Andes Mint Fudge |Cooking With Amanda

Making fudge has become one of my favorite things to do. I have a long list of flavors I still want to try out. Think of all the creativity you can have when you k now you've got a good base.

Plus, most of my fudge recipes don't need candy thermometers, so there's that.

I know I already have a mint chocolate fudge recipe on my blog. But it's a two ingredient version, so I feel very safe creating another delicious recipe. I mean c'mon, you can't have too many chocolate mint recipes. Can you?

After the holidays, I tend to take stock of what's in my pantry. We spend most of February eating out of our pantry in an effort to 1. Save money and 2. Purge the pantry.

One of the items I found hidden in the back was three bags of Andes Crème de Menthe baking chips. How did these get forgotten? Yes, it could be, because I am a hoarder of baking chips.

Instead of using white chocolate chips or milk chocolate chips as the base of this fudge…I decided to use a bag of Andes mint chips. I wasn't sure if it would turn out okay… would they clump? Would they taste bad? Only one way to find out!

Well, friends, they turned out amazing. I also folded in some extra Andes baking chips… just for a little texture for this fudge. I could also envision adding some of those Oreo Mint Cookies crushed up (are we on the same page with this???).

For the garnish - yes, fudge can have a garnish - I melted some milk chocolate chips and drizzled it over the top. I also used a little green and white sprinkles left over from St. Paddy's Day. I hope you don't mind!

So tell me….what's lurking in the back of your pantry? Hopefully just the right ingredients to make this yummy homemade candy immediately!

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Andes Mint Fudge Recipe

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Ingredients

2 cups granulated sugar
3/4 cup heavy cream
3/4 cup unsalted butter
pinch of kosher salt
1 10 ounce bag andes creme de menthe baking chips
7 ounces marshmallow cream

Mix-Ins and Toppings:

1 cup andes creme de menthe baking chips
1/2 cup milk chocolate chips, melted
sprinkles

Directions

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. Refrigerate fudge for 4 hours.
For the garnish, drizzle melted chocolate over the fudge and add sprinkles. Cut and serve!