Andes Mint Fudge Recipe - Food Fanatic
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Andes Mint Fudge Recipe

    64 Servings


  • 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


  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!
Andes mint fudge photo