Andes Mint Chocolate Fudge Food

ANDES MINT CHOCOLATE CHIP FUDGE

Steps:

• Line an 8×8 baking pan with parchment paper. Spray paper with non-stick spray and set aside.
• In a small saucepan over low heat, melt 1.5 cups chocolate chips with 3/4 cup sweetened condensed milk, stirring occasionally. Spread melted chocolate mixture into pan and chill for 5-10 minutes.
• In another saucepan, melt white baking chips and remaining condensed milk, stirring until completely smooth. Remove from the heat and add peppermint extract and food coloring. Spread mint layer over chilled chocolate layer. Chill for 5-10 minutes as you make the final layer.
• Melt remaining 1 cup of chocolate chips with 1 tsp oil in the microwave in 30 second increments. Stir until completely smooth. Spread over chilled mint layer. Top with mini chocolate chips and/or Andes baking chips. Refrigerate at least 2 hours or until fudge is completely set (could take up to 4 hours).
• Cut into squares. Store in an airtight container in the refrigerator up to two weeks.

ANDES MINT FUDGE

Steps:

• Line a 9-inch square dish with parchment paper. Set aside.
• 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 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.
• 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.
• Pour into prepared pan. Allow fudge to set at room temperature for 4 hours.
• For the garnish, drizzle melted chocolate over the fudge and add sprinkles. Cut and serve!

ANDES MINT CHOCOLATE FUDGE

Steps:

• Line a 9x9 baking dish with parchment paper
• In a microwave safe bowl, combine the semi sweet chocolate chips and sweetened condensed milk
• Place in the microwave for 1 minutes
• Allow to sit for another minutes before whisking
• If not melted, place in the microwave for an additional 30 seconds
• Pour fudge into baking dish
• Sprinkle the baking chips and mini chocolate chips over the top
• Place on the counter to set over night
• Cut into 1 inch squares and enjoy!

ANDES MINT FUDGE RECIPE

Steps:

• 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.