Go Back Email Link
–+ servings
Andes Mint Fudge

Andes Mint Fudge for the Holidays

But First Desserts
Andes Mint Fudge is a special addition to your list of making fudge this year. The combination of mint and fudge reminds me of when we would go to a Mexican restaurant and they would give us each an Andes Candy when we were done with our dinner. The only difference with these is they are a festive red/white instead of the green/brown we would get as our after-dinner mint.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Additional Time 8 hours
Total Time 8 hours 20 minutes
Course No-Bake Desserts
Cuisine American
Servings 24 pieces
Calories 448 kcal

Ingredients
  

  • 1 - 14 oz can of sweetened condensed milk
  • 3 cup semi-sweet chocolate chips
  • 1 tsp pure peppermint extract
  • 1 ½ cup chopped Andes Mint Cookie Bark chopped
  • 1 ½ cup Andes Mint Peppermint Bark chopped

Instructions
 

  • Spray the 9x13 baking dish with pam spray and cover it with wax paper, lightly spray the wax paper as well.
  • Using a small pot combine the condensed milk and the peppermint extract.
  • Pour the chocolate chips into a heat-safe bowl.
  • Once the milk has started to steam and simmer, pour over the chocolate chips.
  • Whisk the milk and chocolate chips together until combined and smooth.
  • Scoop the fudge into the baking dish.
  • Sprinkle the mint cookie bark and peppermint bark onto the top of the fudge.
  • Allow cooling overnight on the counter before cutting into squares.
  • Enjoy!

Notes

The extra 8 hours for the time is to allow the fudge to sit overnight on your counter.

Nutrition

Serving: 1gCalories: 448kcalCarbohydrates: 59gProtein: 7gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 7gCholesterol: 19mgSodium: 73mgFiber: 3gSugar: 53g
Keyword andes candy, chocolate fudge, peppermint fudge
Tried this recipe?Let us know how it was!