Andes Mint Fudge Recipe

We get together as a family a lot during the holiday season.  I think we have fudge at every gathering!  We all love it!  This fudge is so simple to make and my entire family loved it.

Serves: 24

Andes Mint Fudge Recipe

2 hr, 15 Prep Time

2 hr, 15 Total Time

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  • 1 cup granulated sugar
  • 1 (7 ounce) jar marshmallow creme
  • 1 cup (2 sticks) butter
  • 1 (10 ounce) bag Andes Mint Baking Chips
  • 1 (5 ounce) can evaporated milk
  • 1 teaspoon vanilla extract


  1. Line a 9x13-inch baking dish with foil and spray with nonstick cooking spray; set aside.  
  2. Heat sugar, butter, milk and marshmallow creme in a large saucepan over medium heat until it boils, stirring constantly.  
  3. Let boil and stir continuously for 5 minutes.  
  4. Add Andes Baking Chips and vanilla and stir until the chips are melted.  
  5. Spread immediately into prepared pan.  
  6. Refrigerate for at least 2 hours or until set up.  
  7. Cut into 1 inch squares.



235 cal


10 g


28 g


10 g
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Comment on this Recipe

38 Responses to “Andes Mint Fudge Recipe”

    • If you can use sweetened condensed milk, this recipe is amazing. Soft and smooth every time. Just substitute a bag of Andes chips for 2 cups of the chips called for in the recipe. It's my favorite and so versatile.
    • We have never made this fudge using marshmallows. So I googled it and the answers varied. A lot of people said it would work fine, but the consistency may be a little different and the taste a little different. Would take about 1 3/4 cups of mini marshmallows to equal the 7 ounce container of marshmallow creme. Hope this helps!
  1. I make this same fudge recipe every year with regular chocolate chips. Andes chips sounds great! I usually add the marshmallow creme at the end with the chips and don't boil it with the other ingredients. Did I read that right or maybe this is a fabulous new tip!
  2. We make this fudge every year, except we usually use regular chocolate chips. This year I decided to try it with the Andes mint chips. It is the same recipe that is on the back of the Kraft marshmallow cream jar. You do not want to boil the marshmallow cream along with the other ingredients, instead, add it at the end with the chips and it will turn out great.
  3. Christina
    I too had problems with the recipe, I followed the directions exactly. I should have read the reviews and suggestions first. The first batch way too soft. The second and third set but there was a thin layer of hardened oil. It either separated from the chocolate or the butter. What a disappointment as this was suppose to be for Christmas gifts.
  4. I just made this recipe and changed it a wee bit. I added the marshmallow creme at the end as someone had suggested. I also reserved 1/2 cup of the Andes Mint baking chips to sprinkle on top after putting mixture into 9x13 pan. I added 1/2 cup semi-sweet chocolate chips to fudge mixture to replace the Andes Mint baking chips I had reserved. The fudge started setting up immediately after putting into the pan. Can't wait to try it!
  5. I just made this and it's setting up perfectly. You have to make sure it is actually HARD boiling for 5+ minutes which means a rolling boil that you can't stir down. It's actually better to just use a candy thermometer and make sure it gets to 234 degrees before you take it off the heat. They are like $5 at Walmart and you can make sure your fudge won't fail.
  6. After reading all the reviews I was a little nervous following this recipe so I tweaked it and it turned out PERFECTLY! I did not have the Andes baking pieces so I just used about 9 ounces of the regular bar ones and chopped them up so they would melt quicker. I always follow the Nestle Toll House Fudge recipe and when I want a different flavor I just change the chips ( in this case, the Andes mints). Anyway, to me, this is the easiest fudge recipe ever (toll house) and it always sets up, lookes great and most importantly tastes awesome! I wish I could upload a picture so you could see for yourself! 1 1/2 c sugar, 2/3 c evaporated milk, 2 tab butter, 1/4 teas salt ( I omitted), 2 c miniature marshmallows, 9-10 ounces Andes mints and 1 teaspoon of vanilla. Bring 1st 4 ingredients to a full rolling boil, stirring CONSTANTLY. After it boils I always turn the heat down to medium and continue to boil for 3-5 minutes. Then I remove from heat and add the remaining ingredients stirring quickly until the marshmallows are all melted. Pour into prepared pan, refrigerate for a bit and VOILA, you have some amazing fudge and you'll be asked to make it over and over again!! :)

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