Andes Mint Chocolate Fudge Recipes

ANDES MINT FUDGE

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!

ANDES MINT CHOCOLATE FUDGE

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!

ANDES MINT FUDGE RECIPE

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.

LAYERED MINT CHOCOLATE FUDGE

Steps:

• In heavy saucepan, over low heat, melt chocolate chips with 1 cup sweetened condensed milk; add vanilla. Spread half the mixture into wax-paper-lined 8- or 9-inch square pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature.
• In heavy saucepan, over low heat, melt white confectioners coating with remaining sweetened condensed milk (mixture will be thick). Add peppermint extract and food coloring (optional).
• Spread on chilled chocolate layer; chill 10 minutes longer or until firm.
• Spread reserved chocolate mixture on mint layer. Chill 2 hours or until firm. Turn onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

ANDES MINT CHOCOLATE FUDGE

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.