COOKIES



Andes Mint Cookies image

Transform your favorite candy into a baked treat! These Andes mint cookies are better than any after-dinner mint. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 3 dozen.

Number Of Ingredients 10

3/4 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
1 teaspoon vanilla extract
2 large eggs, room temperature
2-1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 package (10 ounces) Andes creme de menthe baking chips

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter, sugars and vanilla until light and fluffy, 5-7 minutes. Beat in eggs. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in baking chips., Drop dough by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 155 calories, Fat 8g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 107mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.

ANDES MINT FUDGE RECIPE



Andes Mint Fudge Recipe image

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

1 cup granulated sugar
1 (7 ounce) jar marshmallow creme
1 cup butter ((2 sticks))
1 (10 ounce) bag Andes Mint Baking Chips
1 (5 ounce) can evaporated milk
1 teaspoon vanilla

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

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