Andes Mint Creamy Fudge

So, I've been on a fudge kick lately. Maybe it's the holidays that are fastly approaching or maybe it's because of the delicious fudge I bought at Cabela's the other night that completely disappeared and is MIA still?? Either way, I decided to try this recipe per my husband's request (I guess my chocolate walnut fudge just isn't good enough for him anymore...pffft).

Andes Mint Creamy Fudge

Ingredients:

• 3 cups of sugar
• 1 (7oz.) jar Marshmallow Creme
• 1 1/2 sticks of butter or margarine
• 1 package (10 oz.) Andes Creme de Menthe Baking Chips or 2 packages (4.67 oz.) Andes Creme de Menthe Thins, chopped (28 candies)
• 1 (5 fluid oz.) can evaporated milk (about 2/3 cup)
• 1 tsp. vanilla extract

Directions:

Lightly grease a foil-lined 9x9x2 inch pan; set aside (I used 8x8)

Heat sugar, butter or margarine, milk and marshmallow creme in a heavy 3-quart saucepan over medium heat until mixture boils, stirring constantly. Boil and stir for 5 minutes (set your timer!)

Add Andes Baking Chips and vanilla extract, stirring until chips are melted. Immediately spread into prepared pan. I chopped up some Andes Mints and sprinkled all over the top of the fudge once it was spread into the pan.

Once they melted down some from the hot fudge, I used the end of a knife and made a swirling motion on the top. Or you can let it slightly harden/cool and sprinkle the chopped mints on top for a chunkier effect.

Refrigerate overnight. Cut into 1 inch squares. Store in airtight container in fridge. For creamier fudge, let stand at room temperature 1 hour before serving.

YIELD: 4 pounds

Hope you guys enjoy!