Andes Mint Fudge

Chocolate Andes Mint Fudge is an easy, delicious, no candy thermometer needed, recipe!

Chocolate Andes Mint Fudge is an easy, delicious, no candy thermometer needed, recipe!

Click HERE to save recipe to Pinterest

Making fudge has become one of my favorite things to do. I have a long list of flavors I still want to try out. Think of all the creativity you can have when you know you’ve got a good base. Knowing how to make fudge is a useful trick.

Plus, most of my fudge recipes don’t need candy thermometers, so there’s that.

I know I already have a mint chocolate fudge recipe on my blog. But it’s a two ingredient version, so I feel very safe creating another delicious recipe.

I mean c’mon, you can’t have too many chocolate mint recipes. Can you?

After the holidays, I tend to take stock of what’s in my pantry. We spend most of February eating out of our pantry in an effort to 1. Save money and 2. Purge the pantry.

One of the items I found hidden in the back was three bags of Andes Chocolate Mint Baking Chips . How did these get forgotten? Yes, it could be, because I am a hoarder of baking chips.

Instead of using white chocolate chips or milk chocolate chips as the base of this fudge…I decided to use a bag of Andes mint chips.

I wasn’t sure if it would turn out okay… would they clump? Would they taste bad? Only one way to find out!

How to Make Andes Mint Fudge

Chocolate Andes Mint Fudge is an easy, delicious, no candy thermometer needed, recipe!

Line a 9-inch square baking dish with parchment paper. Set aside.

PRO TIP: To keep the parchment paper in place, use binder clips or mini clothespins to hold it secure.

In a large mixing bowl, add 1 bag Andes baking chips and marshmallow cream. Set aside.

In a large saucepan, combine sugar, butter, salt, and heavy cream. Heat over medium high heat, stirring constantly until mixture begins to boil.

Continue boiling for a full 4 minutes.

Remove from heat and pour over Andes chips and marshmallow cream.

Using an electric mixer, beat for about one minutes, until melted and smooth. 

Gently fold in the extra cup of Andes baking chips. Stir as little as possible.

Pour into prepared pan and refrigerate for 4 hours.

For the garnish, drizzle melted chocolate over the fudge and add sprinkles. Totally optional.

Cut and serve.

Chocolate Andes Mint Fudge is an easy, delicious, no candy thermometer needed, recipe!

More Chocolate Mint recipes

This Andes Mint Fudge turned out amazing. I also folded in some extra Andes baking chips… just for a little texture for this fudge. I could also envision adding some of those Oreo Mint Cookies crushed up (are we on the same page with this???).

For the garnish – yes, fudge can have a garnish – I melted some milk chocolate chips and drizzled it over the top. I also used a little green and white sprinkles left over from St. Paddy’s Day. I hope you don’t mind!

So tell me….what’s lurking in the back of your pantry? Hopefully just the right ingredients to make this yummy Andes Mint Fudge recipe immediately!

Chocolate Chip Cookie Sandwiches with creamy Mint filling is the perfect dessert after any meal!

These thick and fudgy Mint Chocolate Chip Brownies are rich and decadent brownies topped with a sweet mint chocolate chip buttercream frosting!

Chocolate Mint patties between two crunchy pretzels. Dip in white chocolate and add sprinkles for a festive St.Patrick’s Day touch!Chocolate Andes Mint Fudge is an easy, delicious, no candy thermometer needed, recipe!

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Yield: 64 servings

Andes Mint Fudge

Andes Mint Fudge
Prep Time 15 minutes
Cook Time 5 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes

Chocolate Andes Mint Fudge is an easy, delicious, no candy thermometer needed, recipe!

Ingredients

  • 2 cups granulated sugar
  • 3/4 cup heavy cream
  • 3/4 cup unsalted butter
  • pinch of kosher salt
  • 1 10 ounce bag andes creme de menthe baking chips
  • 7 ounces marshmallow cream

MIX-INS AND TOPPINGS:

  • 1 cup andes creme de menthe baking chips
  • 1/2 cup milk chocolate chips, melted
  • sprinkles

Instructions

  1. Line a 9-inch square dish with parchment paper. Set aside.
  2. In a large mixing bowl, add 1 bag Andes baking chips and marshmallow cream. Set aside.
  3. In a large saucepan, combine sugar, butter, salt and cream. Heat over medium high heat, stirring constantly, until mixture begins to boil. Continue boiling for 3-4 minutes (at a rolling boil). Remove from heat. Pour over Andes chips and marshmallow cream.
  4. Using an electric mixer, beat mixture until baking chips are melted and fudge is creamy (about 1-2 minutes). Very gently, fold in extra 1 cup Andes baking chips. You want to stir as little as possible so they don’t completely melt.
  5. Pour into prepared pan. Refrigerate fudge for 4 hours.
  6. For the garnish, drizzle melted chocolate over the fudge and add sprinkles. Cut and serve!

Nutrition Information:

Yield:

64

Serving Size:

1

Amount Per Serving:Calories: 118 Total Fat: 6g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 11mg Sodium: 18mg Carbohydrates: 15g Fiber: 0g Sugar: 14g Protein: 1g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

23 comments on “Andes Mint Fudge”

  1. I get so excited whenever you post fudge recipes, Aimee! Because you really have the best ones. This is another amazing winner!

  2. Oh my goodness I do the same thing with my baking items! I am going to look and see if I have any andes to make this yummy fudge!

  3. I LOVE Andes mints, especially the red and white peppermint ones that come out during Christmas-time. But the original little chocolate mints will always have a place in my heart. Chocolate and mint are made for each other. I’m so glad they make them as baking chips!

  4. This looks amazing! I’m such a fan of Andes mints and this fudge looks to rich and creamy 🙂 Yum!

  5. You come up with such great fudge recipes! This looks perfect!

  6. This fudge looks divine. Love chocolate and mint, always have. Beautiful fudge garnish. Woo hoo!!!

  7. Yum! I love mint fudge. This sounds so good! 🙂

  8. I could go to tooooown on this fudge, Aimee! I love chocolate and mint and this looks so smooth and delicious. Pinning!

  9. Chocolate and mint, they match so perfectly together and nobody values them! Thanks for sharing 🙂

  10. Well this fudge is just awesome! Andes mints hold a special place in my mint-loving heart! We always got them in our Christmas stockings and I would savor every last one!

  11. I also am a big hoarder of chocolate chips. Everytime we go to the store I always grab another bag and my husband makes fun of me. I love Andes and I think that this fudge looks so delicious!

  12. Awesome fudge! Love mint everything 🙂

  13. You’re like…the fudge queen!!! Love how minty and fab this Andes mint fudge is!

  14. LOVE this!! Mint chocolate is always a winner here, and this fudge looks just fabulous!

  15. I’m pretty sure that fudge would not stand a chance around me. Now you have me wanting to dig through my cupboards and use up whatever I can find!!

  16. Deb Chamberlain

    I made this for Christmas and it never set up, even after 2 days in the fridge. We had to eat it with a spoon.

  17. Dorothy

    By far, the best fudge I’ve ever had! Even family members who hate fudge, loved this. So, so, good. Thanks for the amazing recipe.

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