5 Minute Chocolate Mint Fudge

• Gluten free

• Produce

  • 1 pkg Andes mint baking chips

• Canned Goods

  • 2/3 cup Evaporated milk

• Baking & Spices

  • 1/4 tsp Salt
  • 1 2/3 cup Sugar
  • 1/2 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Nuts

• Dairy

  • 2 tbsp Butter

• Desserts

  • 1 1/2 cup Marshmallows, miniature

Found on idigpinterest.com

Description

Ingredients

• 2 Tbsp. butter
• 2/3 c. evaporated milk
• 1 1/2 c. miniature marshmallows
• 1 2/3 c. sugar
• 1/4 tsp. salt
• 1 pkg or 12 oz. Andes Mint Baking Chips
• 1/2 tsp. vanilla extract
• 1/2 c. chopped nuts (optional)

Directions

• Combine butter, evaporated milk, sugar and salt in a 2 1/2 quart sauce pan. Cook and stir continuously over medium low heat. Bring to a boil while stirring constantly. Cook 4 minutes, while stirring vigorously (start timing when mixture starts to bubble around pan edge). Dont overcook. Remove from heat. Add marshmallows, vanilla, mint chips, and nuts (optional). Stir vigorously for 1 minute or until marshmallows and mint chips are completely melted and blended well. Pour into a 9 inch square buttered or greased pan (I like to line mine with foil and spray it). Allow to cool, then lift foil from pan and cut into squares. Store at room temperature. Enjoy!