Lightly grease a foil-lined 9x9x2 inch pan; set aside.
Heat sugar, butter or margarine, milk and marshmallow creme in heavy 3-quart saucepan over medium heat until mixture boils, stirring constantly. Boil and stir for 5 minutes.
Add Andes Baking Chips and vanilla extract, stirring until chips are melted.
Immediately spread into prepared pan. Refrigerate overnight. Cut into 1 inch squares. Store in airtight container in refrigerator. For creamier fudge, let stand at room temperature 1 hour before serving.
lour mixture.
Stir in mint baking chips and milk choc
Stir 1/2 cup of andes mint baking chips into the softened
ngredients are mixed.
Add Andes Baking Chips and mix.
lour mixture.
Stir in mint chips. The dough will be
ith mixer. Shake the chopped Andes Mints in a ziploc bag
n 1 package of chopped Andes Candies (28 pieces) and pour
ouble boiler, gently melt butter, Andes mints and chocolate. Stir until
he egg whites into the mint and egg yolk mixture a
shave along side of each Andes mint lengthwise to equal about 1
br>Stir in 1 cup Andes Baking Chips or 1 package
0 minutes.
Place an Andes Mint half on top.
Allow
Preheat the oven to 375\u00b0F.
In a large mixing bowl combine the sugar, brown sugar, margarine, eggs, and vanilla.
Add the remaining ingredients, except for the mint and chocolate chips
Drop dough by the tablespoon onto a cookie sheet.
Cook for 8-10 minutes until golden brown.
dough portion around 1 mint. Repeat with remaining dough portions
Preheat oven to 350\u00b0F.
Raise oven rack one level above middle.
Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.
Stir in Andes baking chips.
Add flour.
Chill dough overnight.
Measure out approximately 1 ounce of dough.
Form into ball, flatten slightly.
Place dough onto parchment lined baking sheets.
Bake for 8-10 minutes.
Allow to cool on pans for two minutes before removing.
Finish cooling on wire racks.
n oats, coconut, pecans, and Andes baking chips.
Measure out
houroughly combined.
Stir in andes' mint chunks.
Chill dough, then
emove from heat.
Add mint-flavored chocolate morsels; stir until
In medium sauce pan, combine chocolate chips, mint patties, evaporated milk and corn syrup. Cook over medium-low heat, stirring constantly, until all ingredients are melted. Remove from heat. Stir in butter until melted. Remove from heat. Stir in butter until melted. Serve warm over ice cream. Store covered in refrigerator.
Boil first five ingredients over medium heat in a heavy saucepan for 5 minutes (rolling boil).
Remove from heat.
Stir in morsels and vanilla.
Stir until morsels melt and fudge looks glazed.
Pour into greased pan.
Let cool and cut into squares.