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Andes Creamy Peppermint Fudge Recipe

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This recipe for Andes Creamy Peppermint Fudge is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. sugar
1 (7 oz.) jar Marshmallow Crème
1 c. butter
1 pkg. (10 oz.) Andes Peppermint Baking Chips
2/3 c. evaporated milk
1 tsp. vanilla
Directions:
Directions:
Lightly grease a foil-lined 9 inch square pan. Heat sugar, butter, milk and marshmallow crème in heavy 3-quart saucepan over medium heat until mixture boils, stirring constantly. Boil and stir 5 minutes. Add Andes Peppermint Baking Chips and vanilla. Stirring until chips are melted. Immediately spread into prepared pan. Refrigerate overnight. Cut into 1 inch squares. Store in airtight container in refrigerator. I reserved a few mints to put on the top of the fudge before putting into the fridge.

 

 

 

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