When my mother-in-law requested Andes mint fudge, I knew I had to try it. After all, chocolate and mint are a match made in heaven, second only to chocolate and peanut butter.
Grease an 8×8 pan and set it aside.
Cooking the Fudge
Use a large pot with a heavy bottom. Add and stir occasionally over medium heat until the candy reaches soft-ball stage:
3 c. sugar
1 1/2 c. milk (sea level) or 1 ⅔ c. milk (high altitude)
⅔ c. cocoa
⅛ t. salt
Candy stages can vary a lot based on your altitude. My fudge reaches soft-ball stage around 224 degrees, but at sea level, it’s more like 235 degrees. I haven’t used a candy thermometer since mine broke, and I’ve had great success with the cold water test.
Remove the fudge from the heat and DO NOT STIR. Add to the top and let it sit until it reaches 110 degrees (warm to the touch):
1/2 t. mint extract
6 T. butter
Here comes the fun part. Stir the fudge until it starts to lose its gloss. For this recipe, it takes about 4 1/2 minutes, and it gets a lot harder to stir toward the end. In the last 30 seconds (using your best guess), stir in:
1 c. chopped Andes mints (about 30)
Finishing the Fudge
Spread the fudge in the prepared pan and cool completely. It really doesn’t “pour” at this point, so you’ll have to press it down with your hands. On the bright side, you can eat it pretty much right away since it firms up so quickly. It will continue to get firmer as it cools.
Cut the Andes mint fudge into small squares before serving. (Yum!)
Find more candy recipes here.