With just a few days until Christmas, let’s talk a little about candy. I haven’t shared any candies with you this season and I’m about to change that with this super simple fudge recipe.Don’t think I haven’t made any candy, though. In the past couple of weeks I have not only made dozens of cookies, several cakes and, of course, pickled eggs, but also about 8 different kinds of candy. Which I have proceeded to eat on a daily basis. Pretty much a nightly sugar coma.
If you don’t live in a northern state with very cold winters, you may not realize that by the end of November temperatures have dipped to the point that your garage is as cold or colder than your fridge. This is perfect for holiday baking & candy making. I have lots of room in the garage to store air tight containers of fudge or toffee or truffles. Needless to say that my garage currently contains enough treats to choke Santa. Along with lots of wine to wash it down. Yes, wine. Super classy garage wine.I mean it when I say this is easy. There is plenty of time to make a batch or three before Christmas day. About 30 minutes start to finish is all you’re looking at and that includes the prep time to grease the pan and chop the mints. Be sure and pre-chop your mints and pre-measure the marshmallows & chocolate chips. You’ll need them ready to go as soon as your fudge base is done boiling!
I did get in a little trouble after I made these as I raided Tim’s Ande’s mint stash to make them. What can I say. . .any ingredient is fair game. Sorry, babe!Any type of Ande’s mint will work here but I opted for the holiday mint crunch version just to get that red & white effect on top of the fudge. Makes it feel more festive!
I am officially done making candy and cookies and cakes. (Oh My!) I did have grand plans of making one or two more candies but there comes a time when you have to just say enough is enough. Time to sit back and enjoy what is done and try to relax in to Christmas. Merry Christmas to you!
Chocolate Mint Fudge
1 3/4 cup sugar
6 oz Evaporated milk
2 Tbsp butter
1/4 tsp salt
1 1/2 cups mini marshmallows
1 1/2 cups semi-sweet chocolate chips
1/4 tsp peppermint extract
1/2 box Ande’s Mints, unwrapped & chopped, (I used the mint crunch version for the red color)
Grease a 9×9 pan. Set aside.
In a medium sauce pan bring the sugar, milk, butter and salt to a boil. Boil stirring constantly for 5 minutes. Remove from heat and add the marshmallows & chocolate chips. Stir gently until melted. Add the peppermint extract. Pour into the greased pan and spread to smooth as necessary. Sprinkle the top with the chopped Ande’s Mints. Allow to cool completely. Once cooled cut into squares with a sharp knife. Keep refrigerated in an airtight container.