Tuesday, January 31, 2012

Andes Creamy Fudge

Yes, it's one more Christmas recipe that I never got around to posting.  But hey, we haven't gotten to February yet, so I'm doing good.  

Last week was a doozy for my family - we had a vicious round of a stomach virus, of which I'll spare you most of the gory details, but here are a few take-aways from the week.
* I never knew that a 4-year old could vomit 18 times in a nine hour period. (granted, 
half of those were dry heaves, but we all know how painful that can be)
* I never knew I could be so completely dehydrated and still be able to nurse my 3-1/2 month old.
Thanks to God for making that happen.  She never once went hungry.  
* Our boy (8) only had a mild stomach ache for a day and the baby didn't get sick at all. 
The rest of us had varying degrees of miserableness.  
* We lived to tell about it.  Amen.

On to the Fudge.

I'm a fudge-kind-of girl - I like all kinds of flavors, with and without nuts, pretty much if 
it's fudge, I like it.

Back in 2006, I got this recipe from a friend after she made it for a Christmas party and I fell in love with it. 
It's super smooth, soft, creamy, melt-in-your mouth, minty chocolate goodness. 
And it's very easy to make.  
Doesn't photograph very well, but that's probably just me.  
I had a real hard time keeping out of the container of this one.  Definitely part of the reason I 
didn't lose any baby weight over the holidays.    

Recipe: (from a friend)
Yield: approximately 4 lbs

1-1/2 cups sugar
1/2 cup butter
1 (5 fluid oz) can evaporated milk (about 2/3 cup)
1 (7 oz) jar marshmallow creme
1 package (10 oz) Andes Baking Chips
1/2 tsp. vanilla extract

Lightly grease a foil lined 9x9x2" pan; set aside.
Heat sugar, butter, milk, and marshmallow creme in heavy 3-quart saucepan over medium heat until mixture boils, stirring constantly.  Boil and stir for 5 minutes. Remove from heat.
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.


  1. Great family photo!!! Oh, we love it!

    1. Thank you so much! When I look at it, it's almost hard to believe I have these 5 beautiful children!

  2. MMmmmm looks good. Never been very good at making fudge. Maybe I'll try this...

    1. I hope you love it! There's a good chance I won't wait for Christmas to make it again.


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