1 cup sugar7 oz. jar marshmallow creme
1 cup (2 cubes) real butter
10 oz. Andes Mint Baking Chips or mints (chips are cheaper)
5 oz. evaporated milk (about 2/3 cup)
1 tsp. vanilla
Line a small rectangle baking pan with parchment. In large saucepan, over MEDIUM heat, combine sugar, butter, milk, and marshmallow creme. Stir constantly over medium heat and bring to a boil. Continue stirring for 5 min. after it reaches a boil. Remove from heat. Add mints or baking chips and vanilla. Stir until mints are melted. Spread into prepared pan and chill until set. Lift out parchment and cut into small cubes.
