Fabulous Mint Fudge We Made Last Night!

1. 1

   Lightly grease a foil-lined 9x9x2 inch pan; set aside.

2. 2

   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.

3. 3

   Add Andes Baking Chips and vanilla extract, stirring until chips are melted.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

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