Andes Mint Fudge
Makes about 81
1 cup granulated sugar
1 (7 oz.) jar Marshmallow Creme
1 cup butter
1 package (10 oz.) Andes Baking Chips (or 10 ounces of chopped Andes mints)
1 (5 fluid oz.) can evaporated milk (about 2/3 cup)
1 teaspoon vanilla extract
Lightly grease a foil-lined 9x9x2 inch pan; set aside.
Heat sugar, butter or margarine, milk and marshmallow creme in heavy 3-quart saucepan over medium heat until mixture boils, stirring constantly. Boil and stir for 5 minutes.
Add Andes Baking Chips and vanilla extract, stirring until chips are melted.
Immediately spread into prepared pan. Refrigerate overnight. Cut into 1-inch squares. Store in airtight container in refrigerator. For creamier fudge, let stand at room temperature 1 hour before serving.
Makes 4 pounds.