LAYERED MINT FUDGE
"I make this festive fudge year-round, but especially at Christmastime," writes Denise Hanson of Anoka, Minnesota. "I've brought it to many different occasions and am asked for the recipe every time. I've also entered it in our local fair and won the blue ribbon!"
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1-3/4 pounds.
Number Of Ingredients 7
Steps:
- Line a 9-in. square pan with foil; grease the foil with butter and set aside. In a large heavy saucepan, melt chocolate chips and 1 cup milk over low heat; cook and stir for 5-6 minutes or until smooth. Remove from the heat. Add vanilla; stir for 3-4 minutes or until creamy. Spread half of the mixture into prepared pan. Refrigerate for 10 minutes or until firm. Set remaining chocolate mixture aside. , In a another heavy saucepan, melt vanilla chips and remaining milk over low heat; cook and stir for 5-6 minutes or until smooth (mixture will be thick). Remove from the heat. Add peppermint extract and food coloring; stir for 3-4 minutes or until creamy. Spread evenly over chocolate layer. Refrigerate for 10 minutes or until firm. , Heat reserved chocolate mixture over low heat until mixture achieves spreading consistency; spread over mint layer. Cover and refrigerate overnight or until firm., Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in the refrigerator.
Nutrition Facts : Calories 49 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 9mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
LAYERED MINT CHOCOLATE CANDY
This lucious homemade candy treat is good enough to give as gifs! This is another great recipe from Eagle Brand SCM.
Provided by Pat Duran
Categories Candies
Time 35m
Number Of Ingredients 6
Steps:
- 1. Line 8 or 9-inch square pan with waxed paper. In heavy saucepan over low heat, melt chocolate chips with 1 c. of the SCM. Stir in vanilla. Spread half the mixture in prepared pan; chill 10 minutes or until firm . Keep remaining chocolate mixture at room temperature. In heavy saucepan over low heat, melt white chips with remaining SCM. Stir in peppermint extract and food coloring of your choice. Spread over chilled chocolate layer; chill 10 minutes or until firm. Spread reserved chocolate mixture over mint layer. Chill 2 hours or until firm. ( sometimes I sprinkle chopped peppermint candy canes on top, before refrigerating.) Turn candy onto cutting board, peel off paper and cut into squares. Store loosely covered at room temperature.
LAYERED MINT CHOCOLATE FUDGE
This another sweetened condensed milk recipe that I have been using for a very long time. I am sure you will love it because it is so easy. Great for the holidays by using different colored chocolate from the candy making supply shop instead of coloring it yourself. Red or green Christmas and St.Patrick's Day,etc....
Provided by Pat Duran
Categories Other Snacks
Time 30m
Number Of Ingredients 6
Steps:
- 1. Line a 9-inch square pan with foil and spray or butter foil be sure foil extends over opposite ends of pan)
- 2. In a heavy saucepan over low heat, melt the chocolate chips with 1 cup of the sweetened condensed milk. Stir in the vanilla extract. Spread 1/2 the mixture in the foiled pan; chill 10 minutes or until firm. Keep remaining mixture at room temperature.
- 3. In another saucepan over low heat, melt the white chocolate with the remaining sweetened condensed milk. Stir in peppermint extract and food coloring . Spread over chilled chocolate layer; chill 10 more minutes or until firm.
- 4. Now spread reserved chocolate mixture over mint layer. Chill 2 hours or until firm. Remove foil from pan and cut fudge into desired pieces. Store loosely covered at room temperature.
LAYERED MINT CHOCOLATE FUDGE
Chocolate fudge is layered with white or colored mint fudge in this lovely holiday candy.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 2h20m
Yield 30
Number Of Ingredients 6
Steps:
- In heavy saucepan, over low heat, melt chocolate chips with 1 cup sweetened condensed milk; add vanilla. Spread half the mixture into wax-paper-lined 8- or 9-inch square pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature.
- In heavy saucepan, over low heat, melt white confectioners coating with remaining sweetened condensed milk (mixture will be thick). Add peppermint extract and food coloring (optional).
- Spread on chilled chocolate layer; chill 10 minutes longer or until firm.
- Spread reserved chocolate mixture on mint layer. Chill 2 hours or until firm. Turn onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.
Nutrition Facts : Calories 146.4 calories, Carbohydrate 14.6 g, Cholesterol 5.8 mg, Fat 6.6 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 4 g, Sodium 25 mg, Sugar 13.6 g
LAYERED MINT FUDGE
This stuff just melts in your mouth. I have made it for years in my Christmas Goodies boxes that I give out.
Provided by Peggi Anne Tebben
Categories Chocolate
Time 35m
Number Of Ingredients 7
Steps:
- 1. IN MICROWAVE BOWL, MELT CHIPS WITH 1 CUP SWEET MILK, STIRRING EVERY 30-45 SEC. THEN ADD VANILLA.
- 2. SPREAD HALF THE MIXTURE INTO FOIL-LINED 8 OR 9 IN. SQUARE PAN. BUTTER THE FOIL FIRST.CHILL 10 MIN. OR UNTIL FIRM.
- 3. COVER REMAINING CHOCOLATE WITH LID TO KEEP SPREADABLE & SET ASIDE FOR NOW.
- 4. IN MICROWAVE BOWL, MELT CANDY COATING WITH REMAINING SWEET MILK, STIRRING EVERY 30-45 SEC. MIXTURE WILL BE THICK, BUT POURABLE. ADD PEPPERMINT EXTRACT & FOOD COLORING.
- 5. SPREAD ON CHILLED CHOCOLATE LAYER; CHILL 10 MIN. LONGER OR UNTIL FIRM.
- 6. IF RESERVED CHOCOLATE MIXTURE BECOMES TOO COOL, SLIGHTLY REHEAT.SPREAD RESERVED CHOCOLATE MIXTURE ON MINT LAYER. CHILL 2 HOURS OR UNTIL FIRM.
- 7. TURN ONTO CUTTING BOARD; PEEL OFF PAPER & CUT INTO 1" SQUARES.
- 8. THIS CAN BE REFRIGERATED OR LEFT OUT. TASTES YUMMY EITHER WAY.
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