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.