I like making this fudge with peppermint chips in the winter -- but when it's summertime, a creamy marshmallow mint bar really satisfies and refreshes my sweet tooth.
Ingredients:
- 1 cup granulated sugar
- 7 ounces marshmallow cream
- 2 sticks real butter, softened
- 10 ounces mint chocolate chips or mint chocolate candy, chopped
- 2/3 cup evaporated milk
- 1 teaspoon pure vanilla extract
- Powdered sugar
- Mint leaf sprigs
Directions:
Line a 9x9x2-inch pan with foil, grease, and set aside. Combine sugar, butter, evaporated milk, and marshmallow cream in a large saucepan on medium heat until it boils. Stir constantly. Boil for five minutes. Add mint chocolate and vanilla. Stir until contents are well blended and melted together. Spread into greased pan. Refrigerate for a minimum of 8 hours. Cut into squares, and serve on a plate dusted with powdered sugar and decorated with mint leaves.
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