Zutaten für Fabulous Mint Fudge We Made Last Night
- 2 cups granulated sugar
- 10 ounces (1 cup) marshmallow creme
- 1 cup (2 sticks) butter
- 12 ounces Andes baking chips
- 1/2 cup milk
- 1 teaspoon vanilla extract
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Zubereitung von Fabulous Mint Fudge We Made Last Night
- Lightly grease a foil-lined 9x9x2 inch baking pan and set aside.
- In a heavy 3-quart saucepan, combine 2 cups granulated sugar, 1 cup (2 sticks) butter or margarine, 1/2 cup milk, and 10 ounces (1 cup) marshmallow creme.
- Heat over medium heat, stirring constantly, until the mixture comes to a rolling boil.
- Continue boiling and stirring for exactly 5 minutes.
- Remove from heat and stir in 12 ounces Andes baking chips (or approximately 2 cups of chopped Andes mints) and 1 teaspoon vanilla extract until the chips are completely melted and the mixture is smooth.
- Immediately pour the fudge mixture into the prepared pan and spread evenly.
- Refrigerate overnight (or for at least 4 hours) to allow the fudge to set completely.
- Once firm, cut into 1-inch squares.
- Store in an airtight container in the refrigerator for up to a week. For a creamier texture, let the fudge stand at room temperature for about 30 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
49g
Fat
25g
Carbs
5g
