We asked LDS Living readers to submit their best recipes for our recent fudge contest. And though we saw a variety of unique and tasty submissions, it came down to these delicious concoctions. Runners-up were Denise Isaac's Two-Ingredient Fudge and Chantel Despain with Tillie's Peanut Butter Cup Fudge. To find these yummy recipes, check out the November/December 2015 issue of LDS Living Magazine.
1st Place Winner: Miss Sophie’s Mint Fudge
Sophia Johnson; San Antonio, Texas
· ½ cup butter
· 2 cups sugar
· 1 (12 oz.) can condensed milk
· 1 package Ghirardelli milk chocolate chips
· 1 package Nestlé semisweet chocolate chips
· 1 small can marshmallow cream
· 1 teaspoon mint extract
· Chopped Andes mint candies
Melt butter and add sugar and condensed milk in saucepan over medium heat until bubbly. Remove from heat. Add chocolate chips and stir until melted. Add marshmallow cream and mint extract and stir in completely. When slightly cooled, pour into small plastic containers and add chopped Andes mint candies on top. Press slightly onto fudge. Cover, cool completely in refrigerator.