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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Fudge Andes Mint Recipe

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This recipe for Fudge Andes Mint is from It's in the Kitchen where the warmth of shared memories, laughter, and life, 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:  
3 cups Nestle Dark Chocolate Chips {approx. 1.5 bags}
1 cup Andes Mint Baking Chips {or chopped up Andes Mints}
1 can Sweetened Condensed Milk {14 oz.}
Directions:
Directions:
Line 8×8 or 9×9 baking dish with foil, then spray foil with Pam. {allow a little extra foil on the sides, so the fudge can easily be lifted out later}
In large microwave safe bowl, combine dark chocolate chips and sweetened condensed milk.
Microwave for 1 minute, then stir.
Microwave for an additional 45 seconds, and stir until melted. {or microwave an additional 45 seconds if needed}.
Once melted, quickly transfer to foil lined baking dish and spread out evenly. {the fudge likes to set fast, so no dilly-dallying on this part}
Sprinkle top of mixture in pan evenly with approx. 1 cup Andes Mint baking chips.
Transfer to refrigerator, and chill for approx. 2 hours, or until set.
Cut into 1 inch squares, and ENJOY!
Store leftovers in the refrigerator.

 

 

 

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