Oh boy, today’s culinary adventure is a treat that’ll make your sweet tooth sing: Easy Andes Mint Fudge! Imagine a world where minty goodness and chocolate dreams collide in the best way ever. It’s your childhood favorite Andes mints, supersized in melt-in-your-mouth form. Special occasions or just because, you gotta try this at least once.

There’s a running joke in our house that this fudge disappeared before Captain Crunch Saturdays. My hubby, bless his heart, can’t resist it and our little one? Let’s just say discovering this fudge was like finding buried treasure. It’s become a weekend tradition, with the occasional Tuesday treat. Life’s too short to follow too many rules, right?

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Why You’ll Love This Easy Andes Mint Fudge

1. It’s the Andes mints you love, times a billion.
2. Easier to make than untangling a ball of knotted earbuds.
3. Turns any gathering from “eh” to “heck yes!” in one bite.
4. Perfect for embracing your inner sweet tooth, no apologies.

How to Make It

Alright, here’s the deal. Get everything ready so you don’t do that frantic last-minute scramble. Melt your chocolate and sweetened condensed milk together in a pot. Keep it moving, no burning the house down, okay? Once it’s all silky smooth, say hello to your Andes mints, chopping them up like you’re hosting the fanciest of dessert parties. Mix it all together, pour into your pan, and let it chill in the fridge until firm. Sneak tastes are highly encouraged.

Ingredient Notes

– Sweetened Condensed Milk: This is your fudgy base. Creamy heaven in a can. Don’t confuse it with evaporated milk, or you’ll be working with a soup instead—you’ve been warned!
– Chocolate Chips: Napkins nearby, because you might drool. Go for semi-sweet. Oops, did you make it too sweet? Welcome to the club, try dark next time!
– Andes Mints: Chop ’em, love ’em, add some more if you’re feeling rebellious. The stars of our fudge show.

Recipe Steps

1. Melt chocolate and sweetened condensed milk in a saucepan over low heat.
2. Stir until smooth and well combined.
3. Remove from heat and fold in chopped Andes mints.
4. Pour into a lined baking dish.
5. Refrigerate until fudge is firm, usually a couple of hours.

What to Serve It With

Tips & Mistakes

– No Andes mints? Slide in some peppermint extract and call it a remix.
– Don’t let anyone tell you this isn’t a breakfast food. (Wink wink!)

Storage Tips

Hide it in the back of the fridge if you want some for tomorrow—otherwise, it has a tendency to vanish. Cold fudge is dense and delightful. Breakfast of champions? Absolutely.

Variations and Substitutions

– Out of Andes mints? Get creative with other candies or even crushed cookies, which sound crazy but actually work!
– Experiment with different types of chocolate—milk, white, heck, maybe even ruby if you’re feeling daring.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!