Peppermint Crunch Andes Candies Fudge
This delicious minty fudge is packed with crunchy peppermint candy cane crunch, perfect for Christmas time!
Servings: 26 pieces
Equipment
Ingredients
- 8 oz. White Chocolate Chips
- 1 cup Chopped Andes Peppermint Crunch Candies
- ½ cup butter divided
- ½ cup water
- 3.9 oz. package Vanilla Flavor Instant Pudding
- 3 cups powdered sugar
Instructions
- Line 8-inch square pan with Foil, with ends of foil extending over sides.
- Microwave chocolate, butter, and water in large microwaveable bowl on HIGH 2 min. or until butter is melted.
- Add dry pudding mix and stir until mixture becomes thick and creamy.
- Add sugar, 1 cup at a time, stirring after each addition until well blended.
- Add candies to fudge and stir quickly (don't overstir or candy color will bleed out onto fudge).
- Press onto bottom of prepared pan with back of spatula.
- Refrigerate 2 hours or freeze 30 minutes- until firm.
- Eat or pack in airtight container with parchment paper between each layer and store in refrigerator.
Nutrition
Serving: 1g | Calories: 295kcal | Carbohydrates: 40g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 23mg | Sodium: 105mg | Sugar: 37g
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