Food on the Hill: Mint Fudge

 
This week’s recipe: Mint Fudge
 
Photo by Sue York/ladailypost.com
 
Ingredients:
 
4 1/2 cups sugar
pinch of salt
2-12oz pkgs. Andes mint pieces chocolate (green)
1 pint marshmallow cream
2 tablespoon butter
1 2/3 cup evaporated milk (that’s 12oz)
6oz to 12 oz. of Andes Peppermint crunch (red) 

Directions:

Combine sugar, salt, butter, milk and boil 6-8 minutes.

Photo by Sue York/ladailypost.com

 

Pour boiling syrup over green mint chocolate and marshmallow cream in a large bowl, beat until chocolate is all melted.

 

Photo by Sue York/ladailypost.com

 

Pour into buttered pan (10x15x1). Cool for about 15 minutes. Sprinkle the peppermint crunch on top and press in lightly. Cool until firm.

 

Photo by Sue York/ladailypost.com

 

Mint Fudge

 

Photo by Sue York/ladailypost.com

 

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