This softly minted fudge is rich and perfectly decadent for the holidays 🎄
This recipe has been a years’ long favorite of my family’s. To decorate, apply sprinkles right after pouring mixture into pan to set.
- 2 cups white sugar
- 14 oz. of marshmallow fluff
- 2 cups (4 sticks) of butter
- 10 oz. package of Andes Mint Baking Chips
- 10 oz. package of semisweet chocolate chips
- 10 oz. can(s) condensed milk
- 3 teaspoons of pure vanilla extract
- Lightly grease a foil-lined 9 by 12-13 by 2 inch sheet cake pan then set aside.
- Heat sugar, butter, milk and marshmallow creme in heavy LARGE saucepan over medium heat until mixture boils, stirring constantly.
- Boil and stir for 5 minutes.
- Add Andes Baking Chips, chocolate chips, and vanilla extract, stirring until chips are melted and mixed thoroughly.
- Immediately spread into prepared pan. Decorate, if desired.
- 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.)
I use sharp and extra sharp cheddar for regular use and for holidays add various cheeses like sharp and white cheddar, gouda ect. Gouda and havarti type: a little goes a long way! Makes it very rich🧀
- 2 lbs. of block cheese
- 1 lb. of elbow or small noodle of choice
- 1 egg
- 1.5 cup 2%-whole milk or cream
- Fresh ground pepper
- 1 lb. of cooked and cut up bacon
Pre heat oven to 350°.
Boil noodles. As those cook prep the egg mixture; combine egg, milk or cream plus salt and pepper (as desired) and whip together until blended thoroughly.
Cut block cheese into small cubes and set aside.
When noodles are al dente, drain and put in a baking pan or dutch oven then cover with egg mixture and stir until combined well.
Add in blocks of cheese and bacon until the mixture is well distributed equally as possible.
Bake for 35 minutes or so, depending on your oven, the top will be bubbly and golden.