Andes Mint Fudge
Just 3-ingredients and you have a minty sweet treat.
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Equipment List
- 9x9 square pan
- Saucepan
- Spatula
- Ziplock bag
- Mallet
- Binder clips
- Parchment paper
Ingredients
- 3 c dark chocolate chips- you can substitute milk chocolate chips
- 1 can condensed milk
- 1 c Andes mint- chopped-put in a ziplock bag and mash up or use your hands to make smaller pieces
Preparation Instructions
- Measure ingredients and set aside.
- Unwrap and crush Andres mint pieces. Put in a ziplock bag and use a mallet to crush.
- Line the 9x9 pan with parchment paper. Use a binder clip to hold it down.
Cooking Instructions
- Preheat to 104°F
- Add 3 c dark chocolate chips to pan
- Stir ingredients
- Add 1 can condensed milk to pan
- Stir ingredients
- Stir ingredients
- Stir ingredients
- Stir ingredients
- Stir ingredients
- Stir ingredients
- Remove from heat.
Finishing Instructions
- Pour fudge into the pan. Spread fudge evenly.
- Add crushed Andes mint.
- Refrigerate for at least 2 hours.
- After 2 hours, cut the fudge.
