Recipe for traditional potato salad. When red boiling potatoes with low starch content are used, most potato salads look and taste better. This variety’s young potatoes can be used in any size, but the smaller ones cook 10 to 15 minutes more quickly than the larger ones. If at all feasible, choose potatoes that are all around the same size so they cook at the same time.
| Prep Time: | 15 mins |
| Cook Time: | 2 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 17 mins |
| Servings: | 32 |
| Yield: | 64 pieces |
Ingredients
- 1 (4.67 ounce) package creme de menthe and chocolate thin mints, unwrapped and finely chopped
- 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
- 3 cups white baking chips
- 3 tablespoons butter
- ¼ teaspoon salt
Instructions
- Line 8 x 8-inch baking pan with foil, extending foil over edges of pan. Sprinkle 1/3 cup thin mints evenly in prepared pan. Combine sweetened condensed milk, white baking chips, butter and salt in medium microwave-safe bowl. Microwave on HIGH 2 minutes or until melted and smooth when stirred.
- Spoon half of fudge mixture into prepared pan. Sprinkle with 1/3 cup thin mints. Top with remaining fudge mixture. Sprinkle evenly with remaining thin mints. Swirl with tip of knife to blend colors. Chill 1 hour or until set.
- Remove fudge from pan by lifting edges of foil. Remove foil. Cut into small squares.
Reviews
This is a really good recipe. I didn’t have 3 cups of white baking chips so I substituted 1 cup of the white baking chips and 2 cups of white chocolate chips. I also added about a teaspoon of peppermint extract and it turned out amazing. It’s a little thick during pouring, but it’s sets up good. When you bite into the fudge you get a smooth bite of peppermint perfection. Definitely will continue to make this in the future.
It turned out quite nicely, however it turned a little soft throughout the day and it had a distinct condensed milk taste. I personally like the taste, but I found it a little overpowering. Overall however it was a delicious treat to share with friends over the holidays.
I didn’t have the andes mints, so I used chocolate chips and a lot of pepermint extract (as much as I dared while keping the same consistency). I could not taste the mint. I asked a friend to make the same recipe, using my modifications but adding more mint – in any form – to taste. She said she could never get enough mint either. If there was a way to get the flavors to come out, I would like to try it, but the white cchocolate was used in too much quantity, and since there are not a large variety of ingredients, changing them for something else would alter the fudge beyond recognition. I would call this white chocolate fudge.
it was delicious and creamy but almost too buttery or something, just not quite the right taste, i think next time i would add a teaspoon of mint extract to enhance the peppermint flavor. i’d name this vanilla-buttermint fudge..