Mint Fudge We Made Last Night Recipes

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FABULOUS MINT FUDGE WE MADE LAST NIGHT!

My husband went to the Andes mints website and found this recipe. It is so easy and after letting it sit overnight - we couldn't wait to try it this am- it just melts in your mouth! So, good - now I'm going to make their cookies - you put the mint candy in the middle of each ball of dough. Oh, I couldn't find the Andes baking chips at Albertson's yesterday so I bought the box of candies - yummy! My 8 and 9 year old helped make this - here is the website with a copy of the recipes: http://www.totsie.com/recipes.html I'm sorry - I'm going to have to guess on the servings as it made a lot

Provided by Kathy_in_Colorado

Categories     Candy

Time 15m

Yield 4 pounds, 24 serving(s)

Number Of Ingredients 6



Fabulous Mint Fudge We Made Last Night! image

Steps:

  • Lightly grease a foil-lined 9x9x2 inch pan; set aside.
  • Heat sugar, butter or margarine, milk and marshmallow creme in heavy 3-quart saucepan over medium heat until mixture boils, stirring constantly. Boil and stir for 5 minutes.
  • Add Andes Baking Chips and vanilla extract, stirring until chips are melted.
  • Immediately spread into prepared pan. Refrigerate overnight. Cut into 1 inch squares. Store in airtight container in refrigerator. For creamier fudge, let stand at room temperature 1 hour before serving.

Nutrition Facts : Calories 136.8, Fat 8.1, SaturatedFat 5.1, Cholesterol 22.1, Sodium 80.9, Carbohydrate 15.9, Sugar 12.4, Protein 0.6

1 cup sugar
1 (7 ounce) jar marshmallow creme
1 cup butter or 1 cup margarine
1 (10 ounce) package Andes mint baking chips
1 (5 ounce) can evaporated milk (about 2/3 cup)
1 teaspoon vanilla extract

HOLIDAY MINT FUDGE

Provided by Food Network

Categories     dessert

Time 30m

Yield 81 (3/4-inch square) pieces

Number Of Ingredients 7



Holiday Mint Fudge image

Steps:

  • LINE 9-inch square pan with foil. Coat with no-stick cooking spray.
  • COMBINE 1/3 can sweetened condensed milk (scant 1/2 cup), 2 tablespoons butter and chocolate wafers in microwave-safe bowl. Microwave on HIGH 60 seconds. Stir until smooth and melted. Pour evenly into prepared pan. Chill 20 minutes. Repeat for red and green wafers, adding peppermint extract to the red layer and chilling between layers.
  • CHILL one hour more. Remove fudge from pan using edges of foil. Remove from foil. Cut into 3/4-inch squares.
  • *Candy coating wafers can be purchased in larger grocery stores, craft stores or candy supplies stores.

Crisco® Original No-Stick Cooking Spray
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk, divided
6 tbsps. butter, divided
1 cup dark chocolate candy coating wafers
1 cup red candy coating wafers
1/4 tsp. peppermint extract
1 cup dark green candy coating wafers

LAYERED MINT CHOCOLATE FUDGE

Try this decadent variation of fudge with a refreshing hint of mint. This fudge will also add a nice touch of color and unique flavor to a homemade dessert gift box.

Provided by Food Network

Categories     dessert

Time 30m

Yield 1-3/4 pounds

Number Of Ingredients 6



Layered Mint Chocolate Fudge image

Steps:

  • LINE 8- or 9-inch square pan with wax paper.
  • MELT chocolate chips with 1 cup sweetened condensed milk in heavy saucepan over low heat; add vanilla. Spread half the mixture into prepared pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature.
  • MELT white confectioners' coating with remaining sweetened condensed milk in heavy saucepan over low heat (mixture will be thick). Add peppermint extract and food coloring, if desired. Spread on chilled chocolate layer; chill an additional 10 minutes or until firm.
  • SPREAD reserved chocolate mixture on mint layer. Chill 2 hours or until firm. Remove from pan by lifting edges of wax paper; peel off paper. Cut into squares.

2 cups (12 oz. pkg.) semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk, divided
2 tsps. vanilla extract
6 oz. white confectioners' coating* or 1 cup (6 oz.) premium white chocolate chips
1 tbsp. peppermint extract
Green or red food coloring (optional)

MINT FUDGE WE MADE LAST NIGHT

Categories     Candy     Chocolate     Christmas     Quick & Easy

Yield 1 pan

Number Of Ingredients 6



MINT FUDGE WE MADE LAST NIGHT image

Steps:

  • 1. Lightly grease a foil-lined 9x9x2 inch pan; set aside. 2. Heat sugar, butter or margarine, milk and marshmallow creme in heavy 3-quart saucepan over medium heat until mixture boils, stirring constantly. Boil and stir for 5 minutes. 3. Add Andes Baking Chips and vanilla extract, stirring until chips are melted. 4. Immediately spread into prepared pan. Refrigerate overnight. Cut into 1 inch squares. Store in airtight container in refrigerator. For creamier fudge, let stand at room temperature 1 hour before serving. Makes Approx. 4 pounds.

1 cup sugar
1 (7 oz.) jar Marshmallow Creme
1 cup butter or margarine
1 package (10 oz.) Andes Baking Chips
1 (5 oz.) can evaporated milk (about 2/3 cup)
1 teaspoon vanilla extract

MINT CHOCOLATE FUDGE

This decadent layered fudge is perfect for those who love the 'After Eight' combination of chocolate and mint. Makes a perfect food gift!

Provided by mezzy29

Time 45m

Yield Makes Pieces

Number Of Ingredients 0



Mint chocolate fudge image

Steps:

  • Line a 20 or 23cm (8 or 9 in) square tin with greaseproof paper.
  • In heavy saucepan over low heat, melt plain chocolate with 250ml condensed sweetened milk and vanilla. Spread half of the mixture into prepared tin; chill 10 minutes, or until firm. Reserve remaining chocolate mixture at room temperature.
  • In another heavy saucepan over low heat, melt white chocolate with remaining condensed sweetened milk (mixture will be thick.) Stir in peppermint extract and food colouring, if using. Spread this mixture on chilled plain chocolate layer; chill 10 minutes, or until firm.
  • Spread reserved plain chocolate mixture over the mint layer; chill 2 hours, or until firm. Cut into squares and store in an airtight container.

LAYERED MINT FUDGE

If you like mint, you'll love this fudge. I got it from Taste of Home. The prep and cook times do not include cooling time.

Provided by CookingONTheSide

Categories     Candy

Time 35m

Yield 1 3/4 pounds, 36 serving(s)

Number Of Ingredients 7



Layered Mint Fudge image

Steps:

  • Line a 9-inch square pan with foil; grease the foil with butter and set aside.
  • In a heavy saucepan, melt chocolate chips and 1 cup milk over low heat; cook and stir for 5-6 minutes or until smooth. Remove from 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 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 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; refrigerate overnight or until firm.
  • Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-inch squares. Store in the refrigerator.

1 1/2 teaspoons butter, softened
2 cups semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk, divided
2 teaspoons vanilla extract
1 cup vanilla chips or 1 cup white chocolate chips
3 teaspoons peppermint extract
1 -2 drop green food coloring

DARK CHOCOLATE MINT FUDGE

Categories     Candy     Milk/Cream     Chocolate     Dairy     Dessert     Christmas     Winter     Chill     Bon Appétit

Yield Makes 2 dozen

Number Of Ingredients 11



Dark Chocolate Mint Fudge image

Steps:

  • Line 9 x 5-inch loaf pan with foil, overlapping sides. Place first 4 ingredients in metal bowl. Mix sugar, milk, water, cream and butter in heavy 3-quart saucepan. Stir over medium-low heat until sugar dissolves. Brush down sugar crystals from sides of pan using pastry brush dipped into water. Increase heat to high; bring to rolling boil. Reduce heat to medium-high; stir slowly with wooden spoon until clip-on candy thermometer registers 232°F, about 9 minutes. Pour boiling mixture over ingredients in bowl; do not scrape pan. Stir vigorously with wooden spoon until chocolate melts and fudge thickens slightly, about 2 minutes (mixture should still be very soft and glossy). Immediately pour fudge into prepared pan; smooth top with rubber spatula. Refrigerate fudge until firm enough to cut, about 2 hours. Lift fudge from pan, using foil as aid. Fold down foil sides. Trim ends of fudge. Cut into 24 pieces. Press candied violet into center of each, if desired. (Can be made 1 week ahead. Chill in airtight container. Serve at room temperature.)

6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup marshmallow creme
1 1/2 ounces unsweetened chocolate, chopped
1/2 teaspoon peppermint extract
1 1/2 cups sugar
3/4 cup sweetened condensed milk
1/3 cup water
1/3 cup whipping cream
1/4 cup (1/2 stick) unsalted butter, cut into pieces
24 candied violets* (optional)
*Available at cookware stores and specialty foods stores.

BAVARIAN MINT FUDGE

My sister-in-law sent this mint chocolate fudge to us one Christmas, and it's been a traditional holiday treat in our home ever since. With just six ingredients, it couldn't be any easier to make. -Sue Tucker, Edgemoor, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 2-1/2 pounds.

Number Of Ingredients 6



Bavarian Mint Fudge image

Steps:

  • Line an 11x7-in. baking pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside. , In a microwave-safe bowl, combine chocolate chips, milk and remaining 1 tablespoon butter. Microwave on high 1 minute; stir. Microwave on high stirring every 30 seconds until chips are just melted, 1-2 minutes longer. Stir in extracts (fudge mixture will not be glossy). Spread into prepared pan. Refrigerate until set., Using the foil, lift fudge out of the pan. Discard foil; cut fudge into 1-in. squares. Store in the refrigerator.

Nutrition Facts : Calories 62 calories, Fat 3g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 12mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

1-1/2 teaspoons plus 1 tablespoon butter, divided
2 cups semisweet chocolate chips
1 package (11-1/2 ounces) milk chocolate chips
1 can (14 ounces) sweetened condensed milk
1 teaspoon peppermint extract
1 teaspoon vanilla extract

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



Layered Mint Chocolate Fudge image

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

2 cups semi-sweet chocolate chips
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk, divided
2 teaspoons vanilla extract
6 ounces white confectioners coating* or premium white chocolate chips
1 tablespoon peppermint extract
1 drop Green or red food coloring

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