Bavarian Mint Fudge Food

BAVARIAN MINT FUDGE

Steps:

• Line an 11x7 inch pan with foil. Grease the foil with 1½ teaspoons of butter and set to one side.
• Melt chopped chocolate with the tablespoon of butter in a microwave or over a pot of simmering water. Stir until smooth.
• Add the sweetened condensed milk and peppermint and vanilla extracts and stir until blended.
• Pour the mint chocolate fudge mixture into the pan and spread evenly.
• Chill in the refrigerator until the fudge has set.
• Carefully lift the fudge out of the pan by holding the edges of the foil. Discard the foil and slice the fudge into 1 inch squares.
• Store in the refrigerator until you are ready to serve. I like to save empty jars throughout the year and I use them to gift this fudge to friends and family.

BAVARIAN MINT FUDGE

Steps:

• In the top pan of a double boiler, place sweetened condensed milk, Hershey bars, unsweetened chocolate, and butter.
• Put water in bottom pan of the double boiler and place top pan of double boiler over the bottom pan of the double boiler, and stir over low to medium heat until all ingredients are melted.
• After all ingredients are melted together, add the peppermint extract and the vanilla.
• Pour into a greased 8" X 8" pan.
• When cooled, cut into squares. (I use a plastic knife so that the fudge doesn't stick to the knife as much).
• Store in an air tight container.
• Enjoy!

CREAMY PEPPERMINT PATTIES

Steps:

• Beat cream cheese and extract until smooth. Gradually add confectioners' sugar, beating well., Shape into 1-in. balls. Place on waxed paper-lined baking sheets. Flatten into patties 1-1/2-1-3/4 in. in diameter. Cover and refrigerate until chilled, about 1 hour., In a microwave, melt chips and shortening; stir until smooth. Cool slightly. Dip patties in melted chocolate, allowing excess to drip off; place on waxed paper until set. Store in the refrigerator.

BAVARIAN MINT FUDGE

Steps:

• Line an 11-in. x 7-in. x 2-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside.
• In a heavy saucepan, melt the chocolate chips and remaining butter over LOW heat, stir until smooth.
• Remove from the heat; stir in the milk and extracts until well blended.
• Spread into prepared pan.
• Refrigerate until set.
• Using the foil, lift fudge out of the pan.
• Discard the foil; cut fudge int 1-in. squares.
• If leftovers, store in the refrigerator.

BAVARIAN MINTS

Steps:

• Line an 8x8 baking dish with foil or parchment paper, leaving overhangs around the edges. Grease the foil with butter.
• Place a medium saucepan over low heat. Add milk chocolate chips, unsweetened chocolate, and butter. Stir until smooth and melted.
• Turn off the heat and mix in condensed milk, peppermint extract, and vanilla extract.
• Transfer the mixture into a bowl and beat with an electric mixer at low speed for 1 minute. Increase speed to high and beat for 1 more minute.
• Refrigerate the mixture for 15 minutes, taking it out every 5 minutes to whisk it by hand. Beat with an electric mixer for 2 minutes.
• Pour the mixture and spread evenly into the greased baking dish and refrigerate until firm, about 2 hours.
• Using the overhangs, lift the fudge out of the pan. Slice it with a sharp knife into 1/2-inch squares. Enjoy!

BAVARIAN MINT FUDGE

Steps:

• Line an 11-in. x 7-in. x 2-in. pan with foil and grease the foil with 1-1/2 teaspoons bitter; set aside. In a heavy saucepan, heat the chocolate chips and remaining butter over low heat until melted; stir until smooth. Remove from the heat; stir in the milk and extracts until well blended. Spread into prepared pan. Refrigerate until set.
• Using the foil, lift fudge out of the pan. Discard the foil; cut fudge into 1-in. squares. Store in the refrigerator.

BAVARIAN MINT FUDGE

Steps:

• Line an 11-in. x 7-in. x 2-in. pan with foil and grease the foil with 1-1/2 teaspoons bitter; set aside. In a heavy saucepan, heat the chocolate chips and remaining butter over low heat until melted; stir until smooth. Remove from the heat; stir in the milk and extracts until well blended. Spread into prepared pan. Refrigerate until set.
• Using the foil, lift fudge out of the pan. Discard the foil; cut fudge into 1-in. squares. Store in the refrigerator.

BAVARIAN MINT COFFEE

Steps:

• In small bowl combine nondairy creamer, sugar, instant coffee, and cocoa. Set aside.
• Finely crush candies in food processor, blender, or with tenderizing mallet. Add to dry mixture.
• Store in airtight container and if giving as a gift, include a label that says to use 2 to 2½ teaspoons per cup of boiling water.