Name: Andes Mint Fudge Recipe
Prep time: 135 min
Total time: 135 min
Ingredients: 1 cup granulated sugar; 1 (7 ounce) jar marshmallow creme; 1 cup butter ((2 sticks)); 1 (10 ounce) bag Andes Mint Baking Chips; 1 (5 ounce) can evaporated milk; 1 teaspoon vanilla

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We get together as a family a lot during the holiday season. I think we have fudge at every gathering! We all love it! This fudge is so simple to make and my entire family loved it.

Andes Mint Fudge Recipe

1 from 1 vote

This fudge is so simple to make and my entire family loved it.

24 people

Prep Time 2 15

Total Time 2 15

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Ingredients

▢ 1 cup granulated sugar
▢ 1 (7 ounce) jar marshmallow creme
▢ 1 cup butter, (2 sticks)
▢ 1 (10 ounce) bag Andes Mint Baking Chips
▢ 1 (5 ounce) can evaporated milk
▢ 1 teaspoon vanilla

Instructions

Line a 9x13-inch baking dish with foil and spray with nonstick cooking spray; set aside.
Heat sugar, butter, milk and marshmallow creme in a large saucepan over medium heat until it boils, stirring constantly.
Let boil and stir continuously for 5 minutes.
Add Andes Baking Chips and vanilla and stir until the chips are melted.
Spread immediately into prepared pan.
Refrigerate for at least 2 hours or until set up.
Cut into 1 inch squares.

Nutrition

Calories: 202 kcal · Carbohydrates: 22 g · Protein: 1 g · Fat: 13 g · Saturated Fat: 8 g · Trans Fat: 1 g · Cholesterol: 23 mg · Sodium: 75 mg · Potassium: 88 mg · Fiber: 1 g · Sugar: 18 g · Vitamin A: 256 IU · Vitamin C: 1 mg · Calcium: 25 mg · Iron: 1 mg

Cuisine: American

Course: Dessert

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Questions & Reviews

barb says:

Does this fudge stay firm after it is removed from the refrigerator? Thanks!

Kristy says:

Do you know if you can substitute regular marshmallows for the marshmallow cream? We can’t use it because of food allergies and I have been dying for a good fudge recipe but they all use the marshmallow cream.

betty hatcher says:

i had thought that your e-mail page was pinterest friendly…what happened? or am i mistaken…

Sally says:

Had no problem just now pinning this to my candy making board on Pinterest. Thank you for all the great, fun recipes.

Conny says:

If you can use sweetened condensed milk, this recipe is amazing. Soft and smooth every time. Just substitute a bag of Andes chips for 2 cups of the chips called for in the recipe. It’s my favorite and so versatile. http://www.eaglebrand.com/recipes/details/?RecipeId=3968

Megan says:

I make this same fudge recipe every year with regular chocolate chips. Andes chips sounds great! I usually add the marshmallow creme at the end with the chips and don’t boil it with the other ingredients. Did I read that right or maybe this is a fabulous new tip!

Cyd says:

It will soften a little after being out of the fridge for a while.

Cyd says:

We have never made this fudge using marshmallows. So I googled it and the answers varied. A lot of people said it would work fine, but the consistency may be a little different and the taste a little different. Would take about 1 3/4 cups of mini marshmallows to equal the 7 ounce container of marshmallow creme. Hope this helps!

Sara S. says:

I made this today and it is delicious!! Thanks so much for the recipe. I’m taking it to my sons Christmas concert tomorrow for the get together afterwards. I think everyone will love it!

Heather says:

I have attempted making this twice and neither time it has set.

Please help,

Debbie says:

Any ideas where I might purchase the Andes baking mints chips at? Cannot find at my local grocery stores. Can I just use my regular mints?

Valerie says:

Any ideas why this only has a 1 star rating?? I would love to try it, but I don’t want to waste my time on something that doesn’t work either.

Steph says:

This recipe is way too soft/Melty and sticky and won’t come out like the picture at all… Just trying to save people time and ingredient money.

Dana says:

Mine looked nothing like your picture. The green from the mint rose to the top and the chocolate part did not set right. It was horrible…to me anyways…but my kids like it.

Debbie- Walmart carries the Andes chips in the baking aisle.

Jenny says:

Have tried this recipe twice. It won’t set. I am going to try to resurrect the second try with some chocolate chips. Are you sure this is supposed to be evaporated milk? I see other recipes use sweetened condensed. Huge difference!

Jenny says:

Probably because it won’t set and you have to eat it with a spoon. It tastes good, though.

Cait says:

This didn’t turn out for me at all… too bad, because it’s not exactly a cheap recipe to make. The “fudge” is super gooey. I think I’ll roll into small balls and coat in icing sugar, maybe?

kay says:

Try making it without boiling the marshmallow. Add that and the chips at the end. That will make it set.

Laura Williams says:

Total waste of money! Followed directions exactly and it did not set. Had the consistency of caramel.

Heather says:

We make this fudge every year, except we usually use regular chocolate chips. This year I decided to try it with the Andes mint chips. It is the same recipe that is on the back of the Kraft marshmallow cream jar. You do not want to boil the marshmallow cream along with the other ingredients, instead, add it at the end with the chips and it will turn out great.

Rebecca says:

Thank God I read your comment, Heather. I bought everything for this and did not see the rating beforehand. These recipes can spread fast on Pinterest and this one seems to be popular.

Rebecca says:

Update: It worked! I wisked in the marshmallow after I turned off the heat and it set in less than two hours. Tastes amazing!

Jess S says:

THIS RECIPE DOES NOT WORK!!!!! Read the reviews before you waste your time and money. Did not set up at all after 5 hours in fridge!!

Tim says:

I don’t know what you people are doing. We own several shops make 40 different fudge variations. I make this one personally. NO problems setting.

Lyndsey says:

Count me in as one who was not able to get this to set up. It’s a huge bummer because this is not a cheap recipe to make.

Nicole says:

I read reviews and whisked in the marshmallow after I cooked it but I still had the same problem Dana did. The green rose to the top and it looks really gross. Tastes ok but I don’t know what I did wrong!

Becky says:

You have to boil the sugar milk mixture long enough or it won’t set.

Christina says:

I too had problems with the recipe, I followed the directions exactly. I should have read the reviews and suggestions first. The first batch way too soft. The second and third set but there was a thin layer of hardened oil. It either separated from the chocolate or the butter. What a disappointment as this was suppose to be for Christmas gifts.

Sarah McFarlane says:

Looking here for advice about why this didn’t set. Followed directions exactly. Looks like a lot are having this prob. Bummer! I am dipping apple slices in it and it tastes amazing, but I wanted fudge cubes. Any updates on this recipe?

Ibtina says:

Adding marshmallow cream after boiling made a huge difference.

Heidi says:

I also should have read the reviews before I tried this. It did not set up even after leaving it overnight in the fridge!

Tracy says:

Add marshmallow creme, vanilla, and Andes mint pieces after you boil it.

Barbara says:

I just made this recipe and changed it a wee bit. I added the marshmallow creme at the end as someone had suggested. I also reserved 1/2 cup of the Andes Mint baking chips to sprinkle on top after putting mixture into 9×13 pan. I added 1/2 cup semi-sweet chocolate chips to fudge mixture to replace the Andes Mint baking chips I had reserved. The fudge started setting up immediately after putting into the pan. Can’t wait to try it!

amy says:

Walmart

Angie says:

Me neither! Quite disappointed! Think I’ll try the other suggestion of adding marshmallow at the end.

Amber says:

I just made this and it’s setting up perfectly. You have to make sure it is actually HARD boiling for 5+ minutes which means a rolling boil that you can’t stir down. It’s actually better to just use a candy thermometer and make sure it gets to 234 degrees before you take it off the heat. They are like $5 at Walmart and you can make sure your fudge won’t fail.

Lori says:

After reading all the reviews I was a little nervous following this recipe so I tweaked it and it turned out PERFECTLY! I did not have the Andes baking pieces so I just used about 9 ounces of the regular bar ones and chopped them up so they would melt quicker. I always follow the Nestle Toll House Fudge recipe and when I want a different flavor I just change the chips ( in this case, the Andes mints). Anyway, to me, this is the easiest fudge recipe ever (toll house) and it always sets up, lookes great and most importantly tastes awesome! I wish I could upload a picture so you could see for yourself!
1 1/2 c sugar, 2/3 c evaporated milk, 2 tab butter, 1/4 teas salt ( I omitted), 2 c miniature marshmallows, 9-10 ounces Andes mints and 1 teaspoon of vanilla. Bring 1st 4 ingredients to a full rolling boil, stirring CONSTANTLY. After it boils I always turn the heat down to medium and continue to boil for 3-5 minutes. Then I remove from heat and add the remaining ingredients stirring quickly until the marshmallows are all melted. Pour into prepared pan, refrigerate for a bit and VOILA, you have some amazing fudge and you’ll be asked to make it over and over again!! 🙂

Courtney says:

Mine didn’t set either. Made it to send with my husband to work on fathers day. No go. 🙁

Cindy says:

Too gooey. I followed the directions, even cooked it a bit longer. Wish I had used my candy thermometer.
It’s more like fudge frosty than fudge.

Lisa says:

I made this today to give with some cookies and bars but this fudge didn’t set up even after 6 hours in the refrigerator. Wish I had read the comments before making it!!! My fudge is more like frosting. I’m torn if I should try making it again. I bought ingredients enough to make 4 batches of it to give away. Thinking of making it again and adding the marshmallow fluff at the end and also using a candy thermometer. Very disappointing!!!!

Join The Discussion

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barb says:

Does this fudge stay firm after it is removed from the refrigerator? Thanks!
Kristy says:

Do you know if you can substitute regular marshmallows for the marshmallow cream? We can’t use it because of food allergies and I have been dying for a good fudge recipe but they all use the marshmallow cream.
betty hatcher says:

i had thought that your e-mail page was pinterest friendly…what happened? or am i mistaken…
Sally says:

Had no problem just now pinning this to my candy making board on Pinterest. Thank you for all the great, fun recipes.
Conny says:

If you can use sweetened condensed milk, this recipe is amazing. Soft and smooth every time. Just substitute a bag of Andes chips for 2 cups of the chips called for in the recipe. It’s my favorite and so versatile. http://www.eaglebrand.com/recipes/details/?RecipeId=3968
Megan says:

I make this same fudge recipe every year with regular chocolate chips. Andes chips sounds great! I usually add the marshmallow creme at the end with the chips and don’t boil it with the other ingredients. Did I read that right or maybe this is a fabulous new tip!
Cyd says:

It will soften a little after being out of the fridge for a while.
Cyd says:

We have never made this fudge using marshmallows. So I googled it and the answers varied. A lot of people said it would work fine, but the consistency may be a little different and the taste a little different. Would take about 1 3/4 cups of mini marshmallows to equal the 7 ounce container of marshmallow creme. Hope this helps!
Sara S. says:

I made this today and it is delicious!! Thanks so much for the recipe. I’m taking it to my sons Christmas concert tomorrow for the get together afterwards. I think everyone will love it!
Heather says:

I have attempted making this twice and neither time it has set.

Please help,
Debbie says:

Any ideas where I might purchase the Andes baking mints chips at? Cannot find at my local grocery stores. Can I just use my regular mints?
Valerie says:

Any ideas why this only has a 1 star rating?? I would love to try it, but I don’t want to waste my time on something that doesn’t work either.
Steph says:

This recipe is way too soft/Melty and sticky and won’t come out like the picture at all… Just trying to save people time and ingredient money.
Dana says:

Mine looked nothing like your picture. The green from the mint rose to the top and the chocolate part did not set right. It was horrible…to me anyways…but my kids like it.

Debbie- Walmart carries the Andes chips in the baking aisle.
Jenny says:

Have tried this recipe twice. It won’t set. I am going to try to resurrect the second try with some chocolate chips. Are you sure this is supposed to be evaporated milk? I see other recipes use sweetened condensed. Huge difference!
Jenny says:

Probably because it won’t set and you have to eat it with a spoon. It tastes good, though.
Cait says:

This didn’t turn out for me at all… too bad, because it’s not exactly a cheap recipe to make. The “fudge” is super gooey. I think I’ll roll into small balls and coat in icing sugar, maybe?
kay says:

Try making it without boiling the marshmallow. Add that and the chips at the end. That will make it set.
Laura Williams says:

Total waste of money! Followed directions exactly and it did not set. Had the consistency of caramel.
Heather says:

We make this fudge every year, except we usually use regular chocolate chips. This year I decided to try it with the Andes mint chips. It is the same recipe that is on the back of the Kraft marshmallow cream jar. You do not want to boil the marshmallow cream along with the other ingredients, instead, add it at the end with the chips and it will turn out great.
Rebecca says:

Thank God I read your comment, Heather. I bought everything for this and did not see the rating beforehand. These recipes can spread fast on Pinterest and this one seems to be popular.
Rebecca says:

Update: It worked! I wisked in the marshmallow after I turned off the heat and it set in less than two hours. Tastes amazing!
Jess S says:

THIS RECIPE DOES NOT WORK!!!!! Read the reviews before you waste your time and money. Did not set up at all after 5 hours in fridge!!
Tim says:

I don’t know what you people are doing. We own several shops make 40 different fudge variations. I make this one personally. NO problems setting.
Lyndsey says:

Count me in as one who was not able to get this to set up. It’s a huge bummer because this is not a cheap recipe to make.
Nicole says:

I read reviews and whisked in the marshmallow after I cooked it but I still had the same problem Dana did. The green rose to the top and it looks really gross. Tastes ok but I don’t know what I did wrong!
Becky says:

You have to boil the sugar milk mixture long enough or it won’t set.
Christina says:

I too had problems with the recipe, I followed the directions exactly. I should have read the reviews and suggestions first. The first batch way too soft. The second and third set but there was a thin layer of hardened oil. It either separated from the chocolate or the butter. What a disappointment as this was suppose to be for Christmas gifts.
Sarah McFarlane says:

Looking here for advice about why this didn’t set. Followed directions exactly. Looks like a lot are having this prob. Bummer! I am dipping apple slices in it and it tastes amazing, but I wanted fudge cubes. Any updates on this recipe?
Ibtina says:

Adding marshmallow cream after boiling made a huge difference.
Heidi says:

I also should have read the reviews before I tried this. It did not set up even after leaving it overnight in the fridge!
Tracy says:

Add marshmallow creme, vanilla, and Andes mint pieces after you boil it.
Barbara says:

I just made this recipe and changed it a wee bit. I added the marshmallow creme at the end as someone had suggested. I also reserved 1/2 cup of the Andes Mint baking chips to sprinkle on top after putting mixture into 9×13 pan. I added 1/2 cup semi-sweet chocolate chips to fudge mixture to replace the Andes Mint baking chips I had reserved. The fudge started setting up immediately after putting into the pan. Can’t wait to try it!
amy says:

Walmart
Angie says:

Me neither! Quite disappointed! Think I’ll try the other suggestion of adding marshmallow at the end.
Amber says:

I just made this and it’s setting up perfectly. You have to make sure it is actually HARD boiling for 5+ minutes which means a rolling boil that you can’t stir down. It’s actually better to just use a candy thermometer and make sure it gets to 234 degrees before you take it off the heat. They are like $5 at Walmart and you can make sure your fudge won’t fail.
Lori says:

After reading all the reviews I was a little nervous following this recipe so I tweaked it and it turned out PERFECTLY! I did not have the Andes baking pieces so I just used about 9 ounces of the regular bar ones and chopped them up so they would melt quicker. I always follow the Nestle Toll House Fudge recipe and when I want a different flavor I just change the chips ( in this case, the Andes mints). Anyway, to me, this is the easiest fudge recipe ever (toll house) and it always sets up, lookes great and most importantly tastes awesome! I wish I could upload a picture so you could see for yourself!
1 1/2 c sugar, 2/3 c evaporated milk, 2 tab butter, 1/4 teas salt ( I omitted), 2 c miniature marshmallows, 9-10 ounces Andes mints and 1 teaspoon of vanilla. Bring 1st 4 ingredients to a full rolling boil, stirring CONSTANTLY. After it boils I always turn the heat down to medium and continue to boil for 3-5 minutes. Then I remove from heat and add the remaining ingredients stirring quickly until the marshmallows are all melted. Pour into prepared pan, refrigerate for a bit and VOILA, you have some amazing fudge and you’ll be asked to make it over and over again!! 🙂
Courtney says:

Mine didn’t set either. Made it to send with my husband to work on fathers day. No go. 🙁
Cindy says:

Too gooey. I followed the directions, even cooked it a bit longer. Wish I had used my candy thermometer.
It’s more like fudge frosty than fudge.
Lisa says:

I made this today to give with some cookies and bars but this fudge didn’t set up even after 6 hours in the refrigerator. Wish I had read the comments before making it!!! My fudge is more like frosting. I’m torn if I should try making it again. I bought ingredients enough to make 4 batches of it to give away. Thinking of making it again and adding the marshmallow fluff at the end and also using a candy thermometer. Very disappointing!!!!