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 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-CHOCOLATE FUDGE
Here's a great-tasting mint and chocolate layered fudge brownie to be served for a crowd - perfect for a dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 72
Number Of Ingredients 11
Steps:
- Line 15x10x1-inch baking pan with foil so foil extends over sides of pan. Grease foil. In large saucepan, combine sugar, butter and evaporated milk; cook and stir over medium heat until sugar is dissolved. Bring to a full boil, stirring constantly. Boil 5 minutes over medium heat without stirring.
- Remove from heat. Add marshmallows, stirring constantly until mixture is smooth. Remove 2 cups mixture; place in medium saucepan. Set aside.
- To mixture in large saucepan, add chocolate chips, unsweetened chocolate and vanilla; stir until chocolate is melted and mixture is smooth. Quickly spread mixture in greased foil-lined pan.
- Add white chocolate, peppermint extract and green icing color to reserved mixture in saucepan; stir until chocolate is melted and mixture is smooth. Pour evenly over fudge in pan; spread gently to cover. Sprinkle with chocolate sprinkles. Refrigerate 2 hours or until firm. Remove fudge from pan by lifting foil. Cut into squares.
Nutrition Facts : Calories 140, Carbohydrate 22 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Candy, Sodium 25 mg, Sugar 20 g
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
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.
LAYERED MINT CANDIES
These incredible melt-in-your-mouth candies have the perfect amount of mint nestled between layers of mild chocolate. Even when I make a double batch for everyone to enjoy, the supply never lasts long at Christmas! -Rhonda Vauble, Sac City, Iowa
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 2 pounds (about 9-1/2 dozen).
Number Of Ingredients 6
Steps:
- Line a 13x9-in. pan with foil. Grease foil with butter. , Microwave 1 pound candy coating and chocolate chips until smooth, stirring every 30 seconds. Spread half into prepared pan, reserving half. Microwave remaining white candy coating until melted; stir in extract and, if desired, food coloring. Stir in cream until smooth (mixture will be stiff). Spread over first layer; refrigerate until firm, about 10 minutes. Warm reserved chocolate mixture if necessary; spread over mint layer. Refrigerate until firm, about 1 hour. , Using foil, lift candy out of pan, then remove foil. Cut into 1-in. squares. Refrigerate in an airtight container.
Nutrition Facts : Calories 41 calories, Fat 2g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 1mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.
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
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 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.
TRIPLE LAYER FUDGE
I took an existing recipe and played with it creating a different fudge that is a welcome addition on any Holiday goody tray. This recipe can easily be done using a microwave. I just prefer to cook things on the stove. Time does not include 2 hrs. needed to refrigerate for setup.
Provided by Chef Buggsy Mate
Categories Candy
Time 30m
Yield 1 pan, 24-36 serving(s)
Number Of Ingredients 7
Steps:
- In a heavy saucepan, combine the 2 cups milk chocolate chips and 3/4 cup semi-sweet chocolate chips along with 1 can sweetened condensed milk, and 1 dash of salt.
- Heat on low, stirring occasionally to melt chocolate. Remove from heat and stir in vanilla.
- Line an 8 or 9 inch square pan with wax paper; leaving an overhang of paper for removing the fudge from the pan later.
- Pour fudge mixture into the wax paper lined pan. Refrigerate.
- In same saucepan combine 2 cups mint chocolate chips, 3/4 of the remaining can of sweetened condensed milk, and dash of salt.
- Heat on low, stirring occasionally to melt chocolate.
- Spread mint chocolate over refrigerated chocolate fudge layer and place back in refrigerator.
- Wash and dry saucepan then combine white chocolate chips, and remaining sweetened condensed milk. Heat on low, stirring until chocolate melts, being careful not to burn; mixture will be thicker. Spread white chocolate mixture over the mint layer. This should just be a thin covering.
- Refrigerate at least 2 hours or until well set.
- Carefully lift fudge out of pan using the wax paper. Cut into individual pieces. Refrigerate any leftover pieces in a covered container.
Nutrition Facts : Calories 312.7, Fat 15.1, SaturatedFat 9.2, Cholesterol 15.9, Sodium 74.5, Carbohydrate 42.9, Fiber 1.6, Sugar 39.9, Protein 4.9
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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