This week’s recipe: Mint Fudge
Photo by Sue York/ladailypost.comIngredients:
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
