Andes Mint Fudge Recipes
ANDES MINT CHOCOLATE FUDGE
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
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 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
FABULOUS MINT FUDGE WE MADE LAST NIGHT!
My husband went to the Andes mints website and found this recipe. It is so easy and after letting it sit overnight - we couldn't wait to try it this am- it just melts in your mouth! So, good - now I'm going to make their cookies - you put the mint candy in the middle of each ball of dough. Oh, I couldn't find the Andes baking chips at Albertson's yesterday so I bought the box of candies - yummy! My 8 and 9 year old helped make this - here is the website with a copy of the recipes: http://www.totsie.com/recipes.html I'm sorry - I'm going to have to guess on the servings as it made a lot
Provided by Kathy_in_Colorado
Categories Candy
Time 15m
Yield 4 pounds, 24 serving(s)
Number Of Ingredients 6
Steps:
- Lightly grease a foil-lined 9x9x2 inch pan; set aside.
- Heat sugar, butter or margarine, milk and marshmallow creme in heavy 3-quart saucepan over medium heat until mixture boils, stirring constantly. Boil and stir for 5 minutes.
- Add Andes Baking Chips and vanilla extract, stirring until chips are melted.
- Immediately spread into prepared pan. Refrigerate overnight. Cut into 1 inch squares. Store in airtight container in refrigerator. For creamier fudge, let stand at room temperature 1 hour before serving.
Nutrition Facts : Calories 136.8, Fat 8.1, SaturatedFat 5.1, Cholesterol 22.1, Sodium 80.9, Carbohydrate 15.9, Sugar 12.4, Protein 0.6
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- 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.
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