Most people love fudge and mint, so we combined the two with a few simple ingredients.

My dad and I always make fudge for Christmas, and we created a new recipe that we decided to try.

Andes Fantasy Fudge

Servings: 40

Ingredients:

3 c. sugar

3/4 c. (1 and 1/2 sticks) butter

1 small can (5 oz.) evaporated milk (about 2/3 c.)

12 oz. Andes chocolate

1 jar (7 oz.) JET-PUFFED marshmallow creme

1 tsp. vanilla

Step 1: Line a cookie sheet with aluminum foil with ends of foil extending over sides. Bring sugar, butter, and evaporated milk to a boil in a medium saucepan on medium heat, stirring constantly. Once the mixture is boiling, continue to stir and let it boil for 4 minutes. Remove from heat. Step 2: Add chocolate and marshmallow creme, stir until melted (stirring in the marshmallow creme can be tough since it will make the mixture thicken). Then add vanilla and mix well. Step 3: Pour into the prepared cookie sheet, spread evenly to completely cover the bottom. Allow time to cool completely. Use the excess foil on the ends of the cookie sheet to pull the fudge out, then cut into 1 inch square pieces. Store on the counter, wrapped in foil.