When I was younger my best friend’s grandma made the absolute best fudge. Seriously fudgey like the stuff you buy in little candy shoppes. I always found the task of making fudge daunting, having to live up to such deliciousness. While it’s not grandma’s fudge this Andes mint fudge is pretty darn amazing.
2 bags Andes mint chips (1/4 c. set aside)
14 oz. sweetened condensed milk
1/2 tsp. vanilla
Directions:
Line a medium glass dish with wax paper. (I like to spray mine with oil first so the wax paper releases easily.)
Remove 1/4 c. and set aside for topping. Combine remaining ingredients in a medium saucepan.
Melt over medium high heat, stirring frequently.
Once all the Andes mints are melted transfer to the glass baking dish.
Refrigerate until firm, then cut into squares.
Store in refrigerator.
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In your andes fudge recipe How many pieces of andies condy do you use?
Hi Raquel. I used the 20 oz. of Andes Baking Chips. I’m not sure how many full Andes mints that would equal, but you should be able to use that measurement if unable to find the baking bits for the full mints.