Andes Mint Fudge Recipe

Published: December 5, 2013Updated: June 20, 2017Author: Elyse Ellis
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Andes Mint Fudge Recipe

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.

Serves: 24

Andes Mint Fudge Recipe

2 hr, 15 Prep Time

2 hr, 15 Total Time

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Ingredients

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

Instructions

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

Nutrition

Calories

235 cal

Fat

10 g

Carbs

28 g

Protein

10 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
2045
https://www.sixsistersstuff.com/recipe/andes-mint-fudge-recipe/

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  1. barb says:
    December 5, 2013
    Does this fudge stay firm after it is removed from the refrigerator? Thanks!
    Reply
    • Cyd says:
      December 10, 2013
      It will soften a little after being out of the fridge for a while.
      Reply
  2. Kristy says:
    December 6, 2013
    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.
    Reply
    • Conny says:
      December 7, 2013
      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
      Reply
    • Cyd says:
      December 10, 2013
      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!
      Reply
  3. betty hatcher says:
    December 6, 2013
    i had thought that your e-mail page was pinterest friendly...what happened? or am i mistaken...
    Reply
  4. Sally says:
    December 6, 2013
    Had no problem just now pinning this to my candy making board on Pinterest. Thank you for all the great, fun recipes.
    Reply
  5. Megan says:
    December 9, 2013
    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!
    Reply
  6. Sara S. says:
    December 12, 2013
    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!
    Reply
  7. Heather says:
    December 13, 2013
    I have attempted making this twice and neither time it has set. Please help,
    Reply
    • Angie says:
      December 20, 2015
      Me neither! Quite disappointed! Think I'll try the other suggestion of adding marshmallow at the end.
      Reply
      • Courtney says:
        June 19, 2016
        Mine didn't set either. Made it to send with my husband to work on fathers day. No go. :(
        Reply
  8. Debbie says:
    December 13, 2013
    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?
    Reply
    • amy says:
      December 19, 2015
      Walmart
      Reply
  9. Valerie says:
    December 14, 2013
    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.
    Reply
    • Jenny says:
      December 16, 2013
      Probably because it won't set and you have to eat it with a spoon. It tastes good, though.
      Reply
  10. Steph says:
    December 14, 2013
    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.
    Reply
  11. Dana says:
    December 15, 2013
    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.
    Reply
  12. Jenny says:
    December 16, 2013
    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!
    Reply
  13. Cait says:
    December 16, 2013
    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?
    Reply
  14. kay says:
    December 16, 2013
    Try making it without boiling the marshmallow. Add that and the chips at the end. That will make it set.
    Reply
  15. Laura Williams says:
    December 22, 2013
    Total waste of money! Followed directions exactly and it did not set. Had the consistency of caramel.
    Reply
  16. Heather says:
    December 24, 2013
    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.
    Reply
    • Rebecca says:
      December 24, 2013
      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.
      Reply
  17. Rebecca says:
    December 24, 2013
    Update: It worked! I wisked in the marshmallow after I turned off the heat and it set in less than two hours. Tastes amazing!
    Reply
  18. Jess S says:
    December 31, 2013
    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!!
    Reply
  19. Tim says:
    January 2, 2014
    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.
    Reply
  20. Lyndsey says:
    February 27, 2014
    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.
    Reply
  21. Nicole says:
    May 30, 2014
    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!
    Reply
  22. Becky says:
    November 11, 2014
    You have to boil the sugar milk mixture long enough or it won't set.
    Reply
  23. Christina says:
    December 14, 2014
    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.
    Reply
  24. Sarah McFarlane says:
    December 16, 2014
    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?
    Reply
  25. Ibtina says:
    December 16, 2014
    Adding marshmallow cream after boiling made a huge difference.
    Reply
  26. Heidi says:
    December 21, 2014
    I also should have read the reviews before I tried this. It did not set up even after leaving it overnight in the fridge!
    Reply
  27. Tracy says:
    December 6, 2015
    Add marshmallow creme, vanilla, and Andes mint pieces after you boil it.
    Reply
  28. Barbara says:
    December 15, 2015
    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 9x13 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!
    Reply
  29. Amber says:
    December 20, 2015
    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.
    Reply
  30. Lori says:
    December 23, 2015
    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!! :)
    Reply
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