2 cups granulated sugar
3/4 cup heavy cream
3/4 cup unsalted butter
pinch of kosher salt
1 10 ounce bag andes creme de menthe baking chips
7 ounces marshmallow cream
Mix-Ins and Toppings:
1 cup andes creme de menthe baking chips
1/2 cup milk chocolate chips, melted
sprinkles
Line a 9-inch square dish with parchment paper. Set aside.
In a large mixing bowl, add 1 bag Andes baking chips and marshmallow cream. Set aside.
In a large saucepan, combine sugar, butter, salt and cream. Heat over medium high heat, stirring constantly, until mixture begins to boil. Continue boiling for 3-4 minutes (at a rolling boil). Remove from heat. Pour over Andes chips and marshmallow cream.
Using an electric mixer, beat mixture until baking chips are melted and fudge is creamy (about 1-2 minutes). Very gently, fold in extra 1 cup Andes baking chips. You want to stir as little as possible so they dont completely melt.
Pour into prepared pan. Refrigerate fudge for 4 hours.
For the garnish, drizzle melted chocolate over the fudge and add sprinkles. Cut and serve!
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